Quick & Easy Banana Muffins (Edit recipe)

Notes

Make Ahead & Freezing Instructions: The baked muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature. Previously frozen muffins should not be frozen again. Bananas: If using frozen bananas for this recipe, thaw the frozen bananas and strain any excess liquid. Butter: The recipe calls for unsalted butter. If needed, you can use salted butter but omit the salt from the ingredients. Yogurt: Regular or Greek plain yogurt, any fat percentage works. You can also substitute with sour cream if you don't have yogurt. Can you make this muffin recipe dairy free? Yes, you can! You can substitute coconut oil for butter and a yogurt alternative. Want to make mini muffins? Turning these into mini muffins are perfect for toddlers and kids! Spray a mini muffin pan with nonstick spray or use mini cupcake liners. Bake for 5 minutes at 425°F, then, while keeping the muffins in the oven reduce the oven temperature 350°F. Bake for an additional 6-7 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs. The total baking time is about 11-13 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to finish cooling. Why the initial high temperature for muffins? The initial hot burst of air will help spring up the muffins quickly, producing a taller muffins, then the inside of the muffin can finish baking for the remainder of the time.