These banana muffins are wonderful warm right out of the oven and taste just like moist banana bread. You also probably have all the ingredients you need already in the pantry.

The secret to amazing banana muffins is the same as the secret for amazing banana bread – you want to use the ripest bananas you can get your hands on.

Tip: if you want to speed up the ripening of bananas place them in a paper bag and closed or under a bowl. The off gasses from the bananas will speed up the ripening process. Want to speed it up even faster add an apple or two to the bag as the combined off gasses speeds up even more.

Banana Muffins
Prep: 10 Mins | Total: 25 Mins
Serves: 12-16 muffins
Difficulty: Easy
Ingredients
1 1/2 Pounds Ripe Bananas, peeled and mashed (3-4 Bananas)
1 each Egg
1/2 Cup Unsalted Butter, melted
2/3 Cup Granulated Sugar
1 teaspoon Vanilla Extract
1 1/2 Cups All-purpose flour
1 teaspoon Baking powder
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
Directions
Preheat oven to 375F/190C. Coat muffin pans with non-stick spray, or use paper cupcake liners.
In a large bowl, combine bananas, egg, melted butter, sugar, and vanilla extract. Over the bowl with the wet ingredients, sift together the flour, baking powder, baking soda, and salt. Stir the mixture together until just combined, do not over mix.
Scoop about ¼ cup of the batter into each muffin cup. Bake until muffins are golden brown and spring back when lightly pressed, about 15-20 minutes.

Those little black flecks are the seeds from Bananas and are the sign of great banana bread and muffins.

They taste best warm right out of the oven. Another great treat is our Banana Bread in a Mug when you’re looking for a quick, individual portion of banana bread.

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