Banana muffins are a great way to use bananas that have gotten a bit too ripe for eating. Muffins are easy to make from scratch, so there’s no need to buy the pre-made ones from the grocery store, which cost considerably more than homemade. Muffins are a great snack and a perfect quick on-the-go breakfast item.
Prep Time: 10 minutes
Serves: About 14 mini muffins, or 10 regular size muffins
½ cup whole wheat flour (2.5 oz)
½ cup all purpose flour (2.5 oz)
¼ wheat bran (1.5 oz)
½ cup packed brown sugar (3.5 oz)
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla
1 large egg, beaten (2 oz)
2 large, very ripe, mashed bananas (3 if the bananas are on the small size)
Preheat the oven to 350 degrees Fahrenheit.
Stir the dry ingredients together to combine thoroughly in a small bowl.
Mash the bananas in a large bowl. Stir in the beaten egg to combine. Then stir in the 1 teaspoon of vanilla.
Add the dry ingredients to the wet ingredients and stir together until just combined.
Spoon the mixture into a greased mini muffin tin (or a greased regular size muffin tin). I go ahead and fill it to almost the top of each cup.
Bake in the 350 degree preheated oven for about 15-16 minutes for mini muffins, or 20-25 minutes for regular size muffins.