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Banana Muffins
Prep
10 mins
Cook
25 mins
Servings
12
Difficulty
Medium
These banana muffins have become my go to recipe whenever I have overripe bananas sitting on the counter. They're incredibly simple to throw together, taking just ten minutes of prep before you pop them in the oven. What I love most is that bananas are naturally sweet and packed with potassium, so you're getting some real nutrition along with that delicious treat. The whole process, from mixing to a freshly baked batch, takes under forty minutes. Best of all, you probably have most of these ingredients already in your kitchen, making this a budget friendly option when you need a quick breakfast or snack.
Ella x
Ingredients
- 11 ½ cups all-purpose flour
- 11 teaspoon baking powder
- 11 teaspoon baking soda
- ½ teaspoon salt½ teaspoon salt
- 33 large bananas, mashed
- ¾ cup white sugar¾ cup white sugar
- 11 egg
- ⅓ cup butter, melted⅓ cup butter, melted
Detail level
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Sift flour, baking powder, baking soda, and salt together in a bowl; set aside.
- 2
Mix bananas, sugar, egg, and melted butter in a separate large bowl until well combined; fold in flour mixture until smooth. Spoon batter into the prepared muffin cups, filling each 2/3 full.
- 3
Bake in the preheated oven until tops spring back when lightly pressed, about 25 to 30 minutes. Cool briefly in the tin, then transfer to a wire rack to cool completely.
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