Banana Bread Muffins Recipe

Why You’ll Love This Recipe

These banana bread muffins are ideal for those who crave the classic banana bread flavors but need a quicker, more portable option. They're perfect for busy mornings or a delicious afternoon snack. Whether you enjoy them fresh out of the oven or at room temperature, these muffins are always a hit. The best part? You can easily customize the recipe with your favorite mix-ins like walnuts, chocolate chips, or even dried fruit!

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 3 ripe bananas, mashed

• ⅓ cup melted butter

• ½ cup granulated sugar

• ¼ cup brown sugar

• 1 large egg, beaten

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• Pinch of salt

• 1 ½ cups all-purpose flour

• ½ teaspoon cinnamon (optional)

• ½ cup chopped walnuts or chocolate chips (optional)

Directions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.

2. Prepare the batter: In a large mixing bowl, mash the ripe bananas until smooth. Stir in the melted butter, then add the granulated sugar, brown sugar, egg, and vanilla extract. Mix well.

3. Add dry ingredients: Sprinkle the baking soda and salt over the banana mixture, then stir. Gently fold in the flour and cinnamon (if using) until just combined. Be careful not to overmix. Add any mix-ins like walnuts or chocolate chips if desired.

4. Fill the muffin cups: Evenly divide the batter between the muffin cups, filling each about ⅔ full.

5. Bake the muffins: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool and serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: This recipe makes about 12 muffins.

• Prep time: 10 minutes

• Cook time: 25 minutes

• Total time: 35 minutes

Variations

• Mix-ins: Feel free to add chopped nuts, chocolate chips, dried fruits, or even a sprinkle of cinnamon-sugar on top before baking.

• Healthier version: Replace half the butter with applesauce and use whole wheat flour for a healthier twist.

Storage/Reheating

• Storage: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.

• Reheating: Reheat the muffins in the microwave for a few seconds, or let them thaw at room temperature.

FAQs

1. Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas. Just make sure to thaw them completely and drain any excess liquid before using them.

2. Can I make these muffins without eggs?

Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or an egg replacement product.

3. Can I add other fruits to the batter?

Absolutely! Blueberries, strawberries, or raisins are great additions for extra flavor.

4. How do I store these muffins?

Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They can also be frozen for up to 3 months.

5. Can I make mini muffins with this recipe?

Yes, you can! Simply reduce the baking time to 10-12 minutes for mini muffins.

6. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour for a healthier option. The muffins may turn out denser but just as delicious!

7. How can I tell when the muffins are done baking?

Insert a toothpick into the center of the muffin. If it comes out clean, the muffins are done.

8. Can I substitute the butter for something else?

Yes, you can substitute butter with applesauce for a healthier option, or use vegetable oil if you prefer.

9. Can I make these muffins gluten-free?

Yes, you can use a gluten-free flour blend to make these muffins gluten-free.

10. Why are my muffins dense?

Dense muffins can occur if the batter is overmixed. Stir just until the dry ingredients are incorporated for light and fluffy muffins.

Conclusion

These banana bread muffins are an easy, quick, and delicious way to enjoy the flavors of banana bread in a convenient, bite-sized form. They're moist, flavorful, and perfect for breakfast, a snack, or even dessert. Whether you're using overripe bananas or simply craving a comforting treat, this recipe is sure to become a favorite in your household. Enjoy!

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Banana Bread Muffins Recipe

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These Banana Bread Muffins offer a quick, easy, and delicious twist on traditional banana bread, with the same moist texture and sweet flavor, but in a portable muffin form. Perfect for breakfast, snacks, or dessert, they are ideal for using overripe bananas. Customize with mix-ins like chocolate chips or walnuts for added flavor. This recipe is guaranteed to be a hit every time!

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: This recipe makes about 12 muffins.
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

3 ripe bananas, mashed

⅓ cup melted butter

½ cup granulated sugar

¼ cup brown sugar

1 large egg, beaten

1 teaspoon vanilla extract

1 teaspoon baking soda

Pinch of salt

1 ½ cups all-purpose flour

½ teaspoon cinnamon (optional)

½ cup chopped walnuts or chocolate chips (optional)

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Instructions

• Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.
• In a large mixing bowl, mash the bananas until smooth. Stir in the melted butter, granulated sugar, brown sugar, egg, and vanilla extract. Mix well.
• Add the baking soda and salt over the banana mixture and stir. Gently fold in the flour and cinnamon (if using) until just combined. Add any desired mix-ins like walnuts or chocolate chips.
• Evenly divide the batter between the muffin cups, filling each about ⅔ full.
• Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months.

• Reheat in the microwave for a few seconds or allow to thaw at room temperature.

• You can use frozen bananas as long as you thaw them fully and drain any excess liquid.