Introduction
There’s something undeniably comforting about the aroma of fresh banana bread wafting through your kitchen. These delightful banana bread muffins are moist, sweet, and bursting with flavor. Perfect for breakfast, a snack, or even a cozy afternoon treat, they are a fantastic way to use up overripe bananas. With their golden tops and tender crumb, these muffins will have you smiling with every bite!
Ingredients
- 3 ripe bananas, mashed
- 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 cup all-purpose flour
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, mash the ripe bananas with a fork until smooth and creamy.
- Stir the melted butter into the mashed bananas until well combined.
- Add the baking soda and a pinch of salt, mixing to incorporate.
- Fold in the sugar, beaten egg, and vanilla extract until the mixture is smooth.
- Gradually add the flour, folding gently until just combined. Be careful not to overmix; this will keep your muffins tender!
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Enjoy them warm or at room temperature!
Notes or Tips
If you like a little extra texture, feel free to add a handful of chopped nuts or chocolate chips to the batter before baking. These muffins also freeze beautifully, so you can enjoy them later—just pop them in the microwave for a few seconds to warm them up!
Cooking Techniques
When mashing bananas, aim for a smooth consistency to ensure they blend well into the batter. Be sure not to overmix when adding the flour; this will keep your muffins light and fluffy. If you’re unsure about doneness, the toothpick test is your best friend—make sure it comes out clean to guarantee perfectly baked muffins.
FAQ
Can I use frozen bananas?
Absolutely! Just be sure to thaw them and drain any excess liquid before mashing.
What can I substitute for sugar?
You can use honey, maple syrup, or coconut sugar as a sweetener, but keep in mind that this may alter the muffin’s texture.
How should I store the muffins?
Store them in an airtight container at room temperature for up to three days, or in the fridge for up to a week.
Conclusion
These banana bread muffins are a warm hug in baked form! Easy to make and even easier to enjoy, they are sure to become a beloved staple in your home. So grab those overripe bananas and get baking—your taste buds will thank you!