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Fluffy Banana Bread Muffins

Fluffy Banana Bread Muffins That Will Brighten Your Morning

These Fluffy Banana Bread Muffins are a deliciously moist breakfast treat made with overripe bananas, perfect for cutting down on food waste.
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Prep Time 10 minutes
Cook Time 21 minutes
Cooling Time 5 minutes
Total Time 36 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 3 medium Overripe Bananas The riper, the sweeter
  • 1 Egg Can substitute with a flax egg for vegan option
  • ¼ cup Melted Butter Can substitute with vegetable oil or unsweetened applesauce
  • 1 teaspoon Vanilla Extract Can be omitted if necessary
  • 1 ½ cups All-Purpose Flour Whole wheat or gluten-free alternatives can be used
  • ¾ cup Brown Sugar Can substitute with white or coconut sugar
  • 1 teaspoon Baking Soda Avoid substituting with baking powder unless adjusting quantities
  • 1 pinch Salt Essential for balancing flavor
Optional Add-ins
  • 1 cup Chocolate Chips Add for a sweet twist
  • 1 cup Nuts Chopped walnuts or pecans for crunch
Spices
  • 1 teaspoon Cinnamon Elevates flavor
  • 1 pinch Nutmeg Adds a lovely note

Equipment

  • Muffin pan
  • Mixing Bowl
  • potato masher
  • whisk
  • scoop or spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a standard muffin pan with paper liners.
  2. Mash several overripe bananas in a large mixing bowl until smooth.
  3. Add one beaten egg, ¼ cup of cooled melted butter, and one teaspoon of vanilla extract to the mashed bananas, stirring until combined.
  4. In a separate bowl, whisk together 1 ½ cups of all-purpose flour, ¾ cup brown sugar, one teaspoon baking soda, and a pinch of salt.
  5. Gradually fold the dry ingredients into the wet mixture until just combined to avoid overmixing.
  6. Add any optional ingredients like chocolate chips or nuts if desired.
  7. Fill each muffin liner about three-quarters full with batter.
  8. Bake for 15-21 minutes, checking for doneness with a toothpick.
  9. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 3mgCalcium: 15mgIron: 0.5mg

Notes

For best results, use super ripe bananas and avoid overmixing the batter. Store in an airtight container for up to 3 days or freeze for longer storage.

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