These Thermomix Banana Muffins are effortless to make and are deliciously soft and moist. The only difficult part is waiting for the muffins to bake!
I love making this easy muffin recipe using my Thermomix. It makes the whole process so quick and easy and you are guaranteed soft and delicious banana muffins at the end of it!
Why You Will Love This Easy Thermomix Muffin Recipe
- Quick & Easy: This recipe can be made in just minutes. A few simple steps and basic ingredients is all it takes!
- Versatile: These banana muffins can be adapted to your preference and are delicious with a wide variety of add-ins.
- Perfect on-the-go snack: These muffins are a convenient and easy snack option that tastes delicious and will give you the boost you need!
- Delicious flavor: Banana, spices, butter, and vanilla -what could be better!
Ingredients You'll Need
- Butter - you can use salted or unsalted depending on your preference and diet.
- Bananas - the riper the better when it comes to baking with bananas.
- Self-raising flour - sift your flour first for best results.
- Caster Sugar - for the perfect touch of sweetness.
- Whole milk - this can be substituted with any other milk alternative.
- Eggs - it is always best to use room temperature eggs for baking.
- Vanilla extract - adds sweet vanilla flavour to the muffins.
- Ground cinnamon - adds a slightly spiced flavor that enhances the taste of these banana muffins.
How to make banana muffins using a Thermomix
Preheat your oven to 200C/390F and line a 12 hole muffin tin with paper muffin cases.
Place the butter into your Thermomix bowl and cook for 2 minutes, 60 degrees, speed 2. Cook for a further minute if it has not completely melted.
Add all the remaining ingredients and mix for 10 seconds on speed 4. Scrape down the sides of the Thermomix bowl and mix for a further 5 seconds on speed 4 until the mixture has just combined.
Divide the batter evenly between the paper cases until they are ⅔ full. Place the muffin tray in the centre of the oven and bake for 20 - 25 minutes, or until cooked through when tested with a toothpick.
Recipe Notes & Tips
- Be sure to use ripe bananas for the best and sweetest flavor. The bananas you use should have brown spots on the skin.
- Be careful to not overbake these muffins as this will dry them out. Use an oven thermometer for the best accuracy.
- You can also use this muffin recipe to make mini muffins or six giant muffins.
How to store these banana muffins:
You can store these muffins in an airtight container for up to three days.
These muffins can also be stored in the freezer in an airtight container or freezer bag for up to three months. Allow them to thaw completely before enjoying them.
Can I use self-raising flour for banana muffins?
Yes, you can use self-raising for banana muffins! This recipe uses self raising flour to give the muffins a light and fluffy texture. Self-raising flour is also a good way to keep the ingredients simple and the recipe fool-proof.
Optional Banana Muffin Add-Ins
These banana muffins are delicious with extra add-ins stirred in. Gently fold any add-ins before adding the batter to the muffin tray.
- Pecan nuts
- Chocolate chips
- Chopped chocolate
More muffin recipes you may like:
- Double Chocolate Peanut Butter Muffins
- Homemade Blueberry Muffins
- Chocolate Chip Pumpkin Banana Oatmeal Muffins
- Dark Chocolate Vegan Muffins
- 150 g butter, cubed
- 300 grams self raising flour
- 170 grams caster sugar
- 240ml whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 pinch salt
- 2 ripe bananas, peeled and chopped
- Preheat your oven to 200C/390F and line a 12 hole muffin tin with paper muffin cases.
- Place the butter into your Thermomix bowl and cook for 2 minutes, 60 degrees, speed 2. Cook for a further minute if it has not completely melted.
- Add all the remaining ingredients and mix for 10 seconds on speed 4. Scrape down the sides of the Thermomix bowl and mix for a further 5 seconds on speed 4 until the mixture has just combined.
- Divide the batter evenly between the paper cases until they are ⅔ full. Place the muffin tray in the centre of the oven and bake for 20 - 25 minutes, or until cooked through when tested with a toothpick.
This post was made in collaboration with Kitchen Inspire.