The purest, organic, delicious flavor of banana makes this the BEST Banana Muffin I have ever had!
Servings: 18 Muffins
- ⅓ cup unsalted butter, melted
- 4 large ripe bananas
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Preheat oven to 350°F.
In a large bowl, mash the bananas.
Add butter, sugar, egg, and vanilla and mix well.
Add in flour, baking soda, baking powder, and salt and mix until ingredients are JUST incorporated. (Be careful not to overmix)
Add 2-3 tablespoons of batter to muffin pan lined with cupcake liners. (This is about ⅔ full)
Bake for 14-16 minutes, or until center of muffin springs back when touched and center no longer appears wet. Be careful to not bake muffins for too long - you do not want burnt edges.
Remove muffins from oven and let sit for a few minutes before serving.
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