The temperatures have already started to drop here in Chicagoland. College football is back and it is definitely time for some fall baking! Banana muffins are definitely a year-round treat in our house but there is something so cozy about muffins on the first cool, crisp morning. My favorite part – other than the fact that they’re super easy and quick to make and only require one bowl – is their crunchy, sugary top.
Why a smooth banana mixture?
This is definitely a personal choice, but I don’t want chunks of banana in my muffins and I personally prefer the consistency. You definitely don’t have to do it that way! Totally a preference thing.
One Bowl Banana Muffins
- Large bowl
- Muffin tin
- 2 ripe bananas, mashed or ~1 cup mashed bananas
- 2 eggs
- ⅓ cup vegetable oil, or melted butter
- 1 tsp vanilla extract
- ¾ cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
- Pre-heat oven to 375 and line a regular 12 cup muffin tin or a large 6 cup muffin tin with liners, set aside
- In a large bowl, add bananas and mash with a fork. Then, add in eggs, oil vanilla, and sugar. Mix well with a fork.
- Add in baking soda and baking powder, stir well to combine.
- Add flour and use a spatula to combine, stirring until there are a few streaks of flour remaining.
- Using a 1/3 cup measuring cup, divide mixture into muffin liners evenly.
- Sprinkle batter with granulated sugar and cinnamon
- Bake for 18 – 24 minutes, depending on size of muffin tin. Muffins are done when the tops start to turn golden brown and a toothpick inserted comes out with minimal crumbs.