The ultimate banana muffins recipe. One bowl, whole wheat flour, and all the soft, moist with a classic banana bread flavour everyone loves.
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Banana Muffins
- My Tried and True Tips
- Easy Banana Muffins Recipe
These are unbelievably easy banana muffins that are perfect for using up those overripe bananas sitting on your counter.
Why you’ll love this Muffin Recipe
- One Bowl Wonder: Fewer dishes mean less cleanup.
- Simple Ingredients: Flour, sugar, eggs, butter, and, of course, bananas.
- Moist and Fluffy: The secret to their incredible texture is the mashed banana.
- Kid-Friendly: These muffins are a guaranteed hit with kids.
- Customizable: Feel free to add chocolate chips, nuts, or a dash of cinnamon to make them your own.
IngredientsYou’ll Need
- Banana: The riper, the better! Look for bananas with lots of brown spots.
- Egg , at room temperature, preferably large size. Trust me, size matters!
- Fine Light Brown or Raw Sugar, for the caramel-y sweetness. It also gives a deep brown colour to the muffins.
- Unsalted butter , softened, not melted or warm.
- Whole Wheat Flour , finely milled with minimal husk or sift it once before adding to the batter. Best if you can get wheat flour milled especially for baking.
- A pinch of ground cinnamon takes your banana muffins to next level.
- Use vanilla extract rather than essence, for better flavour.
- Baking Powder, Baking Soda, and Salt
Optional Add-ins For Banana Muffin: Pumpkin Seeds, Chocolate Chips, Chopped Walnut, Pecans, Shredded Coconut, Fresh Blueberries, or Breakfast Oats for a healthier touch
How To Make Banana Muffins
1. Prep Your Oven and Pan:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Mix the Wet Ingredients:
- Whisk sugar and softened butter till well combined.
- Add egg, banana, and vanilla. Whisk together until well combined.
3. Add the Dry Ingredients:
- Sift together the flour, baking soda, powder, ground cinnamon, and salt directly over the wet ingredients in the same bowl. Do not add them separately.
4. Fold and Combine:
- Using a spatula, gently fold the dry ingredients into the wet ingredients just until the flour disappears. Be careful not to overmix! If you’re adding chocolate chips or nuts, gently fold them in now.
5. Fill and Bake:
- Divide the batter evenly among the 12 muffin cups. Fill each cup about two-thirds of the way full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.
Let the banana muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Serve them immediately or store in an air tight container. Unlike banana bread , they are perfect for a grab go and go breakfast, school lunchbox, tea time or potluck .
My Tried and True Tips
- Don’t Overmix! This is the number one rule for light and fluffy banana muffins. Mix just enough to incorporate the ingredients. Overmixing will develop the gluten in the flour, resulting in tough, dense muffins.
- Use Overripe Bananas: The riper the bananas, the more moist and sweet your muffins will be. They also add a richer banana flavour.
- Don’t overload the batter! Stick to about ½ to ¾ cup of total add-ins to ensure your muffins bake up properly and aren’t too dense.
- Storing Your Muffins: Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To thaw, simply let them sit at room temperature or warm them in the microwave for a few seconds.
More Muffin Recipes For You
- Apple Muffin with Oats
- Wheat Mocha Muffins
- Corn Cheese Muffins
- Double Chocolate Chip Muffins
Ingredients
- ▢ 3 overripe banana, large size
- ▢ 1 large egg, room temperature
- ▢ 80 gram (⅓ Cup) unsalted butter, softened
- ▢ ½ teaspoon vanilla extract
- ▢ ⅓ Cup granulated light brown sugar
- ▢ 1 Cup (113 gram) wheat flour, finely milled
- ▢ 1 teaspoon baking powder
- ▢ ½ teaspoon baking soda
- ▢ ¼ teaspoon cinnamon powder
- ▢ ¼ teaspoon salt
- ▢ 2 tablespoon pumpkin seeds
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Whisk sugar and softened butter till well combined. Add egg, banana, and vanilla. Whisk together until well combined.
- Sift together the flour, baking soda, powder, ground cinnamon, and salt directly over the wet ingredients in the same bowl. Do not add them separately.
- Using a spatula, gently fold the dry ingredients into the wet ingredients just until the flour disappears. Be careful not to overmix!
- Divide the batter evenly among the 12 muffin cups. Fill each cup about two-thirds of the way full. Add 4 – 5 pumpkin seeds on top of each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the banana muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve or store in an airtight container.
Recipe Notes:
- Substitute Butter with ⅓ cup (80ml) melted coconut oil or any neutral oil (like vegetable, canola, or olive oil).
- You can use regular all purpose flour also. Substitute wheat flour with 1 ½ cups (180g) all-purpose flour.
Nutrition
We follow a strict NO SPAM Policy
Easy Banana Muffins Recipe
Equipment
- Mixing Bowl
- Muffin Pan
- Oven
Ingredients
- 3 overripe banana, large size
- 1 large egg, room temperature
- 80 gram (⅓ Cup) unsalted butter, softened
- ½ teaspoon vanilla extract
- ⅓ Cup granulated light brown sugar
- 1 Cup (113 gram) wheat flour, finely milled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon powder
- ¼ teaspoon salt
- 2 tablespoon pumpkin seeds
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Whisk sugar and softened butter till well combined. Add egg, banana, and vanilla. Whisk together until well combined.
- Sift together the flour, baking soda, powder, ground cinnamon, and salt directly over the wet ingredients in the same bowl. Do not add them separately.
- Using a spatula, gently fold the dry ingredients into the wet ingredients just until the flour disappears. Be careful not to overmix!
- Divide the batter evenly among the 12 muffin cups. Fill each cup about two-thirds of the way full. Add 4 - 5 pumpkin seeds on top of each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the banana muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve or store in an airtight container.
