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Banana Muffins

Soft, moist, and bursting with the rich flavor of ripe bananas, these muffins are quick to whip up and perfect for any gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 3 pieces ripe bananas (mashed) Overripe bananas are essential for sweetness.
  • 1/2 cup sugar Brown sugar can be used for deeper flavor.
  • 1/3 cup vegetable oil Can substitute with melted coconut oil.
  • 1 large egg (beaten)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup chopped walnuts or chocolate chips Optional for extra texture.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) to ensure even baking.
  2. In a large bowl, mash the ripe bananas until smooth, aiming for a creamy consistency.
  3. Add the sugar, vegetable oil, beaten egg, and vanilla extract to the mashed bananas, stirring until well combined.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined; lumps are fine.
  6. If using, fold in the chopped walnuts or chocolate chips gently.
  7. Line a muffin tin with paper liners or grease it lightly with oil.
  8. Fill each muffin cup about two-thirds full with the batter.
Baking
  1. Place the muffin tin in the preheated oven and bake for 18-20 minutes.
  2. Check for doneness by inserting a toothpick; if it comes out clean, your muffins are ready.
  3. Let the muffins cool in the tin for about five minutes before transferring them to a wire rack to cool further.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze in a resealable bag for up to three months.