Easy, No-Frills Banana Muffins
These banana muffins are a super easy grab-n-go snack or quick breakfast! Make these in 30 minutes.
Servings: 12 muffins
Ingredients
- cooking spray or muffin liners
- 2 banana mashed
- 1/3 cup milk of your choice
- 1/2 cup butter melted, sub coconut oil or veg oil
- 1 tsp vanilla
- 1 egg sub flax egg (see notes)
- 1/2 cup granulated sugar sub maple syrup, agave or honey
- 1 cup whole wheat flour sub gluten-free all-purpose
- 1 cup all-purpose flour sub gluten-free all-purpose
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup chocolate chips optional, sub or add chopped walnuts
Instructions
- Preheat the oven to 350 F. Grease a muffin tin with cooking spray (or prep it with muffin liners).
- In a large bowl and using a fork or whisk, mix the bananas, milk, butter, vanilla, egg, and sugar until well combined.
- In another bowl, mix the flours, baking powder, baking soda, salt, and cinnamon together with a whisk or fork.
- With a spatula, combine the wet and dry ingredients until just mixed (don't over mix! stop once the dry ingredients are mixed in with the wet). Fold in the chocolate chips and/or nuts if using.
- Using a 1/4 cup measuring cup, add the batter to the muffin tin. Bake for 18-20 minutes, until the muffins are golden and firm to the touch. Let them cool completely before storing in an airtight container on the counter or in the fridge!
Notes
How to make a flax egg:
- combine 1 TBSP flax seed or chia seed and 3 TBSP water in a bowl and stir.
- Let it sit for 15 minutes until it has a "goopy" texture -- like an egg!