I’m a huge fan of muffins. Fuss free preparation, no icing – all these make me a crazy muffin lover. And if you add your favorite fruit, it just turns into a wonderful, healthy breakfast. I’ve tried so many different versions of banana muffins. But this classic recipe is still my favorite. I can’t rave enough about these super moist muffins. Give it a try! Yield: 12 muffins Banana Breakfast Muffins Print Moist banana muffins for brekkie on the go! Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes Ingredients 1 ¾ cups plain flour (all purpose flour) ¾ cup caster sugar (granulated sugar) 1 ½ tsp baking powder ½ tsp baking soda ½ tsp salt 2 very ripe large bananas, mashed 1/4 cup milk 1/3 cup oil 1 egg, lightly whisked, at room temperature Instructions Preheat oven to 180ºC (160ºC for fan forced) / 350F.Sift all the dry ingredients – flour, sugar, baking powder, baking soda, and salt into a large bowl. Set aside. Mash bananas and set aside. Combine egg, milk, and oil in a bowl. Set aside.Make a well in the center of the flour mixture. Add bananas. Pour the egg mixture into the well. Using a large spatula, stir until combined. Do not overmix.Line a 12-hole muffin tin with paper cases. Divide the muffin mixture evenly among the holes. Place it the oven. Bake for 20-25 mins. When done, let the muffins cool in the pan for few minutes. Then transfer onto a wire rack to cool completely. Nutrition Information Yield 12 Serving Size 1 Amount Per Serving Calories 198Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 16mgSodium 120mgCarbohydrates 32gFiber 1gSugar 15gProtein 3g © Nish Kitchen Cuisine: American / Category: Cakes and Muffins Like this banana breakfast muffin recipe? Then join Nish Kitchen on Facebook, Pinterest, Instagram or YouTube. Also, check out:
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