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Banana Bread Muffins
These easy and fast banana bread muffins are a delicious way to use up your ripe bananas! This recipe is so fast you can make them in the morning for breakfast before work or school.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Servings:
12
muffins
Calories:
226
kcal
Author:
Karlynn Johnston
Ingredients
1
cup
white sugar
1/2
cup
butter
1
egg
1
teaspoon
vanilla
1
cup
of mashed ripe bananas
2
cups
all-purpose flour
1
teaspoon
baking soda
1/2
teaspoon
salt
1/2
tsp
cinnamon
optional
Instructions
Preheat oven to 350 °F.
Prepare a 12 muffin capacity muffin tin by placing muffin cups in the muffin tin, or greasing the wells with a little butter.
Mix together the sugar, butter, vanilla and egg in a bowl. until creamy and light yellow, Stir in the mashed bananas.
Whisk together the flour, baking soda, and salt then add into the butter mixture.
Stir the batter until it is completely smooth.
Use a cookie scoop or a #8 food disher to scoop the batter into the tins, dividing evenly between the 12 muffin wells.
Bake for 20-25 minutes, until toothpick poked in center muffin comes out clean.
Notes
You can also add in 1/2 cup of walnuts if you desire.
You can use oil instead of butter if you want crispy tops on the muffins
The riper your bananas the better this will taste!
Nutrition
Calories:
226
kcal
|
Carbohydrates:
36
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
34
mg
|
Sodium:
262
mg
|
Potassium:
72
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
265
IU
|
Vitamin C:
1.1
mg
|
Calcium:
9
mg
|
Iron:
1.1
mg