Banana Muffins

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 ripe bananas, mashed (about 1 cup)
• 1/3 cup melted butter
• 1 egg
• 1 teaspoon vanilla extract

Steps

1. 1 Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. 2 In a large bowl, mix flour, sugar, baking soda, and salt.
3. 3 In another bowl, combine mashed bananas, melted butter, egg, and vanilla.
4. 4 Pour wet ingredients into dry ingredients and stir just until combined.
5. 5 Divide batter evenly among muffin cups.
6. 6 Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
7. 7 Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Tips

• For extra flavor, add 1/2 cup of chocolate chips or nuts to the batter.
• Overmixing can make muffins dense, so stir just until combined.
• Use very ripe bananas for natural sweetness and moisture.
• Store in an airtight container at room temperature for up to 3 days.
• These muffins freeze well for up to 3 months; thaw at room temperature.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months; thaw at room temperature.

Serving Suggestions

• Serve warm with a pat of butter.
• Pair with a cup of coffee or tea.
• Great for breakfast or an afternoon snack.
• Top with a drizzle of honey or a sprinkle of cinnamon sugar.

FAQ