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Banana Muffins

Print Recipe
These easy Banana Muffins are the best you'll ever eat!
Course Dessert
Cuisine American
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 18 to 22 muffins
Calories 208
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

Instructions

  • 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.

Notes

Nutritional values are based on one serving

Nutrition

Calories: 208kcal | Carbohydrates: 44g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 201mg | Potassium: 137mg | Fiber: 1g | Sugar: 25g | Vitamin A: 55IU | Vitamin C: 2.3mg | Calcium: 13mg | Iron: 1.2mg