Ripe Banana Muffins – a delicious recipe with bananas, Butter, sugar, eggs, flour, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat the over to 350
2
Blend with mixer butter and sugar.
3
Add eggs and blend with mixer until fluffy.
4
Peel and mash bananas with hands into bowl with the butter, sugar and eggs.
5
I had big chunks of bananas.
6
Use mixer to blend in and to break up bananas for about 10 seconds.
7
You want your bananas to still be chunky.
8
With a spoon mix in the all-purpose flour and baking soda.
9
Mix well, until all is moistened.
10
You can either line your muffin pan or spray with a non-stick spray.
11
Usually everyone says fill 3/4 full but I like to fill my cups pretty full.
12
See in picture.
13
Bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean.
14
I cooked mine for 27 minutes
672
kcal
Calories
28
g
Fat
97
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 Ripe bananas, 1/2 cup Butter-room tempature( equivalent to a stick of butter), 1 cup sugar, 2 eggs, and more.
Yes, Ripe Banana Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
