Half Batch 1-Banana Muffins
A half batch banana muffin recipe that yields 6 deliciously moist muffins; so easy and quick to make and ready in 30 minutes.
Servings: 6 Muffins
Equipment
- Whisk
Ingredients
- 1 overripe banana, mashed
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/4 cup (60ml/50g) vegetable oil
- 1 egg
- 1 teaspoon pure vanilla extract
- 3/4 cup (102g) all-purpose/plain flour
Instructions
- Preheat the oven to 350°F (177°C), standard conventional oven.
- To a medium-sized bowl add the banana, both sugars, baking soda, baking powder, and salt.1 overripe banana, mashed, 3 tablespoons granulated sugar, 3 tablespoons brown sugar, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon fine sea salt
- Mix well.
- Beat in the oil, egg, and vanilla extract.1/4 cup (60ml/50g) vegetable oil, 1 egg, 1 teaspoon pure vanilla extract
- Add the flour and gently mix until fully incorporated and no dry streaks remain. Do not overmix.3/4 cup (102g) all-purpose/plain flour
- Line the muffin pan with muffin liners and spray lightly with nonstick cooking spray. (Note: If you are using a 12-cup muffin pan, add 1 teaspoon of water to each empty muffin well. This will encourage even baking and prevent damage to the pan.)
- Scoop the batter into the muffin pan distributing it evenly between the muffin cups.
- Bake for 18 - 20 minutes until a toothpick inserted into the center comes out clean or with fully baked crumbs.
- Cool in pan 5 minutes then remove, preferably onto a wire rack. Enjoy.
Notes
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