Quick & Easy Banana Muffins

Some days you need a quick little snack, and these muffins are just that! They are soft and chewy and perfect for when you’re on the go.

After school is when I find these little gems really do their job.  The boys are always hungry, and fueling my kids with easy and nutritious snacks is very important to me.  It not only keeps their energy up but also bridges the time until dinner is ready. 

Today my son had his friend over, so I made these muffins for them.   This always is the perfect go-to recipe, but today I thought I would try something a little bit healthier.  Instead of using all-purpose white flour, I decided to substitute it for a combination of whole wheat pastry flour and almond flour.  To be honest, I was a little worried that the whole wheat flour was going to make them dense and heavy, so I had to ask the experts (the kids) what they thought. My son said, “Mom, these muffins are amazing!”, and you can just imagine what that sounded like as he stuffed the whole muffin into his mouth.  Then, I asked his friend for his honest opinion.  He thought about his answer and then said, “I like muffins when they are not too sticky on top, a little crusty on the outside, and really soft inside; and these muffins are perfect! Exactly the way I like them.”   That was a huge compliment coming from a 9-year-old boy.  What he said warmed my heart. Thank you, little man! 

If you are interested in making the healthier version please see Notes at the bottom of the page. 

Quick and Easy Banana Muffins

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Recipe by desireecovello Difficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

23

minutes

Total Time

33

minutes

Soft and chewy muffins that are an easy grab and go snack for a busy day.

Ingredients

• 1 1/2 cups of all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 3 Large ripe bananas

• 3/4 cups white sugar

• 1 Egg

• 1/3 cup vegetable oil

Directions

• Preheat your oven to 350 degrees Fahrenheit and line your muffin tin with paper cups
• Measure the flour, baking powder, baking soda and salt into a medium size bowl and mix together with a fork
• In a large bowl mash the bananas with a fork until no large pieces remain.
• Add the sugar, egg and oil and mix together with a fork until everything is incorporated.
• Add the dry ingredients into the wet ingredients. Gently fold the mixture together and mix until no flour pockets remain. Don’t over mix the batter or they will result in dense and dry muffins.
• Spoon the batter into lined muffin cups. Try your best to ensure you fill the cups evenly. This will ensure even baking throughout.
• Bake in the oven for about 18-23 min or until they are golden brown. Time may vary based on muffin tin, paper cup size and your oven.

Notes

• Muffins keep well in an air tight container for a couple of days, but they will get a little sticky. They are best eaten same day.
• If you are looking for a healthier version of these muffins you can substitute the 1 1/2 cups of all purpose flour with 1 cup whole wheat pastry flour and 1/2 cups almond flour. I personally think they taste better this way.
• I also like to add some chocolate chips to the batter sometimes, for my chocolate lovers in the family.