These banana orange muffins are a great snack or breakfast treat. Made with ripe bananas, orange zest, and extract you end up with moist muffins packed with flavor in every bite.
Preheat the oven to 350 degrees F and line your muffin tray with paper liners or spray well with cooking spray.
Peel your bananas and add them to a large mixing bowl. Mash until no large chunks remain.
Add in the vegetable oil. Stir together until combined.
Add in the baking soda, salt, and orange zest. Mix well until distributed.
Add in the sugar, vanilla extract, orange extract, and egg. Stir until well mixed.
Add in the flour. Stir until no flour streaks remain. Do not overmix.
Scoop the batter into the muffin trays filling them about ⅔s of the way full.
Bake in the oven for 15-20 minutes or until a toothpick can be inserted and come out clean.
Let cool for 5 minutes in the pan before transferring the muffins to a wire rack to cool completely.
Notes
Flavor enhancement: Substitute melted butter for oil for a richer taste, or opt for coconut oil for a slightly healthier option, noting it imparts a subtle coconut flavor.
Storage: Store muffins in an airtight container at room temperature for 3-5 days, but for optimal freshness, consume within 2 days.