Banana Muffins

Brown Bananas Are a Blessing in Disguise

I used to throw out overripe bananas until I discovered that those ugly, spotted ones make the most insanely flavorful muffins. Now I practically beg my bananas to go brown. This is one of those recipes I come back to every single week.

One Bowl, Zero Fuss

Preheat your oven to 180°C/350°F and line a 12-cup muffin tin. Mash three very ripe bananas in a large bowl -- a few lumps are totally fine and add great texture. Stir in the melted butter, sugar, egg, and vanilla.

In a separate bowl, whisk the flour, baking soda, and salt. Fold the dry into the wet until just combined. The batter should look a little lumpy -- that is exactly what you want. Divide among the muffin cups, filling each about two-thirds full, and bake for 18-22 minutes.

Warm From the Oven Perfection

Let them cool in the tin for 5 minutes, then transfer to a wire rack. I dare you to wait longer than that before eating one. They keep beautifully in an airtight container for 3 days, if they last that long.

Tina's Tips

• The blacker the banana, the better -- nearly black bananas have the most concentrated sweetness
• Never overmix -- stir just until the flour disappears or your muffins will turn tough and dense
• Freeze ripe bananas in their peel -- thaw and squeeze out the pulp whenever the craving hits
• Add mix-ins -- chocolate chips, walnuts, or a brown sugar streusel topping take these over the top
• Fill cups evenly using an ice cream scoop for perfectly uniform muffins every time