Print

Banana Muffins

These easy Banana Muffins are the best you'll ever eat!
Course Dessert
Cuisine American
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Servings 18 to 22 muffins
Calories 208 kcal
Author Michelle

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 4 ripe bananas peeled and coarsely mashed
US Customary - Metric

Directions

  1. Preheat the oven to 325 degrees F. Line two standard-size muffin tins with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt and baking powder in a medium bowl to blend; set aside.
  3. In a large bowl, whisk together the sugar, oil, eggs and vanilla until completely combined. Gently stir in the banana.
  4. Add the dry ingredients to the banana mixture and, using a rubber spatula, fold the batter together until just blended.
  5. 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.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Banana Muffins
Amount Per Serving
Calories 208 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 27mg9%
Sodium 201mg9%
Potassium 137mg4%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 25g28%
Protein 3g6%
Vitamin A 55IU1%
Vitamin C 2.3mg3%
Calcium 13mg1%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.