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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?
- 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.
- Uses up leftovers – Over ripe bananas make the best muffins, so there is no need to throw those lingering brown bananas away.
- 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:
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.
Banana Muffins
Ingredients
- 3 Very ripe, peeled and mashed bananas
- 2 Medium eggs
- 175 ml Oil
- 250 g Plain flour
- 175 g Caster Sugar
- 1 tsp Baking powder
- 100 g Milk chocolate chunks
Instructions
- Preheat the oven to 180C.
- Mix the bananas, eggs and oil together with a whisk until everything is combined (it will look lumpy!)
- Add the flour, caster sugar, baking powder and chocolate chips. Whisk everything together until there are no flour lumps.
- Scoop the banana muffins into 12 cupcake liners in a muffin tray.
- Bake for 15 – 18 minutes until golden and springy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on March 19, 2019 and updated later to make improvements.
Another amazing recipe, we bake these muffins every week!
Really nice! I have a child with a milk allergy so swapped out the milk choc chips for dark and added a splash of vanilla essence to replace the most sweetness and these were a huge hit.