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Source: Pixabay: Dustytoes

Quick & Easy Banana Muffins

These are perfect as a breakfast snack or an indulgent treat with your afternoon coffee.

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Ingredients

number of servings
12
  • 112 cups all-purpose flour Added to
  • 1 Cup sugar Added to
  • 1 spoon baking soda Added to
  • 12 spoon salt Added to
  • 14 spoon ground cinnamon (optional) Added to
  • 3 ripe bananas, mashed Added to
  • 1 large Egg Added to
  • 0.3 Cup vegetable oil Added to
  • 1 spoon vanilla extract Added to
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Directions

30 min.
1. Step

Preheat the oven to 370°F (185°C) and line a muffin tin with paper liners. In my experience, lightly greasing the liners prevent the muffins from sticking to the paper.

2. Step

In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon, if using.

3. Step

In a separate bowl, combine the mashed bananas, egg, oil, and vanilla extract. I prefer to use overripe bananas - the darker and spottier, the better, as it gives the muffins a fuller banana flavor.

4. Step

Gradually add the dry ingredients to the banana mixture and stir until just combined. The key here is not to over mix; just gently fold until you see no more flour, which results in softer and fluffier muffins.

5. Step

Scoop the batter into the muffin tin and fill each cup about 2/3 full. For uniformed-sized muffins, I recommend using an ice-cream scoop.

6. Step

Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffin comes out clean. My oven tends to run hot, so I usually check around 15 minutes to avoid overbaking.

7. Step

Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. These muffins are at their heavenly best when consumed warm so don't resist!

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