Description
Warm banana muffins fresh from the oven bring comfort and joy to any kitchen. These tender treats pack loads of ripe banana flavor with a delicate crumb that makes breakfast feel special.
Ingredients
Scale
Primary Ingredients:
- 1 ½ cups all-purpose flour
- 3 ripe bananas (mashed)
Supporting Ingredients:
- 1 large egg (beaten)
- ⅓ cup (80 milliliters) melted butter (unsalted)
- ½ cup (100 grams) granulated sugar
Finishing Ingredients:
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch salt
- ½ cup (60 grams) chopped walnuts or chocolate chips (optional)
Instructions
- Set your oven to 350°F (175°C) and prepare a 12-cup muffin tin with paper liners or a light grease coating.
- Grab ripe bananas and mash them thoroughly in a large mixing bowl until they reach a smooth consistency.
- Pour the ⅓ cup melted unsalted butter into the mashed bananas and stir until well blended.
- Add the ½ cup granulated sugar, 1 beaten egg, and 1 teaspoon vanilla extract, mixing everything together smoothly.
- Sprinkle in the 1 teaspoon baking soda and pinch of salt, stirring to distribute evenly throughout the mixture.
- Gradually incorporate the 1 ½ cups all-purpose flour, folding gently until just combined – stop mixing as soon as no dry flour remains.
- If desired, fold in ½ cup of chopped walnuts or chocolate chips, distributing them evenly through the batter.
- Carefully divide the batter into the muffin cups, filling each about three-quarters full to allow room for rising.
- Slide the muffin tin into the preheated oven and bake for 20 minutes, checking with a toothpick to ensure they’re fully cooked.
- Remove from the oven and let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Ripe bananas are key to getting the most flavor, so let them sit until they’re dark and soft.
- For extra moisture, replace half the butter with unsweetened applesauce or Greek yogurt.
- Add a sprinkle of cinnamon or nutmeg to boost the warm, comforting banana taste.
- Gluten-free bakers can swap all-purpose flour with a 1:1 gluten-free baking blend for equally tender muffins.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 140 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1.2 g
- Protein: 2 g
- Cholesterol: 30 mg