Description

These incredible banana muffins are moist, fluffy, and oh so good. They make for a great everyday breakfast or snack.

Ingredients

2 cups (250g) all-purpose flour
1 cup (200g) granulated sugar
1 tsp (5ml) ground cinnamon
1 tsp (5ml) baking soda
1/2 tsp (2.5ml) salt
1 cup (240g) overripe mashed bananas (about 3 medium)
1/2 cup (125ml) vegetable oil
2 large eggs
1/4 cup (60g) plain yogurt
1 tsp (5ml) vanilla extract
2 tbsp coarse sugar (optional)

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Instructions

Preheat the oven to 350F and line a 12 cup muffin pan with paper liners.
In a large bowl, stir together the flour, sugar, cinnamon, baking soda, and salt. Set aside.
In a medium bowl, whisk together the mashed bananas, oil, eggs, yogurt, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined.
Divide the batter amongst the 12 muffin cups. Sprinkle some coarse sugar on top of each muffin if desired.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Notes

You can store these banana muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

To freeze – Place the muffins in a freezer-friendly container or ziplock bag and store them in the freezer for up to 3 months. Thaw overnight in the fridge and warm up in the microwave for a few seconds before serving.

Nutrition

Serving Size: 1 muffin
Calories: 255
Sugar: 19.3 g
Sodium: 216.5 mg
Fat: 10.4 g
Carbohydrates: 37.4 g
Protein: 3.9 g
Cholesterol: 31.8 mg