These work great with the overly ripe bananas you find lurking on the counter – or frozen ripe bananas, that you thaw before using! It’s easy to end with too many of those in the freezer, and the kids will loved these sweet muffins.
Brown Sugar Banana Cupcakes
- 1 ½ cups all-purpose flour
- ¾ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 ½ cups ripe bananas, mashed
- ½ cup unsalted butter (1 stick), melted and cooled a bit
- 2 large eggs
- 1 tsp pure vanilla extract
Preheat the oven to 350° and line a 12 muffin cup pan with premium liners.
In a large bowl whisk the dry ingredients together.
In a medium bowl whisk the bananas, eggs, butter and vanilla together, pour on the dry and whisk till just blended.
Divide equally between the liners. Bake for 25 to minutes, or until golden brown and done when tested with a toothpick. Let cool for a few minutes, transfer to a cooling rack and let cool.
Makes 12 muffins.