B's Banana Muffins
In our home, bananas are typically gone the next day or they sit for too long! That's where this recipe comes in handy! I've been making this recipe for years and have recently started using Organic Kamut flour to replace my all-purpose in certain recipes. I've found the flavor and moisture to be enhanced in my baked goods. Kamut (Khorasan wheat) is considered an ancient grain with high protein and nutritional content. You can easily substitute all-purpose flour in this recipe with a 1:1 ratio. These muffins are delicious fresh from the oven, but even better on day two! We hope you enjoy this quick recipe!
Preheat oven to 325℉
Grease a 12-count muffin pan with non-stick cooking spray or use muffin/cupcake liners.
In a large mixing bowl, use a fork to combine the following ingredients:
3 ½ large ripened bananas - mashed
¾ cup sugar (white or golden)
4 tablespoons butter, melted and cooled
1 tsp vanilla extract
In a separate bowl, whisk together:
1 ½ cups Kamut or all-purpose flour
1 tsp baking soda
1 tsp salt
Using a spatula, gently add the flour mixture into the banana mixture. Mix batter until combined.
Spoon the batter into muffin cups, filling 3/4 of the way.
Bake in a pre-heated oven at 325℉ for 20-25minutes. Ovens vary, so we recommend inserting a toothpick into the center of a muffin at the 20-minute mark to check if it comes out clean. Allow muffins to cool a few minutes before transferring to a cooling rack.
Our printable recipe card is below! Enjoy!
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Some of our favorite products:
Measuring Spoons - OXO
Mixing Bowls - Pyrex
Muffin Pans - Wilton
Kamut - The Food Nanny