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Moist Banana Muffins

Close-up of two delicious banana muffins on a plate, one cut in half to show the moist interior.
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A simple recipe for moist and fluffy banana muffins, perfect for breakfast or snacks. This one-bowl recipe comes together quickly using ripe bananas.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ cup granulated sugar
  • 1 large egg
  • ½ cup vegetable oil
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 2 ripe bananas, mashed

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. Add the sugar to the dry ingredients and whisk to combine.
  4. In a separate medium bowl, whisk together the egg, vegetable oil, milk, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  6. Gently fold in the mashed bananas.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, use very ripe bananas with brown spots.
  • Store muffins in an airtight container at room temperature for up to 3 days.
  • These muffins freeze well. Wrap them individually in plastic wrap and then place them in a freezer bag for up to 3 months. Thaw at room temperature.

Nutrition

Find it online: https://cutcooktaste.com/banana-muffins-one-bowl-wonder/