Really moist banana muffins recipe
- Dish type
- Mini cakes
- Fruit muffins
- Banana muffins
Mashed ripe bananas and apple sauce make these easy banana muffins really moist. Add some chopped nuts if you wish!
5 people made this
- 240ml apple sauce
- 225g mashed bananas
- 115g butter, melted
- 2 eggs
- 200g plain flour
- 100g caster sugar
- 100g brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Preheat oven to 180 C / Gas 4. Lightly grease 2 muffin tins or line with paper cases.
- Whisk apple sauce, mashed bananas, butter and eggs together in a large bowl.
- Combine flour, caster sugar, brown sugar, cinnamon, vanilla extract, bicarbonate of soda and salt in a separate bowl. Fold into the apple sauce mixture until muffin batter is just combined.
- Divide muffin batter evenly among the paper cases, filling each one 3/4 full.
- Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 15 minutes.
Reviews & ratingsAverage global rating:(12)
Reviews in English (9)
These were ok, certainly moist, but the amount of sugar is surely a mistake? I put in half the amount stated and the muffins were still very sweet. Also I think next time a teaspoon, not a tablespoonful, of cinnamon will be plenty. The addition of apple makes for a good taste and texture, though.-09 Apr 2017
Made these for my little guy who loves them! A great finger food snack! Substituted the butter for more apple sauce (1 1/4 cups total or 3 of those snack sized ones because that’s what I had left in my fridge lol!)The batch made 24 mini’s and 9.5 regular muffins. Super moist, delicious and I was able to clean out my fridge a little!-23 Oct 2018
by Michelle Cherrette MacDonald
I made a 1/2 recipe - very good! I added 3 T melted butter and 1 spoon of sour cream (I always have to change up recipes). I also added a couple of spoonfuls of granola. I didn't add as much cinnamon as the recipe - it was all good!-24 Jun 2018
Easy Chocolate Banana Muffins
This perhaps my favourite thing about these muffins. It takes very little time and effort to whip them up and they are super straightforward to make. First, here is what you are going to need:
2 ripe bananas : There are 2 key ingredients to these muffins and bananas are the first one. First you have to make sure that your bananas are very ripe. As too ripe for you to eat one. Over-ripe bananas are sweeter and are perfect for baking.
Cocoa Powder: Aim for unsweetened dutch-processed cocoa powder. It has a much richer taste and a deeper colour. It really is the best choice when it come to baking.
Brown Sugar: Instead of white sugar. Brown sugar has molasses and adds an extra layer of flavour to whatever it is you’re baking. I find Brown Sugar to be the best choice for muffin-making.
Dark Chocolate Chips: You can use any kind of chocolate chips/chunks your heart desires. I like dark chocolate, so that’s what I went with.
The rest of the ingredients is very straightforward: Eggs, Flour, Baking Soda and Baking Powder and a pinch of salt.
Moist Banana Muffins Recipe
Not only can yogurt be your favorite breakfast food, but did you know you can easily combine it into baking to make baked foods lighter? That&rsquos right, think moist cakes, cookies and muffins &ndash all good candidates to make with yogurt! Because these are banana muffins, I used Stonyfield Organic Banilla yogurt which has the perfect combination of banana and vanilla for this dessert!
Adding yogurt into these muffins means that you don&rsquot need to add too much extra liquid &ndash you don&rsquot need as much butter, no oils, no milk, etc. Just 1/8 cup of yogurt is going to make these muffins so moist and so soft! Not only did I love them, but my 1 year old loved them too because they were so easy for her to eat!
Banana Pecan Muffins Recipe
BANANA PECAN MUFFINS – perfect and healthy way to start your day! Great for breakfast, snack or a dessert!
These Banana Pecan Muffins are great for breakfast or as a snack and can be ready in no time. These muffins are not only moist and delicious and bursting with flavor, but they are also so easy to make.
I made these several times with my kids. We love these Banana Pecan Muffins so much that my kids excited when we have over ripe bananas. These muffins are perfect recipe for using up those ripe bananas that nobody wants to eat. This recipe makes a muffin that is moist, fluffy and loaded with pecans. They are our favorite. You only need to mix all the ingredients, add in the muffin pan and for a couple of minutes you have your healthy breakfast.
Lovely flavored Banana Pecan Muffins that will fill you for hours and give you the energy to start your day right. These healthy muffins pack a major protein punch and they are loaded with warm flavors of banana and cinnamon. Chopped pecans add a delicate crunch and pair beautifully with the sweetness from the banana. A freshly baked batch of Banana Pecan Muffins is always welcome. The whole house smells homey and warm, especially right after you take them out of the oven. This is really a simple recipe. Very easy to make, fast to eat and good choice for every occasion! Try these Banana Pecan Muffins and enjoy!
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Banana Muffin Recipe Variations
- Not vegan? No worries. This recipe calls for flaxseed and almond milk, but if these aren’t ingredients you keep on hand, that’s ok! Any type of milk (dairy, oat, soy, etc.) works well here, and 2 eggs can replace the flaxseed and water.
- Don’t forget the mix-ins! These healthy banana muffins are delicious plain, but they’re also great with all sorts of mix-ins. Try folding 1/2 cup fresh blueberries, chopped walnuts, pecans, or chocolate chips (my favorite!) into the batter.
Tips for making homemade banana muffins
These one-bowl homemade banana muffins are really very easy to make, but here are a few tips to make sure they are perfect every time!
- Use extra ripe bananas. For the perfect amount of sweetness use bananas that are very ripe. The more brown spots the better! You can ripen them quickly by popping them in a 350°F oven for 10-15 mins wrapped in foil.
