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Banana Bread Muffins

Deliciously moist Banana Bread Muffins that are easy to make and perfect for a cozy treat or on-the-go snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Basic Ingredients
  • 2 pieces very ripe bananas, mashed well with a fork The riper, the sweeter!
  • 1/3 cup melted butter, slightly cooled Can substitute with oil or applesauce.
  • 1/2 cup sugar
  • 1 large egg, beaten Can be substituted with flaxseed meal mixed with water for a vegan option.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 1/2 cups all-purpose flour, spooned and leveled Do not overmix.
Optional Mix-Ins
  • 1 cup chocolate chips or chopped walnuts or a sprinkle of cinnamon Customize your muffins with additional flavors!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, stir the mashed bananas with the melted butter.
  3. Add the sugar, beaten egg, and vanilla extract, mixing until just combined.
  4. Sprinkle the baking soda and salt over the banana mixture and stir briefly.
  5. Gently fold in the flour until no streaks of flour remain (do not overmix).
  6. If using, fold in your optional mix-ins.
  7. Scoop the batter into the lined muffin cups, filling each about ¾ full.
Baking
  1. Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  2. Let them cool in the pan for 5 minutes before transferring to a wire rack.

Notes

These muffins can be served with butter or peanut butter. They stay fresh for about 4–5 days at room temperature, can be refrigerated for a week, or frozen for up to 3 months.