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Banana Muffins

Banana muffins with a cooling rack and striped cloth
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These aren’t just muffins; they’re a hug in a paper liner. With simple ingredients and minimal effort, you can transform your forgotten, overripe bananas into a warm, delicious treat. This is the perfect recipe for anyone who loves the smell of fresh-baked goods and the taste of pure comfort.

Ingredients

Scale

Dry Ingredients:

  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Wet Ingredients:

  • 2 ripe bananas, mashed
  • ½ cup packed light brown sugar
  • 4 tablespoons melted butter, slightly cooled
  • ¼ cup Greek yogurt
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract

Instructions

  1. Prep the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin.
  2. Mix the Dry: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  3. Mix the Wet: In a separate, larger bowl, mash the bananas with a fork until mostly smooth. Whisk in the brown sugar, then add the cooled butter, yogurt, egg, and vanilla. Whisk until fully combined.
  4. Combine Carefully: Pour the dry ingredients into the wet mixture. Using a rubber spatula, gently fold until just combined. A few lumps of flour are okay! Do not overmix.
  5. Bake: Scoop the batter into the prepared muffin cups, filling them almost to the top for those bakery-style domes. Bake for 14-16 minutes, or until a toothpick comes out clean.

Notes

Serving Suggestions:

Serve warm, fresh from the oven, with a pat of butter, a drizzle of honey, or a dollop of cream cheese. They’re also great for a grab-and-go breakfast with your morning coffee.

Tips & Tricks:

  • The browner, the better: Your bananas should be very ripe—lots of brown or black spots. This makes them sweeter and easier to mash.
  • Room temp is key: Using a room-temperature egg helps the batter mix smoothly.
  • Don’t overmix: This is the most common mistake! Overmixing develops gluten, which leads to tough, chewy muffins. Mix only until the flour streaks disappear.

Storage & Reheating:

  • Storage: Once completely cooled, store the muffins in an airtight container at room temperature for up to 3 days.
  • Freezing: These muffins freeze wonderfully. Wrap each cooled muffin individually in plastic wrap, then store in a freezer-safe bag for up to 3 months.
  • Reheating: Thaw at room temperature or warm in the microwave for about 30 seconds for that fresh-baked feel.

Find it online: https://recipesh.com/banana-muffins/