Banana Bread Muffins

My mom would bake for our family growing up and always made some scrumptious, delicious desserts! The banana bread was always so soft and tasty — didn’t look hard to make. I decided to finally put it to the test. I took three different banana bread recipes and modified them to fit in mini muffin trays!

Ingredients:

FOR THE WET MIX:

  • 3 ripe/very rip bananas, peeled
  • 1/4 cup melted butter, unsalted or salted
  • 1/2 cup brown sugar (3/4 cup if you want more sweet)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract

FOR THE FLOUR AND CHOCOLATE PORTION:

  • 1 1/2 cups of all-purpose flour
  • 1 teaspoon baking soda
  • Pinch of salt

Instructions:

FOR THE MUFFINS:

  1. Preheat over to 350 degrees
  2. Coat muffin tray with non-stick spray or paper liners
  3. In a large mixing bowl, mash bananas with a fork until as smooth as you can get it and almost no lumps
  4. In another bowl, mix together the flour, baking soda and salt
  5. In the bowl of mashed bananas, mix in the sugar, egg and 4 Tbsp melted butter with a spatula (or all if you prefer – I used the remaining to top off the muffins at the end)
  6. Fold in the flour mixture to the banana mixture until it is all smooth and combined well
  7. Pour final mixture into muffin tray evenly
  8. Bake muffins for 10 – 15 minutes (for mini muffins) or 25 – 30 minutes (for larger muffins)
  9. With a toothpick, check to see if it comes out clean from the center — then it’s ready
  10. Let it rest for 5 minutes then enjoy!

Tips/Notes:

  • If you don’t intend to eat the banana bread muffins right away, then after it cools for five minutes, wrap it in saran-wrap (clear plastic wrap) or an air-tight container and store for a week.
  • Place in the fridge if you wish to keep it for more than a week (lasts possibly another few days)

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