Name: Banana Muffins with Oil - Wholefood Soulfood Kitchen
Brand: wholefoodsoulfoodkitchen.com
SKU: wholefoodsoulfoodkitchen-com-4
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Banana Muffins with Oil - Wholefood Soulfood Kitchen

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× Jump to RecipeHow-To-PhotosWatch the VideoIf you're looking for a recipe for banana muffins with oil then you've come to the right place! These muffins&nbsp;turn out moist, light and fluffy without the use of butter!They&nbsp;are made with simple ingredients and an easy “mix and bake” method. &nbsp;A big batch of these banana muffins present a wonderful opportunity use up those slightly overripe bananas you might have lying around.&nbsp;When made with oil, these no butter banana muffins come out of the oven warm and golden brown with a uniquely moist and tender crumb. The oil enhances the flavors, letting the sweet, ripe banana notes truly shine, while ensuring each muffin stays fresh and delicious for longer. You will love this delicious recipe, loaded with banana goodness and a delicate, soft texture.If you’re looking for other muffin recipes, these&nbsp;Banana Applesauce Muffins&nbsp;are just as good!For more banana recipes, check out this No-Butter Banana Bread, 5-Ingredient Vegan Banana Bread, Banana Porridge or Banana Smoothie.Jump to:See recipe card for quantities.STEP 1:&nbsp;Preheat the oven to 350F (180C). Whisk together the dry ingredients in a large bowl.&nbsp;STEP 2:&nbsp;In a separate mixing bowl, beat the eggs until light and fluffy, using an electric mixer. This can also be done in a stand mixer.STEP 3:&nbsp;Add the other wet ingredients to the eggs and whisk to combine them.STEP 4:&nbsp;Pour the wet into the dry ingredients.STEP 5: Stir everything together with a spatula until just combined. Take care not to overmix the batter.STEP 6: Grease a muffin tin or line them with muffin cups. Spoon the batter into the tin until it reaches ¾ of the way up. Bake for 20-22 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes before transferring them to a cooling wrack.&nbsp;These are my favorite dishes to serve with these banana muffins:Which type of oil should I use? A neutral-tasting oil such as canola, grapeseed, or vegetable oil is best for this banana muffin recipe. Can I substitute the all-purpose flour with a different type of flour? Yes, you can experiment with different flours to suit your dietary preferences. You can try using whole wheat flour or a gluten-free flour blend as a substitute for all-purpose flour.&nbsp; Can I reduce the amount of sugar in the recipe? Yes, you can adjust the amount of sugar to your taste preferences. If you prefer less sweetness, you can reduce the amount of brown sugar in the recipe. Remember that sugar not only adds sweetness but also affects the moisture and texture of the muffins.&nbsp;Looking for other recipes like this? Try these:from votesPrintPinRate

× Jump to RecipeHow-To-PhotosWatch the VideoIf you're looking for a recipe for banana muffins with oil then you've come to the right place! These muffins&nbsp;turn out moist, light and fluffy without the use of butter!They&nbsp;are made with simple ingredients and an easy “mix and bake” method. &nbsp;A big batch of these banana muffins present a wonderful opportunity use up those slightly overripe bananas you might have lying around.&nbsp;When made with oil, these no butter banana muffins come out of the oven warm and golden brown with a uniquely moist and tender crumb. The oil enhances the...

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