1 1/3 cups sugar
1 cup canola oil
4 ripe bananas
3 eggs
1 tsp baking soda
3 tsp baking powder
Dash salt
3 cups flour
2 teaspoons pure vanilla
1 cup carob chips or 1 cup chopped walnuts (optional)
Line muffin tin(s) with paper liners (24 standard or 12 extra-large)
Preheat oven to 325 degrees F.
With an electric mixer, beat the oil, sugar, banana, eggs and vanilla at medium speed for about 3-4 minutes. Combine the flour, baking soda, baking powder and salt in another bowl and stir to combine. Gradually add the flour mixture into the wet ingredients; beat until combined. (Optional – Stir in walnuts or carob chips if desired).
Fill the muffin tins about ¾ full with the batter. Bake at 325 F oven 25-30 minutes or until done.
Makes 24 standard or 12 large muffins
Note: I have added carob powder to the flour mixture for a different taste. Add about 2-3 tablespoons on carob powder into the flour mixture.
These muffins can also be frozen – just remove from the freezer, and wrap in a paper towel and microwave on high for about 20 seconds