I know I always says this but THESE are the BEST Fluffy Banana Muffin Recipe! The batter comes together easily and the muffins are baked at two temps, so the outside gets nice a crispy while the inside stays fluffy and oh so moist.
Check out the recipe below!
Ingredients
3 ripe bananas
¼ cup vegetable oil (or any neutral tasting oil)
¼ cup unsalted butter, melted (or sub for more oil to make dairy-free)
1/2 cup cane sugar (can sub for maple syrup or sweetener of choice)
1/4 cup maple syrup
2 large eggs
1 tbsp vanilla
2 cups flour (white, whole wheat or spelt)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1/4 cup almond milk + 1 tbsp apple cider vinegar
Optional: add 1/4-1/2 cup chocolate chips or 1 cup blueberries (you can omit bananas in blueberry muffin recipe)
Instructions
1. Preheat oven to 425F and line a muffin tin with paper liners.
2. Place bananas in a large bowl and mash them well. Add apple cidre vinegar to almond milk, stir and let sit. Add canola oil and melted butter and stir well.
3. Stir in sugars until well-combined. Add eggs and vanilla extract and milk/acv combo and stir well. Set aside.
4. In a separate bowl, mix together your dry ingredients — flour, baking powder, baking soda, and salt. Add dry ingredients to your wet ingredients and gently fold in until ingredients are just combined! Be careful not to overmix the batter. If adding chocolate chips, fold in now.
5. Portion batter into prepared muffin tin, filling each liner 3/4 of the way full.
6. Bake muffins on 425F or 8 minutes and then reduce the oven temperature, while muffins are in there, to 350F and bake another 7-8 minutes.
7. Allow muffins to cool before eating!
Enjoy
xo
A