I’m a huge fan of muffins. Fuss free preparation, no icing – all these make me a crazy muffin lover. And if you add your favorite fruit, it just turns into a wonderful, healthy breakfast.
I’ve tried so many different versions of banana muffins. But this classic recipe is still my favorite. I can’t rave enough about these super moist muffins. Give it a try!
Banana Breakfast Muffins
Moist banana muffins for brekkie on the go!
Print
Pin
Rate
Servings muffins
Ingredients
- 1 and ¾ cups plain flour all purpose flour
- ¾ cup caster sugar granulated sugar
- 1 and ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 very ripe large bananas mashed
- ¼ cup milk
- ⅓ cup oil
- 1 egg lightly whisked, at room temperature
Instructions
- Preheat oven to 180ºC (160ºC for fan forced) / 350F.
- Sift all the dry ingredients – flour, sugar, baking powder, baking soda, and salt into a large bowl. Set aside. Mash bananas and set aside. Combine egg, milk, and oil in a bowl. Set aside.
- Make a well in the center of the flour mixture. Add bananas. Pour the egg mixture into the well. Using a large spatula, stir until combined. Do not overmix.
- Line a 12-hole muffin tin with paper cases. Divide the muffin mixture evenly among the holes. Place it the oven. Bake for 20-25 mins. When done, let the muffins cool in the pan for few minutes. Then transfer onto a wire rack to cool completely.
Nutrition
Serving: 1g | Calories: 198kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 120mg | Fiber: 1g | Sugar: 15g
Like this banana breakfast muffin recipe? Then join Nish Kitchen on Facebook, Pinterest, Instagram or YouTube. Also, check out:
Linda says
Yummy!
Ishan Ali says
Looks yummy