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Simple Banana Muffins

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 medium ripe bananas
  • 1 large egg, room temperature
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract

Directions

  • In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.
  • Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Basic Banana Muffins Tips

How do I quickly ripen bananas?

When baking with bananas, use ones that are ripe (or even overripe) to yield the best flavor. To quickly ripen bananas, place your bananas and an apple, avocado, peach or tomato in a brown paper bag and keep on your counter. This will trap the ethylene gas of the fruits which quickens the ripening process. To ripen bananas even faster, place them in their peels on a baking sheet and warm them in the oven at 250° for 15-20 minutes.

Can I freeze muffins?

Yes! We suggest you freeze freshed-baked muffin if you can’t enjoy them within three days. Arrange your cooled muffins in a single layer on a baking sheet and freeze for 30 minutes or until solid. Then, wrap each muffin in foil and freeze in an airtight container. You can freeze these banana muffins for up to two months. Follow these freezer tips to ensure your banana muffins come out fresh!

How do I lighten up this recipe?

You can cut the fat and calories in these banana bread muffins by swapping half (or all) of the oil with unsweetened applesauce. 

Nutrition Facts

1 muffin: 209 calories, 7g fat (1g saturated fat), 18mg cholesterol, 209mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 2g protein.

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