Basic Banana Muffins

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Fresh-baked banana muffins have a sweet flavor. For an extra touch of flavor, add 2 to 3 tablespoons of sweetened coconut flakes to the muffin batter.

Difficulty: Easy

Hands-on: 10 minutesTotal: 35 minutes

Serves: 12

Ingredients

  • 1 cup whole milk
  • 1 large egg
  • ⅓ cup vegetable oil
  • 1 tsp. vanilla extract
  • 3 medium bananas, peeled and mashed
  • 2 cups all-purpose flour
  • ½ tsp. baking soda
  • 1¼ tsp. baking powder
  • ½ cup granulated sugar
  • ½ tsp. salt
  • ½ tsp. ground cinnamon

Directions

  • Preheat the oven to 375°F. Grease one muffin tin.
  • In a medium mixing bowl, whisk together the milk, egg, vegetable oil, vanilla extract, and mashed banana.
  • In a large mixing bowl, stir together the flour, baking soda, baking powder, sugar, salt, and ground cinnamon, mixing well.
  • Pour the milk mixture into the dry ingredients. Stir until the mixture is just combined and still a bit lumpy (do not overbeat).
  • Fill each muffin cup about two-thirds full with muffin batter. (If you have leftover muffin batter, refrigerate and use within a few days.) Bake the muffins for 20–25 minutes, until they are a light golden brown and a toothpick inserted in the middle comes out clean.

Recipe Information

Serves: 12

Ingredients

  • 1 cup whole milk
  • 1 large egg
  • ⅓ cup vegetable oil
  • 1 tsp. vanilla extract
  • 3 medium bananas, peeled and mashed
  • 2 cups all-purpose flour
  • ½ tsp. baking soda
  • 1¼ tsp. baking powder
  • ½ cup granulated sugar
  • ½ tsp. salt
  • ½ tsp. ground cinnamon

Directions

  • Preheat the oven to 375°F. Grease one muffin tin.
  • In a medium mixing bowl, whisk together the milk, egg, vegetable oil, vanilla extract, and mashed banana.
  • In a large mixing bowl, stir together the flour, baking soda, baking powder, sugar, salt, and ground cinnamon, mixing well.
  • Pour the milk mixture into the dry ingredients. Stir until the mixture is just combined and still a bit lumpy (do not overbeat).
  • Fill each muffin cup about two-thirds full with muffin batter. (If you have leftover muffin batter, refrigerate and use within a few days.) Bake the muffins for 20–25 minutes, until they are a light golden brown and a toothpick inserted in the middle comes out clean.

Nutrition Information

Nutrition Information
Amount per serving
Calories190
Total Fat7g
Saturated Fat1g
Cholesterol20mg
Sodium220mg
Total Carbohydrate29g
Dietary Fiber1g
Sugars11g
Protein3g