Hey there! Here’s a quick recipe to pop in the oven tonight and then pop into your mouth tomorrow morning. Easy and delicious, the perfect start to any day.
Recipe from: Food Fanatic
Makes 12 muffins
Prep Time: 15 minutes, Cook Time: 18 minutes
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 cup granulated sugar
1/2 cup brown sugar
1/4 cup canola oil
2 teaspoons pure vanilla extract
4 medium bananas, very well mashed
Line a muffin pan with liners and set aside. Preheat oven to 350 degrees.
Mix together flour, baking soda, baking powder, salt, and cinnamon in a medium-sized bowl and set aside.
Mix together granulated sugar, brown sugar, eggs, canola oil, and vanilla in a large bowl. Now mix in the mashed bananas. To this wet mixture, add in the dry ingredients. Stir until just combined.
Pour the batter into the prepared muffin pan and bake for 17-20 minutes. The muffins are ready when they pass the toothpick test. Cool the muffins in the pan for 5 minutes and then remove and cool the rest of the way on a wire rack. Store the muffins in an airtight container at room temperature for up to 5 days or in the refrigerator (I find that storing in the fridge prevents mold from growing). Enjoy!
Mix together flour, baking soda, baking powder, salt, and cinnamon in medium-sized bowl.
Add the granulated sugar, brown sugar, eggs, canola oil, and vanilla to a large bowl.
Stir in the mashed bananas.
Pour in the dry mixture.
Ready to pour into the muffin liners.
To the oven they go!
I’ve started a new category for dairy-free recipes!
Bake for 17-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.