Banana Bread Muffins
Fluffy, light, and perfectly golden Banana Bread Muffins made from overripe bananas, perfect for breakfast or snacks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 large Overripe bananas
- 1/2 cup Granulated sugar
- 1/4 cup Brown sugar
- 1 large Egg
- 1/3 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 1/2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- Optional add-ins: Chocolate chips, nuts, or dried fruit
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- Mash the overripe bananas in a large mixing bowl with a fork until smooth.
- Add the granulated sugar, brown sugar, melted butter, egg, and vanilla extract to the mashed bananas. Mix well until combined.
- Combine the flour, baking soda, baking powder, and salt in another bowl. Whisk until evenly mixed.
- Gradually add the dry ingredients to the wet banana mixture. Stir until just combined, avoiding over-mixing.
- If desired, fold in chocolate chips, nuts, or dried fruit.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use overripe bananas for the best flavor and moisture. Don’t overmix the batter to ensure soft muffins.