Easy One Bowl Banana Muffins
Source: forkknifespoon

2 medium bananas (about 1-1/4 cups), very ripe
2 tsp (10g) vanilla
1/2 cup (120g) light olive oil
1/3 cup (66g) granulated sugar
1/3 cup (66g) light brown sugar, packed
1/3 cup (80g) milk
1 large egg
1 tsp cinnamon
optional: 1/2 tsp ground ginger, 1/4 tsp ground cloves
1/2 tsp Kosher salt
1-1/2 tsp (9g) baking soda
1-3/4 cups (210g) flour

Preheat the oven to 375. Line a 12-cup muffin pan with paper liners or lightly grease with baking spray. Set aside.
In a large mixing bowl, use the back of a large fork to mash the banana until smooth and only very small lumps remain. Whisk in the vanilla and oil until combined.
Whisk in the sugar, milk and egg. Switching to a spatula, stir in the spices, salt, and baking soda.
Gently fold in the flour until just combined and no streaks of flour remain. Be careful not to overmix.
Use a medium cookie scoop (or a large spoon) to evenly divide the batter between the muffin cups. They will be mostly full.
Bake at 375 for 15-18 minutes, rotating once halfway through, until the muffin tops are golden, gently domed, and a toothpick inserted into the centers comes out mostly clean.
Remove from the oven and let cool in the muffin tin for 10 or so minutes, before carefully removing and cooling on a baking rack.
Yield: 12 Muffins


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