Easy Banana Muffins

Easy Banana Muffins are a delicious and simple treat that can be enjoyed for breakfast, as a snack, or even as a dessert. These moist and flavorful muffins are made with ripe bananas, giving them a natural sweetness and a delightful banana aroma. The recipe requires basic pantry ingredients and can be whipped up in no time, making it perfect for busy mornings or last-minute baking cravings.

These muffins are tender and light, with a subtle hint of cinnamon that complements the sweetness of the bananas. The addition of nuts adds a delightful crunch and extra flavor, but you can customize the recipe by adding chocolate chips, dried fruits, or other favorite mix-ins. Whether you’re a baking novice or an experienced home cook, these easy banana muffins are sure to become a favorite go-to recipe in your collection.

Enjoy these muffins warm from the oven, or let them cool and store them in an airtight container for a quick and convenient snack throughout the day. With their moist texture and irresistible banana flavor, these muffins are a crowd-pleasing treat that everyone will love. So grab your ripe bananas and get ready to bake a batch of these delicious and fuss-free easy banana muffins.

INGREDIENTS:

• 2 large eggs, at room temperature
• 1/8 tsp fine salt
• 1/2 tsp pure vanilla essence
• 75g chopped walnuts
• 125ml milk
• 8 tbsp vegetable oil
• 1/2 tsp bicarbonate of soda
• 130g dark brown sugar
• 1/4 tsp ground cinnamon
• Smashed bananas (about 4 to 6 bananas)
• 350g unbleached plain flour

INSTRUCTIONS:

1. Preheat the oven to 220°C / gas mark 7.
2. Lightly brush a 12-muffin tin with butter and set aside.
3. In a medium bowl, whisk together the flour, bicarbonate of soda, brown sugar, and cinnamon; set aside.
4. In a large measuring cup with a spout or another bowl, whisk together the banana, oil, milk, eggs, salt, and vanilla.
5. Create a small well in the center of the dry ingredients. Pour the wet ingredients into the well and stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Avoid overmixing the batter to prevent dense muffins. Gently stir in the nuts. Divide the batter evenly into the muffin tin.
6. Place the muffins in the preheated oven and immediately reduce the oven temperature to 190°C / gas mark 5. Bake until the muffins turn golden brown, approximately 25 minutes. Rotate the pan halfway through the cooking process. To check for doneness, insert a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done. Allow the muffins to cool in the pan on a rack for a couple of minutes, then remove them from the pan and cool further on the rack. Serve the muffins warm or at room temperature.

NOTES:

• It’s best to use ripe bananas for this recipe as they are sweeter and easier to mash. Look for bananas that have some brown spots on the skin.
• Be careful not to overmix the batter. Mix the wet and dry ingredients just until they are combined. Overmixing can result in dense and tough muffins.
• Enjoy the muffins as they are, or pair them with a cup of coffee or tea for a delightful breakfast or snack. They can also be served with a spread of butter or cream cheese for added richness.