Easy Snack Banana Muffins
This is my go-to recipe whenever I want to make a quick batch of muffins. I love using simple ingredients and being able to prep and bake these muffins within 30 minutes.
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup almond flour
- ⅓ cup sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- 2 ripe bananas, mashed
- 1 egg, beaten Vegan: use egg replacement
- ¾ cup milk Vegan: use dairy-free milk
- ¼ cup cooking oil coconut oil, canola oil, etc.
Instructions
- Preheat oven to 400 °F. Add liners to a 12-muffin baking pan.
- In a large bowl, mix the first 6 ingredients (dry ingredients).
- In a separate bowl, mix the bananas, egg, milk, and oil.
- Add the banana mixture (wet ingredients) to the dry ingredients. Mix only until everything's blended, but don't overmix.
- Spoon batter into the liners. Fill each approximately ⅔ full. Make sure the batter is evenly distributed among the 12 liners, to ensure all the muffins will bake the same.
- Bake for 20 minutes, or until toothpick inserted into center of a muffin comes out clean. Cool for five minutes. Enjoy!
Notes
To make a chia seed egg replacement:
Mix 1 tbsp chia seeds with ⅓ cup water. Let stand for 5 minutes before using in the recipe. Grinding the chia seeds first is optional; I usually skip that step.
Regarding the batter:
When you mix the wet and dry ingredients together, the mixture will seem a bit dry and lumpy. You'll be tempted to add more milk to smooth it out, but don't do it.
Regarding the yield:
This recipe will yield 12 regular-sized muffins, not jumbo muffins. If you're making jumbo muffins, your yield and baking time will vary.