These soft, tender banana muffins are the perfect sweet treat to take to work or put in your child’s lunch box, or a great pick-me-up during the day, clocking in at only around 100 calories per muffin!
These banana muffins are super soft, tender and moist. Best eaten straight out the oven while still warm, these muffins go well with a smear of butter or nutella. But truthfully, they’re perfect just on their own. This recipe makes around 12 small muffins, or around 6 large muffins. I like to make small sized muffins because they make a great energizing snack when you’re trying to watch those calories but still having mid-day cravings (or late night ones).
These banana muffins are pretty simple to make. The ingredients should all be easily available in your pantry and fridge. So without further ado, let’s get into our ingredient notes.
Like all banana baking recipes, the bananas you use need to be overripe. I’m talking black and bruised all over. The darker the better. If your bananas are super blackened and sweet, you can easily get away with cutting out a tablespoon or two of sugar from the recipe, thereby lowering the amount of calories overall. I actually recommend this because very overripe bananas are fairly sweet anyway and using the entire amount of sugar specified in this recipe can lead to very sweet muffins. But hey, if that’s what you’re aiming for then go for it!
If your bananas are not overripe yet, check out my blog post on how to quickly ripen your bananas so that they’re close to overripe.
For simplicity’s and convenience’s sake, this recipe calls for plain old granulated white sugar. However, if you’d like to enhance the flavor profile of these banana muffins, feel free to use a half granulated-half brown sugar combination, or replace granulated white sugar entirely with brown sugar. These will result in a deeper caramel flavor and a crunchier top which many enjoy.
You can also substitute granulated sugar with equal amounts honey or maple syrup, which are lower in calories. But be aware that honey and maple syrup are much sweeter than sugar, so you may want to add a little more salt to balance that out. Honey and maple syrup are also liquid sweeteners, so your muffins will be more moist and slightly “wetter” in the middle. If using honey or maple syrup, it is recommended to cream it with softened (at room temperature) butter before mixing in with the bananas.
Flour: what kind to use?
I use cake flour in this recipe, which gives these muffins a super soft and tender crumb. However, you can easily subtitute all-purpose flour or even whole wheat flour for the cake flour. You can also try using a half-and-half combination of all-purpose flour and oat flour.
Preparation: one bowl and a fork
That’s all you really need for this recipe. I always opt for one bowl recipes as much as I can to minimize the cleanup and mess. This recipe has 3 simple steps for making the batter:
Get started: Mash the bananas really well.
Add and mix the wet ingredients: cooled melted butter, sugar and egg.
Add and mix the dry ingredients: flour, baking powder, baking soda, salt, cinnamon and vanilla extract. Be careful here not to overmix. Mix till everything just comes together and no visible flour pockets remain.
Spoon about 2 tablespoons or so of the batter into muffin liner or into a greased muffin tin. Usually, I’ll freeze most of them at this point for a quickly made snack later.
Feel free to add in any extra mix-ins like chocolate chips, chopped chocolate, raisins, chopped walnuts, pecans or peanuts (or any other nut). Something salty might complement the sweet muffins very well. Fold in any additional ingredients after combining the dry ingredients together.
Freeze for a quick snack anytime!
These muffins can be frozen for up to 3 months (although I guarantee you they won’t last that long before you’re tempted to finish them!). They can be baked without being thawed. Simply put them straight from the freezer to the oven and heat the oven to 360°F/180°C. Do not pre-heat the oven. This will give the muffins enough time to thaw as the oven heats up. Add an extra 5 minutes to the baking time.
Baked muffins will stay fresh in the fridge or in an airtight container for 2-3 days.
Let me know how these super easy and moist banana muffins turn out for you guys! Post in the comments below or share a picture on instagram or twitter with the hashtag #hungrybyayesha
The Best Banana Muffins Recipe Ever
- 2 overripe medium bananas, mashed
- 55 gr unsalted butter, melted (4 tbsp)
- 90 gr granulated sugar (just under ½ cup)
- 1 medium egg, beaten
- 125 gr cake flour (can substitute with all-purpose) (1 cup)
- 1 tsp cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp vanilla extract
- Pre-heat oven to 360°F/180°C. Grease a muffin tin or place muffin liners into a muffin tin before starting the batter.
- In a large bowl, mash two medium overripe bananas very well. Add the melted butter and granulated sugar and mix to combine. Add the beaten egg and stir again to combine.
- Add the cake flour (or all-purpose flour), cinnamon, baking powder, baking soda, salt and vanilla extract and mix till just combined and no noticable flour pockets remain.
- Fill the muffin tin or muffin liners three-quarters full. The recipe should make 12 small muffins or 6 large muffins.
- Bake for 15 minutes or till golden brown on top and a toothpick inserted in the center comes out clean. Let cool for 5 minutes before eating.