Banana Muffin Recipe
Banana Muffin Recipe
Table of Contents
Banana Muffin Recipe
Delight in these delicious banana muffins, perfect for breakfast, snacks, or dessert. Moist, flavorful, and incredibly easy to make, this banana muffin recipe is a hit with kids and adults alike. Enjoy a healthy treat that’s packed with ripe bananas and wholesome ingredients.
Ingredients
- 2 ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 cup all-purpose flour
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease it lightly.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas with melted butter. Stir in sugar, beaten egg, and vanilla extract until well combined.
- Add Dry Ingredients: Sprinkle the baking soda and salt over the mixture. Mix in the flour until just combined. If desired, fold in walnuts or chocolate chips.
- Fill the Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
- Bake: Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them to avoid overbaking.
- Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
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Banana Muffin Recipe
Delight in these delicious banana muffins, perfect for breakfast, snacks, or dessert! Moist, flavorful, and incredibly easy to make, this banana muffin recipe is a hit with kids and adults alike. Enjoy a healthy treat that’s packed with ripe bananas and wholesome ingredients.
Ingredients
- 2 ripe bananas mashed
- 1/3 cup melted butter
- 1/2 cup sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 cup all-purpose flour
- Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease it lightly.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas with melted butter. Stir in sugar, beaten egg, and vanilla extract until well combined.
- Add Dry Ingredients: Sprinkle the baking soda and salt over the mixture. Mix in the flour until just combined. If desired, fold in walnuts or chocolate chips.
- Fill the Muffin Tin: Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
- Bake: Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them to avoid overbaking.
- Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: These muffins freeze well! Store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
- Variations: Feel free to substitute half of the all-purpose flour with whole wheat flour for a healthier option.
