Ingredients
Scale
- 3 medium to large very ripe bananas
- 1/2 cup unsalted butter (melted and cooled)
- 3/4 cup packed light or dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs (lightly beaten)
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups blueberries* (fresh or frozen**)
- 1/4 cup sugar
- 1 tablespoon all purpose flour
- 1/4 teaspoon ground cinnamon
- 2 teaspoons melted butter
Instructions
- Preheat the oven to 400 degrees F.
- Prepare a muffin pan with 12 muffin liners.
- In a large bowl, mash bananas until small chunks remain. Add melted butter and brown sugar, mixing well.
- Stir in the beaten eggs and vanilla until combined.
- In another bowl, combine flour, baking soda, baking powder, cinnamon, and salt.
- Mix the dry ingredients with the wet ingredients until just combined, being careful not to over-mix. Gently fold in the blueberries.
- Divide the batter among the 12 muffin cups.
- If using the optional topping, mix the ingredients in a small bowl and sprinkle over the batter.
- Place in the oven and immediately reduce the temperature to 350 degrees F.
- Bake for about 20 minutes, or until a toothpick comes out clean and tops are golden. Let cool for 5 minutes before serving.
Notes
For best results, use very ripe bananas for maximum flavor.
These muffins can be stored in an airtight container for up to three days.
Feel free to experiment with different toppings or add-ins, such as nuts or chocolate chips.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.