Servings & Timing
- Servings: 10–12 muffins
- Prep Time: 10 minutes
- Bake Time: 18–22 minutes
- Total Time: 30 minutes
Ingredients
- 2 large ripe bananas (mashed)
- 2 eggs
- ½ cup sugar (100 g)
- ⅓ cup vegetable oil (80 ml)
- ¼ cup milk (60 ml)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (180 g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Optional additions:
- ½ cup chocolate chips
- ¼ cup chopped walnuts
- ½ teaspoon cinnamon
Step-by-Step Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C).
Line a muffin tray with paper liners.
Step 2: Prepare Wet Ingredients
In a bowl mash the bananas until smooth
Add:
Eggs
Sugar
Oil
Milk
Vanilla extract
Whisk until well combined.
Step 3: Add Dry Ingredients
In another bowl mix:
Flour
Baking powder
Baking soda
Salt
Gradually fold the dry ingredients into the banana mixture.
Mix gently until just combined.
Step 4: Fill Muffin Cups
Spoon batter into muffin cups, filling each about ¾ full.
Step 5: Bake
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Cool
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Texture & Flavor
- Soft and fluffy
- Moist banana flavor
- Light golden crust
- Naturally sweet and comforting
Storage
- Room temperature: 2 days
- Refrigerator: 5 days
- Freezer: 2 months
Reheat slightly before serving for best taste.
