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Moist banana bread muffins fresh out of the oven, perfectly baked and golden brown.

Moist Banana Bread Muffins

Deliciously moist banana bread muffins that areperfect for breakfast or snacks, made easily in one bowl.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas, mashed The riper, the better!
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 3/4 cup sugar
  • 1 large egg, beaten Can substitute with flaxseed meal for a vegan option.
  • 1 teaspoon vanilla extract Can substitute with almond extract.
  • 1 cup all-purpose flour

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, mix the melted butter with the mashed bananas.
  3. Stir in the baking soda and a pinch of salt.
  4. Next, mix in the sugar, beaten egg, and vanilla extract.
  5. Finally, gently stir in the flour until just combined.
Baking
  1. Pour the batter into the muffin tin, filling each liner about 2/3 full.
  2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cool for a few minutes in the pan before transferring to a wire rack.

Notes

Store in an airtight container for up to 3 days at room temperature, or refrigerate for about a week. Freeze for up to 3 months. Reheat in the microwave for a few seconds for best taste.