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Banana Muffins

Banana Muffins

These easy Banana Muffins are simple and quick to make, deliciously moist and make a yummy treat or a breakfast on the go.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine Family Food
Servings 12 muffins
Calories 251 kcal

Equipment

  • oven
  • mixing bowls
  • Muffin Cases
  • Metal Skewer

Ingredients
  

Dry ingredients

  • 300 g Self-raising flour
  • 1.5 teaspoon Baking powder
  • 1 teaspoon Bicarbonate of soda (Baking soda)
  • 0.25 teaspoon Salt

Wet ingredients

  • 3 Small very ripe bananas (or 2 large) Peeled and mashed
  • 120 g Caster sugar
  • 2 Eggs Medium
  • 120 ml Vegetable oil
  • 120 ml Milk See notes
  • 1.5 teaspoon Vanilla extract

Instructions
 

Basic Instructions

  • Preheat the oven to 180℃/350F fan, 200℃/400F or Gas Mark 6.
  • Stir the dry ingredients together in one bowl and set to one side.
  • Mash the bananas in a second bowl then stir in the remaining wet ingredients.
  • Gently stir the banana mix into the dry ingredients, being careful not to over-mix, then divide the mixture between 12 muffin cases and bake for 15-18 minutes or until a skewer comes out clean.

Notes

These banana muffins will keep in an airtight container for 5 days. Bake and cool completely, then freeze for up to a month. Use full fat cow's milk or a dairy alternative.

Nutrition

Serving: 1muffinCalories: 251kcalCarbohydrates: 35gProtein: 5gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 28mgSodium: 156mgPotassium: 194mgFiber: 1gSugar: 14gVitamin A: 77IUVitamin C: 2mgCalcium: 45mgIron: 0.5mg
Keyword banana muffins, Breakfast Muffins, delicious muffins, easy muffins, overripe bananas, quick muffins
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