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.

Easy Banana Muffins

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.
5 from 1 vote
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Course: Snacks
Cuisine: Muffins
Keyword: Banana Muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 serves
Calories: 201kcal

Equipment

  • Microwave or Thermomix
  • Oven

Ingredients

  • 80 g butter
  • 1 tsp vanilla extract
  • 1 tsp honey
  • 125 g (1/2 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 2/3 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.

Video

Notes

RECIPE NOTES & TIPS
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. The riper the bananas, the better! Overripe bananas will give you super sweet banana muffins.
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 Queens 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 recipe - You can make our banana muffins using a microwave, stovetop or Thermomix and you only need ONE BOWL!
Ingredients - ensure your ingredients are at room temperature before preparing.
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).
Bake -  until lightly golden and the muffins spring back when lightly touched.
Storing muffins - Banana muffins can be stored in an airtight container at room temperature for up to 3 days (not in the fridge – or they’ll dry out). Alternatively, they can be frozen for up to 3 months.

Nutrition

Calories: 201kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 116mg | Potassium: 157mg | Fiber: 1g | Sugar: 14g | Vitamin A: 235IU | Vitamin C: 1.7mg | Calcium: 42mg | Iron: 0.4mg