Quick Banana Muffins (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
Mash up 3 medium bananas until you’ve got about 1 1/4 cups.
02 -
Melt 5 tablespoons of unsalted butter (70g) and let it cool down just a bit.
03 -
Crack in one large egg.
04 -
A splash of vanilla—about 1/2 teaspoon—does the trick.
→ Dry Ingredients
05 -
Measure 1 1/2 cups of plain all-purpose flour (195g).
06 -
Pack 1/2 cup (95g) of brown sugar tight.
07 -
Toss in 1 teaspoon of baking soda.
08 -
Add 1 teaspoon of baking powder.
09 -
Just a pinch—1/4 teaspoon—of sea salt for balance.
→ Mix-Ins
10 -
Stir in 3/4 cup (130g) chocolate chips for sweetness.
# Instructions:
01 -
Turn on your oven and set it to 350°F (177°C). Get a 12-slot muffin tray, and put paper liners in each spot.
02 -
In a good-sized mixing bowl, whisk together your flour, brown sugar, baking powder, baking soda, and salt until everything’s all blended.
03 -
Grab another bowl. Mix your melted butter, mashed bananas, the egg, and vanilla until the mixture looks smooth.
04 -
Add your wet ingredients to the dry mix. Stir until no dry spots of flour remain. Then, fold in the chocolate chips.
05 -
Fill up each muffin liner about three-quarters full with the batter. Bake for 20 to 25 minutes. You’ll know they’re ready when a toothpick comes out clean. Let the muffins cool down on a wire rack before enjoying.
# Notes:
01 -
Store muffins in a sealed container at room temperature, and they’ll stay fresh for up to 3 days.
02 -
For smaller, bite-sized muffins, reduce bake time to 10-15 minutes.
03 -
Want to save some for later? Freeze individually first, then store together. They’ll keep fine up to 3 months.
04 -
The riper and softer your bananas are, the more amazing these muffins will taste.