Banana Muffins
Total Time
40 mins
Prep Time
15 mins
Cook Time
25 mins
Rating
4.64 out of 5 stars
(33)
Ingredients
18-22 muffins
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- 2 cups (400g) granulated sugar
- 1 cup (218ml) vegetable oil
- 3 eggs
- 1 tablespoon vanilla extract
- 4 ripe bananas, peeled and coarsely mashed
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Preparation
Step 1
Preheat the oven to 325 degrees F. Line two standard-size muffin tins with paper liners.
Step 2
In a medium bowl, whisk together the flour, baking soda, salt and baking powder in a medium bowl to blend; set aside.
Step 3
In a large bowl, whisk together the sugar, oil, eggs and vanilla until completely combined. Gently stir in the banana.
Step 4
Add the dry ingredients to the banana mixture and, using a rubber spatula, fold the batter together until just blended.
Step 5
Fill the prepared muffin cups about two-thirds full. Bake the muffins until the tops are golden brown and a tester inserted into the center comes out clean, about 25 minutes. Transfer the muffins to a rack and cool slightly before removing and serving. The muffins can be stored in an airtight container at room temperature for up to 4 days, or frozen in a freezer-safe container for up to 1 month.
Step 6
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Chef's notes
Nutritional values are based on one serving.
