Basic Banana Muffins
Total TimePrep: 10 min. Bake: 20 min. +cooling
- 1-1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 medium ripe bananas
- 1 large egg, room temperature
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.
- Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Basic Banana Muffins Tips
How do I quickly ripen bananas?When baking with bananas, use ones that are ripe (or even overripe) to yield the best flavor. To quickly ripen bananas, place your bananas and an apple, avocado, peach or tomato in a brown paper bag and keep on your counter. This will trap the ethylene gas of the fruits which quickens the ripening process. To ripen bananas even faster, place them in their peels on a baking sheet and warm them in the oven at 250° for 15-20 minutes.
Can I freeze muffins?Yes! We suggest you freeze fresh-baked muffins if you can’t enjoy them within three days. Arrange your cooled muffins in a single layer on a baking sheet and freeze for 30 minutes or until solid. Then, wrap each muffin in foil and freeze in an airtight container. You can freeze these banana muffins for up to two months. Follow these freezer tips to ensure your banana muffins come out fresh!
How do I lighten up this recipe?You can cut the fat and calories in these banana bread muffins by swapping half (or all) of the oil with unsweetened applesauce. Here’s more information on substituting apple sauce for oil.
Nutrition Facts1 muffin: 209 calories, 7g fat (1g saturated fat), 18mg cholesterol, 209mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 2g protein.
Apr 3, 2020
It didn't take long for these muffins to disappear. They are delicious made as is, but I can't wait to make the next batch adding cinnamon, nutmeg and chopped nuts to the mix. Maybe the time after that some chocolate chips..hmmmm.
Mar 31, 2020
I've tried this before actually, and it works really well! Though I want to know if you could make this into one big muffin for yourself, if you don't want a lot of muffins. If you do can you make a recipe?
Mar 29, 2020
Would have been 5 stars but there was no spice. Luckily I realized this before putting into cupcake holders. Added 1 tsp of cinnamon and 1/8 tsp of nutmeg. Perfect! These were now grandkids ready!
Mar 8, 2020
Eady and quick recipe but I added 1/2 teaspoon of baking Powder and 1 teaspoon of ground cinnamon Also instead of 1 full cup of granulated sugar I used 1/2 cup of granulated sugar and 1/2 cup of brown sugar and they are yummy!
Feb 20, 2020
Make these every few weeks, kids like to grab them on their way out the door in the morning. Best Muffin recipe I’ve tried.
Feb 19, 2020
Best waffle I have ever made. I'm allergic to bananas, but overall the pancakes were worth the near death experience. They say that you can see the light when you're about to die, but, the only light i was seeing was because of the taste of the cupcakes. They were AMAZING. I almost died...
Feb 13, 2020
Added an entire grated zucchini to this recipe and my kids couldn't taste the difference. Now I make these at least every other week for them!
Feb 11, 2020
I made these today - wow!! The best muffin i have had in a long time. After reading the reviews, I thought a muffin is a muffin. What could be so wonderful about these? I was wrong! These are wonderful.
Dec 10, 2019
I am allergic to eggs and gluten, I made these with 1/2 the sugar, milk instead of eggs(1/3) cup , and used my all in one gluten free flour also added 1/2 tsp. Of baking powder because more leavening is needed with my flour, they came out perfect and my husband and I enjoyed them.
Sep 23, 2019
Very good muffin. I will definitely make these again.