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Banana Muffins

Delicious and moist banana muffins made easy with ripe bananas, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 medium ripe bananas The more speckled and brown, the better.
  • 1/3 cup oil or melted butter You can choose your preference.
  • 1 large egg Can be substituted with flax egg or applesauce.
  • 1/2 cup sugar Not too much, as the bananas add sweetness.
Dry Ingredients
  • 1 cup all-purpose flour Whole wheat can also be used.
  • 1 teaspoon baking soda To help the muffins rise.
  • 1/4 teaspoon salt Enhances flavor.
  • 1/2 cup walnuts or chocolate chips Optional additions for extra taste.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mash the ripe bananas until smooth.
  3. Mix in the oil or melted butter, egg, and sugar until combined.
  4. Add the flour, baking soda, and salt to the wet ingredients and mix until just combined. Don't worry about lumps.
  5. Fold in walnuts or chocolate chips if desired.
  6. Scoop the batter into muffin cups lined with liners.
Baking
  1. Bake in preheated oven for 18-20 minutes, until a toothpick inserted in the center comes out clean.
  2. Allow muffins to cool for a few minutes before removing from the pan.

Notes

Store cooled muffins in an airtight container for a few days. They can also be refrigerated for up to five days or frozen for up to three months.