Easy Banana Muffins

Why you’ll love this recipe

• Make it dairy-free and vegan by substituting the butter with a plant-based option

• Make it eggless and vegan by substituting the eggs for a flax seed mixture. Combine 1 tbsp of flaxseed with 3 tbsp of water for each egg

• You need to use up the over-ripe bananas in your kitchen

• You’re sick of banana bread

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Banana Muffins

Yield: 12

Author: Shalane Katugampola

Adapted from Epicurious and All Recipes

Ingredients

• 3 ripe bananas, mashed
• 1/3 cup butter, melted
• 3/4 cup sugar
• 1 egg, beaten
• 1 tsp vanilla
• 1 tsp baking soda
• Pinch of salt
• 1 1/2 cups flour
• Handful of chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F
2. Line muffin tray with muffin cups
3. In a large bowl, mix melted butter with mashed bananas with a wooden spoon
4. Mix in the sugar, beaten egg, and vanilla
5. Sprinkle baking soda and salt over the mixture and mix in
6. Add flour and mix
7. Add nuts (optional)
8. Spoon mixture into muffin cups
9. Bake for 30min or until toothpick poked in center of muffin comes out clean

Notes:

Be sure to mash the bananas thoroughly (no chunks) for evenly textured muffins

If you don't have muffin cups in the house, just use large squares of parchment paper (like I did!)

Store at room temperature in an airtight container for 2-3 days or freeze in an airtight freezer bag for later

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