Description
Whipping up Banana Bread Muffins brings pure comfort right to your kitchen, with ripe bananas turning into moist, golden treats that make breakfast feel special. Your family will devour these warm, fragrant muffins faster than you can pull them from the oven.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- 3 ripe bananas
- 1 large egg
Supporting Ingredients:
- ¾ cup sugar
- ⅓ cup melted butter
- 1 teaspoon vanilla extract
Seasonings and Leavening:
- 1 teaspoon baking soda
- Pinch of salt
Instructions
- Crank your oven to a toasty 350°F, positioning the rack in the center for even heating.
- Grab those super ripe bananas and transform them into a creamy mash using a sturdy fork, breaking down every last chunk.
- Pour the ⅓ cup of melted butter into your banana mixture, stirring until smooth and well-integrated.
- Sprinkle 1 teaspoon of baking soda and a pinch of salt into the bowl, whisking thoroughly to distribute evenly.
- Add ¾ cup sugar, 1 large egg, and 1 teaspoon vanilla extract, blending until the mixture looks glossy and consistent.
- Gently fold 1 ½ cups all-purpose flour into the wet ingredients, mixing just until no dry streaks remain – don’t overmix or your muffins will turn tough.
- Line your muffin tin with paper liners or spray with cooking spray to prevent sticking.
- Portion the batter into the muffin cups, filling each about two-thirds full to allow room for rising.
- Slide the pan into the preheated oven and bake for exactly 18-20 minutes, rotating halfway through for uniform browning.
- Test doneness by inserting a toothpick into the center – it should emerge completely clean with no wet batter clinging.
Notes
- Overripe bananas make the most flavorful and moist banana bread muffins, so let those spotted bananas sit on the counter.
- Use room temperature butter and egg to help ingredients blend smoothly and create a more consistent batter.
- Do not overmix the flour – stir just until combined to keep the muffins tender and prevent tough, dense results.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend, which works perfectly in this recipe.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 140 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 35 mg