This banana muffin recipe makes muffins that are moist and delicious with a sweet banana flavour. They contain a hint of cinnamon which is what gives these muffins an extra special twist.
The cinnamon in this recipe gives these muffins a spicy flavour and complements the banana flavour. You can also add other spices such as nutmeg and ginger or a combination of them all. If you want to make these muffins a little more interesting then you can add other ingredients such as chopped walnuts or chocolate chips.
These banana muffins are ideal for an after dinner treat or breakfast on the go if prepared beforehand. The recipe is quick and easy to prepare and you can even use this same recipe to make a banana loaf if you don't fancy muffins.
Ingredients for Banana Muffins
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Vegetable fat spread - purchase vegetable fat spread without any hydrogenated fats (trans fat) as these types of fats are thought to be bad for health. I tend to use stork.
- Sugar - I use golden caster sugar but you can use white caster sugar also known as superfine sugar.
- Oil - use an unflavoured oil such as vegetable oil, sunflower oil, canola oil or rapeseed oil.
- Eggs - should be room temperature so remove them from the fridge 30 minutes before use.
- Vanilla - use good quality vanilla extract or vanilla bean paste. Avoid vanilla essence or vanilla flavouring.
- Cinnamon - I use a little ground cinnamon to flavour the muffins.
- Flour - I use self raising flour which is plain flour with added baking powder.
- Icing sugar - for dusting. This is optional.
How to Make Banana Muffins
1. Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a 12-count muffin tin with 12 muffin cases.
2. In a blender, combine the milk and ripened bananas until smooth and set aside. If you're not using a blender then mash the bananas with a fork and set aside. If the bananas are well ripened, they may start to turn browner as you mash them but they are still ideal to use.
3. In a mixing bowl, cream together the vegetable fat spread and caster sugar until smooth. Add the vegetable oil and the eggs and combine all the ingredients together. Pour in the banana and milk mixture. If you used a fork to mash the bananas then pour in the milk and then add the mashed bananas. Add the vanilla extract and cinnamon and continue to mix.
4. Sift and pour in the self-raising flour and continue to mix until well combined. Stop mixing as soon as the ingredients are all incorporated. Spoon the mixture carefully into the muffin cases and ensure each case is around two-thirds full. Bake for 20 minutes or until a cake tester comes out clean.
5. Allow the muffins to cool for 10 minutes then transfer to a cooling rack to completely cool. Once they are completely cooled, dust with icing sugar and enjoy.
Recipes Tips
- I blend the bananas and milk and make a milkshake which I add to the mixture, this is so the muffins are smooth with no chunks of banana and just the banana flavour. If you would prefer to taste pieces of banana then use a fork to mash the banana instead.
- You can add additional spices of choice such as ground coriander, ground nutmeg or ground ginger.
- Do not use cupcake cases as these will be too small, ensure you use large cupcake cases or muffin cases.
Nutrition
Nutrition based on 1 serving - Calories: 341kcal | Fat: 12.4g | Saturates: 2.1g | Carbs: 51.8g | Sugar: 28.2g | Fibre: 1.7g | Protein: 5.5g | Salt 0.36g
Storage
These banana muffins can be stored in an airtight container and kept in a dry cool place for up to 6 days. You can also store them in the freezer for up to 3 months.
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Easy Banana Muffins
Ingredients
- 220ml semi skimmed milk
- 4 medium bananas (very ripe)
- 80g vegetable fat spread soft at room temperature
- 250g golden caster sugar
- 80ml vegetable oil
- 2 medium eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 395g self-raising flour
- Icing sugar for dusting
Instructions
- Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a 12-count muffin tin with 12 muffin cases.
- In a blender, combine the milk and ripened bananas until smooth and set aside. If you're not using a blender then mash the bananas with a fork and set aside. If the bananas are well ripened, they may start to turn browner as you mash them but they are still ideal to use.
- In a mixing bowl, cream together the vegetable fat spread and caster sugar until smooth. Add the vegetable oil and the eggs and combine all the ingredients together. Pour in the banana and milk mixture. If you used a fork to mash the bananas then pour in the milk and then add the mashed bananas. Add the vanilla extract and cinnamon and continue to mix.
- Sift and pour in the self-raising flour and continue to mix until well combined. Stop mixing as soon as the ingredients are all incorporated. Spoon the mixture carefully into the muffin cases and ensure each case is around two-thirds full. Bake for 20 minutes or until a cake tester comes out clean.
- Allow the muffins to cool for 10 minutes then transfer to a cooling rack to completely cool. Once they are completely cooled, dust with icing sugar and enjoy.
Julie says
Nice muffins