These simple banana muffins are just
as easy to make, transport, and enjoy as their name suggests. They are ideal
for bakers of all skill levels and are naturally dairy-free. Simple banana
muffins are a great way to start a fuss-free morning.
They combine the simplicity,
portability, and convenience of a muffin recipe with the
incredible banana flavor. However, don't be misled: These muffin cups
aren't actually banana bread baked into muffins.
Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- One and a half cups of all-purpose flour
- One cup of sugar
- One teaspoon of baking soda
- Half a teaspoon of salt and three medium-ripe bananas
- One large egg at room temperature
- One-third cup of vegetable oil
- One teaspoon of vanilla extract
- Yield: 1 dozen
Steps to Make Banana Muffins
- Set the oven temperature to 375°F. Mix the baking soda, sugar, salt, and all-purpose flour in a large bowl. Mash the bananas in another bowl. Add the egg, oil, and vanilla and whisk until thoroughly blended. Just until moistened, whisk the wet ingredients into the dry ingredients. To avoid having pockets of bananas in some places and dry patches in others, make sure you mash the bananas really well.
- Line the muffin cups with cupcake liners or grease them in a muffin tin. Pour the batter into each muffin cup until it is halfway full. To make the task simpler, cleaner, and more reliable, use a cookie scoop.
- Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan at room temperature for ten minutes. After taking the muffins out of the pan, let them cool completely on a wire rack.
Easy Banana Muffins Recipe Variations
Add
your preferred mix-ins and fold: You
can easily customize these basic banana muffins by adding warm baking spices
like cinnamon and nutmeg, dried fruit, and decadent chocolate chips and toasted
nuts. For a tropical surprise, we adore the sweetened shredded coconut in
these.
Add a
streusel topping: In a small bowl, whisk together 1
cup sugar, 2/3 cup all-purpose flour, and 1 teaspoon cinnamon to make your own.
Sprinkle the mixture evenly over the muffin cup batter after chopping in 1/2
cup cold butter until it crumbles. Follow the directions in this recipe to bake
the muffins.
Bake
with a cinnamon-pecan topping: This
is another quick and easy way to add more taste and texture to these
straightforward banana muffins.
Dip
in chocolate ganache: Dip the top of these simple banana
muffins into a smooth chocolate ganache after they have cooled to room
temperature. If desired, garnish with sprinkles.
Make it gluten-free: Although we
haven't tested this recipe exactly using a cup-for-cup gluten-free flour blend,
we do have a fantastic recipe for gluten-free
banana muffins that is just as moist, tender, and tasty as this one.
Nutrition
|
1 muffin |
209 calories |
|
Fat |
7 g |
|
Saturated fat |
1 g |
|
Cholesterol |
18 mg |
|
Sodium |
209 mg |
|
Carbohydrate |
36 g |
|
Sugars |
22 g |
|
Fiber |
1 g |
|
Protein |
2 g |
Store the muffins in an airtight
container after allowing them to reach room temperature. Store them in the
refrigerator for five days or on the kitchen counter for up to three days. To
revive the sensation of freshly baked banana muffins, reheat them in the
microwave.
Easy banana muffins can be frozen. Let them cool to room temperature first, then store them in the freezer for up to three months in an airtight container. Thaw them overnight in the refrigerator or for one to two hours at room temperature.