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.
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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.
Want to save this recipe?
Email yourself a link to this page and come back later.
These muffins gave me a love surge 😉 CITY BOIIIII
I made these a few weeks ago, and my son loved them! Could you add blueberries into the mix as well?
Thank you
Sure Lesley!
These were so easy and tasted great, the kids ate them all. Thanks for the recipe.
My pleasure, Sandrine!