I had bananas asking to be made into banana muffins one weekend. However, my go-to favorite recipe calls for sour cream and I had no sour cream in the fridge. So I went to look for a banana muffin recipe and settle on this recipe for basic banana muffins.

I think they turned out great , but I still love my go-to recipe. However, my husband said he preferred this recipe. I recommend giving both recipes a try and see what you like. However, if I have no sour cream on hand when I want to make muffins again. This is the recipe I will be going to.

Basic Banana Muffins | realmomkitchen.com

These begin with mixing some mashed bananas with an egg, oil, and vanilla. Just mix to combine. Then the dry ingredients come in. You have flour, sugar, baking soda, and salt. Just mix in the dry ingredients until moistened. Then it’s time to scoop into a muffin tin.

I always line my tin with cupcake liners. It makes for easy clean up and helps make those muffins quicker to make. You can skip the step of greasing the tin. These muffins cook at 375 degrees for about 18 minutes.

Muffins are the perfect on the go breakfast. However, they also are perfect to include as part of a weekend breakfast or brunch.

Here is what you need to make the
Basic Banana Muffins

RIPE BANANAS
EGG
CANOLA OIL
VANILLA
FLOUR
SUGAR
BAKING SODA
SALT

Basic Banana Muffins

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Author: Laura
Total Time: 30 Minutes
Yield: 12 servings 1x

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Ingredients

Units Scale

3 medium ripe bananas, mashed
1 egg
1/3 cup canola oil
1 tsp vanilla
1 1/2 cups flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt

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Instructions

Preheat oven to 375 degrees. Line a 12 count muffin tin with cupcake liners.
In a bowl, combine the mashed banana with an egg, canola oil, and vanilla extract. Mix until well combined.
Add in the flour, sugar, baking soda, and salt. Mix in just until everything is moist and combined.
Divide batter between the 12 lined muffin cups. Bake at 375 degrees for 18-22 minutes, until toothpick inserted in the center comes out clean. Makes 12 servings.