A true coffee shop classic, these banana muffins are great for the whole family! And because they freeze well, you can always bake some in advance!
Let's be honest,
If there's one type of muffin that's loved by young and old alike, it's definitely banana muffins. Ok, and chocolate muffins 😉 . But this delicious variant will certainly inspire you. The consistency is simply wonderful - not to mention the intense banana flavor.
Taste and Occasion
They are not only the mini version of the other recipes, but consist of a slightly different dough. Don't worry, though, banana muffins are still quick and easy to make. Maybe the ingredient list reads a bit long at first. But this is mainly due to spices and raising agents, which you can replace or omit if necessary.
By the way, this recipe is a great leftover use for overripe, brown bananas 😉 . And you can bake the muffins wonderfully in stock as well as freeze. After thawing, just dust with powdered sugar, glaze with lemon icing or brush with a little butter and then sprinkle them with cinnamon sugar.
There are only absolute basics in it. The recipe's unique feature is that it contains no dairy products in the form of milk, yogurt or buttermilk. What usually belongs in the vast majority of muffin recipes (see also the basic recipe).
But of course, I was thinking about making a banana muffins recipe exactly like this 😉 . Namely, part of the pureed fruit replaces the dairy products. This leads to the fact that the result simply has a particularly intense flavor. Delightful!
How to Make the Banana Muffins
The preparation of the muffins is really simple and quick. First, mash the ripe bananas to a smooth pulp and preheat your oven to 430°F/220°C.
Then, you mix all dry ingredients. After that, beat the eggs with the banana puree and the liquid butter. Now, add the dry ingredients and mix everything together briefly but vigorously. And that's pretty much it!
This vegan banana cake is perfect for babies, toddlers and health-conscious adults. No sugar, butter, egg or wheat, but delicious and moist!
To make the banana muffins with brown sugar rise really nicely, you can use another little trick (besides using baking soda in the batter). I first bake the juicy banana muffins briefly at quite a high temperature, then turn down the oven and finish them off at 175 degrees.
The bananas you use for the muffins should be very ripe. If they are still too yellow, just warm them very briefly in the hot oven.
Easy Moist Banana Muffins
- 3 bananas , medium; very ripe; about 330g net
- 250 grams (2 cups) flour
- 70 grams (0.3 cups) sugar
- 30 grams (0.1 cups) brown sugar
- 1 tablespoon cinnamon
- 2 pinches salt
- 1 teaspoon vanilla paste, optional
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 eggs, large
- 120 gram (½ cups) butter , or 80g oil
- Mash the ripe bananas to a smooth pulp. Preheat oven to 430°F/220°C.
- Mix all dry ingredients. Beat the eggs with the banana puree and the liquid butter. Then add the dry ingredients and mix everything together briefly but vigorously.
- Pour the batter into paper or silicone molds and place them additionally on a muffin tray. Bake for 5 minutes at 430°F/220°C and then again for 10-12 minutes at 350°F/175°C. Alternatively, bake at 350°F/175°C for 18-20 minutes only.
A heads up for all the Vegans out there: If you bake the banana muffins with oil instead of butter, you can even do without milk completely.
If you are specifically looking for a vegan or more healthy banana muffins recipe, you should check out my vegan banana oatmeal muffins. The perfect breakfast snack!