Ingredients (9 muffins)
- 2 small or 1 large ripe banana (~1 cup mashed)
- 6 Tbsp (90g) vegetable oil
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1/4 cup (60g) milk
- 1 large egg
- 1 1/2 tsp vanilla extract
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1 1/4 cups (150g) all-purpose flour
- Coarse sugar, for topping (optional)
Make the Batter
Preheat your oven to 375°F. Line 9 cups of a standard 12-cup muffin pan with paper liners.
In a large bowl, use a fork to mash the bananas until they are smooth and only small lumps are left.
Using very ripe, heavily speckled bananas will give you the best flavor and a moister muffin.
To the mashed banana, whisk in the oil and vanilla until combined. Then add the sugars, milk, and egg and whisk everything together until smooth.
Switch to a spatula and stir in the spices, salt, and baking soda.
Gently fold in the flour until it is just combined.
Be careful not to overmix the batter; a few streaks of flour are fine and will disappear during baking. Overmixing makes for tough muffins.
Bake the Muffins
Divide the batter evenly among the 9 prepared muffin cups. The cups will be mostly full. If you’re using it, sprinkle a little coarse sugar over the top of each muffin for a crunchy crust.
Bake for ~15-18 minutes. The muffins are done when the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack.
Easy One-Bowl Banana Muffins
Ingredients
Ingredients (9 muffins)
- 2 small or 1 large ripe banana ~1 cup mashed
- 6 Tbsp vegetable oil 90g
- 1/4 cup granulated sugar 50g
- 1/4 cup light brown sugar 50g, packed
- 1/4 cup milk 60g
- 1 large egg
- 1 1/2 tsp vanilla extract
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1 1/4 cups all-purpose flour 150g
- Coarse sugar optional, for topping
Instructions
- Preheat oven to 375°F and line 9 cups of a muffin pan with paper liners.
- Mash bananas in a large bowl until mostly smooth.
- Whisk in oil and vanilla, then add sugars, milk, and egg until combined.
- Stir in cinnamon, ginger, cloves, salt, and baking soda.
- Fold in flour just until combined, leaving a few streaks.
- Divide batter among muffin cups and sprinkle with coarse sugar.
- Bake 15-18 minutes until golden and toothpick comes out clean.
- Cool in pan 10 minutes before transferring to wire rack.
