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Home » Muffins » Easy Banana Muffins

Easy Banana Muffins

Published: Jun 26, 2012 · Modified: Jun 9, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Homemade Banana Muffins

Homemade Banana Muffins are the best way to use up over ripened banana's. This recipe is a quick, easy and a great breakfast muffin to start the day off.

Homemade Banana Muffins
Bananas are probably one of the only fruits that are wonderful once they have gone past they're use by date lol.

I have always loved brown bananas. They taste so much better to me than when they are bright yellow, flavorless and hard.

Give me a soft browning banana any day. I love it when I find bags of them marked down on clearance at the grocery store.

I always buy 2 or 3 bags.

The kids eat a few before they get too brown for them, some of them I may peel and put into zip topped bag, freeze and use in smoothies.

Smoothie Recipe page via flouronmyface.com

Others I leave  out on the counter to turn totally brown so I can bake with them.

I love making banana bread, banana cake or muffins with them.

Banana Muffin Recipe

Homemade Banana Muffins

Arlene Mobley - Flour On My Face
Homemade Banana Muffins for breakfast or a quick snack on a busy day.
5 from 1 vote
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Prep Time 8 mins
Cook Time 20 mins
Total Time 28 mins
Course Breakfast
Cuisine American
Servings 20 muffins
Calories 123 kcal

Ingredients  

  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup white sugar
  • ⅓ cup brown sugar
  • ½ teaspoon cinnamon
  • 3 large bananas
  • 1 egg (beaten)
  • 1 teaspoon vanilla extract
  • ¼ cup yogurt
  • ¼ cup oil
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Instructions 

  • Whisk all the dry ingredients in a bowl.
  • In a large bowl mash the bananas. Add the two sugars, beaten egg, vanilla, oil and yogurt. Beat or mix in a stand mixer until combined.
  • Fold the dry ingredients into the wet until just moistened.
  • Fill cupckake liners or muffin pans ¾ full.
  • Bake at 375 for 20 minutes.
  • Cool ten minutes and move to wire racks to cool completly. Makes about 20 medium muffins.

Nutrition

Serving: 1muffin | Calories: 123kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 140mg | Potassium: 96mg | Fiber: 1g | Sugar: 13g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Stacy

    August 27, 2012 at 2:55 pm

    I am definitely not a fan of the brown bananas to eat so they get baked into something every time. Your muffins look delicious! I am sure they are tender and moist with all those bananas and yogurt. And so healthy with only 1/4 cup oil!

    Reply
    • Flour On My Face

      August 27, 2012 at 11:25 pm

      Stacy thank you. I hope you enjoy them if you get a chance to try the recipe.

      Reply
  2. Veronica Gantley

    June 26, 2012 at 9:59 pm

    I love bananas also. Your muffins look great! It is a great idea to get rid of all the banana's that are a little over ripe.

    Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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