Small-Batch Banana Muffins

Super moist, light, and fluffy, these easy small-batch banana muffins make the perfect snack.

Whisk together 1 cup flour, ¾ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt in a small bowl.

In a medium bowl add 2 large mashed bananas, 5 Tablespoons melted butter, 1 large egg, 1/3 cup brown sugar, and 1 tsp vanilla extract. Mix well until combined.

Add in the dry ingredients and 1/4 cup yogurt.

Use a rubber spatula to fold the muffin batter together until combined. Take care not to over-mix it.

Spoon into 6 muffin cups, filling them all the way to the top.

Bake the muffins for 5 minutes in the preheated oven at 425°F (220°C), then lower the oven heat to 350°F (180°C) and continue baking for 15-18 minutes until a cake tester inserted comes out clean.

Let the muffins cool in the muffin tin for 5 minutes, then remove them and place them on a wire rack to cool further to room temperature.

Leftover banana muffins can be covered and stored at room temperature for 4 days or in the refrigerator for up to a week.

See the link for the full recipe!