Hey Recipe Critic Readers! Chelsea from Chelsea’s Messy Apron. How was your holiday? I hope it was fantastic! I also hope you were able to eat all the cookies you possibly had time to make. I know we are a little bit over cookies at the moment at my home, but I’m sure that will change in about 1 day.
However, for now it’s muffins and other healthy foods that I’ve been craving to replace all that sugar from cookies! These muffins aren’t super healthy, but a lot better than cookies that’s for sure. They are super easy to make and a perfect way to use those old and ripe bananas sitting on your counter!
Easy Banana Muffins
They are super easy to make and a perfect way to use those old and ripe bananas sitting on your counter!
- 3 large bananas mashed
- 1 large egg
- 1 teaspoon vanilla extract
- 5 tablespoons butter melted
- 4 tablespoons brown sugar
- 1/2 cup white sugar
- 1 1/2 cups white flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
Preheat the oven to 375 degrees F. Grease a muffin tin or line with muffin liners
In a large bowl, beat together the bananas, egg, brown and white sugar, vanilla, and melted butter.
In another bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon.
Fill up 9-10 muffin cavities and fill any remaining muffin cavities up halfway with water to ensure even baking.
Bake for 18-22 minutes or until a toothpick comes out clean when inserted into the center of the muffins.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.