About Banana Muffins
It seems every time I have a surplus of bananas at home, I always have a few that get a little too ripe before I can enjoy them. To be honest, I do tend to buy too many bananas at a time so then I can use them in baked goodies and desserts! Most of the time, I’ll throw my ripe bananas into a delicious, simple homemade Banana Bread. Other times, though, I’m craving something a little sweeter, like Chocolate Chip Banana Bread or my tasty Banana Cake. As you can see, I have tons of practice baking with bananas, so I decided to turn some of these favorite recipes into a muffin recipe! Super easy and ready in under an hour, these banana muffins are made with overripe bananas, whole wheat flour and without any eggs. However, you can use all-purpose flour for this recipe if desired. And don’t be turned off by the looks of these tasty treats. Though the banana muffins may not look all that appealing, they truly are one of my favorite breakfast, tea time and snack recipes.
How to Make Banana Muffins
Prep and Make Banana Puree
- First, preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit). Then line a muffin tray with muffin liners.
- While the oven is preheating, chop the bananas. First peel and chop 3 large-sized or 5 medium sized, ripe or slightly overripe bananas (400 grams with the banana peels). Then place those bananas in a mixing bowl and pour ¼ cup sugar on top.
Mash Bananas
- Next begin to mash the bananas. I simply use a normal fork then mash the bananas until smooth, but you can use a vegetable masher, as well. Or simply run through in a blender to make a smooth puree.
Mix Liquids
- Then add ½ cup oil to the banana and sugar mixture. Use any type of neutral oil you prefer, such as sunflower, rice bran or vegetable oil.
- Now stir the mixture well with a wired whisk so that the oil is mixed evenly.
- Next add ½ teaspoon vanilla extract or powder and stir well.
- Then add 1 tablespoon of lemon juice. Mix well and set this wet mixture aside.
Sift Dry Ingredients
- Begin to sieve the dry ingredients directly into the wet ingredients bowl:
1.5 cups whole wheat flour½ teaspoon baking soda1 teaspoon baking powder1 pinch of salt
You can also sieve the dry ingredients in a plate or tray and then add later. 9. Notice that the sieved dry ingredients are now ready to be folded into the banana muffin batter.
Make Batter
- Now, holding a spatula, gently fold the dry ingredients into the wet ingredients. Don’t overdo the folding.
- Now the banana muffins batter is ready to be poured in the muffin liners.
Bake Banana Muffins
- It is now time to bake the banana muffins. First, spoon the batter into the muffin liners just to about ¾ full. Then, using a spatula, remove the excess batter from the bowl and add to the muffin liners.
- After that, place the muffin tray in the center rack with both the top and bottom heating elements of the oven. Finally, bake the muffins for 30 to 35 minutes or until a toothpick or bamboo skewer inserted comes out clean.
- Remove after 5 minutes using kitchen napkins or oven mitts and place them on a wired rack to cool. Once warm or cooled at room temperature, you can finally serve these banana muffins as a sweet snack or dessert.
Expert Tips
Storage and leftovers: Store your banana muffins in an airtight container or with plastic wrap covering them in the fridge. Your muffins will last up to a week.Give the toothpick test: To give a final check, use the toothpick test! First, get a clean toothpick, then stick it into the center of a muffin. If the toothpick comes out clean and dry or with fine crumb particles, the muffins are ready. However, there should be no stickiness. Check your oven: Temperatures in ovens differ, so keep a check while baking. Your oven might bake the muffins in 20 minutes or even 40 minutes. It took a total of 35 minutes for the muffins to bake in my oven. The tops should be golden when finished.Customize: Change up the flavors by adding in dried berries, nuts, or various other ground spices, such as cinnamon, pumpkin spice, nutmeg, cardamom. You can even add some chocolate chips for an extra sweet kick.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Eggless Chocolate Chip Muffins Recipe Blueberry Muffins (With Whole Wheat Flour) Lemon Muffins (Eggless & Whole Wheat) Apple Muffins This banana muffins recipe post from the archives, first published on February 2015 has been republished and updated on 8 November 2021.
