Description
Moist Banana Muffins are soft, flavorful, and packed with ripe banana goodness. Perfect for breakfast or a snack, these muffins stay tender and delicious thanks to simple pantry ingredients.
Ingredients
Units
Scale
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.
- In a large mixing bowl, mash the bananas with a fork until smooth.
- Stir in the melted butter, then mix in the sugar, beaten egg, and vanilla extract.
- Sprinkle baking soda and salt over the mixture and stir to combine.
- Add the flour and stir just until incorporated. Do not overmix.
- Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add 1/2 teaspoon of cinnamon or a handful of chocolate chips or nuts.
- Use overripe bananas for the best texture and sweetness.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg