Ingredients

The following ingredients have 18 Servings
  • ⅓ cup (80 g) unsalted butter, (melted)
  • 4 large ripe bananas
  • ¾ cup (165 g) granulated sugar
  • 1 large egg, (room temperature)
  • 1 teaspoon vanilla
  • 1 ½ cups (186 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt

Instruction

  • Preheat oven to 350°F.
  • Melt butter and set aside to slightly cool.
  • In a large bowl, mash bananas with a fork. (You can use up to 5 regular-size bananas or 6 small bananas in this recipe.)
  • 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 cool for a few minutes before serving.