These 4 ingredient banana muffins are moist, fluffy, and bake up in just 18 minutes.
Table of Contents
Why you’ll love this recipe
Baking banana muffins has never been this easy. All you need are a couple of overripe bananas and a few baking staples.
- Easy and quick. Made with just four simple ingredients and baked in 20 minutes, these muffins are ready in less than 30 minutes.
- One-bowl recipe. All you need is a bowl and a whisk to make this banana bread. There is no need to use a mixer and there is little cleanup to do afterward.
- Freezer-friendly. You can make a big batch of these easy banana muffins and freeze them for later. They are perfect to pack for lunch and eat as a snack.
The only four ingredients you need to make these easy banana muffins are the following.
- Bananas. Use ripe bananas for the best flavor and texture. If your bananas are not ripe enough, bake them in the oven unpeeled for around 15 minutes or until the peel darkens. Baking softens the bananas and enhances their sweetness.
- Eggs. Use large room-temperature eggs.
- Self-rising flour. Self-rising flour contains baking powder which helps the muffins rise and become light and fluffy.
- Brown sugar. Brown sugar works better for this banana bread recipe though you can certainly use white sugar too.
- Mix-ins. Optional, but I love to fold through some chocolate chips and walnuts.
How to make 4 ingredient banana muffins
- Make the batter. Mash the bananas until only a few clumps remain. Add the eggs and whisk well until fully combined. Add in the brown sugar and the self-rising flour. Mix until fully combined.
- Bake. Grease a muffin pan or add muffin liners to it. Fill the muffin cups with batter so that they are 2/3 full. Bake for 18 to 20 minutes or until a toothpick comes out clean.
- Cool. Let the muffins cool on a wire rack before enjoying.
Tips to make the best recipe
- If you don’t have muffin liners, spray the muffin pan with a non-stick cooking spray. Alternatively, you can make muffin liners yourself using parchment paper.
- Try baking the muffins at 400F degrees for the first 5 minutes and continue baking them at 350F degrees for the remaining 13 to 15 minutes. The high temperature start helps the muffins rise to their fullest capacity.
- Mix the banana muffin batter by hand to avoid overmixing it. Overmixed batter results in stiff and dense muffins.
- For a quick and easy way to have pureed bananas, use a food processor or blender.
- Mix in chopped nuts. Chopped nuts will add a lot of flavor and texture to the muffins. Any nuts will work, including walnuts, pecans, and hazelnuts.
- Add cinnamon. Cinnamon pairs perfectly with bananas. It makes banana bread aromatic without being too noticeable.
- Use chocolate. Mixing in some dark or milk chocolate chips into the batter is a good idea for all chocolate lovers.
- Add dried fruits. Adding dried fruits to the banana bread batter is another delicious way to upgrade these easy muffins. You can use any dried fruit of your choice.
To store: Store banana muffins in an airtight container at room temperature for 3 to 4 days.
To freeze: For the best results, freeze the muffins individually wrapped with food wrap. Defrost the muffins at room temperature and use the oven to reheat them if needed.
Recommended tools to make this recipe
- Muffin tin. A simple 12-count muffin tin is a must have kitchen gadget!
- Mixing bowl. To make the batter.
- High speed blender. If you want a perfectly smooth banana mix, you can use the blender.
More muffin recipes to try
Frequently asked questions
No, this recipe is not vegan. Eggs are one of the four ingredients used to make these banana muffins which makes them unsuitable for vegans.
This recipe is not gluten-free. However, you can make it gluten-free by using gluten-free self-rising flour. You can make your own gluten-free flour by mixing 1.5 teaspoons of baking powder and ¼ teaspoon of salt into 1 cup of gluten-free flour.
Yes! To make mini muffins, simply pour the batter into a mini muffin tin and bake for 8-10 minutes, or until a toothpick comes out clean.
4 Ingredient Banana Muffins
- Preheat the oven to 350 degrees and line a 12-count muffin tin with muffin liners and grease lightly.
- In a large mixing bowl, add the bananas and mash them well. Add the eggs and whisk until smooth. Stir through the brown sugar., then fold in the flour until just combined. If adding any mix-ins, fold them through at the end.
- Evenly distribute the batter amongst the muffin tin, filling them 2/3 of the way. Bake the muffins for 18-20 minutes or until a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool completely.
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