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2 cups all-purpose flour

¾ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 large ripe bananas, mashed

2 large eggs

½ cup vegetable oil or melted butter

1 teaspoon vanilla extract

1 cup cherries, pitted and chopped (fresh or thawed from frozen)

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1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

3. In another bowl, mash bananas, then whisk in eggs, oil, and vanilla.

4. Add wet ingredients to dry and mix until just combined.

5. Toss chopped cherries in a little flour, then gently fold them into the batter.

6. Divide the batter evenly into muffin cups, about ¾ full.

7. Bake for 18–22 minutes, or until a toothpick comes out clean.

8. Cool slightly before serving.

Toss cherries in a little flour before folding them into the batter to prevent sinking.

Do not overmix the batter to ensure light, fluffy muffins.

You can freeze the muffins and reheat as needed.

Great for lunchboxes, meal prep, and casual gatherings.