Banana muffins
Banana muffins are soft, sweet, and easy to make using ripe bananas and basic ingredients. They're perfect for breakfast, snacks, or dessert, and can be customized with nuts or chocolate chips. Moist, flavourful, and kid-friendly—they're a great way to use up overripe bananas!
Ingredients
- 125 g room temperature unsalted butter
- 170 g sugar
- 2 eggs
- 210 g flour
- 1 tsp baking soda
- ⅛ tsp salt
- 1 tsp vanilla extract
- 150 ml milk
- 1 ripe banana approx. 140g
Instructions
- Preheat the oven to 190°C. Line a muffin tin with paper liners.
- Mash the banana in a bowl until smooth. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, salt and baking soda.
- Add the dry ingredients to the wet mixture in batches, alternating with the milk. Mix until just combined—do not overmix.
- Add the mashed banana and mix until well combined.
- Spoon the batter into the muffin tin, filling each cup about 2/3th full.
- Bake for 20–25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- This prevents soggy bottoms and helps them firm up.
Notes
When using a local banana variety for banana muffins, it's important to match the weight of the banana to ensure the right texture and flavour. You’ll need about 140-150g of banana for the recipe. If you're using smaller bananas, like Yelakki or Poovan, you may need more bananas to reach this weight, usually around 3–4 small bananas. Make sure to adjust the quantity accordingly to achieve the perfect balance of sweetness and moisture in your muffins!