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Banana Bread Muffins

These Banana Bread Muffins are quick, delicious, and perfect for lunchboxes or after-school snacks, coming together in just one bowl with minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 2 pieces very ripe bananas, mashed well The riper the better for natural sweetness.
  • 1/3 cup melted butter, slightly cooled
  • 1/2 cup sugar
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 1/2 cups all-purpose flour, spooned and leveled Do not overmix!
Optional Mix-Ins
  • chocolate chips or chopped walnuts or a sprinkle of cinnamon Add these for an extra flavor boost.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, stir the mashed bananas with the melted butter.
  3. Add the sugar, beaten egg, and vanilla extract, mixing until just combined.
  4. Sprinkle the baking soda and salt over the banana mixture and stir briefly.
  5. Gently fold in the flour until no streaks of flour remain (do not overmix!).
  6. If using, fold in your optional mix-ins.
  7. Scoop the batter into the lined muffin cups, filling each about ¾ full.
  8. Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  9. Let them cool in the pan for 5 minutes before transferring to a wire rack.

Notes

These muffins can be stored in an airtight container at room temperature for about 3-5 days. For longer storage, freeze in a freezer bag for 2-3 months and microwave for 10-15 seconds before enjoying.