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When life hands you bananas, make banana bread muffins with this easy recipe
It’s been almost three years since we started trying to cut our food budget. So naturally, I’ve been working on making sure we waste as little as possible. And early on, we discovered that making banana bread is the best way to use up overripe bananas.
Or is it?
A few months ago, we started thinking, what else can we make with overripe bananas? It was coming into summer, and I wanted… something else. Something lighter. A healthier version of our usual banana bread.
So I toyed about with new recipes, and fell on something amazing.
All the comforting, cake-like goodness of banana bread.
Packed full of fruit, with refreshing blueberries and raspberries.
Healthy and light and jam-packed full of flavour.
All wrapped up in the moistest muffin you will ever eat.
Ladies and gentlemen, these are my banana bread muffins. Put them on your bucketlist.
Can you make banana bread into muffins?
It’s actually better that you do.
Normal banana bread loaves are difficult to portion. So it’s easy to reach for slice after slice. Suddenly, a healthy treat can rack up a lot more calories than you planned to have.
But these muffins are the perfect portion. Handy tip: use this ice cream scoop, levelled, to get the perfect portion for each muffin.
And making them into muffins helps to lock moisture into every bite, compared to those awful dry ends of a banana bread loaf that we’ve all chewed through from time to time. With a shorter cooking time, the outside of the muffins crisp up, but don’t dry out.
A recipe for traditional banana bread will need to be adapted for muffins, as cooking times will differ. So why not give my recipe a try? It’s the easiest banana bread recipe you’ll ever try.
How are these banana bread muffins healthy?
Let’s face it- banana bread, and all it’s variations, are a treat. So I’d say these are healthier, but still need to be enjoyed in moderation.
To make them a little healthier, I swapped out some of my usual dry ingredients for porridge oats and subtracted egg yolks. But the magic ingredient?
Frozen fruit. And lots of it.
If you are ever wondering about how you can use up frozen fruit, these banana bread muffins are a game-changer.
In my opinion, frozen blueberries are a great budget buy, as they cook so much better than fresh. So when you add them to these muffins, you get a burst of blueberry in every bit. Add in some raspberries, and you’ll be working on your five-a-day goals while tricking your body into thinking it’s eating cake. Everyone’s a winner.
My easy banana bread muffin recipe: the details
This recipe makes 15 good-sized muffins. Think coffee-shop sized (without the calories). The full recipe costs a mere £2.33 to make, meaning each muffin works out at 16p. I will say that again:
So further to cutting the calories from your usual takeaway muffin, you’ll save about £2.35 by swapping to a homemade banana bread muffin. Do that once per week for a year and it’ll save a massive £122.20!
Convinced? Ok, let’s get on to the recipe. If you would prefer to download the recipe card for later, scroll on down.
Banana Bread Muffins: Ingredients
300g self-raising flour
100g light brown sugar
60g porridge oats
1 tsp bicarbonate of soda
3 ripe bananas
284 mls milk
5 tbsp vegetable oil
2 egg whites
75g frozen raspberries
75g frozen blueberries
Heat the oven to 180c/fan oven 160c.
Sift the flour into a large bowl and add the bicarbonate of soda. Add in the sugar and porridge oats, holding back a tsp of each to sprinkle on to the individual muffins later.
In a separate bowl, mash the bananas until smooth and mix with the milk, vegetable oil, egg whites and frozen fruit. Stir until everything is combined.
Make a well in the middle of the bowl containing the dry ingredients. Then, pour in the wet ingredients, and mix until everything is combined.
Put muffin cases into trays. I invested in these environmentally-friendly reusable muffin cases and they are a revelation. As well as saving a ton on buying disposables, they are great at helping to keep the muffins moist. They are easily washed in the dishwasher (I put them in the cutlery caddy to make sure they stay put) and they are good to go for my next muffin bake-a-thon.
Fill every case to the brim and then sprinkle the tops with a mix of the reserved oats and sugar.
Then, put them in the oven and bake for 18 minutes until the muffins are golden on top and the sugar has melted.
Once cooked, allow your banana bread muffins to cool. And enjoy! These muffins will stay fresh for up to a week in an airtight container. You can also wrap in cling film or a reusable alternative, like Beeswax Wrap (Campingish.com explains the benefits of making the switch in this post), and take a muffin on the go with you.
If you enjoy bulk cooking like I do, this easy banana bread muffin recipe is a triple whammy. The muffins can be enjoyed as a quick and easy breakfast. If you have a sweet tooth, they work well with your afternoon coffee. And as an after-dinner treat.
At 16p each, this is a frugal way to use up bananas while still feeling like you’re treating yo’self.
So what are you waiting for? Happy baking!
Let me know in the comments how you enjoyed these muffins.
For me, the ultimate way to eat them is with an americano when the post-lunch slump hits. It gives me the kick I need to get through the afternoon!
Are you a muffin enthusiast? Check out my recipe for healthy breakfast egg muffins here.