Super Easy Banana Muffins Recipe – You’ll Love These!

Super Easy Banana Muffins Recipe

One of my kids was really keen to make banana bread so I suggested making banana muffins together. Homemade banana muffins are a great alternative to banana bread – easier to portion, easier to freeze, and easier to take with you on the go. When baking with children, it’s nice to have really easy recipes to follow so that you can let your child join in with most steps. If you are looking for a quick and super easy banana muffins recipe, you have come to the right place.

Plus there are no annoying ads in this blog post making the recipe easy to follow along without frustration!

These banana muffins are a breeze to make and the recipe is foolproof so suitable for novice bakers and young children. The muffins themselves are delicious and approved by children too. Let’s get started.

Easy Banana Muffins Recipe (Makes 10)

To make these simple banana muffins, you need some ripe bananas. Three medium to large ripe bananas are ideal for this recipe that makes 10 muffins. All the other ingredients are store cupboard essentials that you are likely to have at home already too which makes this recipe extra fantastic. I love it when you can bake something really tasty without having to buy anything!

What do you need to make banana muffins?

Below are the ingredients needed to make banana muffins:

Amount	Ingredient
185g	Plain flour
1 teaspoon	Baking soda
1 teaspoon	Baking powder
Pinch of	Salt
1 teaspoon	Ground Ceylon cinnamon
3	Medium-large ripe bananas, mashed
85ml	Melted butter
125g	Caster sugar
10g	Muscovado sugar
1 teaspoon	Vanilla extract
1	Egg
30ml	Milk

If you don’t have butter available you can use vegetable oil instead. Or you can use a bit of both if you prefer. You can use any milk or even water if you don’t have any milk available. I like to use caster sugar and dark muscovado sugar but you can use whichever sugar you have or like or a mix.

What can I add to banana muffins?

To make these muffins even tastier, you can add things to the batter for flavour and texture. We like to add desiccated coconut, milk chocolate chips, and poppy seeds which is a tasty combination. We use roughly 2 tablespoons of each of these ingredients for the above recipe.

There are lots of other different things you can add to banana muffins such as dried fruit, blueberries, different types of nuts and seeds, and more.

Method

Before you start mixing the ingredients together, preheat the oven to 225°C and prepare your steel muffin tray. I use cupcake cases to line the tray to minimise mess and to make the muffins easy to transport and freeze once they are baked.

For the next steps, you need two mixing bowls:

• Bowl 1: Combine flour, baking powder, baking soda, cinnamon and salt in this bowl, then set aside.
• Bowl 2: Mash the bananas with a fork, then add the egg, sugar, milk and vanilla extract. Mix together with a whisk until combined.

Then add the dry ingredients from bowl 1 to bowl 2 and combine into a thick batter. Here’s when to add any extra ingredients such as chocolate chips, desiccated coconut, and poppy seeds for example.

Pour or spoon the batter into the liners. For large, professional looking muffins, ensure the cupcake cases are filled to the top.

Pop the muffin tray into the oven and bake for 5 minutes, then reduce the temperature to 175°C and bake for another 18 minutes or so (check in on the muffins during the last few minutes).

Once out of the oven, allow the muffins to cool slightly in the muffin tray, then transfer to a cooling rack to cool completely. You can eat them warm of course, but if you are freezing the banana muffins, allow them to cool completely before putting them in freezer bags.

The muffins will stay fresh for a few days in a bag or an airtight container at room temperature. They freeze really well and it’s so convenient to have some of these in the freezer ready for enjoying for breakfast or as an after school snack.