This Banana Muffin recipe creates the softest and fluffiest muffins,
the perfect thing to make when you have brown bananas in your kitchen.
Keep them plain or add in walnuts or chocolate chips for even more deliciousness.
Welcome to recipes by Carina where I share with you how to make classic and simply
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In a medium sized mixing bowl start by peeling the bananas.
We want three medium sized bananas or about 1 and a half cups of mashed banana.
If you would like the full recipe for these banana muffins it will be on my
website as well as the full measurements listed in the description box below.
Make sure you are using older brown spotty bananas here,
the type that are much too soft to eat on their own. As bananas ripen the flavour
and also sweetness increases which makes them perfect for baking. Using fresh harder bananas
will leave you with a much less sweet muffin that doesn’t really have much of that banana flavour.
Using a fork or potato masher, mash the bananas until smooth. You can leave them a little chunky
here if you would like proper pieces of banana in your muffins but I prefer to keep them smooth.
These are perfect and so delicious for breakfast in the morning, as a snack or to enjoy with
coffee. If banana muffins aren’t really your thing or you don’t have any ripe enough bananas at the
moment I also have the most delicious recipe for blueberry muffins which I will have linked below.
To the mashed bananas we want to add the remaining wet ingredients.
Start by cracking in two medium sized good quality eggs.
Make sure these are at room temperature along with all the other baking ingredients,
if you do store your eggs in the fridge just remove them about an hour or so before you start.
Using a whisk beat the eggs into the mashed bananas until well combined.
To add just a little more sweetness to the muffins we’re going to add in some brown sugar.
I always like using brown sugar here instead of granulated white sugar for just that little
bit of caramel flavour. If you don’t have brown sugar you can easily substitute with white sugar.
Add in 1/2 cup or 100g. You’ll notice I give the recipe amounts in metric and imperial, cups
and grams so no matter where you live in the world you should find this recipe easy enough to follow.
Lastly for the wet ingredients we need oil and vanilla essence.
I like the texture oil gives to these Banana Muffins but if you prefer you can use the same
amount of melted butter instead. Pour 1/3 of a cup of a neutral flavourless
oil into the mixing bowl followed by 1 tsp of vanilla essence for flavour.
Give the wet ingredients a good mix together with the whisk
until combined. Set the bowl to the side while we work on the dry ingredients.
In a larger mixing bowl we want to start by measuring out the flour.
You’ll need 1 and a half cups or 190g. Theres no need to sieve the flour here, just measure
it out straight into the mixing bowl. We’ll give it a mix soon to make sure there are no lumps.
These banana muffins are super light and fluffy and part of the reason for that is a mix of
baking powder and baking soda. Baking powder and baking soda are two different ingredients that
work in different ways so make sure your not substituting one for the other. They produce
almost the same result but one is activated by and acid and the other is activated by heat.
The baking soda is going to react with the banana in this recipe to produce so much air in the
batter, making these muffins almost double in size in the oven. The baking powder is kind of an extra
leaven here, adding to the effect of the baking soda in making the batter lighter and fluffier.
Add a teaspoon of each into the mixing bowl.
Finally for the dry ingredients I like to add a teaspoon of cinnamon.
This is optional and you can leave it out if you would like but the cinnamon
adds a real warmth and just more depth of flavour to the muffins. 1/2 a teaspoon of
nutmeg or a 1/4 tsp of cloves could be used instead for a slightly different flavour.
Add a pinch of salt to the bowl to round out the flavours
and give the dry ingredients a mix together with a wooden spoon until well combined.
Let me know in the comments below what your favourite is, banana muffins, banana bread or
banana cake. I’ll usually be making banana bread when my bananas are getting a little
spotty and brown as it’s the best toasted for breakfast but to be honest they are delicious.
Take your bowl of wet ingredients and pour it into the bowl with the dry ingredients.
Using the wooden spoon fold the banana muffin batter together gently until you can no longer
see any dry flour. Be careful not to over mix here so you don’t end up with dry tough muffins.
There are all sorts of flavor combinations you can use here,
adding chocolate chips, walnuts or pecans to the batter or keeping it plain and simple.
I’m making up a quick crumble topping of flour, brown sugar, butter and walnuts to
add to the muffins. This isn’t necessary but I think it adds great flavour and texture.
The recipe will be in the description box as well as my website with the recipe for the muffins.
Take a 12 size muffin pan and either grease or line with 12 cupcake liners.
Fill each about 1/2 to 2/3 of the way full with batter.
I’m using a cookie scoop here with is just so handy for evenly filling the tin. If you don’t
have one you could use a 1/4 cup measurement instead as it works in just the same way.
If you are using a crumble topping add a small pinch to each of the muffins.
It’ll brown up in the oven, getting super crunchy and flavourful.
Place the muffin tin into a 180C / 350F oven for 15 to 20 minutes or until the
muffins have risen and are golden brown and spring back when lightly pressed.
Cool the muffins for 10-15 minutes in the tin before transferring to a wire rack.
These make a delicious breakfast, morning tea or just snack any time. They’ll keep fresh for
a few days in an airtight container but like with most baking is best the day you make it.
I hope you enjoyed this recipe, let me know in the comments below if you have any questions at all.
Thank you so much for watching and I will see you in my next video.