Irresistibly Soft Banana Muffins for Perfect Weekend Mornings
These banana muffins are a must-bake for their fluffy texture and delightful sweetness, making them perfect for busy mornings.
Equipment
- Oven
- Mixing bowls
- Whisk
- Muffin Tins
- Spoon or Scoop
- Wire rack
Ingredients
For the Muffins
- 3 large Overripe Bananas Look for bananas with lots of brown spots!
- 1 cup All-Purpose Flour Can substitute with whole wheat.
- 0.5 cup Sugar Can reduce or replace with coconut sugar.
- 1 tsp Baking Powder Check for freshness.
- 0.5 tsp Baking Soda
- 0.5 cup Melted Butter Can swap for vegetable oil.
- 1 large Egg Can substitute with flaxseed meal for vegan option.
Instructions
Making the Muffins
- Preheat your oven to 375°F (190°C) and grease two mini muffin tins.
- In a large bowl, whisk together the all-purpose flour, baking powder, and baking soda.
- In another bowl, mash the overripe bananas until smooth. Add sugar, melted butter, and egg, whisking until blended.
- Gently fold the wet ingredients into the dry ingredients, mixing just until combined.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for about 12-15 minutes until the tops spring back and a toothpick comes out clean.
- Let the muffins cool in the tins for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
Optional: Serve warm with coffee or a drizzle of honey for added indulgence.