Ingredients
Scale
- 3 medium ripe bananas, mashed
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- Optional: 1/2 cup chocolate chips or chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, mash the bananas. Add oil, sugars, eggs, and vanilla. Mix until smooth.
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
- Gradually fold dry ingredients into the wet until just combined.
- Fold in any mix-ins if using.
- Fill muffin cups 3/4 full. Sprinkle with oats or sugar if desired.
- Bake 18–22 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
- Use very ripe bananas for best flavor.
- Do not overmix the batter.
- Muffins can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12
- Calories: 215
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3.5g
- Cholesterol: 30mg