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Moist Banana Bread Muffins

Deliciously soft banana bread muffins made with ripe bananas and butter, perfect for a quick treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 3 ripe bananas, mashed The browner, the better for sweetness.
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • a pinch of salt
  • 3/4 cup sugar Can substitute with brown sugar for deeper flavor.
  • 1 large egg, beaten Can be substituted with flaxseed meal mixed with water for a vegan version.
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Can substitute with a gluten-free flour blend.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, mix the melted butter with the mashed bananas until well blended.
  3. Stir in the baking soda and a pinch of salt until incorporated.
  4. Mix in the sugar, beaten egg, and vanilla extract until smooth.
  5. Finally, stir in the flour until just combined — don’t overmix!
  6. Pour the batter into the muffin tin, filling each liner about 2/3 full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let cool for a few minutes in the pan before transferring to a wire rack.

Notes

These muffins can be stored at room temperature for about 3-4 days, or in the fridge for up to a week. They freeze beautifully for up to 3 months.