Small Batch Banana Muffins
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Six tender banana muffins made with two overripe bananas, one whipped in and one folded in for little bits of banana.
Ingredients
- ½ cup sugar
- 2 overripe bananas
- 6 tablespoons salted butter melted
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Equipment
- hand mixer
- muffin pan
- mixing bowl
Directions
- Heat the oven to 350°F. Grease or line 6 cups of a muffin pan.
- Mash one banana with a fork, leaving a few small lumps, and set it aside. In a mixing bowl, beat the second banana with the sugar for 35 to 40 seconds, until smooth and pale.
- Beat in the melted butter, egg, and vanilla.
- Mix in the flour, baking soda, and salt just until the flour disappears. Fold in the mashed banana, keeping the little pieces.
- Fill each muffin cup about three-quarters full. Bake for 20 to 25 minutes, until a toothpick comes out clean. Let them cool in the pan for 5 minutes, then move them to a rack.
Nutrition
Serving: 103g | Calories: 293kcal | Carbohydrates: 42g | Protein: 4.1g | Fat: 13g | Saturated Fat: 7.7g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 415mg | Potassium: 182mg | Fiber: 1.6g | Sugar: 22g | Vitamin A: 441IU | Vitamin C: 3.4mg | Calcium: 15mg | Iron: 1.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 muffins. Brands and portions vary, so use it only as an approximation.