These banana muffins are soft and tender, perfect for breakfast, in lunch boxes or for a snack, its hard to stop at just one!
We love these banana muffins for breakfast and in lunch boxes, or just for a quick snack.
Try them warm, or top with any of the ad-ins from the list of variations below to take them to a whole other level!
These banana muffins are always such a hit!
I always make sure we have plenty of bananas in the house for our forever-snacking teenagers, but once in a while we end up with a bunch of brown very ripe bananas which are perfect for baking.
If you don’t have any very ripe bananas, check out my tip below on how to ripen them quickly.
Very ripe bananas are those that have softened and have dark brown spots or patches before they get to the sticky, black and very mushy stage.
They are very sweet with an intense banana flavour, making them ideal for baking.
TIP: If you don’t have ripe bananas, place a few in the freezer for a couple of hours till they darken, this emulates the ripening process. Then leave them on a plate on the counter to thaw fully before mashing.
Ripe bananas give these muffins a wonderful soft and tender crumb and will make your kitchen smell amazing!
Bring ingredients to room temperature before using them. Cold ingredients do not mix together easily so start with ingredients at room temperature and remove them from the fridge around 30 minutes in advance.
I usually keep butter out on the counter as I use it frequently in most of my cooking so it isn’t too hard. However if your butter is still very cold, it might help to chop it up into small cubes on a plate to bring it to room temperature quickly.
Whats more, using eggs, butter and other dairy products at room temperature enables tiny air pockets to be formed making the batter light and fluffy.
Mixing the dry ingredients together first ensures they are evenly distributed. Then separately blend together the wet ingredients before combining with the dry.
Mix till they are just combined taking care not to over-mix or this will result in dense and chewy muffins.
Bake the muffins for around 12 minutes. Times may vary from oven to oven and if there are hot spots in your oven, you may need to turn them three quarters of the way through cooking.
Check if they are done by inserting a clean skewer or toothpick through the centre of a muffin. If it comes out clean, the muffins are done, if the interiors still seem a little sticky, give them another couple of minutes in the oven.
Mix any of these extra ingredients into the batter before baking for more variety, giving extra layers of flavour and texture.
Candy or chocolate – Mix around 80 g or ½ cup of chocolate chips of your choice (milk, dark or white chocolate), or candy into the batter.
Nuts – Stir in a handful of roasted nuts such as walnuts, pecans, almonds, etc.
Spices – Mix 1 teaspoon cinnamon, ¼ teaspoon ground cardamom and ⅛ teaspoon ground cloves with the dry ingredients.
Cookies – Add ½ cup of broken cookies such as Oreos or any other type of cookie to the batter.
Fruit – Add around ½ cup of chopped fresh or dried fruit to the mixture.
These muffins are also great when made ahead, making an easy an convenient snack.
Cover and store the muffins in a cool place (fridge or counter) for up to three days.
As the bananas add a good amount of moisture, these muffins freeze very well. Pack them in an airtight container to store in the freezer for up to a month, then allow to thaw overnight in the fridge or on the counter.
⭐️ Are you making these Banana Muffins? I’d love to know how they turned out in the comments! And please give it a star rating below!
- 180 grams flour 1½ cups
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- a pinch ground sea salt
- 300 grams over ripe bananas 1 cup
- 1 teaspoon vanilla
- 1 medium egg beaten
- 100 grams white sugar ½ cup
- 55 grams brown sugar ¼ cup
- 75 grams butter ⅓ cup, softened
- Preheat oven to 350℉/180℃. Grease the muffin trays or line with paper.
- In a large bowl, combine the flour, the salt, baking soda and powder.180 grams flour, 1 teaspoon baking soda, a pinch ground sea salt, 1 teaspoon baking powder
- In a separate large bowl blend the bananas, vanilla, both sugars, butter and egg. Stir the banana mixture into the flour mixture until it is moistened.300 grams over ripe bananas, 1 teaspoon vanilla
- Spoon the mixture into the muffin tray. Bake for 10-12 minutes, till a metal skewer inserted in the centre comes out clean. Cool on a wire rack before adding the frosting.
- Bring ingredients to room temperature – Remove the ingredients from the fridge around 30 minutes before you start on these muffins. If the butter is still quite chilled, it might help to chop it up into small cubes on a plate, to bring it to room temperature quickly.
- Mixing the dry ingredients together first, ensures they are evenly distributed. Then, separately blend together the wet ingredients before combining with the dry. Stir together till the two mixtures are just combined. Be careful not to over-mix as this will result in dense and chewy muffins.
- Bake the muffins for around 12 minutes. Check them by inserting a clean knife through the centre of a muffin. If it comes out clean, they are ready, if it comes out sticky give them another couple of minutes.
- Cover and store in the fridge or in a cool part of the kitchen, consume within 3 days. Freeze the muffins in an airtight container for up to a month.