These banana muffins are popular for a reason! They’re simple, quick and easy to make, and taste absolutely delicious. Best of all, you only need one bowl to mix everything in (no electric mixer required!).
The muffins use overripe bananas which make them moist and fluffy! And let’s be real, we all forget about a bunch of bananas every now and again. It’s the perfect excuse to put them to good use.
I often freeze these muffins in batches and take one out in the morning so it’s defrosted by the afternoon.
They’re also a big hit with kids (and big kids!), making these muffins a perfect lunchbox treat.
- 2 overripe bananas
- ¾ cup canola oil
- 2 eggs
- 1 cup brown sugar, lightly packed
- 1 tsp vanilla essence
- 1 ½ cups self-raising flour
- 2 tsp ground cinnamon
- 1 tsp ground mixed spice
- 1 pinch salt
- Preheat the oven to 180°C (355°F). Grease a 12-hole (⅓-cup-capacity) muffin pan or line with paper cases.
- In a large mixing bowl, mash the overripe bananas well. Add the canola oil, eggs, brown sugar and vanilla essence and stir together until well combined.
- Sift over flour, cinnamon, mixed spice and salt. Stir until just combined, being careful not to over-mix the batter.
- Spoon the batter into the muffin tins, filling each about ⅔ full. Bake for 15-20 minutes or until lightly golden and a skewer inserted comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- You can keep the muffins un-refrigerated in an airtight container for up to 3 days.
- To freeze the cooked muffins, allow to cool completely then place in zip-loc or airtight freezer bags. Keep for up to 6 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight.
Substitutions & Tips
- Flour: you can substitute 1 ½ cups of self-raising flour with 1 ½ cups of plain flour combined with 3 tsp of baking powder.
- Oil: you can substitute canola oil for any type of vegetable oil. Note that if you're using a rich olive oil it may change the flavour of the cake.
- Some delicious additions include: 1 cup of fresh or frozen blueberries, 1 cup of chocolate chips, 1 cup chopped nuts, 1 cup of sultanas, or 1/2 cup of desiccated coconut.
Nutrition Information:Serving Size: 1 Muffin
Amount Per Serving: Calories: 278Total Fat: 15.2gSaturated Fat: 1.3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 30.8mgSodium: 18.4mgCarbohydrates: 34.1gFiber: 1.3gSugar: 20.4gProtein: 2.8g