Delicious Banana Muffins for Quick & Easy Snacking
Transform overripe bananas into delicious banana muffins—perfect for snacking anytime!
Equipment
- - Oven
- - Mixing bowls
- Muffin Tins
- Whisk
- Spatula
Ingredients
For the Muffins
- 3 medium Overripe Bananas Use bananas with plenty of brown spots.
- 3/4 cup Granulated Sugar Can substitute with honey or maple syrup.
- 1/3 cup Unsalted Butter Can be swapped with vegetable oil or melted coconut oil.
- 1 large Egg Can replace with a flax egg for vegan option.
- 1 cup All-Purpose Flour Substitute with whole wheat flour if desired.
- 1 teaspoon Baking Powder Ensure it's fresh for the best rise.
- 1/2 teaspoon Baking Soda
Optional Add-Ins
- 1/2 cup Chocolate Chips Fold in for a delightful twist.
- Spices Consider adding cinnamon or nutmeg.
- 1/2 cup Applesauce Can swap in for additional moisture.
Instructions
How to Make Banana Muffins
- Preheat your oven to 375°F (190°C) and grease 2 mini muffin tins thoroughly.
- Mix the dry ingredients by combining flour, baking powder, and baking soda in a bowl.
- Blend the wet ingredients by mashing the bananas and mixing in sugar, butter, and egg.
- Combine the wet and dry ingredients, stirring gently until just mixed.
- Fill each muffin cup about 2/3 full with batter.
- Bake in the preheated oven for about 12-15 minutes.
- Cool the muffins in the tins for 5 minutes before transferring to a wire rack.
Notes
Optional: Dust with powdered sugar for an extra touch of sweetness. Store in an airtight container at room temperature for up to 3 days.