Description
Banana Muffins bring together ripe bananas and pantry staples for a deliciously moist, flavorful treat. The recipe comes together quickly with a simple mix of mashed bananas, sugar, butter, and flour. Chopped walnuts add crunch if desired. Baked to golden perfection, these muffins are perfect for breakfast, snacks, or sharing with friends and family.
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
- Optional: 1/2 cup chopped walnuts
Instructions
- Preheat oven to 375°F (190°C). Line muffin tin with paper liners.
- In a large bowl, mix together the melted butter and mashed bananas until well combined.
- Stir in sugar, beaten egg, and vanilla extract.
- Add baking soda and salt, mixing well.
- Gradually fold in the all-purpose flour until just combined. Avoid overmixing.
- Fold in chopped walnuts if using.
- Fill each muffin cup two-thirds full with batter.
- Bake for 18-20 minutes, or until muffins are golden and a toothpick inserted into the center comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Substitute coconut oil or vegetable oil for butter, or use whole wheat flour for extra fiber. Dairy-free and gluten-free alternatives work well with appropriate flour and butter options. Muffins can be made ahead and stored in an airtight container at room temperature for up to 3 days or frozen for 2 months. If muffins are dense, avoid overmixing the batter. For banana flavor, use very ripe bananas. Adjust sugar to taste, and add chocolate chips for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 11g
- Sodium: 122mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg