Banana Muffin Recipe
These traditional banana muffins are beautifully moist and sweet without being too sweet!
These muffins are packed to the brim with premium natural & certified organic ingredients, this ain’t no regular packet banana bread mix. Enjoy that baked from scratch taste in the convenience of a pack.
Less time cooking = more time enjoying life!
Banana bread is awesome but banana muffins are quicker, more convenient, easily portable, and taste just as good. Also no slicing required, portions are sorted!
Say farewell to stodgy supermarket ready made banana muffins that are packed full of cheap and nasty ingredients or to over priced banana bread slices or muffins from a cafe that leave you feeling heavy in the belly and underwhelmed.
How do we get moist banana muffins?
The trick is to have the correct ratio or dry to wet ingredients. We’ve done the hard work for you and created a mix that takes the guesswork out. We’ve done the number crunching to ensure that all you need to do is add 3 VERY ripe spotty bananas and a few kitchen staples and you are good to go.
Baking Tip: Combine all the wet ingredients first into a bowl, then add the pack of mix - one bowl = less washing up! Winning!
Want that traditional taste but with half the calories and sugar?
Enjoy a mini banana muffin. Making mini banana muffins is just so easy! Divide the mix into 24 mini muffins and adjust the bake time to 10-15 minutes.
These Banana Muffins are good for the environment...
We’re reducing food waste! Instead of throwing these dark, spotty overripe bananas away. Let’s throw them into a batch of yummy banana muffins! (we left a reminder in our name, so you know which ones to choose) 😜
- Muffin Tin lined & ready to go.
- Mixing bowl
- Fork (to mash the bananas)
Preheat the oven to 160°C (fan forced) and prepare a muffin tin with muffin cases and spray lightly with oil.
In a large bowl mash the bananas and combine with eggs & oil
Add your Banana Bread baking mix into the wet ingredients, stir until combined and portion out the mixture evenly into the 12 muffin cases.
Pop into the oven and bake for 25-30 minutes or until golden. Check with a skewer, if it pulls out clean, you’re good to go.
Remove the muffins from the oven, place onto a cooling rack. Pop the kettle on and get ready to enjoy!
How to Store & Reheat your Sugar Free Banana Muffins.
To store:Allow the muffins cool completely, then place them in a container or freezer-safe food bag. Reusable freezer bags like these are perfect! They also have a range of sustainable food bags.
To Freeze: These muffins are freezer-friendly and can hang out in your freezer (-18C) with your mixed veggies and ice cream for up to 3 months. But we all know that they’re not going to last that long 😉
To Reheat: Thaw them out to room temperature before eating or microwave for 30 seconds or until the muffins are warm to the touch and no longer frozen.
What else can you add to these muffins for that extra bit of WOW!
Strawberries - Strawberries are just so good for you & will add a fruit burst to these amazing banana muffins.
Peanut Butter - Another flavour combo you can’t deny! Simply dollop a teaspoon of your favourite peanut butter into the middle of each muffin before baking.
Choc chips - Choc chips just make everything better! Throw ½ a cup of our premium choc chips into the batter or if you want to drop a little sugar we have our 98% sugar free choc chips for you to add in.
Coffee - Ok, hear me out... Adding 1-2 TB of instant coffee into the batter will give you some extra pep, and the slight bitterness of the coffee with the sweet taste of the muffins works so well, and for an even better combo - Coffee and Walnut Banana Muffins for the ultimate breakfast muffin!!
Yoghurt: Add a dollop of your favourite protein rich yoghurt on top or perhaps some sweetened ricotta 🤤
Butter: Let’s keep things simple, cut in half and spread a little butter on each half of your warm muffin and let that just get all melty and delicious… sometimes simple tastes like this are truly the best!!
What about adding in some Vanilla Baking Collagen?
Collagen is that magical stuff that keeps the skin plump and smooth, and it helps keep joints strong, too. Our Vanilla Baking Collagen has been designed specifically for baking and would make your gluten free banana muffins part of your beauty regime. 😉
Frequently Asked Questions:
Can I use frozen bananas?
You can use thawed frozen bananas in this muffin recipe. Thawed frozen bananas are extra wet, so blot them with a paper towel to rid some excess liquid.
Can I use coconut oil in place of olive oil?
Coconut oil becomes firm when refrigerated. If you do use this oil, please let your banana muffin come back to room temperature before eating, or pop in the microwave for 30 seconds.
What sort of olive oil do you use?
We recommend a mild/ light olive oil, as it has a milder flavour. Save that flavoursome cold-pressed olive oil for your delicious salads.
Can I use butter instead of oil?
Oil is what helps these muffins become moist and fluffy. Butter will turn them into firm muffins once they are refrigerated, so it won’t be the best banana muffin experience of your life….and we wouldn’t want that!
Can I make these into vegan-friendly muffins?
Yep, you sure can. Simply swap out the eggs with our Spotty Egg Replacer
This is the perfect recipe to add a little sweetness to your day! So what are you waiting for? Get. Your. Bake. On.
Don’t forget to share this recipe with your friends and family who LOVE Banana Muffins!
Happy baking! 😁
Calories 233, Carbs 31.2 grams, Sugar 16.6 grams, Fat 10.2 grams, Saturated Fat 1.8 grams, Protein 4.5 grams, Sodium 146 milligrams