These Banana Muffins are my absolute favorite muffins to make. They are so easy, simple and good! Whenever bananas are on sale at the grocery store, I try to stock up. I eat a few then let the rest get super ripe before I peel them, pop them in a ziploc bag and put them in the freezer. Then, whenever I have a craving for Banana Muffins, I’m all set. I have perfected these muffins over the last few years after I got the original recipe, and now I’ve got them just perfect. They are great for an on-the-go breakfast or snack. Sometimes I even throw some chocolate chips in half of the batch, because chocolate really does make everything better!
One of the things I’ve changed with making these muffins is the temperature I bake them at. I read a while ago over at Sally’s Baking Addiction how baking muffins at a high temperature for the first few minutes will really help them get nice and high with a big rounded top. It really doesn’t affect the taste, it just makes them look pretty, so feel free to skip that step and bake them at 350 degrees for the entire 3o minutes.
– 4 very ripe bananas
– 1/3 cup butter, melted
– 3/4 cups sugar
– 3/4 cups sugar
– 1 egg, beaten
– 1 tsp vanilla
– 1 tsp baking soda
– 1/2 tsp salt
– 1 1/2 cups all-purpose flour
– 1/2 cup chocolate chips (optional)
1. Preheat oven to 400 degrees and spray or line a 12 capacity muffin tin. (You can preheat it to 350 if you don’t want to mess with changing the temperature after 5 minutes.)
2. Mash bananas in a large bowl and mix in melted butter.
3. Mix in sugar, egg and vanilla.
4. Sprinkle in baking soda and salt, then slowly add in the flour, stirring after each addition. (Don’t over mix though!)
5. Bake for 5 minutes at 400 degrees, then reduce to 350 degrees and continue baking for 25 more minutes,
6, Let cool on a wire rack.