Do you have lots of ripe and overripe bananas in summer? The heat makes them ripen really quickly. My kids love bananas very much and have them in smoothies and milkshakes every day. Sometimes, I love to add them to cakes such as my banana cake, chocolate chip banana cake, or caramel banana cake. Of course, kids love cupcakes and muffins, so these banana muffins are always welcome.
Why make these muffins
This recipe is simple and straightforward with almost all the ingredients you probably already have in your kitchen. Today, we use oil to keep the muffins moist and the banana also gives them a nice tender crumb. In addition, the process and timeline for these muffins are fairly simple, easy, and quick. In particular, it takes just 5 to 7 minutes to make the batter and about 20 minutes to bake the muffins. So, you can have these for breakfast in just about 30 minutes. You can also add chocolate chips to these as I did in my chocolate chip banana muffins.
Ingredients and substitutes
Bananas – The best bananas for cupcakes, muffins, or cakes are the soft ripe (even overripe) bananas.All-purpose flour – All-purpose flour works best with this recipe; so, you do not need any cake flour or self-rising flour.Sugar – I’m using white and brown sugar. Since, I like the caramel-like flavor that brown sugar brings to these muffins.Oil – Makes the muffins wonderfully moist.Egg – We are using only one, so make it a nice large egg.
Step by step instructions
Preheat the oven at 190 C/ 375 F.Line a muffin pan with cupcake liners.In a bowl, combine the flour, baking soda, and salt. Sifting will make light and airy muffins.Mash the bananas with a fork. Then, add the egg and whip until light and airy.
Next, add the two sugars and continue to whip for a minute more. Gradually add the oil while continuing to whip so it emulsifies.Then, add the vanilla extract – combine well. Finally, add the flour mix. Combine well but do not over-mix.Pro tip– we do not want to activate the gluten in the dough therefore it is important not to over mix.
Divide batter between 12 muffins cups.Bake for 18 to 20 minutes or until a skewer inserted in the center comes clean.Cool on the cooling rack for 10 minutes.Enjoy.
More banana recipes
Easy Moist Banana CakeChocolate Chip Banana MuffinsMoist Banana CupcakesChocolate Chip Banana CakeHomemade Caramel Banana Ice Cream NO ChurnBlueberry Banana Smoothie or Strawberry Banana Smoothie
Frequently asked questions
You may also like
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Thank you for sharing - Save for later
