Ingredients
Scale
- 3 large overripe bananas (mashed)
- ½ cup unsalted butter (melted)
- 2 large eggs
- ¾ cup packed brown sugar
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- Optional: ½ cup chopped walnuts or chocolate chips
- Optional: Coarse sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- In a large bowl, mash bananas. Add melted butter, eggs, brown sugar, and vanilla; whisk until smooth.
- In a separate bowl, combine flour, baking soda, and salt.
- Fold dry ingredients into the banana mixture until just combined. Do not overmix.
- Gently fold in optional add-ins like nuts or chocolate chips.
- Spoon batter into muffin cups, filling each about ¾ full.
- Sprinkle with coarse sugar if desired.
- Bake 18–22 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra moist muffins, use bananas that are black or heavily speckled.
- Don’t overbake; check at the 18-minute mark for doneness.
- You can double the recipe and freeze half for future snacks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 13g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg