Banana Muffins

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Banana muffins are quick and easy to make! You can add a variety of extras, such as chocolate chips, walnuts, or dried fruits, to make them your own. Perfect for a sweet treat on the side with breakfast!

Banana bread is great, but with these banana muffins they are faster to make and more portable for when you need a quick snack on the go.

How to make banana muffins

Ingredients

• 3 Large ripe bananas
• 1 1/2 Cup flour
• 1 Teaspoon baking powder
• 1 Teaspoon baking soda
• 1/2 Teaspoon salt
• 3/4 Cups white sugar
• 1 Egg
• 1/2 Cup butter, melted
• 1 Teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F. Line a 12-cup muffin tin with muffin liners or spray the tins with cooking spray.

Mix flour, baking soda, baking powder, and salt in a bowl and set aside.

In a different bowl or mixer, add mashed bananas, sugar, egg, vanilla, and melted butter until combined.

Fold the flour mixture into the banana mixture and mix until it is fully combined. Be careful not to over-mix.

Using a spoon or cookie scoop, fill the muffin cups.

Bake for 25 minutes. Poke a toothpick through the center of one of the muffins to ensure it’s baked all the way through.

Cool on a wire rack, and enjoy!

Tips for perfection

Don’t Overmix the Batter: Mix the ingredients just until combined. Overmixing the batter can lead to dense and tough muffins. Gently fold in the flour and other dry ingredients until you no longer see streaks of flour.

Use Room Temperature Ingredients: Make sure your egg and butter are at room temperature for the best results. This helps the ingredients blend more smoothly and evenly, creating a better texture.

Freeze for Later: If you have leftover muffins, they freeze well! Place them in an airtight container or zip-top bag and freeze for up to 3 months. Thaw at room temperature or heat them in the microwave for a few seconds before serving.

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