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Banana Bread Muffins

Delicious and easy banana bread muffins, perfect for breakfast or a snack, made with ripe bananas and pantry staples.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 ripe bananas, mashed Use really ripe bananas for the best flavor.
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 3/4 cup sugar Adjust sugar to your taste; less sugar makes a healthier version.
  • 1 large egg, beaten For a vegan version, substitute with flaxseed meal or applesauce.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 1/2 cups all-purpose flour Can swap half the flour for whole wheat flour for added nutrition.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, mash the ripe bananas with a fork until smooth.
  3. Stir the melted butter into the mashed bananas.
  4. Mix in the baking soda, salt, sugar, beaten egg, and vanilla.
  5. Add the baking powder and flour. Stir until just combined.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool before serving.

Notes

Serve fresh and warm. Suggestions: Spread butter or cream cheese on top or pair with coffee. For variations, add chocolate chips, nuts or spices for flavor. Store in an airtight container at room temperature for 3-4 days, in the fridge for up to a week, or freeze for up to three months.