Fluffy Banana Muffins

Fluffy Banana Muffins

These fluffy banana muffins are everything you want in a snack or breakfast treat—light, moist, and bursting with natural sweetness. With a hint of cinnamon and nutmeg, they’re the perfect way to use up overripe bananas. Quick to make and kid-approved, they’re ideal for lunchboxes or a grab-and-go morning bite.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 28 minutes mins

Course Breakfast, Brunch, Lunchbox, Snack

Cuisine American

Servings 12 muffins

Calories 185 kcal

Equipment

• Muffin tin
• Paper muffin cases
• Electric mixer or beater
• Mixing bowls
• Wooden spoon or spatula
• Wire rack

Ingredients

  

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• 3 ripe bananas mashed
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 1/4 cup milk or dairy-free milk for DF option
• 2 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups self-raising flour
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt

Instructions

 

• Preheat your oven to 180°C (160°C fan-forced) and line a 12-hole muffin tin with paper cases.
• In a large mixing bowl, use an electric mixer to cream the granulated sugar, brown sugar, and oil until light and fluffy.
• Add the mashed bananas, milk, eggs, and vanilla to the creamed mixture. Beat until well combined.
• In a separate bowl, sift together self-raising flour, cinnamon, nutmeg, and salt.
• Gradually add the dry ingredients to the wet ingredients. Gently fold until just combined—avoid overmixing for fluffy muffins.
• Divide the batter evenly among the muffin cases, filling each about 3/4 full. Bake for 18-22 minutes, or until a skewer inserted into the centre comes out clean.
• Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavour, add 1/2 cup of chocolate chips or chopped walnuts to the batter.

• Ensure bananas are very ripe for maximum sweetness and flavour.

• These muffins freeze beautifully for meal prep or quick snacks.

 

Pairs Well With
• A hot cup of coffee or tea

• Greek yoghurt or a drizzle of honey for breakfast

• A sprinkle of cinnamon sugar for added sweetness

 

Storage
• Fridge: Store in an airtight container for up to 5 days. Reheat in the microwave for 10-15 seconds for that fresh-out-of-the-oven feel.

• Freezer: Wrap individual muffins in cling film and freeze in a zip-lock bag for up to 3 months. Thaw at room temperature or reheat in the microwave.

Nutrition

Calories: 185kcalCarbohydrates: 27gProtein: 3gFat: 6gFiber: 2g

Keyword Banana, eggs, Healthy snacks, lunchbox, Muffins, sugar

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Make these fluffy banana muffins for a quick and delicious snack or breakfast. Packed with natural sweetness from ripe bananas and a touch of warm spices, they’re easy to whip up and freezer-friendly. Perfect for school lunchboxes or busy mornings, these muffins are a family favourite that will disappear in no time!