Description
Soft and moist banana bread muffins made with 3 ripe bananas, easy to prepare and perfect for breakfast or a quick snack.
Ingredients
- 110 g (1 stick) butter – melted or softened
- 120 g (1/2 cup) brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 3 ripe bananas (about 350 g)
- 220 g (1 1/2 cups) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
Instructions
- Preheat the oven to 428°F / 220°C and line a muffin tin with paper liners.
- In a small bowl, mash the bananas with a fork until mostly smooth with a few small lumps.
- In a large bowl, mix the melted butter and brown sugar for 2–3 minutes until smooth and slightly creamy.
- Add the egg, vanilla extract, and mashed bananas, then mix for about 1 minute until fully combined.
- Add the flour, baking soda, baking powder, salt, and cinnamon, then fold gently with a spatula until just combined (do not overmix).
- Divide the batter evenly into the muffin liners, filling each about 3/4 full.
- Bake for 5 minutes, then reduce the temperature to 392°F / 200°C and continue baking for 18–20 minutes, until golden and a toothpick comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days.
Tips:
- Use ripe bananas: for best flavor and natural sweetness
- Don’t overmix: mix just until combined for soft muffins
- Start with high heat: helps create a nice muffin top
- Fill evenly: for consistent baking and rise
- Check early: avoid overbaking to keep them moist
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: muffins, breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 204
- Sugar: 13.4 g
- Sodium: 212.6 mg
- Fat: 8.1 g
- Carbohydrates: 30.8 g
- Protein: 2.8 g
- Cholesterol: 35.2 mg