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Banana Muffins

Deliciously moist and flavorful banana muffins, perfect for breakfast, snacks, or desserts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas Use very ripe bananas for maximum sweetness and moisture.
  • 1/2 cup sugar Enhances sweetness.
  • 1/4 cup vegetable oil Keeps the muffins moist and tender.
  • 1 cup all-purpose flour The base ingredient for structure.
  • 1 teaspoon baking powder Key for fluffy rise.
  • 1/2 teaspoon baking soda Helps achieve perfect texture.
  • 1 piece egg Acts as a binder and adds richness.
  • 1 teaspoon vanilla extract Adds depth of flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mash the ripe bananas until smooth.
  3. Add sugar and vegetable oil to the mashed bananas; mix until combined.
  4. In a separate bowl, whisk together flour, baking powder, and baking soda.
  5. Crack the egg and add vanilla extract to the banana mixture; stir well.
  6. Gradually fold in the dry ingredients until just combined. Avoid overmixing.
  7. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

Notes

These muffins are ideal for meal prep and can be stored at room temperature for up to 3 days or in the fridge for a week. For freezing, wrap individually in plastic wrap and store in a freezer bag for up to 3 months.