I love muffins so much and banana muffins are my favorite! This is my favorite banana muffin recipe that I have tweaked over the years. I am so excited to share this recipe with you.
I love to make banana muffins and have them on hand for breakfast. Sometimes I leave them out on the counter on a nice cake stand (if the boys are all home). Other times I freeze them in a ziploc bag so we can enjoy them over a long period of time.
Common Questions About Banana Muffins
Before we look at the recipe, let’s answer some common questions about banana muffins.
How do you keep banana bread/muffins moist after baking?
To help keep the muffins fresh, cover with foil or plastic wrap or place in a plastic bag to prevent drying out. If stored properly, freshly baked banana muffins will last for about 1 to 2 days at normal room temperature. You can also refrigerate and they will last longer.
How ripe do bananas have to be for muffins?
The bananas should be ripe enough to eat now. I find that the blacker and mushier the bananas, the better the muffins are!
How do you brown bananas quickly?
Bake at 350° F for 15 to 20 minutes, or until the bananas are completely blackened. Let them cool, scoop the banana from the peel, and mash for banana bread. You can also ripen bananas for banana muffins in the microwave. Peel the bananas and place them on a microwave-safe plate. Heat for about 20 to 30 seconds.
I hope you enjoy these muffins as much as my family and I do!
3 large ripe bananas, mashed
1 cup sugar
1 tsp vanilla extract
1 egg, slightly beaten
1⁄3 cup melted butter
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄2 cups flour
- Mash bananas with a fork.
- Add sugar, vanilla and slightly beaten egg.
- Add melted butter.
- Add the dry ingredients.
- Bake at 375 degrees for 15 - 20 minutes.