Easy Banana Muffins
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Easy Banana Muffins
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You can make these easy banana muffins with just a few minutes of prep time, simple ingredients, and minimal effort! Learn how to make the most moist homemade banana muffin recipe.
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Ingredients
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 eggs
- 1 ½ cups mashed very ripe banana (about 3 large bananas or 4 medium bananas)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 cups all-purpose flour, sifted
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Coarse sugar (for topping)
Instructions
- Preheat oven to 375° F. Line 12 muffin cups with paper liners. Set aside.
- In a large bowl, whisk together sugar, oil and eggs. Add mashed banana, vanilla extract, and almond extract. Sprinkle baking soda, baking powder and salt over top. Whisk until well blended.
- Stir in flour, cinnamon and nutmeg; be careful not to over-mix. Let the batter rest for about 5-10 minutes.
- Divide batter evenly among prepared muffin cups, filling each muffin cup almost to the top. Sprinkle coarse sugar on top. Bake for 17-20 minutes, or until a toothpick inserted in a muffin comes out clean.
Notes
- I recommend lining the muffin tin with paper liners. I have found that the muffins rise higher with the paper liners, as opposed to just greasing the muffin cups without liners.
- Fill your muffin cups full with batter for the highest domes.
- Use very ripe bananas for maximum flavor and sweetness. You want them to look quite speckled and brown!
- Be careful not to over-mix the batter. Add the dry ingredients to the wet ingredients just until they're combined. Too much mixing and the muffins will come out tough, dense, or dry. The key to moist banana muffins is NOT over-mixing.
- Almond Extract. It might seem somewhat unusual, but I love the addition of almond extract in these banana muffins. It adds such a unique flavor to baked goods (like cookies, coffee cake, and fruit crisp). I like ¼ teaspoon in this recipe for a subtle taste, but you can increase it to ½ teaspoon if you prefer a more prominent touch of almond. You can also omit the almond extract altogether.
Nutrition Information
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Serving
1muffin
Calories
253kcal
(13%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
30mg
(10%)
Sodium
271mg
(11%)
Potassium
147mg
(4%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
57IU
(1%)
Vitamin C
2mg
(2%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 253kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 271mg | 11% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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