Banana muffins are a classic, delicious way to use ripe bananas. Here's a simple recipe that results in moist, flavorful muffins with a delightful banana aroma.
Banana Muffins
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large ripe bananas, mashed
- 3/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk (optional, for added moisture)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions:
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Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
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Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
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Prepare the Wet Ingredients: In another bowl, mix the mashed bananas, sugar, melted butter, egg, vanilla extract, and milk (if using) until well combined.
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Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently fold the mixture together with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy. If using, fold in the chopped walnuts or chocolate chips.
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Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
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Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Cool and Serve: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Tips:
- For a more intense banana flavor, use very ripe bananas with lots of brown spots.
- You can also sprinkle a little bit of sugar or cinnamon on top of the muffins before baking for a sweet and slightly crunchy topping.
- These muffins can be stored in an airtight container at room temperature for 2-3 days or frozen for up to a month.
Enjoy your banana muffins as a tasty breakfast, snack, or dessert!
