Banana Muffins
Delicious Banana Muffins are easy to make, packed with flavor, and perfect for breakfast using overripe bananas.
Equipment
- Muffin Pan
- Mixing Bowls
- whisk
- measuring cups
- Measuring spoons
- wire rack
Ingredients
- 1.5 cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 6 tablespoons unsalted butter melted and slightly cooled
- 0.67 cups light brown sugar packed
- 1 large egg room temperature
- 1.5 teaspoons pure vanilla extract
- 1.5 cups mashed ripe bananas
Instructions
- Preheat oven to 375°F (190°C). Line a 12-count muffin pan with muffin liners and set aside.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until well combined. Set aside.
- In a separate mixing bowl, whisk together the melted butter, brown sugar, egg, vanilla extract, and mashed banana until fully combined.
- Add the dry ingredients to the wet ingredients and mix together until just combined, making sure not to over mix the batter.
- Evenly distribute the batter between all 12 liners in the muffin pan.
- Bake at 375°F (190°C) for 16-20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Remove from the oven and cool for 5 minutes in the pan, then carefully remove the muffins from the pan, and place them on a wire rack to cool completely.
Notes
Store muffins in an airtight container or in the refrigerator for up to 4 days. Once cooled, place in a freezer bag or container and freeze for up to 3 months. Thaw before serving.
Nutrition
Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg
Tried this recipe?Let us know how it was!