Banana Muffins
A delightful and easy recipe for moist banana muffins that are perfect for breakfast, snacks, or dessert, utilizing overripe bananas for natural sweetness.
Ingredients
Main Ingredients
- 3 large overripe bananas Ensure bananas are very ripe for best flavor.
- 1 box (425g / 15 oz) vanilla cake mix Can substitute with regular flour and adjust sugar.
- 2 large eggs Substitute with flax eggs or applesauce for vegan option.
- Chocolate chips or other add-ins (optional) Use nuts, dried fruits, or coconut for variations.
Instructions
Preparation
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas mark 4.
- Line a 12-hole muffin tin with muffin cases.
- Mash the bananas in a large bowl with the back of a fork until smooth.
- Add the cake mix and eggs, then gently whisk until just combined.
- Scoop the batter into the muffin cases.
Baking
- Bake for 15–20 minutes, until a toothpick inserted into the center comes out clean.
- Transfer to a cooling rack and let cool.
Notes
Store in an airtight container at room temperature for up to 4 days. Muffins can freeze well for up to three months.