There is honestly nothing quite like the smell of fresh Banana Muffins wafting through the kitchen on a slow morning. I used to think I needed a bakery-style sugar overload to get that perfect crumb, but this recipe completely changed my mind. Sweetened with just a touch of honey and packed with real fruit flavor, these muffins are proof that you don’t need a pound of sugar to make something delicious. Whether you’re grabbing one for a quick breakfast or packing them in school lunches, this simple, one-bowl method is about to become your new go-to.
Ingredients
- 1 large egg (approx. 1.7 oz / 50g)
- 1 cup milk (8 fl oz / 240ml)
- ¼ cup vegetable oil (2 fl oz / 60ml)
- ¾ tsp baking soda
- ¾ tsp baking powder
- ⅛ tsp salt
- 1 ½ cups all-purpose flour (approx. 6.3 oz / 180g)
- 3 tbsp honey (approx. 2.2 oz / 63g)
- 1 cup mashed banana (approx. 8 oz / 225g, about 2 medium bananas)
- ¼ tsp ground cinnamon
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin pan with non-stick spray or line it with paper muffin liners.
- Mix the Liquids: In a small mixing bowl, lightly beat the 1 egg into the 1 cup (240ml) milk. Pour in the ¼ cup (60ml) vegetable oil and stir until the liquids are combined.
- Combine Dry Ingredients: In a separate large bowl, sift together 1 ½ cups (180g) flour, ¾ tsp baking soda, ¾ tsp baking powder, and ⅛ tsp salt. Whisk briefly to ensure the leavening agents are evenly distributed throughout the flour.
- Form the Batter: Pour the liquid egg mixture into the large bowl of dry ingredients. Using a spatula or wooden spoon, stir gently until a batter begins to form.
- Add Flavorings: Fold in the 3 tbsp (63g) honey, 1 cup (225g) mashed banana, and ¼ tsp cinnamon. Stir only until the ingredients are just combined; do not overbeat, or the muffins will become dense.
- Bake: Spoon the batter evenly into the prepared muffin tins, filling each cup about two-thirds (⅔) full. Place in the oven and bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the pan from the oven and let the muffins cool in the tin for 5 minutes. Transfer them to a wire rack to finish cooling. Store in a sealed airtight container to maintain moisture.
Freezing Instructions
To freeze these Banana Muffins, allow them to cool completely to room temperature. Wrap each muffin individually in plastic wrap, then place them all in a heavy-duty freezer bag or airtight container. They can be frozen for up to 3 months. Thaw at room temperature or warm in the microwave for 15–20 seconds before eating.
Nutritional Information
- Calories: 150 kcal
- Carbohydrates: 22g
- Protein: 3g
- Fat: 5g
Pro Tips for Bakery-Style Muffins
- Use Spotty Bananas: The best banana muffins come from bananas that are overripe. Look for brown spots or even fully brown skins; this ensures natural sweetness and moisture without needing extra sugar.
- Do Not Overmix: The golden rule of muffin making is “less is more.” When combining your wet and dry ingredients, stop mixing as soon as the flour streaks disappear. Overmixing develops gluten and results in tough, rubbery muffins rather than tender ones.
- Room Temperature Ingredients: Take your egg and milk out of the fridge 20 minutes before baking. Room-temperature ingredients emulsify (blend) better, creating a smoother batter and a lighter texture.
- The Toothpick Test: Ovens vary, so rely on visual cues. Insert a toothpick into the center of a muffin at the 20-minute mark. If it comes out with just a few moist crumbs attached, they are done. If it’s wet, give them another 2-3 minutes.
Frequently Asked Questions (FAQ)
1. Can I use frozen bananas for this recipe? Yes, absolutely! Frozen bananas work perfectly. Thaw them in a bowl on the counter or in the microwave first. Be sure to include any liquid that releases during thawing, as this adds essential moisture to the batter.
2. How can I make these muffins gluten-free? To make gluten-free banana muffins, simply swap the all-purpose flour for a high-quality 1:1 gluten-free baking flour blend. Make sure your blend includes xanthan gum, which helps the muffins hold their structure.
3. Can I substitute the vegetable oil? Yes. If you prefer not to use vegetable oil, you can substitute it with an equal amount of melted coconut oil, melted butter, or even applesauce for a lower-fat option (though the texture may be slightly denser).
4. Why did my muffins sink in the middle? Muffins usually sink if they are underbaked or if the oven door was opened too early during baking, causing a sudden temperature drop. Ensure your leavening agents (baking soda/powder) are not expired, as this can also affect the rise.
Conclusion
I really hope you give this moist banana muffin recipe a try this week! It has quickly become one of my favorite easy breakfast muffins because it comes together in just one bowl and uses ingredients I always have on hand. Since these are freezer friendly muffins, I highly recommend doubling the batch so you have a grab-and-go snack ready for those busy mornings. Whether you enjoy them fresh out of the oven or warmed up later, these healthy banana muffins are sure to satisfy your craving without the sugar crash. Happy baking!
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