Got one ripe banana? Make a small batch of banana muffins. Easy-to-make. Moist. Tender. Delicious.
Heat Oven. Adjust oven rack to the middle position. Preheat oven to 350 degrees F. Line four muffin cups with paper liners or grease generously with nonstick cooking spray.
Make Batter. Mash banana in a medium bowl with a fork. Add sugar. Stir to combine. Add melted butter and egg. Stir until smooth. Add flour and baking powder. Stir until a batter forms.
Bake. Scoop batter into the prepared muffin pan, about ⅔ full. Bake until golden brown, about 20 minutes.
Cool. Remove pan from the oven. Allow muffins to cool in the pan for about 5 minutes and then transfer to a wire rack to cool completely
Ingredient Notes
Butter: Use salted or unsalted. Both work in this recipe.
Dairy-free: Replace the butter with a dairy-free butter alternative.
Variations
Nuts, chocolate chips, or dried fruit. Add up to 4 tablespoons of chopped nuts, chocolate chips or dried fruit, like raisins.
Storage: Store muffins wrapped on the counter for up to three days.