Use those ageing bananas in the fruit bowl to make our much-loved banana muffin recipe. With no special equipment needed and only a handful of store cupboard ingredients, our muffins are ready in a jiffy and gone in a heartbeat. I know from experience!
How to make easy banana muffins: key tips
Do not overstir the batter! After adding the flour, only stir until the mixture has just come together. If you keep stirring until the batter is smooth and lump free, your muffins may work better as doorstops.
Key ingredients in our simple banana muffin recipe
Make sure your bananas are super ripe as super ripe bananas not only have more flavour, but also contain more liquid which is necessary to make the muffins moist and tender. Don’t forget the milk. This not only adds moisture but - fun fact - the lactic acid activates the self raising flour making the muffins rise.
Although they can be eaten as is, we suggest icing our simple banana muffins with an easy glaze and then topped with slices of dried banana. You could also top with a cream cheese frosting. For a twist do what one of the testers did and fold choc chips through the batter.
Additional recipe notes by the Australia’s Best Recipes team.
Ingredients
- 4 bananas ripe
- 1 cup sugar
- 2 tbs butter, melted
- 2 eggs beaten
- 2 cups Woolworths Essentials Self Raising Flour
- 2 tbs milk
- 1 pinch salt
Method
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Step 1Preheat oven to 180C. Grease a muffin tray.
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Step 2Beat eggs and bananas together, then add all other ingredients and mix well.
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Step 3Fill muffin tins ¾ full with mixture.
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Step 4Cook for approximately 20 minutes until risen and golden.
Equipment
- 1 12-hole muffin pan
Recipe Notes
Can I substitute the butter for margarine?
Yes, you absolutely can!
Should I use muffin cases?
I would recommend using muffin cases. These will ensure your muffins don’t stick to the tray. You can remove the cases before serving, but - even as a grown up - I love the satisfaction of peeling them off.
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