I love making these easy banana muffins using just three ingredients—cake mix, bananas, and eggs—whenever I have overripe bananas. The result is a delicious, kid-friendly treat that’s perfect for a quick breakfast or snack. These muffins are portable and make 18 generous-sized muffins, perfect for on-the-go.
Ingredients
- 1 box yellow cake mix
- 3 large overripe bananas (or 3-4 small bananas)
- 2 large eggs
- ½ teaspoon cinnamon (optional, but adds great flavor)
Instructions
- Preheat the oven to 350°F (175°C).
- Mash the bananas in a bowl.
- Add the eggs and mix them into the mashed bananas.
- Stir in the cake mix—do not follow the instructions on the box!
- Add cinnamon if desired and mix until everything is combined. The batter will have some banana lumps, so it won’t be completely smooth.
- Spoon the batter into a muffin tin and bake for about 18 minutes, or until a toothpick comes out clean.
Notes
- The batter will be sticky, and the muffins will be lighter than traditional banana bread, but still delicious!
- Feel free to add nuts (like pecans or walnuts) or chocolate chips for extra flavor.
Nutrition (Estimates only)
Serving Size: 1 muffin
- Calories: 134 Kcal
- Carbohydrates: 29g
- Protein: 2g
- Fat: 1g
- Saturated Fat: 1g
- Polyunsaturated Fat: 0.2g
- Monounsaturated Fat: 0.4g
- Trans Fat: 0.1g
- Cholesterol: 21mg
- Sodium: 217mg
- Potassium: 103mg
- Fiber: 1g
- Sugar: 15g
- Vitamin A: 45 IU
- Vitamin C: 2mg
- Calcium: 65mg
- Iron: 1mg
