These muffins are a delightful treat, perfect for breakfast or a snack.
Preheat your oven to 400°F (200°C) and prepare a 12-cup muffin tin by greasing it or lining it with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a medium bowl, mash the banana with a fork, then mix in the egg, milk, and vegetable oil until well combined.
Ensure the banana is fully mashed for a smooth batter.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
Whisking the dry ingredients helps distribute the baking powder evenly.
Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; do not overmix.
Overmixing can make the muffins dense, so mix just until no dry streaks remain.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes, then transfer them to a cooling rack to cool completely.
Cooling on a rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy your delightful fruit muffins!
Pair with a hot beverage for a comforting treat.
