4 Ingredient Banana Muffins

Banana muffin with chocolate chips sitting on a wooden board with tea cups.

4 ingredient banana muffins are a great way to use those overripe bananas in your fruit bowl. Add a few pantry staples to make soft, fluffy banana muffins at home.

Course Sweet Treat

Cuisine International

Total Time 25

Servings

Calories 167kcal

Author Lee-Ann Grace

Ingredients

3 large bananas (ripe) approximately 420g of peeled banana
155 g light brown sugar
2 eggs
270 g self-raising flour sifted

Metric - US customary

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.

Video

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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition