When bananas on your kitchen counter turn brown and spotty, they're perfect candidates for baking rather than the trash bin. This banana muffin recipe offers a practical solution that yields soft, naturally sweet treats with minimal effort. The muffins fill your home with an inviting aroma and can be enjoyed plain or enhanced with chocolate chips for extra indulgence.
Ingredients (yields approximately 12 muffins)
3 ripe bananas
2 eggs
½ cup sugar
⅓ cup oil
1 teaspoon vanilla extract
1½ cups plain flour
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
½ teaspoon cinnamon (optional)
Preparation Instructions
Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners.
In a mixing bowl, mash the bananas thoroughly until smooth. Add the eggs, sugar, oil, and vanilla extract, stirring until well combined.
Incorporate the flour, baking powder, baking soda, salt, and cinnamon if using. Mix gently just until the batter comes together uniformly, avoid overmixing.
Fill each muffin liner about three-quarters full with batter. Bake for 18 to 22 minutes, until the muffins develop a golden color and a toothpick inserted in the center emerges with just a few moist crumbs attached.
Allow the muffins to cool for several minutes before serving. The result is tender, flavorful banana muffins that make good use of fruit that might otherwise go to waste.
