We've had really ripe bananas hanging around lately so I've been trying different banana breadish recipes to find out what the favorite will be. This one is a very basic banana bread/muffin recipe and the only flavor going on is banana which for my kids is fabulous and they gobbled these up in no time. But for me I might try it with cinnamon, nutmeg, and vanilla added next time. Another bunch of bananas is sitting on our counter so maybe chocolate banana bread will be next - I'll let you know how it goes.
Light and Fluffy Banana Muffins
2 cups all purpose flour (plus 2 tablespoons for high altitude)
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/3 cup vegetable oil
3 very ripe bananas, mashed
1/2 cup chopped walnuts or chocolate chips (optional)
Preheat oven to 375. Grease muffin tins really well or use paper muffin cups to line muffin tins (I used one 12 cup muffin tin and 1 mini muffin tin).
Mix together flour, baking powder, and salt. Set aside.
In a large bowl mix together sugar, milk, egg, oil, and bananas, stir really well to combine. Add flour mixture and stir until just moistened and all flour is incorporated, be sure not to over mix. Stir in walnuts or chocolate chips if desired. Spoon batter into prepared pans filling about 3/4 full (I used a large cookie scoop for the 12 cup tin and a small cookie scoop for the mini muffin tin to keep the sizes consistent). Bake large muffins for 15 minutes and mini-muffins for 10 minutes.