2 Banana Muffin Recipe

5 from 57 votes

These delicious and moist banana muffins are made with exactly two ripe bananas, maple syrup and ground flaxseed.

Prep Time15

Cook Time25

Course: baking, Breakfast

Cuisine: American

Servings:

Calories: 167kcal

2 ripe or overripe bananas (¾ cup mashed banana)
¾ cup all-purpose flour or white whole flour, or gluten-free flour
1 egg white (from a large egg or 2 tablespoons of liquid egg whites from a carton)
2 tablespoon butter melted
¼ cup maple syrup
1 teaspoon vanilla extract or vanilla bean paste
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon ground flaxseed

Line a 6-muffin tin with paper liners or spray withnon-stick spray.
Preheat the oven to 350 degrees Fahrenheit.
In a medium bowl mash bananaswith a fork or potato masher until pureed.
Add melted butter, maple syrup, vanilla and eggwhite and stir together until smooth.
Add dry ingredients: flour, baking powder, baking soda, cinnamon, flax seed and salt. If you want to, you can whisk dry ingredients in a small bowl before adding to the banana mixture.
Stir with a silicone spatula or wooden spoon until just combined.Don’t overmix.
Use a ⅓-cup measuring cup to scoop the batter into the6 muffin cups.
Bake for 25 minutes or until a toothpick comes out clean.
Cool on a wire rack for at least 30 minutes before enjoying!

To make the muffins dairy-free, swap butter for melted coconut oil or vegan butter.
For eggless muffins, swap egg white for egg replacer or a flax egg.
These muffins are low in fat and tend to stick to the tin. Make sure to use paper liners or spray the tin generously with non-stick spray.
Baking time will depend on your oven. Mine took exactly 25 minutes but I recommend doing the dry toothpick test after 20 minutes or so.