Banana Muffins

My 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 15 votes

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Course: Snacks

Cuisine: Muffins

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: serves

Calories: 201kcal

Author: Lucy Mathieson

Cost: $5

Equipment

Microwave or Thermomix
Oven

Ingredients

80 g butter
1 teaspoon vanilla extract
1 teaspoon honey
125 g (½ cup) milk
2 eggs
2 large bananas mashed
250 g self-raising flour
100 g caster sugar
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 teaspoon 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.

Video

Notes

VARIATIONS

Gluten-free – Swap the self-raising flour for a gluten-free self-raising flour blend.
Banana Chocolate Chip Muffins – Fold through 200g of milk or dark chocolate chips for a banana-choc twist.
Banana Berry Muffins – Add 150g of fresh or frozen blueberries, raspberries or strawberries for a fruity upgrade.
Banana Nut Muffins – Stir in ½ cup of chopped walnuts or pecans for extra crunch.

RECIPE NOTES & TIPS

Bananas – my 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.
Use really ripe bananas – the riper they are, the sweeter and more flavourful your muffins will be.
Don’t overmix – gently fold until just combined for soft, fluffy muffins.
Want bakery-style tops? Sprinkle with raw sugar before baking for a crunchy lid.
Add rice to the bottom of the muffin tin holes - (this stops the paper cases from getting greasy).
Cool completely before storing to avoid soggy muffins.
Store in an airtight container at room temperature for up to 3 days.
Freeze individually wrapped muffins for up to 3 months. Perfect for lunchbox planning!
Warm in the microwave for 20 seconds before serving for that fresh-baked taste.
You can easily double the batch – they go fast!

Nutrition