Ingredients:

  • 3 large overripe bananas, approx. 1.5 cups (340g) mashed
  • 1 cup (200g) packed brown sugar
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1.5 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin with paper liners or non-stick spray.
  2. In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth. Whisk in the brown sugar, melted butter, egg, and vanilla until the mixture is glossy and well-emulsified.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon.
  4. Using a silicone spatula, gently fold the dry ingredients into the wet mixture. Stop immediately once no streaks of dry flour remain to avoid over-mixing and gluten development.
  5. Divide the batter evenly among the 12 muffin cups. Optionally sprinkle extra brown sugar or oats on top for added texture.
  6. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before serving.