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