In a bowl, combine the flour, baking soda, and salt. Sifting will make light and airy muffins.
Mash the bananas with a fork. Then, add the egg and whip until light and airy.
Next, add the two sugars and continue to whip for a minute more. Gradually add the oil while continuing to whip so it emulsifies.
Then, add the vanilla extract - combine well. Finally, add the flour mix. Combine well but do not over-mix.Pro tip- we do not want to activate the gluten in the dough therefore it is important not to over mix.
Divide batter between 12 muffins cups.
Bake for 18 to 20 minutes or until a skewer inserted in the center comes clean.
You can make 12 medium banana muffins or 6 large muffins with this batter.
You can add ½ cup nuts if you want such as pecans, macadamia or hazelnuts
To create bakery-style banana muffins with a cracked dome on top. Add ½ teaspoon more baking soda and bake the muffins at 200 C / 392 F for 5 minutes then reduce the temperature to 190 C/ 374 F for the remaining time. The initial high heat gives these cupcakes a nice burst.
These muffins freeze beautifully. I bake and cool them completely. I then place them in my silicon storage bags and into the freezer - these will last for 2 to 3 months.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you