Deliciously moist and fluffy banana muffins made with ripe bananas and a hint of vanilla. Perfect for breakfast or a snack.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup granulated sugar
1 large egg, beaten
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In another bowl, combine the mashed bananas, granulated sugar, beaten egg, melted butter, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.