Description
Soft, moist, and not-too-sweet, these banana muffins are the perfect way to use up overripe bananas. Add chocolate chips or walnuts if you want, or leave them out for a simple treat. This recipe makes 12 muffins.
Ingredients
Units
Scale
- 3 or 4 large fully ripe bananas
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup melted unsalted butter (see notes below)
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice or ground cinnamon
- 1/3 cup chocolate chips (dark or semi-sweet; optional)
- 1/3 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F.
- Make the batter: In a medium mixing bowl, add bananas and smashed thoroughly with a fork or potato masher. Add sugar, egg, vanilla extract, and melted butter. Mix until well combined. Add Add flour, baking powder, salt, cinnamon or pumpkin pie spice. Add chocolate chips and walnuts if using. Mix until just incorporated.
- Bake: Line cupcake or muffin trays with liners. Fill liners 3/4 full with batter. Bake until toothpick inserted in the center comes out clean (about 20 minutes).
Notes
If using salted butter, reduce 1/2 teaspoon salt in recipe to 1/4 teaspoon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert, Breakfast, Snack
- Method: Oven
- Cuisine: American, Hawaiian