Description
Delicious and moist banana muffins that are perfect for breakfast or as a snack. These muffins are easy to make and bursting with banana flavor.
Ingredients
Units
Scale
Dry Ingredients:
- 1 and 1/2 cups (190 grams) all-purpose flour, spooned & leveled
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 6 tablespoons (85 grams) unsalted butter, melted and slightly cooled
- 2/3 cup (135 grams) light brown sugar, packed
- 1 large egg, room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 1/2 cups (375 grams) mashed ripe bananas
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and line a 12-count muffin pan with liners.
- Mix Dry Ingredients: In a bowl, whisk flour, baking soda, cinnamon, and salt.
- Combine Wet Ingredients: In another bowl, mix butter, sugar, egg, vanilla, and bananas.
- Combine Mixtures: Add dry ingredients to wet ingredients and mix until just combined.
- Fill and Bake: Divide batter into liners and bake for 16-20 minutes until a toothpick comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Store muffins in an airtight container for up to 4 days.
- Freeze muffins for up to 3 months.
- Use room temperature eggs for best results.
- Riper bananas yield more flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
