Description
These moist and tender banana muffins are bursting with rich banana flavor, thanks to the perfect use of two ripe bananas. They’re incredibly easy to make with a simple one-bowl method.
Ingredients
- 2 large overripe bananas, mashed (about 1 cup)
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) vegetable oil or melted unsalted butter
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Optional: ½ cup chocolate chips, chopped nuts, or other add-ins
Instructions
- Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mash the ripe bananas thoroughly with a fork.
- Add sugar, oil (or melted butter), egg, and vanilla extract to the mashed bananas. Whisk until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Pour the dry ingredients into the wet ingredients. Gently fold with a spatula until *just* combined. Do not overmix. If using optional add-ins, fold them in now.
- Divide the batter evenly among the 12 muffin cups, filling each nearly to the top.
- Bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for another 13-16 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 18-21 mins