Banana Muffins {Quick and Easy Recipe}

Easy Banana Muffins – These simple, quick to make muffins are perfect for baking with children, deliciously moist and make a yummy treat or a breakfast on the go.

I first blogged about these banana muffins way back in 2015, and they still are one of the most popular recipes on my blog. I thought it was about time that they had a bit of a facelift as I still make them every couple of weeks with George and Harri.

I mean, what’s not to like?

1. So easy to make – These banana muffins are the perfect intro to baking with kids. Just seven ingredients and in 30 minutes they are ready.
2. Uses up leftovers – Over ripe bananas make the best muffins, so there is no need to throw those lingering brown bananas away.
3. Packed lunches for the week – These muffins are the perfect make ahead snack.

FAQs about the Banana Muffin Recipe

HOW DO I KNOW IF MY BANANA MUFFINS ARE COOKED?

These Banana Muffins should take around 18 minutes to cook, once out of the oven they should look golden and springy on top.

To make sure they are properly cooked, take a metal skewer and put it into the centre of the muffin. When you pull out the skewer it should be clean. If there is any batter on your skewer return the Banana Muffins to the oven for a few more minutes.

What I used to make this recipe for Banana muffins:

• My favourite muffin tray for big chunky muffins.
• Cupcake liners – I like really good quality paper ones, you can use coloured or plain white for this Banana Muffin recipe. Just bear in mind that some supermarket cupcake cases can go a bit see through when cooking buttery cakes. If this happens to you, it’s not you; it’s the cases! This doesn’t happen so much with these ones I use.
• I use this Ice Cream Scoop to fill the cases quickly and with the right amount of mixture every time.
• My much loved (now 10 year old!) mixer

Top tips for making the Banana Muffins recipe:

• These banana muffins will keep in an airtight container for 3 days, and they can also be cooked, and once cooled frozen for up to one month, before defrosting fully at room temperature.
• If you have enough brown bananas to sink a ship and no time to cook the muffins you can also freeze the whole bananas in their skins and defrost when you have time to bake.
• This basic recipe makes a great base for lots of other muffin flavours. You could try adding in blueberries, raspberries or chopped apples.

Fancy some other sweet treats? Check out my:

• Flapjacks
• Microwave Fudge Recipe
• Rolo Rocky Road
• Banoffee Pie

I hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this Banana Muffins recipe. Please rate the recipe and leave me a comment below if you do.

Finally, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.