title: “Banana Muffins " ShowToc: true date: “2024-09-20” author: “Manuel Brown”
About Banana Muffins
It seems every time I have a surplus of bananas at home, I always have a few that get a little too ripe before I can enjoy them. To be honest, I do tend to buy too many bananas at a time so then I can use them in baked goodies and desserts! Most of the time, I’ll throw my ripe bananas into a delicious, simple homemade Banana Bread. Other times, though, I’m craving something a little sweeter, like Chocolate Chip Banana Bread or my tasty Banana Cake. As you can see, I have tons of practice baking with bananas, so I decided to turn some of these favorite recipes into a muffin recipe! Super easy and ready in under an hour, these banana muffins are made with overripe bananas, whole wheat flour and without any eggs. However, you can use all-purpose flour for this recipe if desired. And don’t be turned off by the looks of these tasty treats. Though the banana muffins may not look all that appealing, they truly are one of my favorite breakfast, tea time and snack recipes.
How to Make Banana Muffins
Prep and Make Banana Puree
- First, preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit). Then line a muffin tray with muffin liners.
- While the oven is preheating, chop the bananas. First peel and chop 3 large-sized or 5 medium sized, ripe or slightly overripe bananas (400 grams with the banana peels). Then place those bananas in a mixing bowl and pour ¼ cup sugar on top.
Mash Bananas
- Next begin to mash the bananas. I simply use a normal fork then mash the bananas until smooth, but you can use a vegetable masher, as well. Or simply run through in a blender to make a smooth puree.
Mix Liquids
- Then add ½ cup oil to the banana and sugar mixture. Use any type of neutral oil you prefer, such as sunflower, rice bran or vegetable oil.
- Now stir the mixture well with a wired whisk so that the oil is mixed evenly.
- Next add ½ teaspoon vanilla extract or powder and stir well.
- Then add 1 tablespoon of lemon juice. Mix well and set this wet mixture aside.
Sift Dry Ingredients
- Begin to sieve the dry ingredients directly into the wet ingredients bowl:
1.5 cups whole wheat flour½ teaspoon baking soda1 teaspoon baking powder1 pinch of salt
You can also sieve the dry ingredients in a plate or tray and then add later. 9. Notice that the sieved dry ingredients are now ready to be folded into the banana muffin batter.
Make Batter
- Now, holding a spatula, gently fold the dry ingredients into the wet ingredients. Don’t overdo the folding.
- Now the banana muffins batter is ready to be poured in the muffin liners.
Bake Banana Muffins
- It is now time to bake the banana muffins. First, spoon the batter into the muffin liners just to about ¾ full. Then, using a spatula, remove the excess batter from the bowl and add to the muffin liners.
- After that, place the muffin tray in the center rack with both the top and bottom heating elements of the oven. Finally, bake the muffins for 30 to 35 minutes or until a toothpick or bamboo skewer inserted comes out clean.
- Remove after 5 minutes using kitchen napkins or oven mitts and place them on a wired rack to cool. Once warm or cooled at room temperature, you can finally serve these banana muffins as a sweet snack or dessert.
Expert Tips
Storage and leftovers: Store your banana muffins in an airtight container or with plastic wrap covering them in the fridge. Your muffins will last up to a week.Give the toothpick test: To give a final check, use the toothpick test! First, get a clean toothpick, then stick it into the center of a muffin. If the toothpick comes out clean and dry or with fine crumb particles, the muffins are ready. However, there should be no stickiness. Check your oven: Temperatures in ovens differ, so keep a check while baking. Your oven might bake the muffins in 20 minutes or even 40 minutes. It took a total of 35 minutes for the muffins to bake in my oven. The tops should be golden when finished.Customize: Change up the flavors by adding in dried berries, nuts, or various other ground spices, such as cinnamon, pumpkin spice, nutmeg, cardamom. You can even add some chocolate chips for an extra sweet kick.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Eggless Chocolate Chip Muffins Recipe Blueberry Muffins (With Whole Wheat Flour) Lemon Muffins (Eggless & Whole Wheat) Apple Muffins This banana muffins recipe post from the archives, first published on February 2015 has been republished and updated on 8 November 2021.
