Banana Muffins
Delicious and forgiving muffins that turn ripe bananas and pantry staples into easy, cozy breakfast treats. Perfect for busy mornings and freezable for later enjoyments.
Ingredients
Main Ingredients
- 3 pieces ripe bananas The more brown spots, the better for sweetness and flavor.
- 1/3 cup melted butter Can substitute part with applesauce for a lighter option.
- 1 teaspoon baking soda Important for making muffins rise.
- 1 pinch salt
- 3/4 cup sugar Reduce to 1/2 cup if bananas are very sweet.
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup crumb topping (optional) Adds fun texture; can be made with flour, butter, and brown sugar.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line with muffin liners.
- In a mixing bowl, mash the bananas with a fork until smooth, leaving small bits for texture if desired.
- Stir in the melted butter.
- Add the baking soda and salt, and mix well.
- Stir in the sugar, beaten egg, and vanilla extract.
- Mix in the flour until just combined.
- Fill each muffin cup about 2/3 full with batter.
- If using, sprinkle crumb topping over each muffin.
Baking
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cooling for a few minutes before removing from the pan. Enjoy!
Notes
Store in an airtight container for up to three days at room temperature, or freeze individually wrapped for up to three months. Reheat in a toaster oven or microwave for fresh taste. For variation, fold in chocolate chips or nuts, or substitute half the flour for whole wheat.