Easy Banana Breakfast Muffins

The kids and I bake most weekends. They love the process of measuring, pouring and mixing and of course enjoy tasting the end result! Faced with a bowl of overripened bananas (this heat ripens everything so much faster!), we decided to bake Banana Muffins in our jaarmies on Saturday morning.


Perfect for a quick breakfast or a lunchbox treat, these easy banana muffins took 25 minutes from start to finish! Here’s what you’ll need:


Ingredients – Muffins

2/3 cup of granulated sugar

1/2 cup vegetable oil

2 eggs

2 ripe bananas, mashed

1 tsp vanilla extract

1 2/3 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon


Ingredients – Topping

1/4 cup castor sugar

1/2 tsp cinnamon

1/4 cup melted butter



  1. Preheat oven to 190 degrees Celsius and line a muffin pan with paper cases.
  2. In a medium bowl, beat the eggs, oil and sugar with a hand-held whisk. Stir in the mashed bananas and vanilla and then add the remaining ingredients.
  3. Divide the mixture evenly into the paper cases and bake for 18 – 20 minutes until a skewer or toothpick comes out clean. Immediately remove from the pan and cool on a wire rack.
  4. In a small bowl combine the cinnamon and castor sugar for the topping.
  5. Dip the muffin tops in the melted butter and then into the cinnamon-sugar mix.

Best served warm, but these delicious dusted muffins will stay fresh for a day or two in an airtight container. Makes 12 muffins.


Recipe from www.bettycrocker.com

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