Classic Banana Muffins

A great afternoon snack or breakfast that mixes up quick!

Banana Muffins

Today, May 17th, is World Baking Day! What a fun little holiday to celebrate the joy that baking is: working with your hands, spending time with someone you love, or the satisfaction of creating!

What makes these muffins special?

Well, nothing really. There are a million recipes for banana bread online (especially after 2020!). This recipe is just the one I know like the back of my hand and make over and over!

I hope you take the opportunity to celebrate World Baking Day and make these Banana Muffins for an afternoon snack or breakfast. They are amazing straight out of the oven with a little butter!

Classic Banana Muffins

Makes 12 muffins

Ingredients:

• 2-3 ripe bananas

• 1 c. sugar

• 1/2 c. canola or vegetable oil

• 1 egg

• 1/2 tsp. salt

• 1 tsp. baking soda

• 1/4 tsp. baking powder

• 1 1/2 c. all-purpose flour

Directions:

1. Preheat oven to 350°F and line 12 muffin cups with paper liners.

2. Mash your bananas in a large bowl until nearly smooth. Add sugar, oil, and egg, and whisk until thoroughly combined.

3. Sprinkle salt, baking soda and powder, and flour over the banana mixture, then fold using a silicone spatula until no white streaks of flour remain.

4. Divide batter between prepared muffin cups. Do not fill beyond 3/4 of the way full.

5. Bake for 30-35 minutes until tops spring back when touched or a toothpick poked in the center comes out clean.

6. Enjoy hot with a smidge of butter or peanut butter! Allow to cool completely before storing in an airtight container up to 3 days.

Please let me know if you make these muffins and how they turned out! Feel free to leave a comment or send me a photo on Facebook or Instagram. I'd love to feature it here!