• Preheat oven to 350°F. Line a muffin tin with paper liners or lightly grease.

  In a mixing bowl, cream together butter and sugar until smooth.

  Add eggs and mashed bananas. Mix until combined.

  Stir in flour, baking soda, baking powder, and salt until just incorporated. Batter will be slightly lumpy.

  Divide batter evenly among muffin cups (about 2–2 1/2 tablespoons per muffin).

  Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

  Cool briefly in the pan, then transfer muffins to a rack to cool completely.

Notes

• Ripe, spotty bananas provide the best flavor and sweetness.

  Optional mix-ins include chocolate chips, chopped walnuts, or raisins.

  Muffins freeze well for up to 2 months; thaw at room temperature.

  For bakery-style tops, sprinkle coarse sugar on muffins before baking.

  Store muffins in an airtight container for 2–3 days.