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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.
Made them today and took them to the office , only 3 left, everyone loved them. Will definitely be making them again. Currently trying lots of recipes for banana muffins to find my favourite . These are the best to date. Thank you.
So pleased to hear they went down well LuLu!
Fantastic simple recipe that my two girls (5 and 9) could follow easily (they love the video too)! I’ve made similar muffins before but never banana ones…this is definitely going to be a regular one for us 👍🏻
Delicious! So moist and tasty… I doubled the recipe as we had SO many ripe bananas and added choc chips to the second half. They did sink to the bottom as the mixture was quite runny but still tasted amazing! Great recipe 😋
Thank you for the recipe. Very easy to make and taste lovely. I don’t think they’ll last long.
I think next time I’ll try adding some nuts.
I made these muffins second time today and absolutely adore them. My daughter who is 2 years old loves them and keeps asking for more. What a fabulous easy recipe for making some very tasty muffins!
My husband and 2 year old made these together today – they found them sooo easy, and they’re SO delicious! They taste really really banana-y. Really yummy, thanks Sarah! 🙂
Fantastic recipe! It worked out great, the cupcakes were light and fluffy and absolutely delicious!
However: Mine stuck a bit to the cupcake cases…any advice how to improve on that? Sally xx
So Nice!! Just made them! lovely with melted Chocolate on top!
So easy to make! I just had the one very ripe banana to use up so I used a third of the other ingredients (added a little extra flour as the batter was quite runny) but they’ve come out perfectly! My 18 month helped me make them and now she’s just demolished one for pudding. So easy and such a great recipe!
Oh so pleased you and your little one both loved them! Thanks for rating the recipe too 🙂
Hi, I love the sound of those muffins. Would you be able to freeze them?
I’ve loads of bananas that need using up!
Yes they freeze really well!
i found that 2!