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2 Banana Muffins

These 2 Banana Muffins are a delightful way to use up ripe bananas, transforming them into a cozy, golden treat that’s soft, sweet, and utterly satisfying.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 ripe bananas mashed
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour

Equipment

  • Mixing bowl
  • Fork or potato masher
  • Measuring cups and spoons
  • Muffin tin
  • Baking liners or non-stick spray
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
  3. In a mixing bowl, mash 2 ripe bananas with a fork or potato masher until smooth.
  4. Add 1/3 cup melted butter to the mashed bananas and stir to combine.
  5. Add 3/4 cup sugar, 1 large egg, and 1 teaspoon vanilla extract, mixing until well combined.
  6. Sprinkle 1 teaspoon baking soda and a pinch of salt into the mixture and stir.
  7. Gently fold in 1 cup all-purpose flour until just combined, being careful not to overmix.
  8. Divide the batter evenly among the muffin cups and bake for 20 minutes, or until a toothpick inserted comes out clean.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat before serving.