Moist and Easy Banana Muffins
Light, moist and super quick to make. Your solution to your over ripe bananas which have been oven roasted.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup firmly packed brown sugar
- 3-4 oven roasted, overly ripe bananas you should get about 1 1/2 cups
- 1 egg
- 1/3 cup vegetable oil
- 1/2 teaspoon pure vanilla extract
- 1/3 cup dark chocolate chips optional
- 1/3 cup peanut butter chips optional
Preheat the oven to 375℉/190℃. Position rack to middle.
Paper line 12 muffin cups.
In a large mixing bowl, sift together dry ingredients. Whisk in the brown sugar. Set aside.
In another bowl, mash the bananas.
Beat in egg,oil and vanilla. Mix well.
Add the wet mixture all at once to the dry ingredients. Stir just until moistened.
Gently fold the chocolate chips (if using).
Fill muffin liners 3/4 full.
Bake for 20-25 minutes or until top bounces back when lightly touched.
In order to have extra moist banana muffins always use roasted bananas (from overly ripe bananas) and resist the urge to over mix the batter. Less is more when it comes to mixing any muffin batter.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*recipe lightly adapted from Robin Hood
Serving: 1serving | Calories: 228kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 211mg | Potassium: 204mg | Fiber: 1g | Sugar: 16g | Vitamin A: 40IU | Vitamin C: 2.6mg | Calcium: 43mg | Iron: 1.1mg