Delicious banana muffins recipe
- Dish type
- Mini cakes
- Fruit muffins
- Banana muffins
Banana muffins make a healthy snack for children after school. So, make these instead of throwing away those brown bananas!
7629 people made this
- 200g (7 oz) plain flour
- 1/2 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 3 large bananas, mashed
- 150g (5 oz) caster sugar
- 1 egg
- 75g (2 1/2 oz) butter, melted
MethodPrep:10min ›Cook:25min ›Ready in:35min
- Preheat the oven to 180 C / Gas 4. Place 12 paper baking cases in a muffin tin.
- Sift together the flour, baking powder, bicarbonate of soda and salt; set aside.
- Combine mashed bananas, sugar, egg and melted butter in a large bowl. Fold in flour mixture, and mix until smooth.
- Spoon evenly into baking cases in muffin tin.
- Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped.
Reviews & ratingsAverage global rating:(4314)
Reviews in English (3539)
Gorgeous and kids loved them. Ive made 4 batches now - once used SR flour and left out baking powder and Bicarb - once put in cinnammon. They are that easy to make i've made them before kids got up and they've had them for breakfast (and please note i am NO Baker lol )-06 Jul 2012
Used different ingredients.I used 6 small over ripe bananas, 50g of oats so reduced the flour, added cinnamon 1 1/2tsp and nutmeg 1/4tsp it made 17 muffins and the mix was really moist-19 Apr 2009
Altered ingredient amounts.I used wholemeal plain flour, for a more filling, healthier option, and added a few drops of vanilla essence.-04 Jul 2011
Seriously Delicious Muffin Recipes You'll Want To Try Right Now
When you're short on time in the morning and you just can't pause in the kitchen long enough to whip up a veggie-filled omelet or throw together a bowl of heart-healthy oatmeal, there is an alternative to that sugary, processed granola bar you may be tempted to grab in your rush. Amazing muffins are a wonderful breakfast food when you need to dash out the door or take a few bites before hustling off to school or work. They're also terrific on the weekend when you have more time to lounge around and can savor every delicious bite. American-style muffins are considered more like quick breads that came around toward the end of the 18th century. They require a muffin tin in order to hold their shape, since they're made with a batter that spreads.
We've pulled together some yummy muffin recipes that are healthy while others are just darn tasty. Most of the ingredients can be found in your pantry. Even sweeter than their taste is the fact that they're cheap and easy to make. When paired with fresh fruit for breakfast, you'll quickly fill up on some energizing carbs. They can be popped in the freezer to eat later on or stored in an air-tight container to gobble up during the week. You can't go wrong with a muffin in the morning!
The Best Banana Muffins
Here are a few reasons to love this banana muffin recipe (which happens to be more nutritionally redeeming than most):
- These muffins are easy to make with basic ingredients. Only one bowl required!
- They’re made with 100% whole grains, yet they’re fluffy and delicious. No one will know the difference.
- They’re also naturally sweetened with maple syrup or honey, rather than loaded with refined sugar. The maple syrup (or honey) offers a touch of extra flavor, which I love.
- A touch of cinnamon offers some warming spice flavor. These muffins will make your house smell amazing!
- These muffins freeze well, too. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through. You don’t want to overdo it.
Please let me know how your muffins turn out in the comments! I love hearing from you, and hope these banana muffins are your new favorite.
Watch How to Make Banana Muffins
It’s hard to think something that is packed with carbs and sugar is good for you, however bananas are a main ingredient and are full of great health benefits. Like most fruit and vegetables, bananas are full of nutrients that our bodies love and help it to remain healthy. Below are some health benefits that bananas have to offer us.
Best source for vitamin B6
A great reason to start snacking on a banana is that they are one of the best sources to get vitamin B6 into your body. When consumed through the fruit it is easily absorbed and can provide a big hit to your daily dosage. This vitamin helps your body produce red blood cells, metabolise carbs and fats as well as maintain a healthy nervous system.
High levels of potassium and magnesium
Potassium and magnesium do wonders for your body. Magnesium is a common compound to help protect your skin and other cells from damage. Potassium on the other hand is important to keep your body’s blood pressure and heart health in check. It helps lower your cholesterol which relieves stress on your heart and lowers your chances of heart disease.
Executive Editor at Best in Australia. Mike has spent over a decade covering news related to business leaders and entrepreneurs around Australia and across the world. You can contact Mike here.
How Do You Make Banana Muffins?
This Banana Muffin recipe is so easy! No mixer is needed, just a few very ripe bananas! Like I said, I adapted my Chocolate Chip Banana Bread recipe for this recipe, because it’s the ABSOLUTE best! I tweaked it just little bit, because that recipe uses thinly sliced bananas to add extra moisture, but the banana slices don’t work as well in muffins. So found that if you mash them, but leave them fairly lumpy it works great! But I really like making banana bread AND these banana muffins with butter instead of oil because I find it adds more flavor!
How To Make Banana Muffins
To make these banana muffins, you’ll start out by whisking together your dry ingredients – all purpose flour, baking soda, ground cinnamon, and salt.
- All-Purpose Flour: As with all of my recipes, you want to make sure to spoon and level your flour. Too much flour can lead to really dense muffins, so make sure to measure your flour correctly first.
