Easy Banana Muffin
You buy bananas with every intention to eat them, but before you know it, they are overripened. Now you need find time to make something with them when you didn’t have time to eat them in the first place. You could peel, mash and freeze them in a freezer bag with intentions to use later, but a year goes by, and you find them in the back of the freezer not looking good and freezer burnt. I have found it easier to peel, mash and add a few ingredients right away to make muffins. These are the easiest banana muffins you can make from scratch. They are a perfect for those busy mornings when you need breakfast on the go! Natural cupcake and muffin Liners.
Easy Banana Muffins
Quick and easy muffins for breakfast on the go!
Equipment
- 1 muffin pan
- 12 muffin liners
Ingredients
- 6 tbsp unsalted butter, melted and slightly cooled
- ⅔ cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 2 ripe bananas mashed
- 1 1/2 cup all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt Redmond real salt
Instructions
- Preheat oven to 375°F Line a muffin pan with muffin liners and set aside.
- Mix together the melted butter, brown sugar, egg, vanilla extract, and mashed banana until fully combined then add the all-purpose flour, baking soda, ground cinnamon, and salt.
- Mix together until just combined, making sure not to over mix the batter.
- Evenly distribute the batter between all 12 liners in the muffin pan.
- Bake at 375°F 15-20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Remove from the oven and let them cool a few minutes, then remove the muffins from the pan, and place them on a wire rack to cool completely.
