Don’t know what to do with your ripe bananas? Try out this super moist and easy banana muffin recipe! I actually tried this recipe from apron, because I was kind of getting tired of only making banana breads when I have ripe bananas. In addition to that, I only had one very ripe bananas and this recipe only required one banana. So it was perfect!
The taste is quite similar to the banana bread recipe I shared before, but the texture of this recipe is more moist and soft. I will definitely add this banana muffin to one of my regular bakings!
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
muffins cup
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- 1 medium egg
- 30 ml Unsalted butter (melted) Life hack if you forgot to melt the butter at room temperature: put the butter in a glass and put it in a bowl of hot water to melt it.
- 1 mashed ripe banana
- 80 grams cake flour (T45)*
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 30 grams granulated white sugar
Ingredients
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- Add all ingredients to a large bowl in the order shown in the ingredients list. Mix the ingredients between each addition. So after you have added the butter to the egg mix it with a whisk/chopstick/fork and so on.
- Preheat oven at 180 Celsius degrees.
- Prepare the muffin cups and use a spoon to add the batter to the muffin cups.
- Put them in the preheated oven (180 Celsius degrees) for 20-25 minutes. You can test whether the muffins are ready by putting a toothpick in the muffin. When you take it out, the toothpick should be clean with only small crumbly bits.
I hope that you will give this banana muffin recipe a try! If you do, take a picture and tag me on @angiesrecipereview in your feed or stories and I will share your creations on my story.
For other baking recipes, click here for cakes and here for bread!
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Cheers,
Angie
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