These banana bread muffins are the definition of simplicity. Made in just one bowl- makes cleaning and baking ever so simple.
I’ll admit this isn’t the healthiest recipe but we’re heading into fall and baking is inevitable. This recipe makes a small batch of 12 muffins which is perfect for whipping on a lazy Sunday morning. Or if you’re trying to get rid of overripe bananas. Start to finish, it’ll probably take you 30 minutes- if that.
The best thing about this recipe it’s so easy your kids (even toddlers) can help by mixing or pouring in ingredients. Pretty kid proof. Plus, cooking is a lifeskill so the earlier you start, the better. I didn’t learn how to cook until I got married and it was frightening.
- 1 1/2 cup AP flour
- 1 tsp baking soda
- 1/4 teaspoon cinnamon
- 2 very ripe large bananas (or 3 medium)
- 1/3 cup salted butter, melted and cooled
- 2 eggs, slightly beaten
- 1/4 cup white sugar
- 2/3 cup brown sugar
- 1 teaspoon vanilla extract
*Optional: add your extras such as nuts, flaxseeds, chia seeds, chocolate chips, or blueberries. No more than 1/2 cup of each.
Preheat oven to 350°
In a large bowl, mash bananas with a fork. Once mashed, add sugars and butter, mix. Then add eggs and vanilla extract and mix well. Lastly, add the dry ingredients and stir until completely incorporated. DO NOT overmix.
Pour into greased muffins tins and bake 18-20 minutes. Check with a toothpick to ensure doneness if needed. Properly stored, will last 1-2 days.
- While most recipes call for 1/4 tsp of baking soda and 1/4 tsp of baking powder, I use 1 tsp of baking soda and it does the trick of helping the muffins rise. I only use baking soda because I usually don’t have baking powder or I forget to add it.
- I use salted butter. It’s unorthodox but my mom has alway used salted butter for baking and her stuff is delicious. If you prefer unsalted butter then add 1/2 tsp salt.
- I prefer to grease the muffin tins using sunflower or safflower oil but vegetable oil works too. If using cupcake liners, you may need to bake an extra couple minutes.
- It’s a pretty small recipe, but the muffins freeze great if needed. Let the muffins completely cool then wrap in foil and place in ziplock freezer bag (remove any air).