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Banana Muffins
Moist, tender banana muffins that come together in one bowl.
Ingredients
| Volume | Grams |
|---|---|
| 1 1/2 cups mashed ripe bananas, about 3 medium | 340 g |
| 1/2 cup granulated sugar | 99 g |
| 1/4 cup packed brown sugar | 53 g |
| 1 large egg | 50 g |
| 1/3 cup vegetable oil | 66 g |
| 1 tsp vanilla extract | 4.7 g |
| 1 1/2 cups all-purpose flour | 180 g |
| 1 tsp baking soda | 6 g |
| 1/2 tsp table salt | 3 g |
| 1/2 tsp ground cinnamon | — |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 375 °F and line the muffin pan.
- Mash the bananas in a large bowl, then whisk in the sugars, egg, oil and vanilla.
- Sprinkle in the flour, baking soda, salt and cinnamon and fold just until no dry flour shows.
- Divide among the cups, about three-quarters full.
- Bake 18–22 minutes, until domed and a toothpick comes out clean. Cool 5 minutes in the pan.
Tips
- Fold in 1/2 cup chopped walnuts or chocolate chips if you like.
- Overripe, spotty bananas give the best flavor.
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