Banana Muffins

Why You’ll Love This Recipe

These muffins are incredibly moist and flavorful, packed with the natural sweetness of ripe bananas and indulgent chocolate chunks in every bite. Quick to whip up and simple to make, they’ll satisfy your sweet cravings with minimal effort—perfect for breakfast, snacks, or anytime you need a cozy treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 very ripe bananas, peeled and mashed
• 2 medium eggs
• 175 ml (¾ cup) oil
• 250 g (1¾ cups) plain flour
• 175 g (1 cup) caster sugar
• 1 tsp baking powder
• 100 g (½ cup) milk chocolate chunks (or chips)

Directions

1. Preheat the oven to 180 °C (350 °F fan) or 200 °C (400 °F conventional), Gas Mark 6.
2. In a bowl, whisk together the mashed bananas, eggs, and oil until combined—expect a slightly lumpy mixture.
3. Add the flour, caster sugar, baking powder, and chocolate chunks. Whisk gently until the batter is smooth with no flour pockets.
4. Line a 12-hole muffin tray with cupcake liners. Scoop the batter evenly into each cup.
5. Bake for 15–18 minutes, or until the muffins are golden and spring back when lightly pressed. Let them cool slightly before serving.

Servings And Timing

• Servings: Makes 12 standard muffins
• Prep Time: 10 minutes
• Baking Time: 15–18 minutes
• Total Time: About 25–30 minutes

Variations

• Nutty Twist: Stir in chopped walnuts or pecans for extra texture.
• Healthier Swap: Use brown sugar or honey instead of caster sugar to cut sweetness slightly.
• Flavor Boost: Add a pinch of cinnamon or a dash of vanilla extract for aromatic depth.
• Chocolate-Free: Omit the chocolate chunks and add dried fruit (like raisins or cranberries) or coconut flakes.
• Gluten-Free Option: Substitute the flour with a 1:1 gluten-free blend and check your baking powder for GF status.

Storage/Reheating

• Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days.
• Reheating: Warm a muffin in the microwave for 10–15 seconds or in a low oven (160 °C / 325 °F) for 5 minutes.
• Freezing: Freeze cooled muffins in a sealed bag or container for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I Use Brown Bananas?

Yes—very ripe bananas are best for sweetness and moisture. The darker the skin, the better!

Do You Have to Mash the Bananas Smooth?

Not entirely—slightly chunky gives great texture, but just ensure no large pieces of flour remain in the batter.

What Type of Oil Is Best?

Neutral oils like vegetable, canola, or mild olive oil work well. Coconut oil adds flavor but may affect texture.

Can I Reduce the Sugar?

You can—reduce to 150 g for a less sweet muffin, or use a natural sweetener like maple syrup, adjusting the moisture balance accordingly.

Will These Be Dense?

They have a tender crumb thanks to the bananas. If you want a fluffier muffin, fold in a tablespoon of Greek yogurt for lift.

Can I Make Mini Muffins?

Absolutely—bake them for around 10–12 minutes. Keep an eye on them to prevent over-baking.

How Do I Tell When They’re Done?

The muffins should be golden brown, springy on top, and a toothpick inserted in the center should come out clean or with just a few moist crumbs.

Can I Freeze Without Liners?

Yes—freeze directly on a tray until solid, then transfer to a freezer-safe container. Lining isn’t required but makes reheating easier.

Are These Dairy-Free?

Not as written, but can be made dairy-free by using dairy-free chocolate and confirming your sugar is free from bone char.

Can Kids Help Make Them?

Definitely—whisking the batter, scooping it into liners, and sprinkling chocolate are all great for little hands and developing bakers.

Conclusion

These Banana Muffins are a delightful and effortless treat that delivers comforting flavor and tender texture in every bite. Simple to make, endlessly adaptable, and perfectly satisfying, they’re a sweet classic you’ll return to time and again.

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