These Banana muffins with 4 ingredients they’re moist, fluffy, and bake in just 18 minutes.
Baking banana muffins has never been easier. All you need are a couple of overripe bananas and some baking staples.
Why you will love this recipe
If you’ve tried our 3 or 4 ingredient banana bread recipes, you know we can work magic with a few ingredients. These muffins are no different.
- Fast and easy. Made with just four simple ingredients and baked in 20 minutes, these muffins are ready in less than 30 minutes.
- One bowl recipe. All you need is a bowl and a whisk to make this banana bread. There’s no need to use a mixer and there’s little cleanup to do afterwards.
- Freezer safe. You can make a large batch of these easy banana muffins and freeze them for later. They are perfect to pack for lunch and eat as a snack.
Do you love muffins? Also try our healthy blueberry muffins.
The only four ingredients you need to make these easy banana muffins are as follows.
- bananas Use ripe plantains for the best flavor and texture. If your plantains aren’t ripe enough, bake them in the oven unpeeled for about 15 minutes or until the skin turns dark. Baking softens the plantains and enhances their sweetness.
- Eggs. Use large eggs at room temperature.
- Flour with yeast. Self-rising flour contains baking powder that helps muffins rise and become light and fluffy.
- Brown sugar. Brown sugar works best for this banana bread recipe, although you can certainly use white sugar as well.
- mixes. Optional, but I love to fold in some chocolate chips and nuts.
How to make banana muffins with 4 ingredients
- make the dough. Mash the plantains until only a few lumps remain. Add the eggs and beat well until fully combined. Add brown sugar and self raising flour. Mix until fully combined.
- Bake. Grease a muffin tin or add muffin tins to it. Fill the muffin cups with the batter until they are 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
- Cool. Let muffins cool on rack before enjoying.
Tips to make the best recipe.
- If you don’t have muffin cups, spray the muffin cup with nonstick cooking spray. Alternatively, you can make muffin cups yourself from parchment paper.
- Try baking the rolls at 400°F for the first 5 minutes and continue baking at 350°F for the remaining 13-15 minutes. The high temperature start helps the muffins reach their maximum capacity.
- Mix the banana muffin batter by hand to avoid over-mixing. Over-mixed dough results in stiff, dense buns.
- For a quick and easy way to puree bananas, use a food processor or blender.
- Mix the chopped nuts. The chopped walnuts will add a lot of flavor and texture to the muffins. Any nut will work, including walnuts, walnuts, and hazelnuts.
- Add cinnamon. Cinnamon goes perfectly with bananas. It makes banana bread aromatic without being overly noticeable.
- Use chocolate. Mixing some dark or milk chocolate chips into the batter is a good idea for all chocolate lovers.
- Add dried fruits. Adding dried fruit to banana bread batter is another delicious way to enhance these easy muffins. You can use any dried fruit of your choice.
Store: Store banana muffins in an airtight container at room temperature for 3 to 4 days.
Freeze: For best results, freeze muffins individually wrapped in plastic wrap. Thaw muffins at room temperature and use the oven to reheat them if necessary.
Recommended tools to make this recipe.
More Muffin Recipes to Try
No, this recipe is not vegan. Eggs are one of the four ingredients used to make these banana muffins, making them unsuitable for vegans.
This recipe is not gluten free. However, you can make it gluten-free by using gluten-free self-raising flour. You can make your own gluten-free flour by mixing 1.5 teaspoons of baking powder and ¼ teaspoon of salt into 1 cup of gluten-free flour.
Yeah! To make mini muffins, simply pour batter into a mini muffin tin and bake for 8-10 minutes, or until a toothpick comes out clean.
Prevent your screen from going dark
Preheat oven to 350 degrees and line a 12 count muffin pan with muffin cups and lightly grease.
In a large bowl, add the plantains and mash well. Add the eggs and beat until smooth. Stir through the brown sugar, then fold in the flour until just combined. If you add plug-ins, fold them in at the end.
Evenly distribute the batter between the muffin cups, filling them 2/3 of the way. Bake the muffins for 18-20 minutes or until a toothpick inserted comes out clean.
Allow muffins to cool in pan for 5 minutes before carefully transferring to wire rack to cool completely.
Service: 1muffinCalories: 176kcalCarbohydrates: 36gramProtein: 4gramFat: 2gramSodium: 22milligramsPotassium: 178milligramsFiber: 1gramSugar: 18gramVitamin A: 90UIVitamin C: 3milligramsCalcium: 23milligramsIron: 1milligramsNET CARBS: 35gram
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