Description
These moist, flavorful muffins capture the essence of traditional banana bread in a convenient, portable form.
Ingredients
Scale
- 3 ripe bananas
- 1/2 cup melted butter
- 1 cup sugar
- 1 beaten egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- A pinch of salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C), and prepare a muffin tin by greasing it or lining it with paper liners.
- Mash the bananas until smooth and then mix in the melted butter.
- Combine the sugar, beaten egg, and vanilla extract with the banana mixture.
- Sprinkle in the baking soda and salt, then fold in the flour until just combined.
- Pour the batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container for up to three days or freeze for up to two months. Use overripe bananas for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg