Description
These banana bread muffins are a moist, flavorful treat made with ripe bananas, all-purpose flour, and a touch of vanilla. Perfect for breakfast, snack time, or dessert, they combine natural sweetness with a tender crumb, baked to golden perfection in just under 30 minutes.
Ingredients
Scale
Banana Bread Muffins Ingredients
- 3 ripe bananas
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) ensuring it reaches the proper temperature for even baking.
- Prepare the muffin tin: Line a muffin tin with paper liners or grease each cup thoroughly to prevent sticking.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening agent evenly.
- Mash bananas and combine wet ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the melted butter, granulated sugar, eggs, and vanilla extract, stirring until the mixture is well combined.
- Combine wet and dry mixtures: Gradually add the dry ingredient mixture to the banana mixture, stirring gently until just combined to avoid overmixing which can toughen the muffins.
- Fill muffin cups: Using a spoon, fill each muffin cup about ¾ full with the batter to allow room for rising.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the muffins: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely, which helps maintain their texture.
Notes
- For an extra touch, add ½ cup chopped walnuts or chocolate chips to the batter before baking.
- Overripe bananas with brown spots work best for the sweetest and most flavorful muffins.
- Do not overmix the batter once the dry ingredients are added; this keeps the muffins tender and light.
- Use a toothpick inserted into the center to check for doneness to avoid under or overbaking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
