Banana Muffins | My Table

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3 very ripe bananas, mashed (~1¼ cups)
⅓ cup butter, melted & cooled to just-warm (or neutral oil)
½ cup brown sugar (or half white)
1 egg · 1 tsp vanilla
1½ cups all-purpose flour
1 tsp baking soda · ½ tsp salt · 1 tsp cinnamon
optional: ½ cup chocolate chips or chopped walnuts

What you need

3 very ripe bananas, mashed (~1¼ cups)

⅓ cup butter, melted & cooled to just-warm (or neutral oil)

½ cup brown sugar (or half white)

1 egg · 1 tsp vanilla

1½ cups all-purpose flour

1 tsp baking soda · ½ tsp salt · 1 tsp cinnamon

optional: ½ cup chocolate chips or chopped walnuts

Heat & line. Oven to 425°F; line or grease a 12-cup tin.
Mix wet, then dry. Mash the bananas; whisk in the cooled butter, sugar, egg, and vanilla (cool the butter first so it doesn't scramble the egg). Fold in the flour, soda, salt, and cinnamon just until the flour disappears, then the chips or nuts.
Hot start, then drop. Fill cups nearly full. Bake at 425°F for 5 min, then without opening lower to 375°F for ~13–15 min more, until a tester comes out clean.
Cool. Rest 5 min in the tin, then out onto a rack. They keep 3 days, or freeze and reheat.

Steps — tap one to keep your place

1. Heat & line. Oven to 425°F; line or grease a 12-cup tin.

2. Mix wet, then dry. Mash the bananas; whisk in the cooled butter, sugar, egg, and vanilla (cool the butter first so it doesn't scramble the egg). Fold in the flour, soda, salt, and cinnamon just until the flour disappears, then the chips or nuts.

3. Hot start, then drop. Fill cups nearly full. Bake at 425°F for 5 min, then without opening lower to 375°F for ~13–15 min more, until a tester comes out clean.

4. Cool. Rest 5 min in the tin, then out onto a rack. They keep 3 days, or freeze and reheat.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.