Banana Muffins
User Reviews
4.6
Banana Muffins
Description
Banana Muffins highlight ripe mashed bananas mixed into a batter of all-purpose flour, leavening agents, sugar, and vegetable oil. The method blends dry and wet ingredients separately before combining for a light muffin texture. Baking at 325°F for about 25 minutes ensures a gently cooked crumb with a light golden surface. Their balanced sweetness and moist texture make them a convenient option for morning meals or anytime snacking.
The muffins are baked in lined muffin tins and cooled before serving to maintain their structure. They can be stored in an airtight container at room temperature for several days or frozen for longer keeping. The recipe uses standard baking pantry staples with the addition of mashed ripe bananas for flavor and moisture.
These muffins suit a variety of simple serving options, from plain eating to pairing with spreads like butter or jam. Their familiar ingredients and texture make them a reliable homemade baked good.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- 2 cups granulated sugar
- 1 cup vegetable oil
- 3 egg
- 1 tablespoon vanilla extract
- 4 banana peeled and coarsely mashed, ripe
Instructions
- Preheat the oven to 325 degrees F. Line two standard-size muffin tins with paper liners.
- In a medium bowl, whisk together the flour, baking soda, salt and baking powder in a medium bowl to blend; set aside.
- In a large bowl, whisk together the sugar, oil, eggs and vanilla until completely combined. Gently stir in the banana.
- Add the dry ingredients to the banana mixture and, using a rubber spatula, fold the batter together until just blended.
- Fill the prepared muffin cups about two-thirds full. Bake the muffins until the tops are golden brown and a tester inserted into the center comes out clean, about 25 minutes. Transfer the muffins to a rack and cool slightly before removing and serving. The muffins can be stored in an airtight container at room temperature for up to 4 days, or frozen in a freezer-safe container for up to 1 month.
Notes
- These muffins keep well at room temperature in an airtight container for up to 4 days or can be frozen for up to one month to extend freshness.
- Use ripe bananas for optimal sweetness and moisture in the batter.
- No special preparation of bananas is required beyond peeling and mashing before mixing into the wet ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18to 22 muffins
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 201mg | 8% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 13mg | 1% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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