Classic Banana Muffins
These moist, tender banana muffins are the perfect way to use up overripe bananas for a quick breakfast or afternoon treat.
Ingredients
- •3 large overripe bananas, mashed
- •1/2 cup unsalted butter, melted (115g)
- •3/4 cup granulated sugar (150g)
- •1 large egg, lightly beaten
- •1 teaspoon vanilla extract
- •1 teaspoon baking soda
- •Pinch of salt
- •1 1/2 cups all-purpose flour (190g)
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- 2
In a large mixing bowl, stir together the melted butter and mashed bananas until well combined.
- 3
Mix in the sugar, beaten egg, and vanilla extract until smooth.
- 4
Sprinkle the baking soda and salt over the mixture and stir to incorporate.
- 5
Gently fold in the flour until just combined; be careful not to overmix, as this makes the muffins tough.
- 6
Divide the batter evenly among the 12 muffin cups.
- 7
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- For extra texture, fold in 1/2 cup of chopped walnuts or semi-sweet chocolate chips before baking.
- To store, keep the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
- Ensure your bananas are heavily spotted with brown; the darker the peel, the sweeter and more flavorful your muffins will be.
✅ How it should turn out
The finished muffins should have a domed, golden-brown top, a soft and moist crumb, and a rich, sweet aroma of caramelized bananas.