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.
- 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
- Preheat oven to 350 degrees.
- Combine first 5 ingredients (all dry) in a large bowl; set aside.
- In separate bowl, combine mashed bananas, egg, oil and vanilla. Mix well.
- Pour banana mixture into dry ingredients. Stir until completely combined.
- With large cookie scoop, fill paper lined muffin tins half way. (You will yield approx. 16 muffins)
- Bake 18-22 minutes or until toothpick tests clean.
- 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!