Description
Delicious banana muffins made with ripe bananas and whole wheat flour.
Ingredients
Scale
- ½ cup unsalted butter (melted and slightly cooled; 1 stick)
- 1½ cups mashed very ripe bananas (about 3 large)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- ½ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F and grease a standard muffin pan with nonstick spray. (I use classic Pam spray.)
- Add the butter, bananas, eggs, and vanilla to a large bowl. Stir to combine.
- Stir in the flour, sugar, baking soda, cinnamon, and salt.
- Divide the batter among the prepared muffin tins, using about ¼ cup batter in each cup.
- Bake for 14-16 minutes, or until muffins are golden brown and a cake tester inserted into the center comes out cleanly.
- Transfer muffins from the pan to a wire rack to cool.
- Serve warm or at room temperature.
Notes
- For best results, use very ripe bananas for sweetness and flavor.
- These muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg