These easy Banana Muffins come together quickly and have a tender and moist crumb that makes these muffins a family favorite in our house! They bake up tall with bakery-style muffin tops and have the most delicious natural banana flavor. A quick and simple recipe to use up ripe bananas!
These are truly the BEST Banana Muffins – they are so soft and fluffy with a tender crumb and keep fresh and tasty for days! My simple banana muffins turn out perfectly every time I make them. The recipe is pretty forgiving and the ingredients are super simple which makes this my go-to recipe when I have ripe bananas on hand that need to be used.
Ingredients
250g (2 cups) Self Raising flour
1 tsp bicarb
100g (1/2cup) brown sugar
2 large eggs
60ml (1/4 cup) milk
90 ml (1/3cup+2 teaspoons) vegetable oil
3 mashed ripe bananas
Method
Mix flour, bicarbonate of soda, sugar, beaten eggs, milk and oil. Stir in mashed bananas. If you like you can add mixed nuts, walnuts or raisins
Preheat oven to 200 degrees (10-20 mind) before putting muffins in the oven. Bake for 25-30 minutes till golden brown or use a toothpick to check if they are cooked inside.
TIP:- It’s bicarbonate of soda you need. No Baking powder. Brown sugar will give that nice golden brown color. You can use white sugar but they won’t come out as good as when you use brown sugar.