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Soft Banana Muffins

Soft Banana Muffins: Irresistibly Fluffy and Easy to Make

Soft Banana Muffins are fluffy and easy to make using overripe bananas, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 3 ripe bananas use bananas with many brown spots
  • 1/3 cup melted butter can substitute with vegetable oil
  • 1 teaspoon baking soda
  • 1 pinch salt enhances flavor
  • 3/4 cup granulated sugar reduce if you prefer less sweetness
  • 1 large egg or substitute with a flaxseed egg for vegan
  • 1 teaspoon vanilla extract for aromatic flavor
  • 1 teaspoon baking powder ensures a light texture
  • 1 1/2 cups all-purpose flour do not overmix

Equipment

  • Muffin Tin
  • Mixing bowl
  • Spatula
  • Fork

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or grease.
  2. Mash three ripe bananas in a mixing bowl until smooth.
  3. Stir in melted butter, baking soda, and salt to the mashed bananas.
  4. Add granulated sugar to the mixture and stir until smooth.
  5. Incorporate the egg and vanilla extract and mix thoroughly.
  6. Mix in baking powder until no white patches remain.
  7. Fold in the all-purpose flour until just combined.
  8. Fill muffin cups two-thirds full with the batter.
  9. Bake for 20-25 minutes, checking for doneness at 20 minutes.
  10. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

These muffins are customizable by adding chocolate chips or nuts. They are best enjoyed fresh but can be stored for up to 3 days at room temperature.

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