Banana Bread Muffins
Moist, naturally sweet banana bread muffins that are quick to prepare, endlessly adaptable, and perfect for using overripe bananas.
Ingredients
- 4 medium overripe bananas with brown spots
- 1 cup plain flour all-purpose
- 3/4 cup light brown sugar packed
- 1/3 cup melted butter cooled slightly
- 1 large egg whisked
- 1/2 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips optional
- 1/2 cup crushed walnuts optional
Instructions
- Preheat Oven & Prepare Pan: Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease well.
- Mash Bananas: In a large bowl, mash the bananas until mostly smooth with a few small lumps.
- Combine Wet Ingredients: Add whisked egg, melted butter, and vanilla extract to the bananas. Stir until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, brown sugar, baking soda, and salt. Break up any sugar lumps.
- Combine Batter: Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix. If using chocolate chips and walnuts, fold them in now.
- Fill Muffin Cups: Divide batter evenly into prepared muffin cups, filling each about 2/3 full.
- Bake: Bake for 15-21 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Banana Ripeness: Use very ripe bananas with lots of brown spots for best flavor and moisture. Storage: Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze up to 3 months. Substitutions: Egg: Use 1 flax egg or 1/4 cup extra mashed banana for vegan muffins. Flour: Substitute whole wheat or gluten-free 1:1 flour if desired. Butter: Replace with coconut oil, vegetable oil, or applesauce. Mix-Ins: Try dried fruit, mini chocolate chips, or chopped pecans. Keep total mix-ins to about 1 cup. Tip: For consistent size, use an ice cream scoop to portion the batter.
