These muffins are lighter, more moist, more spiced, and overall better than traditional dense banana bread loaves. This easy recipe will make 12 muffins in about 35 minutes.
I've probably made at least six batches of banana bread muffins since March. And I'm not a baker. I actually HATE baking. Baking is too precise, too finicky, and I resent the fact that you can't taste and adjust along the way. But banana bread? It's easy, forgiving, and almost always tastes delicious. (Not including the time I forgot to set a timer and burnt the muffins last month...)
Anywhoozers, I after tweaking the recipe a few times, I think I've perfected my version of banana bread muffins. Feel free to double this recipe to make even more.
Ingredients:
1 1/2 cups all purpose flower
1 teaspoons baking soda
1 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
3 overripe bananas (See photo. You can even go browner than that. Only have yellow bananas? OH NO SHE BETTAH DON'T!)
3/4 cup sugar
1 large egg
1 stick unsalted butter, melted (Yes, that much.)
1/2 teaspoon vanilla extract
Instructions
Preheat your oven to 375 degrees Fahrenheit and line two muffin tins with cupcake liners or spray with oil.
Whisk all the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg) together in a large mixing bowl and set aside.
In a separate mixing bowl, peel and mash the bananas with a fork to your preferred texture. I like to leave mine a little chunky. If you prefer smoother muffins, mash 'em real good.
Beat the egg, melted butter, sugar, and vanilla into the mashed bananas. Whisk and mix until all the wet ingredients are fully incorporated.
Pour the wet ingredients into the flour mixture and fold and stir gently until all the flour is incorporated. If you use a hand mixer, do not over beat the batter.
Fill each muffin mold about 2/3 full of batter.
Bake at 375 for about 25 minutes. Not sure if they're done? Take a toothpick and poke a muffin in the middle. If the toothpick comes out clean, they're ready!
I keep these in a Tupperware on the kitchen counter for easy breakfasts, but they're usually gone in a couple days.