- Baking Soda: This helps the muffins rise nice and tall and browns them a little too.
- Ground Cinnamon: I love the addition of the cinnamon in these muffins, but feel free to leave it out if you prefer.
- Salt: To help balance out the sweetness and enhance the flavor of the other ingredients.
Once the dry ingredients are mixed up, you’ll whisk together the wet ingredients in a separate bowl. For the wet ingredients, you’ll be using some melted butter, brown sugar, an egg, vanilla extract, and mashed bananas. Let’s break down each ingredient:
- Melted Butter: To make this recipe a bit easier, I decided to just use melted butter so you don’t have to use a mixer. I suggest using unsalted butter, but if you use salted butter you’ll want to reduce the salt in the recipe to just a tiny pinch.
- Brown Sugar: The flavor of the brown sugar pairs beautifully with the banana flavor and it helps to keep the muffins moist too.
- Egg: It’s best to use a room temperature egg for this recipe so that the melted butter doesn’t get cold again. If you need to bring your egg to room temperature quickly, just place it in a bowl of warm water for 5-10 minutes.
- Vanilla Extract: For a little extra flavor!
- Mashed Bananas: Because you can’t have banana muffins without bananas, right?! Remember the darker and riper the bananas, the better!
Once the dry and wet ingredients are mixed up, you’ll mix the two together until just combined. You may see a few lumps in your batter, but this okay! You want to avoid overmixing the batter because that can lead to denser muffins.
Then, just line a 12-count muffin pan with liners and evenly distribute the batter between all 12 liners. The muffins will need to bake for about 16-20 minutes, you’ll know they’re done when a toothpick inserted into the center comes out clean. I suggest removing them from the pan and letting them cool slightly before you enjoy them.
How many bananas will I need?
You’ll need about 3 medium bananas for this recipe.
How do you freeze these muffins?
Once the muffins have cooled, you can store them in a freezer bag or container for up to 3 months. When you’re ready to enjoy them, thaw to room temperature or microwave individual muffins for 20-30 seconds.
Can I make these muffins with whole wheat flour?
I don’t suggest using only whole wheat flour because it can dry the muffins out and make them dense. You can use 1/2 whole wheat and 1/2 all-purpose flour in this recipe if you prefer though.
Avocado taste in Baked Goods
The first thing I noticed about this avocado banana muffins recipe is that the muffins have a slight hint of avocado flavor.
No, they do not taste like guacamole so don’t fret! The sweet, and moist banana flavor is prominent enough to be the star of the show.
Banana Crumb Muffins
The warm scent of baking bread fills a house so nicely. When my Dad would bake Banana Bread the spices would envelop you, making the mouth water! A good banana bread recipe is a must for any baker. It must be moist and spiced just right, all the while not losing any banana flavor. I love to taste the banana and I don’t mind banana ‘chunks’ in my banana breads!
My Dear Husband has an issue with Bananas that dates back to his childhood. So I didn’t want to make some loaves of Banana bread and finish them all on my own. I decided for mini-muffins that way I can freeze them and eat them when I please.
Krithi’s Kitchen is hosting Healing Foods event for this month. The theme as you may have guessed is Bananas. This is delicious event was started by Cooking with Siri. I am excited to feature Bananas and be part of this food blog event.
Delicious Rating: Easy recipe to cook & bake. They taste delicious especially if you love banana bread. You can still use this recipe to bake a bread loaf or regular size muffins. I love mini-muffins but you do end up eating more than you think! I will add more crumb topping for next time. This recipe is a keeper.
Healthy Banana Oatmeal Muffins
Moist, fluffy, and full of flavor. Enjoy as many as you want because these banana oatmeal muffins are healthy and irresistible. If there&rsquos one thing out there that I enjoy more than anything else, its healthy muffins. I&rsquove been making this healthy banana oatmeal muffins for years and my daughters love them. They have no idea they are &ldquohealthy&rdquo, so serve them during snack time.
They are made with NO sugar and NO butter! What makes these muffins naturally sweet is the addition of honey and the natural sweetness of the ripe bananas. Plus, they are made with 100% whole wheat flour and can be easily made gluten-free.
Extra ripe bananas is the key to moist banana muffins!
- 4 (15 oz. or 425 g) overripe peeled bananas, divided
- 2 cups all-purpose flour
- 3/4 cup (1 1/2 sticks, 6 oz. or 170 g) unsalted butter, melted and cooled
- 2 eggs
- Scant 1 cup sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons sour cream or yogurt
- 1/2 cup chopped walnuts
- Preheat oven to 375°F (190°C). Grease 15 cups of two regular muffin pans.
- Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. Set aside.
- In a large bowl, combine the flour, butter, eggs, sugar, baking soda, salt, vanilla extract, sour cream/yogurt and the remaining 2 bananas. Beat the ingredients with an electric mixer for 3 minutes or until all ingredients are mixed together.
- Fold in the chopped walnuts and the mashed bananas with a rubber spatula.
- Spoon the batter into each cup using an ice cream scoop or a spoon. This recipe yields 15 muffins.
- Bake the banana nut muffins for 18-20 minutes or until the muffins turn brown.