Easy Banana Muffins Recipe
The ultimate banana muffin recipe. One bowl, whole wheat flour, and all the soft, moist with a classic banana bread flavour everyone loves.
Servings: 12 muffins
Calories: 161kcal
Equipment
- Muffin Pan
Ingredients
- 3 overripe banana, large size
- 1 large egg, room temperature
- 80 gram (⅓ Cup) unsalted butter, softened
- ½ teaspoon vanilla extract
- ⅓ Cup granulated light brown sugar
- 1 Cup (113 gram) wheat flour, finely milled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon powder
- ¼ teaspoon salt
- 2 tablespoon pumpkin seeds
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Whisk sugar and softened butter till well combined. Add egg, banana, and vanilla. Whisk together until well combined.
- Sift together the flour, baking soda, powder, ground cinnamon, and salt directly over the wet ingredients in the same bowl. Do not add them separately.
- Using a spatula, gently fold the dry ingredients into the wet ingredients just until the flour disappears. Be careful not to overmix!
- Divide the batter evenly among the 12 muffin cups. Fill each cup about two-thirds of the way full. Add 4 - 5 pumpkin seeds on top of each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the banana muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve or store in an airtight container.
Notes
- Substitute Butter with ⅓ cup (80ml) melted coconut oil or any neutral oil (like vegetable, canola, or olive oil).
- You can use regular all purpose flour also. Substitute wheat flour with 1 ½ cups (180g) all-purpose flour.
Nutrition
Calories: 161kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 137mg | Potassium: 43mg | Fiber: 1g | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg