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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!

Ingredients

3 ripe bananas, mashed

1/3 cup melted butter

1/2 cup granulated sugar

1/4 cup brown sugar

1 large egg, beaten

1 teaspoon vanilla extract

1 teaspoon baking soda

Pinch of salt

1 1/2 cups all-purpose flour

1/2 teaspoon cinnamon (optional)

1/2 cup chopped walnuts or chocolate chips (optional)

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 2/3 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.

Find it online: https://recipesbyjanet.com/banana-bread-muffins-recipe/