Easy One Bowl Banana Muffins

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Easy One Bowl Banana Muffins

This banana muffin recipe is so easy it can be made all in one bowl and creates the most tender and tasty banana muffins! You can keep them simple or pile in delicious add-ins.

Prep Time10

Cook Time20

Total Time30

Course: Yeast Bread Recipes and Quick Bread Recipes

Keyword: banana bread, muffins, quick bread

Servings: Muffins

Author: Sweet Basil

Ingredients

2/3 Cup Coconut Oil or Canola Oil
1 Cup Sugar
2/3 Cup Brown Sugar
2 Large Eggs room temperature
2 1/2 Cups Flour sifted
1 1/4 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
3 Large Ripe Bananas about 1 3/4 Cup
2/3 Cup Buttermilk or plain milk with 1 T white vinegar added
Optional : 2/3 cup chopped nuts Chocolate chips – I prefer mini chocolate chips (walnuts, pecans, macadamia are all good)

US Customary - Metric

Instructions

Preheat oven to 350. Grease or line 2 muffin tins with paper liners.
Blend together the oil and sugars.
2/3 Cup Coconut Oil , 1 Cup Sugar, 2/3 Cup Brown Sugar
Add the eggs and stir again.
2 Large Eggs
Add the dry ingredients mix together until the flour starts to become incorporated in.
2 1/2 Cups Flour, 1 1/4 teaspoons Baking Powder, 1 teaspoon Baking Soda, 1 teaspoon Salt
Add 1/2 of the bananas and 1/2 of the buttermilk. Mix until flour is dampened.
3 Large Ripe Bananas, 2/3 Cup Buttermilk
Add remaining buttermilk and bananas and stir until just combined.
3 Large Ripe Bananas, 2/3 Cup Buttermilk
If desired fold in nuts and chocolate chips. I sometimes just sprinkle things on top.
Optional : 2/3 cup chopped nuts Chocolate chips – I prefer mini chocolate chips
PRO TIP: At this point you can bake them, but I prefer to clean up and let the batter sit in the muffin cups. This allows the leavening to activate, giving a higher rise on the muffins.
Bake for 20-25 minutes or until top is lightly brown and center tests done with toothpick.

Notes

This recipe comes from the maternal grandmother, of Vicki Johnson, Ann Evans Nelson b. 1898, Malad, ID. Her mother baked this hundreds of times during her growing up years. Using coconut oil instead of shortening and using 2/3 brown sugar instead of all granulated have been her only tweaks. It has become a 5 generation recipe.

Nutrition