Got a load of super ripe bananas and don’t know what to do with them? Well you must have heard of how bananas are the sweetest when the skin is covered with black spot, and that’s exactly what I got today.
So I’m giving you this mouth-watering banana muffin recipe that I’ve used for nearly 8 years now, and I guarantee it’s the best– producing flavourful and moist muffins every time! The best thing is that if you know you’re going to be busy / in a hurry for the week, these muffins will still taste amazing after storing them in the freezer and reheating them in the microwave! It will be the perfect breakfast, quick midday snack, or an afternoon nibble.
How to make banana muffins
The first thing to do is to mash up your bananas. I like to leave some bigger chunks so I can see them inside the muffin, but otherwise they are all quite finely mashed. In a larger bowl, mix together your oil and brown sugar until combined.
The original recipe called for butter, but since I was out (I know, a baking essential), I swapped it in with olive oil 1:1. The muffins still came out amazingly tasty, although using butter would make the muffins a little lighter in texture. If you’re using butter, cream that with the brown sugar for 3 minutes until you achieve a pale cream colour and the mixture is light and fluffy.
Add in your eggs, one at a time and whisk till combined. Stir in your mashed bananas until evenly distributed.
Next, we’re going to start folding in the flour. Add all the flour straight into the bowl, then start folding with a rubber spatula. The easiest way is to scrape all around the bowl returning to the starting point, then draw a line down the middle, repeating until no more streaks / lumps of flour are seen. IT IS REALLY IMPORTANT that you don’t over mix the batter. I know it’s really tempting to keep on mixing it and also the fun in baking is mixing stuff together, but you don’t want dense rubbery muffins that form the you overwork the gluten!
Fill up your muffin cups 2/3 the way through. These muffins don’t rise too much, so don’t be shy about filling them a teeny fuller than normal.
Bake at 180C for 20-25 minutes until a toothpick inserted into the middle comes out clean and the tops are golden brown.
Transfer to a wire rack and allow to cool. You can store them at room temperature for 2-3 days, otherwise you could freeze them and microwave to re-heat when you want to eat them!
Deliciously moist banana muffins that are just perfect whilst warm with a glass of milk.
- 1 large egg
- 480g (4 large) bananas, mashed
- 110g oil / butter (softened)
- 250g all-purpose flour
- 90g brown sugar
- 5g baking soda
- 1g salt
- Mash up your bananas in a bowl. In another large bowl, whisk together your brown sugar and oil until combined. Whisk in the eggs until you get a homogenous mixture. (If using butter, beat it together with the sugar until you get a pale and fluffy mixture). Stir in the mashed bananas until they are evenly distributed throughout the mix.
- Add all the remaining ingredients in, then start folding them in with a rubber spatula just until combined. Take care not to over-mix or you’ll end up with a rubbery texture.
- Fill your muffin liners 2/3 way full. Bake at 180C for 20-25 minutes until a toothpick inserted comes out clean and the top is golden brown.
I hope you’ll try this recipe, because you’ve got my word– it’s truly amazing and I bet your friends would all appreciate a little sweet something!
Tell me what you thought of this recipe!