Notes
- Substitute Butter with ⅓ cup (80ml) melted coconut oil or any neutral oil (like vegetable, canola, or olive oil).
- You can use regular all purpose flour also. Substitute wheat flour with 1 ½ cups (180g) all-purpose flour.
Nutrition
I guarantee you will love this easy-to-make, spicy, no onion, no garlic North India style arbi ki sabji.
Estimated reading time: 4 minutes
- About Colocasia Root
- How To Cut Colocasia Root
- Ingredients You’ll Need
- Watch Arbi Curry Video
- Serving Suggestion
- Arbi Ki Sabji Recipe
I know some of you believe onion and garlic to be the holy grail of Indian cooking. But this arbi curry recipe is here to bust those myths for good. It is a wholesome, delicious, no onion, no garlic recipe . It is a vegetarian colocasia (taro) root curry.
Some vegetables taste better fried, and some are best in spicy curry. And then some taste as good regardless of how you cook them. One such vegetable is the versatile arbi or colocasia. I love it both ways – as a Punjabi Style Arbi Fry or on festive occasions as a sattvic style curry without onion or garlic.
About Colocasia Root
Taro root is an edible tropical plant widely consumed all over the tropical regions. It is sometimes called the itchy potato because of the itchiness one feels in their fingers or palm soon after peeling the skin of the taro root.
In India, the taro root is known as arbi. Often touted as a high source of carb and fiber (and compared to a potato) , this root vegetable is almost as versatile and can be used in anything from curries to stir-fry.
Once cooked the right way, arbi is a super delicious, gluten-free vegetable, and itchiness will be the last thing on anyone’s mind.
How To Cut Colocasia Root
Step 1) If you have disposable or a dedicated pair of kitchen gloves, please use them for cleaning taro roots. If not, then apply mustard oil or coconut oil to your hands.
Step 2) Take a sharp pairing knife or a peeler and remove the brown skin of the taro root.
Step 3) Wash taro roots with water to remove all the dirt particles. I soak them in salted water for 5 minutes. This helps in reducing the itchiness and starchiness of the taro root.
Step 4) Once cleaned, transfer them to a colander or kitchen towel to dry up.
Step 5) Once again, use a pair of gloves or apply oil to your hands, and slice the taro roots into equal size rounds.
Ingredients You’ll Need
- Curry Paste: A homemade, wet paste of fresh tomato, ginger, and water.
- Ghee: It gives a sweet taste and aroma to the arbi ki sabji. Plus, it’s ideal fat for making any sattvic food.
- Spices: Cumin, Mustard Seeds, Red Chili Powder, Turmeric Powder, Corriander Powder, Garam Masala
- Other Ingredients: Green Chili, Water, Salt, Asafoetida
Watch Arbi Curry Video
Serving Suggestion
To plan an Indian festive meal for the occasion of Ganesh Chaturthi, Navratri, or Janmashtmi, sattvic dishes like arbi curry always come in handy.
For a wholesome sattvic dinner, serve arbi ki sabji with kuttu (buckwheat flour) ki puri or the regular wheat flour poori , spinach poori , pomegranate raita , and vrat ki kheer .
Arbi Curry is an Indian main course dish that tastes delicious with paratha.
More Indian Curry Recipes for you to try
- Chana Saag
- Paneer Curry
- Potato Curry
- Cauliflower Curry
- Lauki Kofta Curry
- Soya Chaap Curry
- Jain Paneer Butter Masala
Ingredients
- ▢ 200 gram arbi (colocasia root)
- ▢ 4 tablespoon ghee
- ▢ 1 Cup chopped tomato
- ▢ 1 tablespoon chopped ginger
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 1 teaspoon mustard seeds (rai)
- ▢ ¼ teaspoon asafoetida (hing)
- ▢ 1 teaspoon red chilli powder
- ▢ 1 teaspoon turmeric powder
- ▢ 1 tablespoon coriander powder
- ▢ 1 ¼ teaspoon salt or to taste
- ▢ 1 ¼ Cup water
- ▢ 2 green chilli, sliced
- ▢ 1 teaspoon Garam Masala ( get recipe )
- ▢ 1 tablespoon fresh coriander to garnish
Instructions
- Clean, wash, pat dry, peel, and cut the arbi into round slices of equal size. Set aside in a colander till required.
- Make a smooth paste of tomato and ginger using ¼ cup of water in a blender. Transfer to a bowl.
- Next, heat ghee in a heavy bottom kadhai/pan. Fry the sliced arbi over medium heat till crisp and golden. Transfer to a plate and set it aside.
- To the same pan, add cumin seeds, mustard seeds, and asafoetida. Fry for 20 – 30 seconds to release their aroma.
- Next, add the tomato paste, salt, red chili powder, turmeric powder, and coriander powder. Fry it nicely over low heat until the oil starts separating from the masala. This takes 5 – 6 minutes.
- Add remaining 1 Cup water, green chili, garam masala, and simmer the curry over low heat for 2 – 3 minutes.
- Now, add the fried arbi slices and mix nicely. Cover and cook the curry over low heat for 5 minutes or till arbi is cooked.
- Garnish arbi ki sabji with fresh coriander leaves.
- Serve arbi ki sabji with puri or paratha.
Recipe Notes:
- It is usually best to wash colocasia roots a few hours before chopping so they do not remain slimy to the touch.
- Nicely pat dry the roots with a kitchen towel before peeling and slicing.
- While slicing the arbi make sure it is not too thick otherwise it will take a longer time to get cooked.
- To make a vegan curry, you can use coconut oil or mustard oil instead of ghee.
Nutrition
We follow a strict NO SPAM Policy
