Happy December!! My favorite month of the year. I think I say that for almost every month though. Here’s a special treat for your sweet tooth, perfect for a snowy Monday… Banana Bread Muffins!
If there’s one fruit that everyone likes, it must be banana. Who doesn’t love bananas? Better yet, who doesn’t love banana bread? So if you’ve got three brown bananas sitting in your kitchen with nowhere to go but the trash, banana bread is the go-to solution. But what do you do when you don’t have a bread pan? You make Banana Bread MUFFINS in a muffin pan! The recipe is pretty uniform across all sources. A ton of sugar, flour and a couple other baking staples. But what really makes the muffins are the rotten bananas. The browner the bananas, the less sugar you have to use!
Banana Bread Muffins
Servings: 12 muffins
Time: ~ 1.5 hours
- 3 very ripened bananas (if possible)
- 1 cup sugar (or 3/4 cup if brown bananas)
- 1 1/2 cups flour
- 1 egg
- 1 tsp. vanilla
- 1 tsp. baking soda
- pinch of salt
- 1/3 cup butter, melted
- 1 Tbsp. butter to grease the pan
- Optional: chocolate chips or walnuts
- Preheat the oven to a low heat, 350.
- Mash the bananas in a large bowl. Stir in the melted butter.
- Add baking soda and salt. Stir.
- Stir in the egg and the sugar. (Yes, it looks like a lot of sugar. Yes, it is a lot of sugar.)
- Add the vanilla and stir.
- Add the flour and whatever additions you’d like. Stir. Make sure the batter is smooth, but chunks of banana are okay! If the batter seems too thick, add a little bit of oil.
- Bake for an hour-ish until the muffins are brown, and a knife comes out clean when you stick it.
And enjoy! These muffins are great at any time of day and pair well with a coffee.