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Banana Bread Muffins

Deliciously moist banana bread muffins that bring warmth and comfort in every bite, perfect for breakfast, snacks, or dessert.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas Fully speckled for the best sweetness and flavor.
  • 1/3 cup melted butter Can substitute with coconut oil for a dairy-free version.
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 3/4 cup sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Be careful not to overmix.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
  2. In a large mixing bowl, mash the ripe bananas with a fork until smooth.
  3. Stir the melted butter into the mashed bananas until well combined.
  4. Mix in the sugar, followed by the beaten egg and vanilla extract until combined.
  5. Sprinkle the baking soda and salt over the mixture and gently fold it in. Then, add the flour, mixing until just combined. Be careful not to overmix.
  6. Distribute the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
  7. Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Serve them warm or at room temperature.

Notes

To store, let muffins cool completely before placing them in an airtight container for up to three days at room temperature. For longer storage, freeze individually wrapped muffins for up to three months.