If You Have Overripe Bananas, Don’t Throw Them Out! Make This Eggless Banana Muffins
If You Have Overripe Bananas, Make THIS! (Soft Banana Muffins)
If you have overripe bananas sitting on your counter, don’t throw them out! Make this! These banana muffins are the ultimate “Quick Fix” for those times you want something sweet, cozy, and nutritious without the guilt.
Why You’ll Love This Recipe:
Wholesome Ingredients: We’re using whole wheat flour for that nutty, fiber-rich goodness that keeps you fuller for longer.
No Refined Sugar: This recipe relies on the natural sweetness of ripe bananas and a touch of maple syrup. It’s a treat you can feel great about feeding your family!
Pantry Staples: No fancy trips to the store required. You likely have everything you need right in your pantry—just simple, real-food ingredients that come together in minutes.
Healthy & Satisfying: Perfectly portioned and packed with nutrients, these muffins make the ideal quick breakfast, lunchbox surprise, or guilt-free evening snack.
Instructions
- Prep: Preheat your oven to 350°F (175°C) and set up your silicone muffin molds on a tray.
- Wet Mix: In a large bowl, mash the bananas until smooth.
- Add the oil, yogurt, maple syrup, and vanilla.
- Whisk until fully combined.
- Sift & Mix: Place a strainer directly over your wet bowl. Sift in the flour, baking soda, baking powder, salt, and cinnamon. Gently fold until just combined
Don’t overmix! - Add Raisins: Fold in your raisins in 2–3 batches to ensure they are evenly distributed.
- Bake: Fill your molds about ¾ full.
- Bake at 350°F for 20–25 minutes, or until a toothpick comes out with a few moist crumbs.
- The "Quick Fix" Finish: Immediately brush the tops with a little maple syrup and milk for a beautiful, glossy shine. Cool and enjoy!
💡 Chef’s Notes
Video Tutorial
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