Four-Ingredient Banana Muffins
Founders
Sometimes you don't need a recipe that takes planning. You just need to look at the bananas on the counter, find a couple of eggs and make something.
These simple banana muffins are soft, lightly sweet and surprisingly satisfying for such a short ingredient list. They are a good example of what Bake It Now is all about: ordinary ingredients, very little fuss and something homemade in the oven before you have time to talk yourself out of it.
Ingredients
- 3 large very ripe bananas, mashed
- 2 large eggs
- 1½ cups (375 mL) all-purpose flour, spooned into the measuring cup and levelled
- 1½ teaspoons (7.5 mL) baking powder
Directions
Prepare the oven and pan
Preheat the oven to 350°F (175°C).
Line a 12-cup muffin pan with paper liners, or lightly grease the cups.
Mix the wet ingredients
Mash the bananas in a large bowl until mostly smooth. A few small pieces of banana are perfectly fine.
Add the eggs and whisk together until well combined.
Add the dry ingredients
Add the flour and baking powder.
Stir gently just until the flour disappears. Do not overmix; the batter should be thick and a little lumpy.
Fill and bake
Divide the batter between 10–12 muffin cups, filling each about three-quarters full.
Bake for 18–22 minutes, or until the muffins are lightly golden and a toothpick inserted in the centre comes out clean or with a few moist crumbs attached.
Cool
Let the muffins cool in the pan for about 5 minutes.
Transfer them to a rack to finish cooling.