These banana muffins have become a household favorite in the Miller household. They are so ‘moist’ and flavorful it’s hard to stop at just one. They truly are the best banana muffins you’ll ever have: crispy on the outside and soft and fluffy on the inside. Trust me, this will quickly become your favorite banana muffin recipe too!
I try to have breakfast easy and readily accessible as we are not morning people as hard as we try to be. Having something convenient that we can just grab makes it so i know we are at least getting something into our bellies! Do you struggle with this as well? I’ve tried many times to force myself into a morning person, but I just find sleep so much more appealing no matter the length of my to do list.
Because let’s be honest, who doesn’t love warm muffins in the morning?
or any time of day really!
Easy & delicious banana breakfast muffins
Preheat your oven to 350 degrees Fahrenheit and line your muffin tin with 12 silicone muffin cups or if you are using mini muffin tins, use approximately 24.
Add the sugar, egg and oil - mix with a wooden spoon until everything is incorporated.
Measure the flour, baking powder, baking soda & salt into a separate mixing bowl and stir them together with a fork. Once they’re mixed together, dump the dry ingredients into the wet ingredients.
Using the wooden spoon, carefully mix the wet and dry ingredients together. Be careful not to over-mix as that will result in dense, flat and dry muffins (yuck!). The best technique for mixing is to scoop underneath the mixture and pull up gently instead of stirring around in a circle. Continue mixing this way just until the dry ingredients have been incorporated. It’s fine if there are a few small streaks of flour in the batter; it’s the large pockets of flour you want to make sure are mixed in.
Spoon the batter into your muffin cups. Try your best to ensure you fill the cups evenly. This will ensure each of the muffins is finished baking at the same time.
Bake the muffins in the oven at 350 degrees for about 23 minutes (anywhere from 20-25 minutes, depending on your oven), or until they are golden brown.
Let them cool in the tins for about 5 minutes and then turn them out of the tins to let them cool completely on a cooling rack.
We store in our cake display or a sealed container in the fridge for grab-and-go breakfast throughout the week!
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