This recipe turns a favorite banana bread recipe into a perfectly moist grab-and-go snack or a deliciously easy breakfast.
Why We Love These Muffins
They’re as yummy as our go-to banana bread but cook quicker and are easy to grab and go!These come out soft, moist, and flavorful with just the right amount of sweetness and the flavor resembles our favorite banana bread.This is a basic recipe that lends itself well to additions from nuts to chocolate chips.This recipe is easy to make with basic pantry ingredients you likely have on hand yet it comes out flavorful every time.These muffins can be made in batches ahead of time and freeze perfectly for months.
Ingredients for Banana Bread Muffins
Bananas – Of course ripe bananas are a key ingredient in this recipe. The bananas should have lots of black spots and be slightly over-ripe to ensure they’re sweet and full of flavor! Dry Ingredients – All-purpose flour, a bit of baking soda, and some cinnamon. Add your favorite warm spices like pumpkin pie spice in place of cinnamon. Wet Ingredients – Real butter adds great flavor. White and brown sugar sweeten the muffins and of course, eggs hold it all together. Ensure the eggs are at room temperature. Add-Ins – While optional, nuts are a great addition to this muffin recipe. Chopped walnuts or pecans ar favorites. OPTIONAL ADD-INS Anything that goes with banana bread will be just as amazing paired with banana bread muffins!
Add a couple of spoonfuls of oatmeal for a little extra fiber.Mix in mini chocolate chips for a sweet, dessert-type muffin!Or try coconut, raisins, or any kind of dried berry for a fruity twist! Why not a banana blueberry muffin?
How to Make Banana Bread Muffins
This banana bread muffin recipe is really easy! Grease or line your muffin pan and you are ready to bake. Take care not to over bake; banana bread muffins should be extra moist!
Tips for Success
Use ripe bananas with black spots for the best flavor.Toss add-ins with a bit of flour before adding to the batter, this helps so they don’t sink to the bottom of the batter.Do not add extra bananas, this can make the batter too heavy and dense.Do not overmix batter, it should be mixed just until moistened.Fill muffin cups only 1/2 to 2/3 full.Do not overbake, ovens can vary so be sure to check muffins a few minutes before they should be done. If a toothpick comes out clean, they are done.
Storage
Keep leftover banana bread muffins at room temperature for up 3 days. To freeze, wrap each muffin in plastic wrap and place them in zippered bags with the date on them. They will last for up to 3 months in the freezer.
More Banana Recipes
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More Muffins We Love
Banana Nut Crunch MuffinsEasy Pumpkin MuffinsBlueberry MuffinsBanana MuffinsLemon Poppy Seed Muffins
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