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I left out one very traditional ingredient in these muffins... and the result was the PERFECT Banana Muffin!

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. 

Course Breakfast
Cuisine American
Keyword Banana Muffins
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 18 muffins
Author Amanda Rettke

Ingredients

  • 1/3 cup (80g) butter, melted
  • 4 large ripe bananas mashed
  • 3/4 cup (165g) granulated sugar
  • 1 egg room temperature
  • 1 tsp. vanilla
  • 1 1/2 cup (186g) all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt

Instructions

  1. Preheat oven to 350 degrees F.
  2. Melt butter and set aside to slightly cool.

  3. In a large bowl, mash banana's with a fork. (You can use up 5 regular size banana's or 6 small banana's in this recipe.)

  4. Add butter, sugar, egg, and vanilla and mix well.
  5. Add in flour, baking soda, baking powder, and salt and mix until ingredients are JUST incorporated. (Be careful not to overmix)
  6. Add 2-3 tablespoons of batter to muffin pan lined with cupcake liners. (This is about 2/3 full)
  7. 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.
  8. Remove muffins from oven and let sit for a few minutes before serving.

Recipe Video