Tool

• Muffin pan

• Mixing bowls

Ingredients

• 1½ cups all‑purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ¾ teaspoon salt

• 1½ cups mashed overripe bananas (about 3 bananas)

• ½ cup unsalted butter, melted

• ½ cup granulated sugar

• ¼ cup packed light brown sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla

Direction

Make the Muffins

1. Preheat oven to 425°F. Line a 12‑cup muffin pan with paper liners.

2. In a large bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.

3. In a medium bowl, whisk bananas, melted butter, both sugars, eggs, and vanilla until combined (bananas should remain slightly lumpy).

4. Pour banana mixture into dry ingredients and stir until just combined — do not overmix.

5. Divide batter evenly among muffin cups (nearly full).

6. Bake 5 minutes, then reduce oven temperature to 350°F and bake 15 minutes more, until tops are golden and centers spring back.

7. Cool in pan briefly, then transfer muffins to a wire rack to prevent steam‑sticking.

Notes

• Stop mixing as soon as the flour disappears — overmixing makes muffins dense.

• Removing muffins from the hot pan prevents steam from making liners stick.

• For extra flavor, add chocolate chips, walnuts, or a cinnamon‑sugar sprinkle on top.

Nutrition

(per muffin)

Calories: 211kcal • Carbs: 31g • Protein: 3g • Fat: 9g
Saturated Fat: 5g • Polyunsaturated Fat: 1g • Monounsaturated Fat: 2g • Trans Fat: 0.3g
Cholesterol: 48mg • Sodium: 285mg • Potassium: 137mg • Fiber: 1g • Sugar: 16g
Vitamin A: 294IU • Vitamin C: 2mg • Calcium: 35mg • Iron: 1mg