Ingredients
- All-purpose flour: 1 1/2 cups
- Baking soda: 1 teaspoon
- Salt: 1/4 teaspoon
- Overripe bananas, mashed: 3 medium
- Granulated sugar: 3/4 cup
- Egg: 1 large
- Melted butter: 1/3 cup
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Step 2: In a large bowl, whisk together the flour, baking soda, and salt.
- Step 3: In a separate bowl, mash the bananas. Add the sugar, egg, melted butter, and vanilla extract to the mashed bananas and mix until well combined.
- Step 4: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
- Step 5: Fill each muffin liner about 2/3 full.
- Step 6: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For a warm, comforting treat, microwave a muffin for 15-20 seconds.
- These muffins are delicious served with a dollop of Greek yogurt and a sprinkle of chopped walnuts.
- Don't overmix the batter; a few lumps are okay and will result in a more tender muffin.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American