Moist & Fluffy Banana Muffins

Print Recipe

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

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 260

Author Lily Ernst

Ingredients

2 cups (250g) all-purpose flour
1 cup (200g) granulated sugar
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp 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 vanilla extract
2 Tbsp coarse sugar optional

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.
2 cups (250g) all-purpose flour, 1 cup (200g) granulated sugar, 1 tsp ground cinnamon, 1 tsp baking soda, 1/2 tsp salt
In a medium bowl, whisk together the mashed bananas, oil, eggs, yogurt, and vanilla extract.
1 cup (240g) overripe mashed bananas, 1/2 cup (125ml) vegetable oil, 2 large eggs, 1/4 cup (60g) plain yogurt, 1 tsp 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.

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