:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/7C0KXbwajqgsRLSu13Wn/00a34002eb9718ae24594c14c84b3e.jpeg "Quick & Easy Banana Muffins")
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Quick & Easy Banana Muffins
These are perfect as a breakfast snack or an indulgent treat with your afternoon coffee.
Ingredients
- 11⁄2 cups all-purpose flour
- 1 Cup sugar
- 1 spoon baking soda
- 1⁄2 spoon salt
- 1⁄4 spoon ground cinnamon (optional)
- 3 ripe bananas, mashed
- 1 large Egg
- 0.3 Cup vegetable oil
- 1 spoon vanilla extract
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Directions
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.
In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon, if using.
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.
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.
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.
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.
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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TammersQuick & Easy Banana Muffins
These are perfect as a breakfast snack or an indulgent treat with your afternoon coffee.
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.
In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon, if using.
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.
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.
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.
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.
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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