Banana Muffins
The purest, organic, delicious flavor of banana makes this the BEST Banana Muffin I have ever had! The secret to this recipe is DOUBLE the normal amount of banana.
Prep Time10 minutes mins
Cook Time16 minutes mins
Total Time26 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Banana Muffins
Servings: 18 muffins
Author: Amanda Rettke--iambaker.net
- ⅓ cup (80 g) unsalted butter, melted
- 4 large ripe bananas
- ¾ cup (165 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 1 ½ cups (186 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Preheat oven to 350°F.
Melt butter and set aside to slightly cool.
In a large bowl, mash bananas with a fork. (You can use up to 5 regular-size bananas or 6 small bananas in this recipe.)
Add butter, sugar, egg, and vanilla and mix well.
Add in flour, baking soda, baking powder, and salt and mix until ingredients are JUST incorporated. (Be careful not to overmix)
Add 2-3 tablespoons of batter to muffin pan lined with cupcake liners. (This is about ⅔ full)
Bake for 14-16 minutes, or until center of muffin springs back when touched and center no longer appears wet. Be careful to not bake muffins for too long; you do not want burnt edges.
Remove muffins from oven and let cool for a few minutes before serving.