Banana Muffin Recipe With Oil And Milk
Are you looking for an easy breakfast or snack recipe that is both delicious and nutritious? Look no further than this banana muffin recipe with oil and milk! Not only is it simple to make, but it's also moist and flavorful. Plus, it's a great way to use up any overripe bananas you might have sitting around. Here's how to make it:
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 egg
- 1 tsp vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix together the mashed bananas, sugar, vegetable oil, milk, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Spoon the batter into a muffin tray lined with paper liners, filling each muffin cup about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Tips and Variations:
- For a healthier version of this recipe, try using whole wheat flour and reducing the amount of sugar.
- Feel free to add in some extras like chopped nuts, chocolate chips, or dried fruit to the batter before baking.
- These muffins are great for freezing! Simply place them in an airtight container or zip-top bag and store in the freezer for up to 3 months. To thaw, simply leave them out at room temperature for a few hours or microwave for a few seconds.
There you have it - a delicious and easy banana muffin recipe with oil and milk. Perfect for breakfast, snack, or even dessert! Enjoy!
