These banana muffins are the perfect way to use overripe bananas — in fact, they’re a great reason to let bananas ripen until they’re soft and sweet. Moist, simple, and quick to make, they’re ideal for breakfast, snacks, or lunchboxes.
Banana Muffins
The perfect reason to let your bananas over-ripen!
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Course: Breakfast
Prep Time: 10 minutes
Servings: 12
Ingredients
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 very ripe bananas, mashed
- 3/4 cup cane sugar or coconut palm sugar
- 1 egg beaten
- 1/3 cup melted butter
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Instructions
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Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
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In a bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate bowl, combine the mashed bananas, sugar, beaten egg, and melted butter. Mix until smooth and there are no lumps.
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Fold the wet ingredients into the dry until just combined. Do not overmix. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
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Bake for 15–18 minutes, or until the centers are set and a toothpick inserted in the middle comes out clean. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.