Do you want to know how to make Banana Muffin the easy way? I’ve made a few different recipes that were all good, but they took a bit more work than I would have liked. So I came up with this recipe and it’s just now my family and I have perfected…
Are you a very busy person, but would still like to make something healthy on your own? Look no further. Today I will show you how to make Banana Muffins.
Easy Moist Banana Muffins Recipe
Banana Muffins – Nothing beats the smell of fresh banana bread in the oven. These tasty little banana muffins are so easy to make and will fast become a breakfast favorite. You can also make a double batch and freeze for later.
Simple And Easy Banana Bread
Here is a very basic and very forgiving muffin recipe. It takes just 10 minutes to whisk together and about 20 minutes to get baked.
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These muffins are light and fluffy, and to achieve this texture, you should always stir till just all the ingredients are just combined. Trust me, it’s so easy to over mix the batter without even thinking about it – this will result in a dry and dense muffin.
Note that, I used 3/4 cup of sugar in this recipe but I understand that we have different sugar caving levels. If you have a sweet tooth you can increase it and if you are the less sugar consumer, feel free to reduce the sugar to half of a cup.
How to make Banana Muffins
- Combine the dry ingredients
- Combine the wet ingredients
- Make a well in the center of the dry ingredients
- And add wet ingredients.
- Mix until just moistened. Don’t over mix to prevent dry muffins
- Bake and serve warm.
Type of Banana: You will need overripe bananas for this recipe in order to get that lovely, moist texture and abundant flavor.
Mashing the Banana: A fork will do this with ease as long as the bananas are very ripe. If you like to have some chunks in the muffins, feel free to leave some bits unmashed, and if you don’t like it chunky, feel free to mash or blend till smooth.
Sugar: In this recipe, I used 3/4 cup of sugar, which is perfectly okay for me. However, you can use 1 cup if you have a sweet tooth.
Watch the Banana Muffin Recipe Video
Can I freeze Banana Muffins?
Yes. Here is how to Freeze Banana Muffins in order to preserve its fresh flavor and texture.
- Allow the banana muffins to cool completely.
- Place them in a freezer-friendly storage bag or reusable container.
- Remember to date the bag for up to 2 months.
- When you are ready to use, thaw the muffins in the refrigerator or at room temperature.
Variations
Start with this basic banana muffin recipe, and add one of several different ingredients for a variety of different muffins – raisins, craisins, chocolate chips, nuts, or a sprinkle of oatmeal.
Banana Muffins II
These delicious banana muffins are easy for kids to make.
Gallery
Recipe Summary
Cook:25 minsTotal:35 minsPrep:10 minsServings:12Yield:12 muffins, or 48 mini muffinsNutrition Info
Ingredients
Decrease Serving12Increase ServingAdjustOriginal recipe yields 12 servingsIngredient Checklist
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large bananas, mashed
- ¾ cup white sugar
- 1 egg
- ⅓ cup butter, melted
Directions
- Step 1Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
- Step 2Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
- Step 3Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Nutrition Facts
Per Serving: 187 calories; protein 2.6g; carbohydrates 32.3g; fat 5.8g; cholesterol 29.1mg; sodium 274.6mg
Easy banana muffins
Make these moreish banana muffins for an easy breakfast or a snack on the go. They’re also great for lunchboxes and will prove popular with the whole family.
| Nutrient | Unit |
|---|---|
| kcal | 223 |
| fat | 9g |
| saturates | 4g |
| carbs | 30g |
| sugars | 13g |
| fibre | 1g |
| protein | 4g |
| salt | 0.6g |
Ingredients
- 250g self-raising flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 110g caster sugar
- 75g butter, melted
- 1 tsp vanilla extract
- 2 eggs
- 2 large ripe bananas, mashed
- 125ml buttermilk (or add 1 tsp of lemon juice to milk and leave for 20 mins)
- 50g pecans, chopped, plus extra to decorate (optional)
Method
- STEP 1Heat the oven to 190C/170C Fan/gas 5. Line a 12-hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt. In a separate bowl mix the melted butter, vanilla extract, eggs, mashed bananas and buttermilk.
- STEP 2Make a well in the centre of the dry ingredients and pour the wet ingredients in. Roughly mix together with a fork, being careful not to over-mix. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases. Top with pecan halves, then bake for 20-25 mins, until golden brown