Banana Muffins

Name: Banana Muffins
Total time: 40 min
Yield: 12
Ingredients: 1 ¼ cup bananas (very ripe, mashed — about 3); ½ cup butter (melted); ⅔ cup brown sugar; 1 unit egg; 1 tsp vanilla extract; 1 ¾ cup flour; 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; 1 tsp cinnamon (ground)

Breads & Baking · American

10 ingredients · 40 minutes · 12 servings

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Variations

Walnut Banana MuffinsAn ingredient branch from the authored reference, with its selected additions included in the quantities and method.View recipe →

202kcal2.7g protein8.3g fat29.7g carbs~$0.27/ serving*

Contains gluten, dairy, egg · only in an optional ingredient: tree nut

Restrictions

Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.

Only if you add ittree nut (walnuts)Leave that ingredient out and the dish does not have it.

Diets

VegetarianPescatarianNo porkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

1 ¼ cup	bananas (very ripe, mashed — about 3)
½ cup	butter (melted)
⅔ cup	brown sugar
1 unit	egg
1 tsp	vanilla extract
1 ¾ cup	flour
1 tsp	baking soda
½ tsp	baking powder
½ tsp	salt
1 tsp	cinnamon (ground)

Optional

Not counted above. The dish works without them.

⅔ cup	walnuts (chopped) or chocolate chips
2 tbsp	oats (a pinch on each top, for the bakery look)

Steps

Mash3 min
bananas to a chunky purée
- bananas
spotted-black bananas with a fork, some small lumps surviving — the lumps bake into pockets of concentrated banana, and the ripeness rule is the same economics as the bread: the freezer is where this recipe's main ingredient comes from
Whisk3 min
wet: banana + melted butter + brown sugar + egg + vanilla
in one bowl; dry (flour + soda + powder + salt + cinnamon) in another — the muffin method's whole premise is that the two sides meet exactly once, briefly
Fold2 min
ten strokes, lumps welcome, add-ins on stroke eight
dry into wet and STOP at barely-combined — muffin batter that looks slightly wrong (floury streaks, lumps) bakes right, and batter that looks smooth bakes into rubber with tunnels; this is the quick-bread rule at its most extreme and least negotiable
Bake19 min
425°F for 5 minutes, then 350°F for ~14 — the dome trick
- oats
cups filled generously to the brim (a modest fill makes a modest muffin), oats pinched on top, into the hot oven — the initial blast springs the crown upward before the structure sets, then the drop finishes the interior; tester clean at the dome's center
Rest8 min
5 in the tin, then racked
briefly — muffins are the rare bake meant warm, and their whole argument over banana bread is timeline: forty minutes from black bananas to breakfast instead of ninety