A great afternoon snack or breakfast that mixes up quick!
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
2-3 ripe bananas
1 c. sugar
1/2 c. canola or vegetable oil
1/2 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1 1/2 c. all-purpose flour
Preheat oven to 350°F and line 12 muffin cups with paper liners.
Mash your bananas in a large bowl until nearly smooth. Add sugar, oil, and egg, and whisk until thoroughly combined.
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.
Divide batter between prepared muffin cups. Do not fill beyond 3/4 of the way full.
Bake for 30-35 minutes until tops spring back when touched or a toothpick poked in the center comes out clean.
Enjoy hot with a smidge of butter or peanut butter! Allow to cool completely before storing in an airtight container up to 3 days.