Simple Banana Muffins

Muffins are so easy to make and are a great breakfast, lunchbox item, or after school snack. They also freeze well, so you can individually wrap them and reheat when needed.

I’ve been making this simple banana muffins recipe for over twenty years. You probably have all these ingredients in your kitchen and can whip up a batch before the kids get home from school or wake up from their nap.

I’ve made this recipe with white flour, whole grain flour, and half and half. It makes perfect muffins every time. You can also substitute the oil for applesauce for a healthier muffin.

I almost always double the recipe so we have enough muffins to last the entire week.

You probably have all these ingredients you need to whip up a batch of these simple banana muffins before the kids get home from school or wake up from their nap. Found at The Happy Housewife

 

Simple Banana Muffins

Prep

Cook

Total

Yield 12 muffins

These banana muffins are delicious served warm straight from the oven or freeze for a quick breakfast or snack.

Ingredients

  • 1½ cups flour (white, wheat, or half and half)
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 shake of cinnamon
  • 1 egg
  • 2 mashed bananas
  • ¾ cup sugar
  • ¼ cup oil or applesauce

Instructions

  1. Mix together bananas, eggs, and oil.
  2. Add flour, baking powder, baking soda, cinnamon, and sugar. Mix together until the dry ingredients are completely mixed in.
  3. Scoop into a greased muffin tin (or line with muffin cups), and bake at 350 F for approximately 15 minutes.
  4. Remove immediately from the muffin tin and serve.

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Comments

  1. Nancy Sweet says:

    Made these love them!!!

  2. I made these today! I added extra cinnamon, a little bit of vanilla, and chocolate chips to this recipe and it came out fantastic. I would highly recommend adding chocolate chips. My husband loved them.

  3. I just found your recipe and made them this morning!! Soo good! Added chopped pecans and used more wheat than white flour turned out wonderful!! Thank you for sharing your recipe!!

  4. Tiffany L Price says:

    How do you store your muffins? I’ve made them quite a few times and they’re always a big hit. I leave them to sit on the counter for a few hours to make sure they’re completely cool but no matter if i place them in ziploc bags or a container, they’re always wet and sticky on top when i pull one out 🙁

  5. Alison Bond says:

    My 9 year old and I made these today. I love that they aren’t made with oil and they are delicious!

  6. Can I use gluten-free flour?

  7. Heather Bru says:

    Made these turned out delicious, I used canola oil instead of any other oils and they still turned out great the family really liked them I will probably make this recipe again.

  8. Is this recipe missing salt? Tried it this morning. They were great. Just felt like they were missing something. Grateful for the easy recipe!

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