Quick 5 Banana Muffins

Written by Published on in
DifficultyBeginner
Yields4 Servings
Prep Time5 minsCook Time35 minsTotal Time40 mins
Proportions for half batch - makes 4 giant muffins or 6 large muffins:
 2 bananas, mashed
 ½ tsp vanilla
 1 egg
 2.50 tbsp milk
 2 tbsp sugar
 2 tbsp brown sugar
 ¼ tsp kosher salt (half as much if using fine table salt)
 ½ tsp baking soda
 ¼ tsp cinnamon, optional
 2 tbsp olive oil
 ½ cup whole wheat flour
 ¼ cup all purpose flour
 2 tbsp chocolate chips
 1 tbsp walnuts
 caster sugar, for sprinkling the top, optional
Proportions for a full batch to make 12 large muffins, or 8 giant ones:
 4 bananas
 1 tsp vanilla
 2 eggs
 ⅓ cup milk
 ¼ cup brown sugar
 ¼ cup granulated sugar (decreasing to 3 TBSP works just fine, provided your bananas are sweet enough)
 ½ tsp kosher salt (half as much if using fine table salt)
 1 tsp baking soda
 ½ tsp cinnamon, optional
 ¼ cup olive oil
 1 cup whole wheat flour
 ½ cup all purpose flour
 ¼ cup chocolate chips, optional
 2 tbsp walnuts, optional
 caster sugar, for sprinkling the top, optional
1

Preheat the oven to 350.

2

Mash the bananas with the fork in a bowl. Add the egg(s) and whisk it in. Add the milk, oil, sugars, vanilla, sprinkle in the salt, baking soda and cinnamon. Whisk everything well.

3

Add both flours, switch to a spatula and fold it into the egg mixture gently; avoid overmixing. When the flour is about 75% incorporated, add the chocolate chips and walnuts, if using. This will ensure that they don't sink to the bottom. Finish folding gently and divide the batter among lightly greased muffin tins (or line them with paper liners.) If you wish, gently sprinkle with caster sugar.

4

Bake in preheated oven for about 20-25 minutes, depending on how full you filled your muffin tins. The toothpick inserted into the centre should come out clean. The internal temperature of the muffins should be between 200 and 208°. Enjoy!

5

I let the muffins cool in the pan for 5-10 minutes. Then wrap them tightly with plastic wrap to catch the moisture and keep it in for exceptionally tender and moist muffins. However, if you like crunchy tops - do not wrap in plastic.

Ingredients

Proportions for half batch - makes 4 giant muffins or 6 large muffins:
 2 bananas, mashed
 ½ tsp vanilla
 1 egg
 2.50 tbsp milk
 2 tbsp sugar
 2 tbsp brown sugar
 ¼ tsp kosher salt (half as much if using fine table salt)
 ½ tsp baking soda
 ¼ tsp cinnamon, optional
 2 tbsp olive oil
 ½ cup whole wheat flour
 ¼ cup all purpose flour
 2 tbsp chocolate chips
 1 tbsp walnuts
 caster sugar, for sprinkling the top, optional
Proportions for a full batch to make 12 large muffins, or 8 giant ones:
 4 bananas
 1 tsp vanilla
 2 eggs
 ⅓ cup milk
 ¼ cup brown sugar
 ¼ cup granulated sugar (decreasing to 3 TBSP works just fine, provided your bananas are sweet enough)
 ½ tsp kosher salt (half as much if using fine table salt)
 1 tsp baking soda
 ½ tsp cinnamon, optional
 ¼ cup olive oil
 1 cup whole wheat flour
 ½ cup all purpose flour
 ¼ cup chocolate chips, optional
 2 tbsp walnuts, optional
 caster sugar, for sprinkling the top, optional

Directions

1

Preheat the oven to 350.

2

Mash the bananas with the fork in a bowl. Add the egg(s) and whisk it in. Add the milk, oil, sugars, vanilla, sprinkle in the salt, baking soda and cinnamon. Whisk everything well.

3

Add both flours, switch to a spatula and fold it into the egg mixture gently; avoid overmixing. When the flour is about 75% incorporated, add the chocolate chips and walnuts, if using. This will ensure that they don't sink to the bottom. Finish folding gently and divide the batter among lightly greased muffin tins (or line them with paper liners.) If you wish, gently sprinkle with caster sugar.

4

Bake in preheated oven for about 20-25 minutes, depending on how full you filled your muffin tins. The toothpick inserted into the centre should come out clean. The internal temperature of the muffins should be between 200 and 208°. Enjoy!

5

I let the muffins cool in the pan for 5-10 minutes. Then wrap them tightly with plastic wrap to catch the moisture and keep it in for exceptionally tender and moist muffins. However, if you like crunchy tops - do not wrap in plastic.

Notes

Quick 5 Banana Muffins
IngredientsDirections

Leave a Comment

Your email address will not be published. Required fields are marked *