The ULTIMATE soft and moist Thermomix Banana Muffins recipe!
Follow my simple step-by-step Thermomix instructions and have delicious muffins prepped, baked and ready to eat in under 30 minutes.
Say hello to your new favourite Thermomix Banana Muffins recipe!
These cafe-style muffins are amazingly soft and moist with a crunchy topping (thanks to the sprinkle of raw sugar)!
Just like my banana blueberry muffins, banana raspberry muffins and banana Nutella muffins, these classic banana muffins are the perfect way to use those over-ripe banana muffins sitting in your fruit bowl.
Why You're Going To Love This Recipe
There's SO much to love about my easy and delicious cafe-style Thermomix Banana Muffins!
- Ready in under 30 minutes - put the Thermie to good use and let it help you prep the muffin batter in no time... then all you need to do is bake and enjoy!
- Suitable for all Thermomix models - you can make this banana muffin recipe using any Thermomix model.
- Cafe-style muffins - love buying a tasty banana muffin at your favourite cafe? These homemade muffins taste even better AND they're a fraction of the cost!
- Freezer-friendly - bake a batch of banana muffins and freeze them for grab and go snacks. Frozen muffins can be placed directly into lunchboxes and they'll be defrosted by morning tea!
What You Need
Our Thermomix Banana Muffins recipe is the perfect way to use up your ripe (or over-ripe) bananas!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Bananas – the riper the bananas the better! Use 2 large bananas or 3 medium/small bananas.
- Butter – you can use salted or unsalted butter for this recipe. If using salted butter, omit the extra pinch of salt.
- Vanilla extract – or vanilla essence. I generally use Queen's brand, but any other 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 or light milk) when baking muffins as it results in a beautiful moist texture.
- Eggs – use large eggs (around 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 – bi-carbonate of soda is also known as baking soda and bicarb soda. Both ingredients help the muffins to rise.
- Ground cinnamon – this gives the banana muffins the perfectly subtle hint of spice.
- Pinch of salt – optional (see butter notes above).
- Raw sugar – optional (but highly recommended). Raw sugar is also known as granulated sugar. I like to sprinkle it over the top of the muffins before baking as it gives them a lovely crunchy cafe-style top!
Equipment Required
To make our Thermomix Banana Muffins, you will need:
- Thermomix machine (any model is suitable).
- 12 hole muffin tin & paper muffin cases.
- Oven - if your oven isn't fan forced, then slightly increase the temperature by 10-20 degrees Celsius and keep an eye on them towards the end of baking time.
Step By Step Thermomix Instructions
You won't believe how simple it is to make banana muffins - let your Thermomix machine do all the hard work and mash, whisk and mix for you!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Mash The Bananas
Preheat your oven to 180 degrees celsius (fan-forced).
Place the bananas into your Thermomix bowl and mix until well mashed, then set aside.
TIP: You can use fresh or frozen bananas.
Step 2 - Melt The Butter
Place the butter into the Thermomix bowl and melt.
TIP: Chop the butter so that it doesn't get stuck on the blades.
Step 3 - Add The Wet Ingredients
Add the vanilla extract, honey and milk and mix.
Add the eggs through the MC hole, one at a time, while the blades are turning.
Step 4 - Add Mashed Banana
Add the reserved mashed banana and mix to combine.
Step 5 - Add Dry Ingredients
Add the self-raising flour, caster sugar, baking powder, bi-carb soda, ground cinnamon and salt to the bowl and mix until just combined.
Once the batter has just combined, stop mixing.
TIP: Do NOT over-mix - this will make the muffins dense rather than light and fluffy.
Step 6 - Bake
Divide the batter between the muffin cases.
Sprinkle with raw sugar (optional but HIGHLY recommended for that delicious sugar-crusted top!)
Bake for 15 minutes or until they spring back when lightly touched in the middle.
Once baked, allow Thermomix banana muffins to cool in the muffin tray for 5 minutes before placing on a wire rack to col completely.
Expert Tips
Want the perfect Thermomix Banana Muffins? Here's how!
- Don't over-mix – the Thermomix is a powerful machine so it's easy to over-mix! Simply follow the instructions in the recipe card below to ensure the Thermomix doesn't over-mix your batter.
- Thermomix model - you can use any of the Thermomix models for this recipe.
- Add a sprinkle of uncooked rice - to the bottom of the muffin tin holes. This is entirely optional but it does help to stop the paper cases from getting greasy.
- Testing the muffins - the muffins are ready when lightly golden and they spring back when gently touched in the centre.
- Storage - store Thermomix banana muffins in an airtight container at room temperature for up to 3 days (not in the fridge – or they’ll dry out).
- Freezing - alternatively, they can be frozen for up to 3 months.
FAQS
Yes, absolutely! The riper the bananas the sweeter they will be! Bananas that have brown peels and are soft are just perfect for banana muffins.
Yes, you can! I highly recommend freezing your over-ripe bananas for use in recipes such as these muffins, banana cake and even healthy soft serve style 'ice-cream'. In this recipe, if using frozen bananas, there's no need to defrost them before you mash them in the Thermomix (you may just need to mix for slightly longer).
Of course! You can find my conventional method Banana Muffins recipe here.
Related Recipes
Looking for more delicious Thermomix muffin recipes?
Here's a few more of my most popular muffin recipes:
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Thermomix Banana Muffins
Ingredients
- 2 large bananas mashed
- 80 g butter
- 1 tsp vanilla extract
- 1 tsp honey
- 125 g milk
- 2 eggs
- 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
- 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 2 minutes, 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). Scrape down the sides of the bowl and mix for a further 5 seconds.
- 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
- Don't over-mix – the Thermomix is a powerful machine so it's easy to over-mix! Simply follow the instructions in the recipe card below to ensure the Thermomix doesn't over-mix your batter.
- Thermomix model - you can use any of the Thermomix models for this recipe.
- Add a sprinkle of uncooked rice - to the bottom of the muffin tin holes. This is entirely optional but it does help to stop the paper cases from getting greasy.
- Testing the muffins - the muffins are ready when lightly golden and they spring back when lightly touched in the centre.
- Storage - store muffins in an airtight container at room temperature for up to 3 days (not in the fridge – or they’ll dry out).
- Freezing - alternatively, they can be frozen for up to 3 months.
Julia
These are some of the most delicious banana muffins I have tried and I love that they don't have too much sugar (I only put in 50g). They come out of the oven looking spectacular however deflate fairly flat once cooled. Is there anything I can do about this?