Back at it with *another* banana recipe. I don’t know what it is with quarantine and banana bread baking…it’s basically a meme at this point. But, I still haven’t ventured to a traditional banana bread— I decided to try this Banana Muffin Recipe my friend @mindykoenigsfeld sent to me since I always fail at regular banana bread!
Muffins are fun in this case (and any case) because 1…they have a way shorter bake time than a loaf…and 2…they basically count as breakfast, right? I love topping these with nutella, but I bet nut butter would be amazing too! Or, traditional banana bread toppings— salted butter & cream cheese.
This recipe comes together super quickly from prep to baking. I like how it uses melted butter because I always forget to leave butter out to soften!
I use frozen bananas frozen in the peel. Simply throw them in a container/pan overnight in the fridge to defrost. Then, once you’re ready to bake, rip the tip of the peel off and squeeze the banana right out into a measuring cup!
This recipe is also super customizable— sprinkle some chocolate, coconut, or nuts in to the mix for some added texture & flavor!
Banana Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large bananas mashed
- 3/4 cup white sugar
- 1 egg
- 1/3 cup butter melted
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon (optional & can add more!)
Instructions
- Preheat oven to 350℉. Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
- Combine bananas, sugar, egg, vanilla, cinnamon, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans using a 3-tablespoon scoop.
- Bake in preheated oven. Bake muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.