Can I use frozen bananas?

Absolutely! Those frozen black bananas in your freezer are perfect - just thaw them in the microwave first (about 30 seconds) and drain any excess liquid. The texture might be mushier than fresh, but that actually makes them mix in beautifully. I always keep a stash peeled and bagged just for baking emergencies!

How do I make these gluten-free?

Easy swap! Use your favorite 1:1 gluten-free flour blend - I've had great success with the ones that include xanthan gum. The texture comes out slightly denser, but still delicious. Pro tip: Let the batter rest for 10 minutes before baking - it helps the GF flour absorb moisture better.

Why did my muffins sink?

Heartbreaking when it happens! Usually means either: 1) Your baking soda is old (check the expiration date), 2) You overmixed the batter (stop at the first sign of combined ingredients), or 3) The oven temp is off (invest in an inexpensive oven thermometer - it's a game changer!). A quick tap of the pan before baking can prevent this too.

3-Ingredient Banana Muffins - Unbelievably Moist & Easy

Name: Banana Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3 ripe bananas, mashed; 1/3 cup melted butter; 3/4 cup sugar; 1 egg; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt

Banana Muffins

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Moist and fluffy banana muffins made with ripe bananas, perfect for breakfast, snacks, or dessert.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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3 ripe bananas, mashed
1/3 cup melted butter
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

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Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with liners.
In a bowl, mix mashed bananas, melted butter, sugar, egg, and vanilla.
Add flour, baking soda, and salt. Stir until just combined.
Divide batter into muffin cups, filling each 3/4 full.
Bake for 20-25 minutes or until a toothpick comes out clean.
Cool before serving.

Notes

Use overripe bananas for the best flavor.
Store in an airtight container for up to 3 days or freeze for later.
For meal planning, bake a batch ahead and store in the freezer.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 15g
Sodium: 180mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Find it online: https://kitchenuser.net/easy-banana-muffins-recipe-moist-fluffy/