Banana Muffins

Simple Ingredients, Great Flavor

If you’re looking for a simple, no-frills Banana Muffin recipe, look no further! We may be partial to our favorite Banana Chocolate Chip Muffins, but sometimes, I want something a little more basic. And these deliver! They’re made with simple ingredients you probably already have on hand. And so delicious. The outside is crisp and the inside is so tender and full of banana flavor. I just know you’re going to love them.

Bursting with Banana Flavor

I love baking with bananas. They add so much moisture and sweetness to whatever I’m making. Whether it’s a classic banana bread recipe, banana muffins or slightly more indulgent banana pudding cupcakes, the appeal of the banana cannot be ignored. Get it? Appeal!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Unsalted butter, melted
• Granulated sugar
• Egg
• Vanilla extract
• All-purpose flour
• Baking soda
• Overripe bananas, mashed. The best bananas for baking are so ripe they’re almost black. Soft, mushy, ugly, ripe bananas are actually ideal for baking.

Supplies:

• 12-cup muffin tin
• Large mixing bowl
• Whisk
• Nonstick cooking spray

• Bake muffins for about 15 minutes or until golden brown and a toothpick inserted comes out clean.
• Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Storage

Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to 5 days. Enjoy leftover banana muffins at room temperature or heat in the microwave for 10-15 seconds until warmed through.

To freeze, allow them to cool completely before wrapping individually in plastic wrap. Store in an airtight plastic container or bag in the freezer for up to 3 months. Defrost frozen banana muffins in the refrigerator overnight or loosely covered at room temperature for a few hours.