Prep: 10 minutes
Makes: 10-12 muffins
This one’s for my MOOD retreat girls! The easiest little banana muffins to make when you need something delicious, comforting and ready to grab on the go. I made these in individual muffin tins with a little protein powder for an extra boost, and they’re just as good for breakfast as they are for an afternoon snack.
They’re fluffy, naturally sweet from ripe bananas, and best enjoyed warm with a generous dollop of peanut butter and a sprinkle of banana chips. You can also make them gluten-free or dairy-free with a couple of simple swaps. Make a batch, keep them handy, and thank yourself later!
Ingredients
140g softened butter
140g caster sugar
2 large eggs, beaten
115g self-raising flour
25g protein powder
1 tsp baking powder
2 very ripe bananas, mashed
1–2 tbsp oat milk, if needed
Optional
A handful of dried banana chips + a dollop of peanut butter, to serve
Method
Preheat oven to 180°C (160°C fan) and grease a muffin tin or line with paper cases
Beat the softened butter and sugar until light and fluffy (at least for 3-5 mins! don’t skip)
Gradually mix in the beaten eggs, adding a spoonful of flour if needed
Fold in the flour, baking powder, mashed bananas and optional protein powder (if not using, replace with the same amount of flour)
Divide the mixture between 10–12 muffin cases
Bake for 18–25 minutes, until golden and a skewer comes out clean
Leave to cool in the tin for 5–10 minutes, then transfer to a wire rack
Serve warm with a generous dollop of peanut butter and banana chips. Enjoy!
NOTES
Optional: Add 25g unflavoured protein powder for an extra protein boost. Whey protein works well here; if using a plant-based alternative, you may need a splash of milk to keep the muffins moist
