17 Aug Preshana's Banana Muffin
The ultimate and most delectable melt in the mouth muffins you will ever bake – this is a keeper
1/3 cup (80g) butter, melted
4 large ripe bananas, mashed
3/4 cup (165g) granulated sugar
1 egg, room temperature
1 teaspoon vanilla
1½ cups (186g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon kosher salt
Preheat oven to 350F.
Melt butter and set aside to slightly cool.
In a large bowl, mash bananas with a fork.
Add butter, sugar, egg, and vanilla and mix well.
Add in flour, baking soda, baking powder, and salt and mix until ingredients are JUST incorporated. (Be careful not to overmix)
Add 2-3 tablespoons of batter to muffin pan lined with cupcake liners. (This is about 2/3 full)
Bake for 14-16 minutes, or until center of muffin springs back when touched and center no longer appears wet.
Be careful to not bake muffins for too long – you do not want burnt edges.
Remove muffins from oven and let sit for a few minutes before serving.
Recipe credit: I am baker
Prepared, tried and tested by: Preshana Singh
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