Homemade Banana Muffins

Homemade banana muffins

I have not been in the kitchen very much as of late…my family can certainly attest to my absence. A few days ago, I noticed the bananas getting almost to the point of beyond saving and thought it best to make them into a tasty treat rather than throw away. I turned to my homemade recipe book and dug out a favorite for Banana Muffins. I found it interesting when seeking a quick recipe in my authored books, not one had a single version for this muffin. The fact that I had it scrawled on a piece of paper and tucked in a plastic sleeve meant I searched before, came up empty handed and created one.

I also wanted to use my new USA muffin pan. Have you tried these silicone coated bakeware yet? I started with a cookie sheet and have begun to slowly change over all of my pans to this product- bread pan, cake pans and now muffin. NOTHING STICKS to them! They are awesome! To save you the trouble, here is my version of yummy Banana Muffins and an affiliate link to these awesome baking pans. If you like walnuts, by all means add them in! These are great as breakfast, to enjoy with tea or coffee or as a snack in the lunch bag.

homemade banana muffin in paper

 

Homemade Banana Muffins

Prep time: 

Cook time: 

Total time: 

Serves: 12

A great way to use up your ripe bananas. Delicious homemade banana muffins with just a hint of cinnamon.
Ingredients
  • 1 ½ cup flour
  • 1 cup sugar
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • ½ tsp. cinnamon
  • 3 medium bananas, mashed
  • 1 egg, lightly beaten
  • ⅓ cup canola oil
  • 1 tsp. vanilla extract
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine first 5 ingredients (all dry) in a large bowl; set aside.
  3. In separate bowl, combine mashed bananas, egg, oil and vanilla. Mix well.
  4. Pour banana mixture into dry ingredients. Stir until completely combined.
  5. With large cookie scoop, fill paper lined muffin tins half way. (You will yield approx. 16 muffins)
  6. Bake 18-22 minutes or until toothpick tests clean.
  7. Let cool on wire rack.

 

What is your favorite muffin recipe? Share in the comments below. If you like this recipe, Try our amazing Strawberry-Rhubarb Muffins. 

 This post includes an affiliate link. If you choose to use it, I will be able to enjoy a cup of coffee, for which I will be very grateful!

About Kelly Pugliano


Kelly is a lifelong foodie who shares her love of cooking, baking & writing about it on this blog. All recipes & photographs are made in her home kitchen or enjoyed during travels near & far. She has been featured on EverydayFamily.com, iBlog Magazine and Capital Region Living Magazine.

Comments

  1. says

    I love banana muffins! This recipe looks easy- I might try to make these today since I have everything but the canola oil- can I swap out olive oil or veg oil?

  2. says

    I am a HUGE fan of banana muffins and these look easy and delicious! I need a fast breakfast for my kids that are having the hardest time getting out the door with something healthy to eat. I am really excited because I just looked and I have everything here to make these tomorrow! Thanks for the idea. :)
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    • says

      I love banana muffins too…but I don’t like how store types are too sweet leaving that weird taste in your mouth. You know what I mean? These are just right…and will make the perfect on-the-go breakfast for the kids!

  3. says

    YUM (as I have several browning bananas in my kitchen right now!)–

    I have a banana BREAD recipe I love that calls for sour cream. I was hesitant at first, but I think it really helps it stay moist. My kids love it (but they refuse the walnuts, sigh. when will they wise up?!), but muffins are so easy for quick school morning breakfasts for them. I should do this more often.

    :-)

  4. Paula Pederson says

    I just made them as I had bananas growing in the kitchen, they look great and am waiting for then to cool to try. Smell delicious.

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