4 Ingredient Banana Muffins are moist and fluffy and a great way to make use of those overripe bananas in your fruit bowl.
By just adding a few pantry staples to those sad-looking bananas, in a few minutes you can be eating warm, fresh-from-the-oven banana muffins that taste divine!
Like my easy recipe for 4 ingredient banana bread, this banana muffin recipe is super quick to whip up and is a simple recipe to get the kids involved in the kitchen.
Table of Contents
Why you will love this recipe
- Great flavour using pantry staples.
- Easy to make - 4 ingredients and just one bowl.
- Reduces waste by using bananas that are past their prime.
What you need to make this recipe
*Please see the recipe card below for exact quantities and detailed instructions
- 3 ripe bananas - the riper the better!
- light brown sugar
- eggs
- self-raising flour (self-rising flour) - plain (all-purpose) flour with baking powder already added. If it isn't available in your supermarket see my Top tips section further down the page for information about making your own
*Please see the recipe card below for exact quantities and detailed instructions
How to make 4 ingredient banana muffins
- Place peeled bananas in a large bowl.
- Mash until smooth.
- Add brown sugar to mashed bananas and mix to dissolve.
- Add eggs and mix slightly to incorporate.
- Fold in flour, mixing sparingly until just combined with no streaks of flour.
- Divide batter evenly amongst holes of a lined muffin tin and bake.
Top tips for the best result
- To mash the bananas, I usually start with a potato masher and then move to a fork. You want to make the bananas as smooth as possible (like a banana puree), the odd little lump here or there is ok but you will see them in the finished muffins.
- You could also use a small food processor or blender to blend up the bananas with no lumps at all.
- When you fold the flour (dry ingredients) into the wet ingredients, don't overmix - this will make the muffins tough.
- Making self-raising flour at home is simple - for every 1 cup of plain flour (150g) add 2 teaspoons of baking powder and sift well to combine.
Storage
Banana muffins will keep for 3 - 4 days in an airtight container at room temperature.
Individual muffins can be reheated in the microwave for 20 to 30 seconds.
These muffins are suitable to freeze.
Banana muffin add-ins
- chocolate chips - this is my favourite addition so that's why they made it to the photo!
- chopped nuts such as walnuts or pecans
- vanilla
Serving suggestions
- serve warm with whipped butter
- top them with a generous drizzle of strawberry sauce
- great for lunchboxes
Other recipes you may enjoy
4 Ingredient Potato Soup - this easy potato soup recipe uses basic ingredients to make a thick and creamy potato soup the whole family will love.
Nutella Muffins - yummy muffins with a dollop of Nutella swirled into the top of each muffin!
2 Ingredient Peanut Butter Fudge - a no-cook sweet treat game changer! Mix peanut butter and premade frosting to make the easiest-ever fudge!
📖 Recipe
4 Ingredient Banana Muffins
Ingredients
- 3 large bananas (ripe) approximately 420g of peeled banana
- 155 g light brown sugar
- 2 eggs
- 270 g self-raising flour sifted
Watch me make this recipe
Instructions
- Preheat oven to 200c.
- Line a 12-hole muffin pan with muffin liners and set aside.
- Place peeled bananas in a large bowl and mash until smooth (see my notes).3 large bananas (ripe)
- Add light brown sugar to mashed bananas and mix to dissolve the sugar a little.155 g light brown sugar
- Add eggs and mix slightly to incorporate.2 eggs
- Fold in self-raising flour, mixing sparingly until just combined with no streaks of flour.270 g self-raising flour
- Divide batter evenly amongst holes of the prepared muffin pan.
- Place in the oven to bake, at the same time turning down the oven to 180c.
- Bake for 17 - 20 minutes or until golden brown on top and a toothpick or skewer inserted into the centre of the muffins comes out clean.
- Remove muffins from the pan and place on a wire rack to cool.
Notes
- I start mashing the bananas with a potato masher first, then move to a fork. You want to make the banana as smooth as possible. The other option is using a small food processor or blender - faster, lovely and smooth but more washing up.
- When you fold in the flour, it's important not to overmix - this will make the muffins tough.
- Make your own self-raising flour - for every 1 cup of plain flour (150g) add 2 teaspoons of baking powder and sift well to combine.
Sandrine
These were so easy and tasted great, the kids ate them all. Thanks for the recipe.
Lee-Ann
My pleasure, Sandrine!