Ingredients:
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3 medium ripe bananas (mashed)
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½ cup (100 g) sugar
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⅓ cup (80 ml) vegetable oil or melted butter
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1 large egg
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1 tsp vanilla extract
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1 ½ cups (190 g) all-purpose flour
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1 tsp baking soda
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1 tsp baking powder
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½ tsp cinnamon (optional, but adds great flavor)
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¼ tsp salt
Instructions:
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Preheat your oven to 180°C (350°F) and line a muffin tray with paper liners or lightly grease the cups.
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Mash the bananas: In a large bowl, mash the ripe bananas with a fork or potato masher until smooth, with just a few small chunks remaining.
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Mix wet ingredients: To the mashed bananas, add the sugar, vegetable oil (or melted butter), egg, and vanilla extract. Stir well until everything is combined.
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Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon (if using), and salt.
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Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula or spoon—be careful not to overmix! The batter should be just combined, with some lumps still present.
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Fill muffin cups: Divide the muffin batter evenly among the 12 muffin cups, filling each about ¾ full.
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Bake: Place the muffin tray in the oven and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Allow the muffins to cool in the tray for a few minutes, then transfer them to a wire rack to cool completely.
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Serve: Enjoy warm, or store in an airtight container for up to 3 days.
Tips:
- Banana ripeness: The riper the bananas, the sweeter and more flavorful the muffins will be.
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Add-ins: Feel free to mix in some chocolate chips, chopped walnuts, or a handful of oats for texture.
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Storage: These muffins freeze well. Just wrap them individually in plastic wrap or foil and store in an airtight bag for up to 3 months.
