Banana Muffins are a timeless classic. This recipe is easy to make with few ingredients. In no time you have a dozen banana muffins that the whole family will enjoy.
This recipe for Easy Banana Muffins is a family favourite. It was the first recipe I created when I was a teenager looking to teach myself to bake. I have altered the recipe over the years to make it better.
Ingredients For Easy Banana Muffins
The ingredients for this recipe are simple. Using ingredients that most people have on hand, make this recipe easy to make at any time.
The recipe starts with all-purpose flour, baking soda, cinnamon and salt. These are the main dry ingredients. White sugar is also in these muffins.
The wet ingredients are bananas, an egg, and vegetable oil.
The last ingredient is Brandy. This ingredient is optional and can be replaced with vanilla extract or a combination of the two. The flavour of the brandy is minimal but it does complement the bananas.
Why Use Over Ripe Bananas for Muffins?
As bananas ripen, they get sweeter and soften. This makes them perfect for muffins or banana bread.
Ripe bananas are also mashed easier so there won’t be chunks of banana in the muffins.
How To Make This Recipe With Bananas That Aren’t Overripe
Overripe bananas are usually readily available at our local grocery stores on clearance racks. They can be purchased and kept in the freezer for later use.
But if you don’t have overripe bananas, it’s easy to ripen them quickly. Place them in the freezer for an hour or so and they will turn black quickly.
Another way to peel the banana and place it in a bowl. Cover the bowl and let sit at room temperature for an hour. The banana will blacken and soften.
Ripening the bananas this way won’t produce the same results as allowing the banana to ripen naturally, but it does work in a pinch.
Add-ins For Banana Muffins
There are a few add-ins that go well in these muffins. They are great on their own, but adding one of these changes the flavour and some add a little crunch or texture to the muffins.
Walnuts add texture and flavour. One-quarter cup of walnut pieces is all that’s needed but up to a half cup can be added.
Chocolate chips also make a great addition. Some of our favourites to add to the muffins are mini chocolate chips, dark chocolate, and chocolate chunks. Half of a cup of chocolate is plenty to add flavour.
Butterscotch chips are one of our favourites to add to the muffins. Butterscotch compliments the banana. These two flavours go really well together.
How To Serve Easy Banana Muffins
Banana muffins are good on their own but they are also good with a bit of butter when they are warm. Serve these muffins with a cup of coffee in the morning for a quick pick-me-up. They are also good with a cup of tea or a glass of milk.
Cut in half and spread some peanut butter on the cut sides and they make a quick breakfast or easy snack.
Chocolate Hazelnut spread, such as Nutella, spread on a halved muffin also makes a good snack.
How To Store These Muffins
Once cooled, these muffins keep well at room temperature in an air-tight container. They will last up to 3 days.
Can You Freeze Banana Muffins?
If you are wondering what to do with leftover banana muffins, you can freeze them later. They will last in the freezer for up to three months.
Wrap each muffin in parchment or plastic wrap then store them in an air-tight container or freezer bag. These muffins can be thawed at room temperature and taste as good as the day they were frozen.
Banana Muffins
Ingredients
- 1¾ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ⅓ cup vegetable oil
- 1 cup sugar
- 1 egg
- 2 Tbsp Bourbon (optional)
- 1 tsp vanilla extract
- 3 large ripe bananas, mashed
Instructions
- Preheat oven to 375°F
- Line a muffin pan with paper liners or spray with cooking spray
- Combine flour, baking soda, cinnamon, and salt. Set aside
- In a large bowl, beat oil, eggs, and sugar together.
- Beat in bananas until well combined.
- Fold in dry ingredients until just combined.
- Pour evenly into prepared muffin pan.
- Bake for 18 to 20 minutes until baked through.
- Allow to cool in pan for 2 minutes before transferring to a cooling rack.
- Cool completely before storing in an air-tight container.
