These 2 Ingredient Banana Muffins are a game-changer for busy mornings or last-minute cravings. Soft, moist, and bursting with natural sweetness, they’re made with just bananas and self-rising flour—no fuss, no mess. In just 20 minutes, you’ll have warm, golden muffins with a tender crumb and a hint of caramelized banana flavor. Perfect for breakfast or a quick snack, they’re as wholesome as they are delicious.
With only 168 calories per muffin, these treats are light yet satisfying, offering a guilt-free way to indulge. The subtle aroma of ripe bananas fills your kitchen as they bake, creating a cozy, comforting vibe. Whether you’re a beginner or a seasoned baker, this recipe is a foolproof way to whip up something delightful in no time.
Simple Ingredients for Banana Muffins
- 4 medium bananas (ripe, for natural sweetness and easy mashing)
- 1 box yellow cake mix (or substitute with white cake mix for a lighter flavor)
- Non-stick cooking spray (for muffin liners to prevent sticking)
Easy Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- Mash the bananas in a medium-sized bowl until smooth with minimal lumps.
- Add the cake mix to the mashed bananas and stir thoroughly for about 1-2 minutes until a thick dough forms. (Do not follow the instructions on the cake mix box.)
- Prepare the muffin tin by placing liners in each cup and lightly spraying them with non-stick cooking spray.
- Scoop the batter evenly into the muffin liners, filling each about ¾ full.
- Bake for 15-17 minutes or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before serving. Enjoy warm or at room temperature!
Easy Topping Ideas to Elevate Your Muffins
These 2-ingredient banana muffins are delicious on their own, but you can easily jazz them up with a few simple toppings. Try a sprinkle of chopped nuts or chocolate chips before baking for added texture. For a sweet finish, drizzle with caramel sauce or dust with powdered sugar after they cool. If you’re feeling adventurous, add a dollop of whipped cream or a smear of peanut butter for a creamy twist!
How to Store and Reheat for Freshness
Store your banana muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To keep them moist, place a piece of bread in the container—it helps retain moisture! For reheating, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes to bring back that freshly baked taste.
Fun Recipe Variations to Try
Switch things up by using different cake mixes! A spice cake mix adds warm, cozy flavors, while a chocolate cake mix creates a decadent treat. For a healthier twist, use a whole wheat or gluten-free cake mix. You can also fold in extras like blueberries, shredded coconut, or cinnamon for a unique flavor boost.
Time-Saving Tips for Busy Bakers
To save time, mash your bananas in advance and store them in the fridge until you’re ready to bake. If you’re making a big batch, consider using a stand mixer to combine the bananas and cake mix quickly. For even faster cleanup, skip the muffin liners and use a non-stick muffin tin sprayed generously with cooking spray.
Common Questions Answered
Can I use frozen bananas? Absolutely! Thaw them first and drain any excess liquid before mashing. What if my batter is too thick? Add a splash of milk or water to loosen it up. Can I make mini muffins? Yes! Just reduce the baking time to 10-12 minutes and keep an eye on them to avoid overbaking.
2 Ingredient Banana Muffins
Ingredients
- 4 medium bananas, ripe
- 1 box yellow cake mix (or can use white cake mix)
Instructions
- Preheat your oven to 350 degrees.
- Mash your bananas in a bowl.
- Add your box of cake mix and stir very well (do not follow the instructions on the box). After about a minute or so, it will start to turn to dough.
- Place muffin liners in a muffin tin, then spray the inside of them with non stick spray.
- Bake 15 to 17 minutes or until it is cooked through.