6tablespoons(85 grams) unsalted butter, melted and slightly cooled
⅔cup(135 grams) light brown sugar, packed
1large eggroom temperature
1and ½ teaspoons pure vanilla extract
1and ½ cups (375 grams) mashed ripe bananas
Instructions
Preheat oven to 375°F (190°C). Line a 12-count muffin pan with muffin liners and set aside.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until well combined. Set aside.
In a separate mixing bowl, whisk together the melted butter, brown sugar, egg, vanilla extract, and mashed banana until fully combined.
Add the dry ingredients to the wet ingredients and mix together until just combined, making sure not to over mix the batter.
Evenly distribute the batter between all 12 liners in the muffin pan.
Bake at 375°F (190°C) for 16-20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Remove from the oven and cool for 5 minutes in the pan, then carefully remove the muffins from the pan, and place them on a wire rack to cool completely.
Video
Notes
Store muffins in an airtight container or in the refrigerator for up to 4 days.Freezing Instructions: Once the muffins have cooled, place them in a freezer bag or container and freeze for up to 3 months. Thaw to room temperature before serving or microwave individual muffins for 20-30 seconds.Unsalted Butter: I recommend using unsalted butter so you can control the amount of salt in the recipe. If using salted butter, just use a tiny pinch of salt instead of 1/4 teaspoon.Egg: A room temperature egg is best for this recipe. To get your egg to room temperature quickly, place it in a bowl of warm water for 5-10 minutes.Bananas: The riper the bananas, the better! You will need about 3 medium bananas to yield 1 and 1/2 cups of mashed banana.Recipe Variations:
Banana Nut Muffins: Add 1/2 cup of chopped walnuts to the batter.
Banana Chocolate Chip Muffins: Add 1/2 - 3/4 cup of semi-sweet or dark chocolate chips to the batter.
Blueberry Banana Muffins: Add 1 cup of fresh or frozen blueberries. If using frozen blueberries, do not thaw and stir them into the batter gently. If using blueberries, you'll likely need to make a few extra muffins.