These easy Banana Muffins are the best you'll ever eat!
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Servings 18 to 22 muffins
Calories 208 kcal
peeled and coarsely mashed
Preheat the oven to 325 degrees F. Line two standard-size muffin tins with paper liners.
In a medium bowl, whisk together the flour, baking soda, salt and baking powder in a medium bowl to blend; set aside.
In a large bowl, whisk together the sugar, oil, eggs and vanilla until completely combined. Gently stir in the banana.
Add the dry ingredients to the banana mixture and, using a rubber spatula, fold the batter together until just blended.
Fill the prepared muffin cups about two-thirds full. Bake the muffins until the tops are golden brown and a tester inserted into the center comes out clean, about 25 minutes. Transfer the muffins to a rack and cool slightly before removing and serving. The muffins can be stored in an airtight container at room temperature for up to 4 days, or frozen in a freezer-safe container for up to 1 month.
Nutritional values are based on one serving
Amount Per Serving
Calories from Fat 18
% Daily Value*
Saturated Fat 1g6%
Vitamin A 55IU1%
Vitamin C 2.3mg3%
* Percent Daily Values are based on a 2000 calorie diet.