Ingredients
3–4 very ripe bananas (about 1 1/2 cups mashed)
2 large eggs
1/2 cup unsalted butter, softened (or coconut/olive oil)
1/2 cup brown sugar (or white/coconut sugar)
2 tablespoons milk (or Greek yogurt/sour cream)
1 teaspoon vanilla extract
2 cups gluten-free flour (or all-purpose flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2–1 cup chocolate chips (or favorite add-ins: nuts, dried fruit)
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners or use a silicone muffin pan.
- In a large bowl, mash the bananas until smooth. Add the eggs, sugar, butter, milk, and vanilla extract. Whisk until fully combined.
- Stir in the flour, baking powder, baking soda, salt, and chocolate chips (or other add-ins). Mix until just combined. Avoid overmixing.
- Evenly divide the batter among the prepared muffin cups. Bake for 20–22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let muffins cool for 5 minutes in the pan, then transfer to a wire rack. Enjoy warm or store for later.
Notes
- Banana Ripeness: The riper the bananas, the sweeter and more moist the muffins.
- Add-ins: Feel free to swap chocolate chips for walnuts, pecans, or dried fruits.
- Uniform Muffins: Use a cookie scoop or measuring cup to portion batter evenly.
- Gluten-Free Flour: Make sure your blend contains xanthan gum if it’s not already included.
- Prep Time: 5 min
- Cook Time: 20 min