Ingredients:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional, but delicious!)
Wet Ingredients
- 3-4 very ripe bananas, mashed (about 1 1/2 cups)
- 1/3 cup melted butter or vegetable oil
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips
Equipment:
- Oven
- 12-cup muffin pan
- Muffin liners (or cooking spray)
- Two medium mixing bowls
- Whisk
- Fork
Instructions:
Prep work:
- Preheat oven to 375°F (190°C).
- Line a muffin pan with liners or grease it with cooking spray.
Mix dry ingredients:
- In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon (if using).
Mix wet ingredients:
- In a separate bowl, mash bananas thoroughly. Add melted butter/oil, sugar, egg, and vanilla. Whisk until well combined.
Combine the batter:
- Gently pour the dry ingredients into the wet ingredients.
- Stir with a fork or spatula until just combined. Don’t overmix!
Add in fun stuff:
- If desired, fold in chopped nuts or chocolate chips.
Fill and bake:
- Fill each muffin liner about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool and enjoy:
- Let muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Tips:
- Super ripe bananas: Use bananas with plenty of brown spots for maximum sweetness and banana flavor.
- Don’t overmix!: Overmixing the batter will make the muffins tough.
- Variations: Get creative! Try adding blueberries, a swirl of peanut butter, or a cinnamon streusel topping.
- Storing: Store muffins in an airtight container at room temperature for 2-3 days, or freeze for longer storage.
