These are the best banana muffins I have ever eaten. They are so moist that you never need butter (although maybe a little is good anyways), and you will be wondering where they all disappeared to. What makes these muffins so moist is the amount of banana in them, as well as the melted butter. Buttery, banana heaven! These are also super quick and easy to make. You will have them in your hot little hands in under 45 minutes.
Banana Muffins
1 egg
1 1/2 cups mashed ripe banana (3-4 large)
1/2 cup butter, melted
1 1/2 cups flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Prep Time: 15 minutes
Bake Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins
Preheat oven to 375 degrees F and line a 12-cup muffin tin with paper liners or grease lightly.
With a fork, mash the bananas. Make sure your bananas are very ripe, almost black. Also be sure to measure the amount of bananas with a glass measuring cup. Be as close as you can get to 1 1/2 cups so the muffins stay nice and moist. Mix together the egg, banana, and melted butter in a large bowl.
In a small bowl, combine the flour, sugar, powder, soda, and salt. Add this dry mix to the banana mixture and very gently fold in until just moistened and you do not see anymore white. Do not over mix or this could affect the texture of the muffins. Spoon the mixture evenly into the cups (about 2/3 to 3/4 full). Bake for 20-25 minutes or until golden brown and a toothpick inserted into the centers comes out clean.
Enjoy!
* To make in a loaf pan, bake at 350 degrees F for 55-65 minutes.
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