banana muffin recipe
This banana muffin recipe yields deliciously moist and fluffy muffins that are perfect for breakfast or a healthy snack. They're a great way to use up overripe bananas and are sure to be a hit with everyone in the family.
Equipment
- 1 mixing bowl
- 1 muffin tin
- optional muffin liners
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 rubber spatula
Ingredients
- 3 medium-sized ripe bananas Use overripe bananas for best results.
- ⅓ cup melted butter
- 1 teaspoon baking soda
- a pinch salt
- ¾ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 ½ cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). If using muffin liners, place them in the muffin tin.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir the melted butter into the mashed bananas.
- Mix in the baking soda and salt.
- Add the sugar, egg, and vanilla extract to the banana mixture. Stir until well combined.
- Sprinkle the baking powder over the mixture and mix.
- Gradually add the flour, stirring gently until just combined. Do not overmix; it’s okay if there are a few lumps.
- Pour the batter evenly into the muffin tin, filling each liner or cup about two-thirds full.
- Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a cooling rack.
Notes
You can add chocolate chips, walnuts, or dried fruit to the batter for extra flavor and texture.
Store muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage.