Moist, delicious, and a great use for those brown spotty bananas, these Banana Muffins with Self-Rising Flour will be your new go to recipe! They are full of chocolate chips and great for a make ahead breakfast!
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If you have some leftover bananas that are starting to turn brown and spotty on your counter, this recipe is for you! All you need is 8 simple ingredients you probably already have in your house, and in no time at all you'll have delicious, homemade muffins in no time! Make a big batch on the weekends and enjoy them for breakfast or a quick snack through the week!
Self Rising Flour has become a new staple in my pantry! You can make pancakes, waffles, rolls, cookies, and even banana bread with self rising flour!
Jump to:
- Why You'll Love These Banana Muffins with Self-Rising Flour
- Can You Use Self Rising Flour For Muffins?
- Ingredients You'll Need
- Different Types of Flour
- How To Make Banana Muffins with Self-Rising Flour
- The Best Bananas To Use
- Tips and Tricks
- Variations
- Banana Muffins with Self-Rising Flour Storage Tips
- Frequently Asked Questions
- More Banana Recipes
- 📖 Recipe
Why You'll Love These Banana Muffins with Self-Rising Flour
- No need for leavening agents! No baking powder or baking soda on hand? Use self-rising flour! It cuts down on the ingredients necessary and is simple to swap out in recipes!
- It's loaded with chocolate chips! The chocoholic in me is always so happy about recipes with tons of chocolate chips.
- Gives your old bananas a great use! We all have those bananas around that no one wants to eat. Why not make them into a delicious, chocolate filled muffins?
Can You Use Self Rising Flour For Muffins?
Yes! Self rising flour is perfect for muffins! The baking powder is already in the flour, so you don't have to add any leavening agents to the batter. If you want muffins but don't have baking powder or baking soda n hand, these muffins are for you!
Ingredients You'll Need
- Bananas. You'll want 3 spotty, brown bananas. Not too yellow or they won't be sweet enough, and too black they will have gone bad.
- Sugar. Regular white sugar, but brown sugar or coconut sugar would work too. Even maple syrup would be great!
- Eggs. To hold the muffins together.
- Butter. Melted butter or a neutral oil like vegetable oil or coconut oil.
- Cinnamon. For a little extra flavor.
- Milk. To make the muffins nice and moist.
- Self Rising Flour. All purpose flour will not work, you need self-rising flour for this recipe.
- Chocolate Chips. Semi-sweet chocolate chips or dark chocolate chips would work.
Different Types of Flour
Self-rising flour is all purpose flour that has baking powder and a small pinch of salt already in it. Classic southern recipes usually use self-rising flour instead of plain flour. Even though some people may think it is self-raising flour, it is actually self-rising flour. I love making pancakes with self-rising flour too!
King Arthur is my favorite variety of self-rising flour. If you don't have a bag of it in your pantry, you can make your own self-rising flour really easily!
Cake Flour is used to make cakes. It is a finer flour so the cakes stay nice and light and airy. It usually has a lower protein content as well so cakes don't get tough.
Bread flour is used to make breads like sourdough bread. It has a higher protein content which helps develop the gluten in bread. Bread flour is also made from a harder grain, so it holds up better to making bread and the kneading process.
How To Make Banana Muffins with Self-Rising Flour
Preheat the oven to 400 degrees.
In a large mixing bowl, mashed the bananas until they are pureed. Add the sugar and melted butter. Add the eggs and milk. Mix well to combine.
Add the self rising flour and cinnamon to the bowl. Mix until the dry ingredients and wet ingredients are completely mixed. It's ok if there are a few lumps left, you do not want to overmix the batter.
Pour the chocolate chips into the batter. Fold them in until just combined.
Line a muffin pan with the paper liners. Scoop equal amounts of batter into the muffin tins.
Set the baking time to 20 minutes or until a toothpick is inserted and comes out clean.
Allow the muffins to cool slightly on a wire rack and serve.
The Best Bananas To Use
We all buy that bunch of bananas, and there are inevitably two or three left over that get too soft and brown to eat. I know my kids refuse to eat them unless they are perfectly yellow. A little brown and forget it!
To make banana muffins though, those bananas are perfect! Brown, spotty, and a little mushy have the perfect amount of sweetness and are easily mashed, to make the most delicious banana muffins.
Tips and Tricks
- The muffins are done when a toothpick is inserted into the center of the muffin and comes out clean.
- An ice cream scoop is a helpful tool to use to make sure the batter is equally divided among the muffin tins. A ¼ cup measuring cup can also be used if you don't have an ice cream scoop handy.
- Allow the muffins to cool on a wire rack before serving. If they are served to hot, they may stick to the wrapper.
- A cupcake wrapper ensures that the muffins will easily come out from the pan. You can use silicone wrappers or paper liners for these muffins.
Variations
- Add a streusel topping! There's nothing a streusel topping can't make more delicious! This streusel topping on my cinnamon banana bread is so good!
- Add peanut butter! Instead of chocolate chips, swirl in your favorite peanut butter or add peanut butter chips!
- Add Nutella! Just like peanut butter, Nutella and bananas is a classic combination!
- Make them mini! Pour the batter into mini muffin tins for smaller version of these easy banana muffins!
Banana Muffins with Self-Rising Flour Storage Tips
Once the muffins have cooled to room temperature, place them in an airtight container or a Ziploc bag. Keep them on the counter for 4-5 days. Do not place these muffins in the refrigerator. They will go stale quickly in the refrigerator.
You can also freeze these delicious banana muffins! Once they are at room temperature, place them in a freezer friendly container or a gallon Ziploc bag. Freeze them for up to 3 months. You can take them out of the freezer and place them on the counter when you are ready to defrost them.
Frequently Asked Questions
These muffins need self rising flour because there is no leavening agent. If you only have all purpose flour, you can use it but you would have to add 2 teaspoons of baking powder to the recipe.
Sure! You would need to use 2 flax eggs instead of regular eggs, coconut oil instead of butter, and your favorite non-dairy milk. Make sure your chocolate chips are also vegan before using any brand.
To ripen bananas faster than they normally would, place the bananas in a brown bag with an apple. The gases from the skin of the apple speeds up the ripening process. This way will take about a day to ripen.
If you are in a pinch and want to ripen bananas quickly, preheat the oven to 300 degrees. Place the whole banana on a baking sheet and place them in the oven for 15 minutes. When the skins turn completely black they are ready! Carefully peel the banana and let it cool, then proceed with the recipe.
More Banana Recipes
- One Bowl Banana Bread
- Banana Nut Bread Without Baking Soda
- Sourdough Banana Bread
- Double Chocolate Banana Bread
- Strawberry Banana Pancakes
- 4 Ingredient Banana Bread
- Banana Pancakes
Did you love this recipe? If you did, please leave a 5 ⭐️ rating below! Follow along on Instagram and Facebook!
📖 Recipe
The Best Banana Muffins with Self-Rising Flour
Ingredients
- 3 Bananas Brown and Spotty
- ½ cup Butter Melted
- ½ cup Sugar
- 2 large Eggs
- ½ cup Milk Whole Milk, 2%, or non dairy
- 2 cups Self Rising Flour
- 1 teaspoon Cinnamon
- 1 cup Chocolate Chips
Instructions
- Preheat the oven to 400 degrees.
- In a large mixing bowl, mashed the bananas until they are pureed. Add the sugar and melted butter. Add the eggs and milk. Mix well to combine.
- Add the self rising flour and cinnamon to the bowl. Mix until the dry ingredients and wet ingredients are completely mixed. It's ok if there are a few lumps left, you do not want to overmix the batter.
- Pour the chocolate chips into the batter. Fold them in until just combined.
- Line a muffin pan with the paper liners. Scoop equal amounts of batter into the muffin tins.
- Set the baking time to 20 minutes or until a toothpick is inserted and comes out clean.
- Allow the muffins to cool slightly on a wire rack and serve.
Video
Notes
- The muffins are done when a toothpick is inserted into the center of the muffin and comes out clean.
- An ice cream scoop is a helpful tool to use to make sure the batter is equally divided among the muffin tins. A ¼ cup measuring cup can also be used if you don't have an ice cream scoop handy.
- Allow the muffins to cool on a wire rack before serving. If they are served to hot, they may stick to the wrapper.
- A cupcake wrapper ensures that the muffins will easily come out from the pan. You can use silicone wrappers or paper liners for these muffins.
Ksenia
I had a little bit of self rising flour in a bag left behind from another recipe, and I didn’t know what to do with it. This was a great use for it as well as my browned bananas! Moist and delicious.
Kris
These were so tender and comforting with the perfect amount of banana. The kids gobbled them up in no time! Will certainly make again. 🙂
Shilpa
These muffins were so moist and delicious. We loved them. Thanks for this fail proof recipe.
Lauren
Banana muffins are my son's absolute favorite muffin, and I love that this recipe makes it easier using self-rising flour. They are delicious, thanks!
Sherry
I had some self rising flour in my pantry and decided to try your banana muffin recipe. I love the addition of the mini chocolate chips. Thanks for a great muffin recipe!!
Donna
The kids were super happy when they came down to a fresh batch of these this morning! The kitchen smelled incredible!