These banana muffins are soft, buttery and wonderfully easy to make.
Need a quick way to get the kids out of bed on a school day? Or a reason to surprise your family with a treat?
The these simple banana muffins are just for you, prepared in 5 minutes with ingredients that you probably already have in your pantry!
Also, if you have bananas in your kitchen that are slowly turning brown, stained and a little ugly, then instead of throwing them away you can turn them into muffins!
This means that they have also reached the peak of sweetness for this muffin recipe!
This recipe only requires basic ingredients which need to be mixed together in a bowl.
Pro Tips For Super Soft Banana Muffins
There are 2 key points to get super soft banana muffins:
- First, use very ripe bananas. The unripe bananas will be difficult to crush and will not integrate well into the batter.
- And secondly, do not overcook. Try inserting a stick in the center after 20 minutes and continue to cook only if you see a wet batter on the stick. The minute the stick is dry, your muffins are ready!
Delicious Banana Muffins That Anyone Can Make
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These quick and easy banana muffins bake in 20 minutes, so if you need to get in and out of the kitchen FAST, this is your recipe.
Delicious muffins that are very easy and fast to prepare.
Perfect for breakfast and snacks, loved by all the family!
- 2 Eggs
- 3 Ripe bananas
- 100g of Butter
- 170g of Honey
- 170g Baking flour
- 5g of Baking yeast
- 1 Pinch of salt
- 1 Cup of Cashew nuts
#1 Melt the butter in the microwave for at least 25 seconds, and crush the bananas with a fork until they become all smushed.
#2 In a bowl, add the lightly beaten eggs, butter, honey and crushed bananas and mix well with a whisk.
#3 Add the flour, baking powder and a pinch of salt and mix well.
#4 Add the cashews and continue stirring. (If you want, replace the cashews with anything else or simply leave them out)
#5 Place the paper cups in a muffin tray and fill them with about 2 tablespoons of dough.
#6 Bake in a preheated oven at 180 degrees Celsius for 20 minutes.
#7 Remove them from the oven and let them cool.
Our tasty and easy muffins are now ready to eat!
If You Don’t Love Cashews, Below Are Some Delicious Alternatives
This recipe works with other foods too!
For example, instead of cashews you could add 3/4 of a cup of coconut flakes, or 1 and 1/2 cup of chocolate chips.
I have tried both of these alternatives, and they tasted equally good.
How to Preserve Muffins
Store the banana muffins for 1-2 days at most inside an airtight container. Once baked and cooled you can freeze them if you want.
These muffins are honestly one of my favorites.
It took a lot of trial and error to make the recipe simply perfect, but these are finally the softest and tastiest banana muffins I have ever tasted.
I hope you love them as much as I do!