Banana Muffins
These moist and super easy banana muffins are made with ripe bananas and simple ingredients. Perfect for breakfast, snacks, or lunchboxes!
Servings: 12 muffins
Calories: 199kcal
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 medium ripe bananas
- 1 large egg room temperature
- ⅓ cup melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375° F.
- In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, butter and vanilla; mix well.
- Stir into the dry ingredients just until moistened.
- Fill greased or paper-lined muffin cups half full using a scoop.
- Bake at for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Notes
- Don’t overmix the batter: It can make muffins tough instead of tender.
- Banana ripeness matters: The darker the banana, the stronger the flavor.
- Add-in balance: If using nuts or chocolate chips, fold them in gently so muffins bake evenly.
- Check early: Ovens vary; start checking at 18 minutes to avoid overbaking.
Nutrition
Calories: 199kcal | Carbohydrates: 35g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 235mg | Potassium: 130mg | Fiber: 1g | Sugar: 20g | Vitamin A: 199IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg