Description
These banana bread muffins are soft, buttery, and spiced with cinnamon. They’re wonderful plain, with chopped walnuts, or even chocolate chips.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large ripe bananas, mashed
- 3/4 cup white sugar
- 1 large egg
- 1/3 cup butter, melted
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients: In a bowl, combine the flour, baking powder, baking soda, and salt.
- Prepare Wet Mixture: In another bowl, mix the mashed bananas, sugar, egg, and melted butter until well blended.
- Combine Mixtures: Add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
- Fill Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake: Bake for approximately 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Variations: Feel free to add 1 cup of chopped walnuts or chocolate chips to the batter for extra flavor and texture.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.