Banana Muffins
Recipe: #23638
April 30, 2016
Categories: Banana, Brunch, Mothers Day, Picnic, Potluck, Oven Bake, Vegetarian, Flour, Muffins, Kosher Dairy, more
"These are really good muffins, not over-mixing the ingredients allows these muffins to bake up beautifully and create a perfect texture! You could mix in some nuts or mini chocolate chips. These muffins melt in your mouth!"
Ingredients
Nutritional
- Serving Size: 1 (79.7 g)
- Calories 192.9
- Total Fat - 5.8 g
- Saturated Fat - 3.4 g
- Cholesterol - 30.8 mg
- Sodium - 284.1 mg
- Total Carbohydrate - 33.6 g
- Dietary Fiber - 1.4 g
- Sugars - 17.4 g
- Protein - 2.7 g
- Calcium - 36.9 mg
- Iron - 0.4 mg
- Vitamin C - 3.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Line 12 muffin tins with paper liners.
Step 3
In a large bowl, mash banana's with a fork.
Step 4
Add butter, sugar, egg, and vanilla and mix well.
Step 5
Add in flour, baking soda, baking powder, and salt and mix until ingredients are JUST incorporated. (Be careful not to overmix, for me about 15 turns was all it took)
Step 6
Add 2-3 tablespoons of batter to muffin pans (This is about 2/3 full).
Step 7
Bake for 14-16 minutes, or until center of muffin springs back when touched and center no longer appears wet. Be careful to not bake muffins for too long - you do not want burnt edges.
Step 8
Remove muffins from oven and let sit for a few minutes before serving.
Tips
No special items needed.