- Measure the flour correctly. Too much flour can cause muffins to be dry and crumbly. Whisk the flour first, then spoon it into a dry measuring cup and level off the top (without shaking the measuring cup).
- Do NOT over-mix batter. Stir the wet and dry ingredients together by gently folding them with a large spoon or spatula and mix just until moistened. Do not use a whisk. Over-mixing the batter can produce tough muffins.
- Do not over bake the muffins. Ovens can vary so be sure to check muffins a few minutes before they should be done. The muffins are done baking when you insert a toothpick into a muffin and it comes out clean or with just a few moist crumbs.
The BEST Banana Muffins EVER
You know I’m not one to say every recipe I post is the best. I know there are terrific cooks, chefs and bakers out there that are ten million times better than I am. When I say these banana muffins are the best, I’m not joking.
Now if you like dry muffins (which I don’t) then this might not be the best for you because these are the M word (moist), light and delicious, especially right out of the oven. Once they were cold, the old one and I did taste testing and they were still marvelous. If there are any left by tomorrow I’ll let you know how they are on day two.
The secret was the extra banana. Normally I use 3 large bananas in my muffins. Some recipes call for 3 small or 2 large but I used 4 large bananas. Why? I couldn’t bear to toss out that lonely last banana.
Usually I serve muffins with a bit of homemade butter and I’ll admit that John’s dad did want butter but that was before he tasted them. I didn’t need anything to go with these.
I added a streusel-ish topping but honestly, I think these would have been terrific without it.
How to make banana muffins with 1 banana
To make banana muffins from scratch, first cream together your butter and sugar.
Next, beat in your egg, banana, and vanilla.
Gradually add your dry ingredients then stir in your chocolate chips.
Now it’s time to fill your muffin pan. I personally measure one big scoop using my #40 cookie scoop (Amazon affiliate link) into the bottom of each liner then I go back and finish filling each one with the remaining batter.
This helps me distribute the batter more evenly so the last muffin has just as much batter at the first. I hate when you get to the end and realize you don’t have enough batter left.
Cottage Cheese Banana Muffins
The best thing about this banana nut muffin recipe is that you can make them up ahead of time and freeze them because freezer cooking makes life easier. So, make a double (or triple) batch of these moist banana nut muffin recipe and freeze them in packages of three or four muffins.
Then, take a package out the night before and you’ll have a quick breakfast that is much better for you than a donut from the drive-through. Finally, if you have a whole bunch of bananas to use up, learn how to make banana jam and check out these 4 Easy Ways to Make Bananas Last Longer
The super-secret ingredient
So, the reason the muffins are so moist is the addition of the cottage cheese. If you’re concerned, buy the small curd cottage cheese instead of the large curd.
But, I promise you, once these are cooked there is no cottage cheese taste. These muffins are a huge hit at our house for breakfast because adding the cottage cheese to the batter gives them a bit of a protein boost.
So, if you have a picky eater in your home, don’t tell them you’ve added cottage cheese because they won’t taste it.
Can I freeze cottage cheese banana muffins?
Firstly, one tip if you do decide to freeze these banana nut muffins ahead. I really recommend that you bake them without the paper muffin liners because they don’t’ hold up that well to freezing.
So, you can use a silicone muffin tin or get silicone muffin liners instead. Finally, it makes the process so much simpler because you won’t have to peel the paper liners off.
Changing up the flavor
So, for a little variety, you can make this muffin recipe with any type of addition you like. For instance, you can add chocolate or carob chips for a little different taste.
However, check out these tips from The Old Farmer’s Almanac if you want to adjust any liquid ingredients.
Are banana nut muffins healthy?
So, there is no reason why you cannot enjoy a small banana nut muffin for breakfast occasionally. However, baked goods don’t tend to be super healthy because they are higher in sugar and carbohydrates.
Finally, by adding cottage cheese or Greek yogurt to this recipe, you will increase the amount of protein it has. So, this will help you feel full longer which can give you a bit more willpower to resist snacking.
But, if you’re considering skipping breakfast, stopping at the local fast food place, or grabbing a muffin, take the moist banana nut muffin.
So, why not try banana raisin nut muffins by adding in a handful of raisins and your favorite chopped nuts for added fiber? For example, I use walnuts when I make muffins or banana bread because my husband loves them as a late-night snack.
However, you can use whatever kind of chopped nuts you have on hand.
Jumbo banana nut muffins
So, if you want to make those jumbo banana nut muffins you can buy at the bakery, you will need a larger muffin pan and liners. Just increase the time you bake them because the pan is larger.
Finally, check the muffin every few minutes with a toothpick to test for doneness.
Banana nut muffins with crumb topping
So, if you’re like my husband, you love streusel or crumb topping on your moist banana nut muffin. It’s not difficult to make at all because it’s only a few ingredients.
And, all you need is a mixture of 1/3 cup white granulated sugar, 1/3 cup light brown sugar, 1 teaspoon of cinnamon, 1/2 cup of melted unsalted butter, and 1 1/2 cups of all-purpose flour. Finally, sprinkle it on top of this moist banana nut muffin recipe before you bake them.
So, check out my recipe because you won’t believe how good they are!
HOW TO MAKE GLUTEN-FREE BANANA MUFFINS
You are just 4 steps away from making your own batch of these delectable homemade banana muffins. Let&rsquos get started!
Prepare a muffin tin with liners or use a silicone muffin pan instead. Mix together the mashed bananas, sugar, eggs, butter, milk, and vanilla in a large bowl. Use a whisk to combine well.
Next, add in the flour, baking powder, baking soda, salt, chocolate chips, and any other ingredients you are adding in.
Evenly divide the muffin batter into 12
muffin cups and bake until they are golden brown and a toothpick comes out clean.