1-First Step: Prepare the mise en place Gather all ingredients. Spotty, overripe bananas mash easiest peel and place in a large bowl. Use a fork to mash until smooth, about 1 minute. This releases juices for moist banana muffins. Measure melted butter; let cool slightly to avoid cooking the egg later. Have sugar, egg, vanilla ready nearby.

2-Second Step: Mix wet ingredients Add 1/3 cup melted butter to mashed bananas. Stir in 3/4 cup sugar until blended. Crack in 1 egg and add 1 tsp vanilla. Whisk gently for 1 minute until smooth and pale. The mixture thickens slightly from the egg. Avoid overbeating to keep muffins tender. Taste for sweetness; ripe bananas reduce need for more sugar.

3-Third Step: Combine dry ingredients In the same bowl or a small one, sprinkle 1 tsp baking soda, pinch of salt, and sift 1.5 cups flour over wet mix. Do not stir yet. This prevents flour pockets. For one bowl banana muffins, gently fold now. Use a spatula to scrape bottom.

4-Fourth Step: Fold batter together Fold dry into wet with 10-12 strokes max. Batter looks lumpy that’s good for soft texture. Stop when no flour streaks remain. Overmixing develops gluten for dense muffins. If adding nuts or chips (1/2 cup), fold in now. Let batter rest 5 minutes; baking soda activates.

5-Fifth Step: Fill and bake muffin tins Scoop batter into tins, filling 3/4 full about 1/4 cup each. Smooth tops lightly. Bake at 350°F for 20-25 minutes. Rotate tin halfway for even browning. Test center with toothpick; clean or few crumbs means done. High altitude? Add 2 tbsp flour and bake 25-28 minutes.

6-Final Step: Cool and serve Cool in tin 5 minutes, then transfer to rack. Full cooling takes 30 minutes for easy handling. Enjoy warm with butter or plain. Store as below. Pro tip: Top with cinnamon sugar pre-bake for crunch.