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Banana Bread Muffins

Simple and delightful banana bread muffins, perfect for breakfast or a snack, using overripe bananas for sweetness.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 egg
  • 1 cup sugar plus 2 tablespoons
  • 1/2 cup vegetable or canola oil
  • 2 tablespoons milk or almond milk
  • 1/2 teaspoon vanilla extract
  • 3 large overripe bananas, mashed very well
Optional Ingredients
  • 1/2 cup chopped walnuts optional

Method
 

Preparation
  1. Preheat the oven to 325 degrees F (163 degrees C).
  2. In a small bowl, whisk together flour, baking soda, and salt; set aside.
  3. In a large mixing bowl, combine egg, sugar, and oil; stir until well combined.
  4. Add the dry ingredients to the wet mixture and stir well until thick and crumbly.
  5. Fold in milk, vanilla, mashed bananas, and walnuts until just combined. Batter may be lumpy.
  6. Line a 12-count muffin pan with liners and spray with nonstick cooking spray.
  7. Divide the batter evenly into the liners.
Baking
  1. Bake for 25-30 minutes, checking until a toothpick comes out clean.
  2. Cool muffins in the pan or on a cooling rack before enjoying.

Notes

Store muffins in an airtight container at room temperature for 3-4 days; freeze individually for up to 3 months. Reheat in the microwave for a few seconds.