Description
Make classic banana muffins with ripe bananas. This recipe uses basic ingredients and gives you tips for a moist texture.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- ¼ cup melted unsalted butter
- 1 large egg
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate medium bowl, mash the ripe bananas. Add the melted butter, egg, milk, and vanilla extract. Mix well until combined.
- Pour the wet ingredients into the dry ingredients. Stir just until combined. Do not overmix; a few lumps are fine.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and sweetness. They should have brown spots on the peel.
- Do not overmix the batter; this can lead to tough muffins. Stir just until the ingredients are combined.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 18g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg