Easy banana muffins
The best banana muffins that are easy to make.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp salt
- ¼ tsp nutmeg
- 3 bananas (mashed)
- ⅓ cup vegetable oil (See Recipe Note)
- ½ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1 cup chopped walnuts (See Recipe Note)
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit.
- 2
Line muffin tray with muffin cups or grease well and set aside.
- 3
In a medium size bowl whisk together all the dry ingredients and set aside.
- 4
In the bowl of your stand mixer beat together the egg with the sugars for 5 minutes at medium speed. Then, add in the oil and beat for another 2 - 3 minutes.
- 5
With the mixer speed set to low, slowly add in the dry ingredients and mix until just combined. Use a rubber spatula to scrape down the sides and then add in the mashed bananas. Mix until well combined. Add in the chopped walnuts and mix again until just combined.
- 6
Divide the muffin batter evenly among the 12 muffin cups and bake in the middle rack of your oven for 25 - 30 minutes, or until done (a toothpick inserted into the center should come out clean).
- 7
Cool on a baking rack and enjoy!
- 8
Muffins will keep at room temperature, covered, for a few days and up to a week in the refrigerator. Wrapped well, they can also be frozen.