Banana Muffins
Ingredients
&w=3840&q=75){kind=small}
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 cups banana – ripe, mashed
- 3/4 cup granulated sugar
- 2 large egg
- 1/2 cup neutral oil
- 1 teaspoon vanilla extract
Instructions
1. Heat the oven to 375°F. Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, mash the bananas until mostly smooth. Whisk in the sugar, eggs, oil, and vanilla until well combined.
4. Add the dry ingredients to the banana mixture and fold gently with a spatula just until no dry flour remains; do not overmix.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake until the tops are domed and golden and a toothpick inserted in the center comes out with a few moist crumbs, 18–22 minutes.
7. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool for at least 10 minutes before serving.
Banana muffins are tender, moist little cakes scented with ripe banana and a hint of vanilla, perfect for breakfast, snacks, or lunchboxes. Their crumb is soft and plush from mashed bananas and oil, with a gentle sweetness that lets the fruit shine. They bake quickly, rise into rounded domes, and are just as good warm from the oven as they are at room temperature the next day.
Rooted in the American quick-bread tradition, banana muffins evolved alongside banana bread when chemical leaveners like baking soda and baking powder became common in home kitchens. As bananas became widely imported and overripe fruit too precious to waste, cooks folded them into simple batter formulas to create fast, reliable bakes. Over time, countless variations emerged—some with nuts or chocolate—but the plain banana muffin remains a beloved staple for its simplicity and comfort.