This banana muffins recipe is a banana muffin, not a slice of banana bread. It is not banana bread or banana pudding.
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Banana Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
Banana Muffins. From Alissa.
Ingredients
Scale
- 1 1/2 cups (180g) flour
- 2/3 cup (133g) sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 cup (80ml) oil
- 1 egg
- 3 very ripe bananas, mashed (about 1 1/4 cups)
- 1 teaspoon vanilla
Instructions
- Heat the oven to 375°F (190°C). Line a 12-cup tin.
- Whisk flour, sugar, baking soda, salt, and cinnamon.
- Whisk oil, egg, bananas, and vanilla. Stir into the dry mix until just combined.
- Fill the cups. Bake 16 to 20 minutes, until the tops spring back.
Notes
The peels should be heavily speckled. Yellow bananas taste flat and make a dry muffin.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Bananas
Mash them with a fork, not a blender. A blender makes them watery.
Mix
Lumps of flour are better than a smooth, tough batter.
Fill
Level cups. A heaped cup overflows.
Test
A toothpick with a wet crumb of banana is fine. Wet batter is not.
Nutrition (estimated)
About 210 calories per serving. Estimate only, not a lab test.
FAQ
Frozen bananas?
Thaw them and use the liquid. Do not pour it off.
Nuts or chips?
A half cup, folded in at the end.
They peaked and cracked.
Normal. A lower oven makes a flatter top and a drier edge.
Storage
Airtight for 3 days, or freeze for a month.