Okay, okay, I know this is a controversial subject. People love banana bread and I get it--it's great! It can be a little weekend ritual & it's a great use of those brown bananas sitting on your counter. Fine, fine. Great. Now take all those nice banana bread feels because I'm about to blow your mind.
Banana muffins are like tiny lil loaves of banana bread. Banana bread is great, but isn't everything better when it's teeny? That's why the cupcake fad lasted so long. Plus, muffins take a third of the time to bake compared to banana bread.
One Bowl Banana Muffins
Waaaayy better than regular ol' banana bread.
- 1 1/2 cups all purpose flour
- 1/2 cup white sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 dash cinnamon
- 3 bananas (the riper, the better)
- 1/3 cup melted unsalted butter
- 1 egg
- medium/large mixing bowl
- 2 muffin tins
Preheat your oven to 360 degrees Fahrenheit. Measure all your dry ingredients into a medium/large mixing bowl and whisk to combine. Add your peeled bananas, melted butter, and your egg. Mix together until well incorporated.
At this point you may add nuts or chocolate chips if you so desire.
Grease your muffin tins with leftover butter or with a cooking spray and spoon in your batter. There should be enough batter to make a dozen muffins. Place your muffin tins in the oven and set a timer for 20 minutes. The muffins should come out lightly browned, bouncy to the touch and, if inserted, a toothpick should come out cleanly.
Let them cool for five minutes in the tins before removing them to cool completely.
Store in an airtight container. Best within four days.