The muffins are simple to make and deliver a light, moist texture with a natural sweetness from ripe bananas. They’re perfect for breakfast, snacks, or dessert.
Why you’ll love this dish
These muffins are a great way to use overripe bananas. They’re quick to prepare and freeze well, making them convenient for busy days.
"The best muffins I’ve ever made! Perfectly moist and full of flavor."
They’re an excellent option for both family breakfasts and quick snacks.
How it comes together
This recipe involves mashing the bananas, mixing the wet and dry ingredients separately, then combining them. Bake until golden brown.
Prep Time: 10 min | Cook Time: 18 min | Total Time: 28 min
What you’ll need
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
Use very ripe bananas for the best sweetness.
Step-by-step instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, mix mashed bananas with melted butter.
- Stir in baking soda and salt.
- Add sugar, egg, and vanilla; mix well.
- Gradually fold in flour until just combined.
- Divide the batter into the muffin tin.
- Bake for 18-20 minutes or until a toothpick comes out clean.
Best ways to enjoy it
Serve warm with butter or a drizzle of honey. Pair with coffee or tea for a comforting snack. They can also be enjoyed plain.
Storage and reheating tips
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 3 months. Reheat in the microwave for about 15-20 seconds.
Helpful cooking tips
- Ensure the bananas are very ripe for maximum sweetness.
- Don’t overmix the batter to keep muffins fluffy.
- Check for doneness a few minutes before the timer goes off.
Creative twists
- Add chopped nuts or chocolate chips.
- Substitute part of the flour with whole wheat flour.
- Experiment with spices like cinnamon or nutmeg.
FAQ
Can I use frozen bananas?
Yes, thaw and drain excess moisture before mashing.
What can I do if I don’t have baking soda?
You can use baking powder as a substitute, but double the amount.
How can I make them healthier?
Try reducing the sugar or using honey, and incorporate whole grain flour.
Banana Muffins
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Deliciously moist banana muffins made with ripe bananas, perfect for breakfast or snacks.
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a large bowl, mix mashed bananas with melted butter.
- Stir in baking soda and salt.
- Add sugar, egg, and vanilla; mix well.
- Gradually fold in flour until just combined.
- Divide the batter into the muffin tin.
- Bake for 18-20 minutes or until a toothpick comes out clean.
Notes
Serve warm with butter or honey. Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: bananas, muffins, breakfast, snack, baking