It happened again, my friends. My really ripe bananas were looking so sad and forlorn in my fruit bowl. I’m sure they were wondering when they would meet their demise (a.k.a. the inside of my trashcan). But I didn’t and couldn’t let that happen. Not when I was perfectly capable of using them to make these delicious Easy and Moist Banana Muffins. It’s like a banana’s destiny to be a part of something so irresistibly yummy. I’m happy to say those sad bananas have fulfilled their life’s purpose.
These Easy and Moist Banana Muffins are super quick to make and SO addictive. Oh, and they’re totally kid-approved cuz both my kids devoured them.
So if you have any really ripe bananas that believe they’re destined for the trashcan, let them know there’s a better way. Your family and your tummy will thank you!
- 1-1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 4 ripe bananas, mashed
- ½ cup white sugar
- ⅓ cup canola oil
- ¼ cup brown sugar
- 1 egg
- Preheat oven to 350 degrees. Line muffin tins with muffin cups or spray with cooking spray.
- Sift flour, baking soda, baking powder, and salt together in a large bowl.
- Mix bananas, white sugar, canola oil, brown sugar, and egg together in a medium bowl.
- Fold banana mixture into flour mixture just until incorporated.
- Scoop batter into muffin tins (I used a ¼-cup measuring cup).
- Bake 14 to 16 minutes, or until muffins spring back when lightly tapped in the middle.
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thank you so much for the recipe…it was delicious…my husband gobbled the whole muffins..all =12 of them
can i use this recipe for blueberry muffin..coz i like the soft and moist texture of the muffin
Hey Zie, I’m so glad your husband liked them! 🙂 Using the recipe for blueberry muffins would be amazing. I’d love to hear how it goes!