Our classic banana muffin recipe bakes perfectly soft and moist muffins that are ready in less than 30 minutes! A super easy recipe that's great for lunch boxes.
Whether you're after an easy lunch box recipe, a 'grab and go' snack to have on the run, or an afternoon snack for yourself or the kids, a batch of muffins is always popular!
Just like our ACBD muffins (apple, banana, coconut and date), apple crumble muffins, carrot cake muffins and blueberry muffins, these simple banana muffins are sure to become a family favourite in no time.
Banana Muffin Ingredients
*For ingredient quantities and the method, please scroll to the recipe card at the bottom of the post
The ingredients needed for banana muffins are kitchen staples - making them a budget-friendly option for snacks and lunch box treats.
Bananas - our recipe calls for 2 large bananas. One large banana weighs approximately 135g, so for this recipe you'll want to use around 270g of mashed banana. However, this is a very forgiving recipe, so it wont matter if you use a little more or less.
Butter - I generally use an unsalted butter for this recipe (as we add a pinch of salt separately). You can however, use salted butter and omit the extra pinch of salt.
Vanilla extract - this can be bought from the baking section of any major supermarket. I generally use Queen brand, but absolutely any brand is fine to use.
Honey - you can substitute the honey for maple syrup or rice malt syrup if you prefer.
Milk - I recommend using full fat milk (not skim milk) when baking muffins as it results in a beautiful and moist texture.
Eggs - use large eggs (around 55g-60g each).
Self-raising flour - also known as self-rising flour. You can buy this from any major supermarket or make your own using plain flour.
Caster sugar - this is a very fine sugar (also known as superfine sugar). It is perfect for muffins as it dissolves easily when baked.
Baking powder & bi-carbonate of soda - these assist the self-raising flour to help the banana muffins rise perfectly. Please note that bi-carbonate of soda is also known as baking soda and bicarb soda.
Ground cinnamon - this gives the banana muffins the perfect hint of spice.
Pinch of salt - optional (but highly recommended if you're using unsalted butter).
Raw sugar - also known as granulated sugar. This is completely optional. I like to sprinkle it over the top of the muffins before baking as it gives them a beautiful sweet crunch on top.
One Bowl Banana Muffins
This is the easiest banana muffin recipe EVER! You can make it using a microwave, stovetop or Thermomix and you only need ONE BOWL!
*For the full method, please scroll to the recipe card at the bottom of the post.
Step 1 - Melt the butter and add the vanilla extract, honey, milk and eggs
Step 3 - Mix through the mashed banana
Step 4 - Sift the dry ingredients and fold through
Step 5 - Fill lined muffin tins to ¾ full (see recipe tips below) and bake
How To Store Muffins
Banana muffins can be stored in an airtight container at room temperature for up to 3 days. Alternatively, they can be frozen for up to 3 months. Allow to defrost at room temperature before consuming.
Recipe Notes & Tips
- The riper the bananas, the better! Overripe bananas will give you super sweet banana muffins.
- Use room temperature ingredients.
- Fold through the dry ingredients - don't over-mix.
- Add rice to the bottom of the muffin tin holes (this stops the paper cases from getting greasy).
- Sprinkle a small amount of raw sugar (granulated sugar) over the top of the muffins before baking for a beautiful sweet crunch.
- Bake until lightly golden and the muffins spring back when lightly touched
- Store the muffins at room temperature (not in the fridge - or they'll dry out).
More Recipes Using Bananas
If you've got a fruit bowl full of bananas, we've got the BEST recipes for you! From muffins to breads, cakes to cupcakes and more – using up ripe bananas has never been easier with our simple banana recipes.
Click here to browse our entire collection of banana recipes.
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Easy Banana Muffins
Ingredients
- 80 g butter
- 1 tsp vanilla extract
- 1 tsp honey
- 125 g (½ cup) milk
- 2 eggs
- 2 large bananas mashed
- 250 g self-raising flour
- 100 g caster sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- pinch of salt
- 2 tbs raw sugar optional
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced).
- Line a 12 hole muffin tray with muffin liners.
- Melt the butter in a microwave-safe bowl for 30-60 seconds or until melted. Allow to cool slightly.
- Add the vanilla extract, honey and milk and whisk together until well combined.
- Add the eggs one at a time and whisk between each addition.
- Add the mashed bananas and beat for a further 20 seconds or until well combined.
- Sift over the self-raising flour, caster sugar, baking powder, bi-carbonate soda, cinnamon and salt and fold through with a wooden spoon.
- Divide mixture evenly between the muffin cases (filling to ⅔ full).
- Sprinkle with the raw sugar (optional).
- Cook for 15 minutes or until the muffins are lightly golden and spring back when touched in the middle.
- Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced).
- Line a 12 hole muffin tray with muffin liners.
- Place bananas into the Thermomix bowl. Mash for 10 seconds, Speed 8. Pour into a bowl and set aside.
- Place the butter into the Thermomix bowl (don't worry about cleaning it) and melt for 1 minute, 100 degrees, Speed 2. Scrape down the sides and melt for a further 30 seconds, 100 degrees, Speed 2 (if needed). Allow to cool slightly.
- Add the vanilla extract, honey and milk and mix together for 20 seconds, Speed 4. With the blades spinning, reduce to Speed 3 and add the eggs one at a time through the MC hole.
- Add the mashed bananas and mix for a further 20 seconds or until well combined.
- Add the self-raising flour, caster sugar, baking powder, bi-carb soda, cinnamon and salt and mix for 5 seconds on Speed 4 (use the spatula to help mix).
- Divide mixture evenly between the muffin cases. Sprinkle with raw sugar (optional). Cook for 15 minutes or until they spring back when lightly touched in the middle.
- Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
Shan
Hi,
Following recipe and whether I whisk or beat butter milk etc it doesn’t combine - butter just all lumps together and milk seperate?
Lucy
Hi Shan, were your butter and milk at room temperature?
Emma
I followed most of the recipe , didn’t use any sugar Or honey etc Try not to give sugar to our 3 year old unless it’s naturally occurring in fruit so I used - just 3 medium sized brown spotty bananas and 40 grams of mango and banana no added sugar (baby food purée) Husband said they are a hit and he’s fussy.
Thanks
Lucy
That's so great to hear!
Kelly
Amazing! After just pulling a batch of these out of the oven, I can honestly say they are the best muffins so far. I substituted self raising flour with Woolworths GF SR flour and they are divine. Thanks for a fabulous recipe x
Lucy
Yay! That's so wonderful to hear!
Amy
Thanks for the great recipe. I have used it as a starting point to make a banana loaf, just baked it for 45-45mins instead. And also substituted the banana with apple sauce to make a dried blueberry, cranberry & coconut loaf. I only use 1/2 cup sugar as I'm not really a sweet tooth, so 1/2 cup was enough. And I made it vegan by using vegan butter, oat milk & flax eggs and it works perfectly still! Will check out your other recipes now
Lucy
Oh that's so awesome!!! Well done!
Kez
I had to use a loaf pan as I don't have a muffin pan, and I sprinkled some walnuts on top (because they were about to expire and I didn't want to waste them), but 100% stuck to the ingredients in the recipe and hands-down it's the best tasting banana muffin-turned-loaf recipe ever! So so so delicious. An absolute winner. I love all of your receipes; thanks so much!
Lucy
That is so brilliant!!!! Yay!!! Thank you so much for letting me know! xx