Ingredients
Scale
- 3 large ripe bananas, mashed
- 1/3 cup melted unsalted butter
- 1/2 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with non-stick cooking spray or line it with paper muffin liners to ensure easy removal after baking.
- In a large mixing bowl, peel the ripe bananas and mash them with a fork or a potato masher until they are smooth with only a few small chunks remaining.
- Stir the melted butter into the mashed bananas. Add the sugar, beaten egg, and vanilla extract. Mix well until all ingredients are fully combined and the mixture is smooth.
- Sprinkle the baking soda and salt over the wet mixture and stir. Gently fold in the all-purpose flour. Be careful not to overmix; stir just until the flour streaks disappear for the fluffiest texture.
- Divide the batter evenly among the 12 muffin cups. Each cup should be about three-quarters full to allow space for the muffins to rise as they bake.
- Place the tin in the preheated oven and bake for 18 to 20 minutes. You can check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes. Transfer them to a wire rack to cool completely, or enjoy them warm with a pat of butter.
- Cook Time: 30 minutes
- Diet: Vegetarian