Description
Delightful banana bread muffins that are perfect for breakfast, snacks, or dessert, featuring sweet and comforting flavors of ripe bananas.
Ingredients
Scale
- 3 ripe bananas
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mash the ripe bananas with a fork until smooth. Stir in the melted butter until well incorporated.
- Mix in the baking soda and a pinch of salt. Then add the sugar, beaten egg, and vanilla extract, mixing until smooth.
- Stir in the flour until just combined, being careful not to overmix.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for about a week or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg