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Banana Bread Muffins

Delicious and cozy Banana Bread Muffins that use up overripe bananas. Perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 large egg
  • 1 cup sugar plus 2 tablespoons
  • 1/2 cup vegetable or canola oil
  • 2 tablespoons milk or almond milk
  • 1/2 teaspoon vanilla extract
  • 3 large overripe bananas, mashed very well
  • 1/2 cup chopped walnuts optional

Method
 

Preparation
  1. Preheat the oven to 325°F.
  2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, whisk together the egg, sugar, and oil until well combined.
  4. Slowly stir in the dry mix to the wet ingredients until it becomes thick and crumbly.
  5. Fold in the milk, vanilla extract, mashed bananas, and optional walnuts.
  6. Line a 12-count muffin pan with cupcake liners and lightly spray with nonstick cooking spray.
  7. Spoon the batter evenly into the liners.
  8. Pop the pan in the oven and bake for 25-30 minutes until a toothpick comes out clean.
  9. Take them out, let them cool, and enjoy!

Notes

Store muffins in an airtight container for 3-5 days in the refrigerator or freeze for up to 3 months. Reheat in the microwave for about 15-20 seconds.