Description
There’s something magical about the smell of freshly baked banana muffins filling the house. It takes me back to cozy mornings, sitting at the kitchen table with a warm muffin and a cup of coffee. These muffins are the perfect way to use up ripe bananas and create a soft, flavorful treat that everyone loves. Try them today and enjoy a homemade delight in just 30 minutes!
Ingredients
- 1 ½ cups (190g) all-purpose flour (spooned & leveled)
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 6 tbsp (85g) unsalted butter, melted & slightly cooled
- ⅔ cup (135g) light brown sugar, packed
- 1 large egg (room temperature)
- 1 ½ tsp pure vanilla extract
- 1 ½ cups (375g) mashed ripe bananas (about 3 bananas)
Instructions
1️⃣ Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with liners.
2️⃣ In a bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
3️⃣ In another bowl, mix melted butter, brown sugar, egg, vanilla, and mashed bananas until well combined.
4️⃣ Gently fold the dry ingredients into the wet ingredients. Do not overmix!
5️⃣ Evenly divide batter into muffin liners.
6️⃣ Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean.
7️⃣ Let cool for 5 minutes, then transfer to a wire rack. Enjoy!
Notes
- Store in an airtight container at room temp for 4 days or refrigerate.
- Freeze for up to 3 months and reheat in the microwave for a quick snack!
✨ Fun Variations:
✔️ Add ½ cup walnuts for Banana Nut Muffins!
✔️ Mix in ½ – ¾ cup chocolate chips for a sweet twist!
✔️ Fold in 1 cup blueberries for Blueberry Banana Muffins!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180 per muffin
- Fat: 7g per muffin
- Carbohydrates: 28g per muffin
- Protein: 2g per muffin