Banana Muffins
Delicious and moist banana muffins, perfect for breakfast, snacks, or dessert.
Equipment
- mixing bowl
- Muffin tin
- fork
- measuring cups
- Measuring spoons
- wire rack
Ingredients
- 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.
Instructions
- 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.
Notes
Banana muffins are a great way to use overripe bananas and can be customized with various mix-ins.