Banana Muffins

Delicious and moist banana muffins, perfect for breakfast, snacks, or dessert.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 120

3 large Ripe bananas The star of the show! Ripe bananas add natural sweetness and moisture.
1/3 cup Melted butter This gives the muffins a rich flavor and helps keep them moist.
1 teaspoon Baking soda This is the leavening agent that helps the muffins rise.
1 pinch Salt A little salt enhances the overall flavor of the muffins.
3/4 cup Granulated sugar This adds sweetness. You can adjust the amount based on your preference.
1 large Egg, beaten The egg binds the ingredients together and adds richness.
1 teaspoon Vanilla extract This adds a lovely aroma and flavor to the muffins.
1 cup All-purpose flour The base of the muffins, providing structure.
1/2 teaspoon Ground cinnamon A warm spice that complements the bananas beautifully.
1/2 cup Chopped walnuts or chocolate chips These add texture and extra flavor, making the muffins even more delightful.

Preheat your oven to 350°F (175°C) and prepare your muffin tin by greasing it or lining it with paper liners.
In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter until well combined.
Add the baking soda and salt, mixing them in thoroughly. Then incorporate the sugar, beaten egg, and vanilla extract. Stir until fully combined.
Gently fold in the all-purpose flour and cinnamon, being careful not to overmix. If using, fold in the chopped walnuts or chocolate chips.
Pour the batter into the muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Banana muffins are a great way to use overripe bananas and can be customized with various mix-ins.