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These muffins are so easy to throw together, and perfect for a last minute weekend breakfast.  With about 10 minutes of effort and 20 minutes of baking, you've got a dozen moist, delicious muffins to snack on for days.  Add walnuts, blueberries, or chocolate chips for an added treat! Got some bananas starting to turn?  You're half-way there.  When life hands you brown bananas, make banana muffins! 

Step 1: Materials

Hardware:
Scale makes this even faster than measuring with cups
Measuring spoons
2 large mixing bowls
Standard muffin tin or mini muffin tin
Muffin papers standard or mini
Banana masher
Spatula

Software:
  • 3 large or 4 small well-ripe bananas
  • 1 1/2 cups (180g) all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon 
  • 1/4 teaspoon fresh ground nutmeg
  • 3/4 cup brown sugar (if you don't have brown sugar, substitute 1/2 cup white sugar)
  • 1 egg
  • 1/3 cup butter, melted and cooled
  • 1 teaspoon vanilla

Optional mix ins:
  • 3/4 cup chopped walnuts or
  • 3/4 cup fresh or frozen blueberries or
  • 1/2 cup chocolate chips

Step 2: Directions

Preheat your oven to 350F (180C).  Grease or line your muffin tins with papers.  

Melt butter in microwave or on stovetop and let cool slightly. 

In a large bowl, weigh the flour, and add the baking powder, baking soda, salt, and spices.  Whisk together.

In another large bowl, mash up yer nanners.  Don't be afraid of bruises - it all gets baked together in a delicious mess.  Add sugar, egg, melted butter, and vanilla.  Mix it up well.

Slowly fold the dry ingredients into the wet.  Folding just means picking up the ingredients from the bottom of the bowl with your spatula and turning them over onto the top. Repeat until everything is just mixed.  

If adding walnuts or chocolate chips, stir them in now.  If adding blueberries, add them after the batter has been added to the cups, or they will all sink right to the bottom.

Use a 1/4 cup measuring cup or scoop to fill the muffin cups about 2/3 full.  Now is the time to drop in blueberries if you are using them. 

To get extra fancy, top with fresh or dried banana slices before baking!

Bake for 20-30 minutes, rotating pan half way through baking time.

Muffins are done when golden and the tops spring back when you press on them.   

I hope this becomes a new staple in your home.  Enjoy!  
These lovely things are cooling down...can't wait for my pre-lunch snack!
Ooh gorgeous :D
These are pretty darn good! Made them to share at our senior game night tonight. Thanks for the recipe!
I made a batch last night. They were excellent! Good job! Thank you
Hey! Thanks for this easy recipe! One question though, in your recipe, are we making use of 6 large bananas or is it just a repetition? I see a "3 large or 4 small well-ripe bananas" and "3 large or 4 small bananas, mashed". Please enlighten me! Thanks! :D
Ha! oops! Should only be in there once. Thanks!
I like your recipe, but I am diabetic and would like to modify it by possibly increasing the cinnamon to at least a full teaspoon and eliminating the sugar. What would be the problem with doing that? The recipe looks diabetic friendly with some added cinnamon and no added sugar.
How about using Stevia in place of the sugar? No harmful side effects like with artificial sweetners.
It depends on how sweet you like things. I think there's no problem with taking out the sugar, but it will affect the texture as well as the sweetness. Do you ever use artificial sweeteners?
Gorgeous. Great tip about the scale!
Have you ever tried coating the blueberries in a little flour then mixing them in? It keeps them from sinking and makes you feel like a wizard. :D <br /> <br />These look very yummy!
I have! I forgot about that!

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Bio: Former Living &amp; Food editor here at Instructables, now running Sousvidely.com! Follow me @sousvidely
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