4 Ingredient Banana Muffins

These 4-ingredient banana muffins are moist and fluffy and bake up in under 20 minutes. They make a fabulous snack or coffee treat. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 2

Cook Time 18

Total Time 20

Servings servings

Calories 176kcal

Author Arman Liew

Ingredients

3 large bananas
3 large eggs
3/4 cup brown sugar
2 cups self rising flour

Instructions

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 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.

Video

Notes

TO STORE: Keep the muffins in an airtight container at room temperature for 3-4 days or in the fridge for up to 2 weeks.

TO FREEZE: Place the cooled muffins in a freezer bag and freeze for up to 3 months.

How to ripen bananas for baking: If you don’t have ripened bananas, you can quickly ‘ripen’ them by baking them at 350F/175C for around 15 minutes or until the peel darkens. This will soften them and enhance their sweetness.

Make gluten-free muffins. Use gluten-free self-rising flour with xanthan gum added.

Nutrition