These one-bowl banana muffins are delicious. Bursting with sweet banana flavour with a gorgeously golden crust – these muffins make the perfect mid-morning or lunch box snack. You’ll need 2 spotty bananas for this recipe.
These soft and moist one bowl banana muffins are full of banana flavour that kids love and perfectly spiced with hints of cinnamon, nutmeg and ginger. Banana bread is amazing, but banana muffins bake faster and are so much simpler to freeze and pop into lunch boxes.
WHY YOU’LL LOVE THESE BANANA MUFFINS MUFFINS
- delicious
- bursting with banana flavour
- wonderfully moist and tender
- gorgeously golden
- come together in 1 bowl
- bake in 12 minutes
- are freezer friendly
- and lunch box friendly too!
To make your own one bowl banana muffins follow these simple steps…
Begin by preheating your oven to 180 degrees celsius (355 F) and line a 12 hole muffin tin with papers. Set aside.
Place 2 very ripe bananas into a large bowl and mash using a fork.
Add the eggs, olive oil, yoghurt, brown sugar, golden syrup and vanilla. Whisk to combine.
Add the wholemeal flour, baking powder, cinnamon, nutmeg and ginger. Use a wooden spoon to stir until just combined.
Divide the batter evenly between your prepared tin.
Bake for 12 minutes or until golden and when a skewer inserted removes cleanly.
MORE MUFFIN RECIPES
raspberry and banana breakfast muffins
blueberry lemon and spelt muffins
strawberry banana and cacao nib muffins
one bowl banana and carrot mini loaves (or muffins)
blueberry lemon and poppy seed muffins
wholemeal lemon ricotta and chia muffins
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
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one bowl banana muffins
- Total Time: 22 mins
- Yield: 12 muffins 1x
Description
These one-bowl banana muffins are delicious. Bursting with sweet banana flavour with a gorgeously golden crust – these muffins make the perfect mid-morning or lunch box snack. You’ll need 2 spotty bananas for this recipe.
Ingredients
- 2 very ripe bananas, peeled
- 2 eggs
- 1/2 cup (125 ml) olive oil
- 1/2 cup (125 ml) greek or natural yoghurt
- 1/2 cup (90 grams) brown (or coconut or rapadura) sugar
- 1/3 cup (80ml) golden syrup (or maple syrup)
- 1 tablespoon vanilla extract
- 2 1/4 cups (340 grams) plain wholemeal (wholewheat) flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon nutmeg, ground
- 1/4 teaspoon ginger, ground
Instructions
- Preheat oven to 180 C (350 F) and line a 12 hole muffin tin with papers. Set aside.
- Place bananas into large mixing bowl and mash using a fork.
- To the mashed bananas, add the eggs, olive oil, yoghurt, sugar, syrup and vanilla and whisk to combine.
- Add flour, baking powder, cinnamon, nutmeg and ginger and stir using a wooden spoon until just combined.
- Evenly divide the batter between the prepared tin.
- Bake for 12-15 minutes or until a skewer inserted removes cleanly. Enjoy X
Notes
Muffins best kept in an air tight container in the fridge. Will keep for 2-3 days.
Muffins are freezer friendly. Store in an air tight container or zip lock bag. Will keep for 3 months.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Muffins
- Method: Baking
- Cuisine: American
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blueberry lemon and spelt muffins
Please share how you send the sweet potato wedges to school, do they go soggy?? x
Check our our sweet potato fries recipe lovely – I use tapioca starch and it works a treat. Kayla xx
Why golden syrup? it’s totally sugar. Healthy option maple or coconut syrup.
Lovely recipe,will make these muffins on the weekend.
Your recipes are lovely
You can use the sweetener of your choice lovely. Happy baking xx
Hi,
Any suggestions on how to make these banana muffins without eggs? My daughter is allergic to eggs and nuts. Can I replace the eggs with ground flax seeds? Cornstarch?
Flax eggs work a treat Claudia! I sometimes eat vegan and use flax eggs in our muffins – they work beautifully. Hope that helps lovely xx
Could you substitute honey for golden syrup? Thanks
Yes, absolutely Sarah. Kayla xx
I personally thought this was a lot of sugar for a recipe aimed at kids. I had bananas to use up but wish I’d made 3 ingredient pancakes instead. More of a treat than a lunchbox staple really.