Banana Bread Muffins
Banana bread muffins are a delicious and easy treat to make. They are perfect for breakfast, snacks, or even dessert. With just a few simple ingredients, you can create soft, moist muffins that are full of banana flavor. Everyone in the family will love them!
Why Make This Recipe
Making banana bread muffins is a wonderful way to use overripe bananas. Instead of throwing them away, you can turn them into a delightful treat. This recipe is quick, requires no special skills, and provides a comforting taste that reminds many of home. Plus, you can customize the muffins with add-ins like chocolate chips or nuts!
How to Make Banana Bread Muffins
Ingredients
- 2 very ripe bananas, mashed
- 1/3 cup melted butter, cooled
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch salt
- 1 1/2 cups all-purpose flour
- Optional add-ins: chocolate chips, chopped walnuts or pecans, optional cinnamon
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mash the bananas, then stir in the melted butter.
- Mix in the sugar, beaten egg, and vanilla extract until just combined.
- Sprinkle the baking soda and salt over the banana mixture, then gently fold in the flour until just incorporated. Do not overmix; a few lumps are fine. Fold in optional add-ins if using.
- Scoop the batter into the lined muffin cups, filling them about 3/4 full.
- Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean with a crumb or two.
- Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm if desired.
How to Serve Banana Bread Muffins
Banana bread muffins are great to enjoy straight from the oven or at room temperature. You can serve them plain, or you can spread a little butter on top for extra richness. They also pair well with a cup of coffee or tea for a lovely afternoon snack.
How to Store Banana Bread Muffins
To keep your banana bread muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Just wrap each muffin tightly in plastic wrap and place them in a freezer bag. They will stay fresh for about three months.
Tips to Make Banana Bread Muffins
- Make sure your bananas are very ripe for the best flavor.
- Don’t overmix the batter; a few lumps are okay for fluffy muffins.
- Feel free to experiment with different add-ins like dried fruit or spices.
Variation
You can make chocolate banana muffins by adding cocoa powder to the batter. Or, for a healthier option, try replacing half the all-purpose flour with whole wheat flour.
FAQs
Can I make banana bread muffins without mixing in the sugar?
Yes, you can reduce or replace sugar with honey or maple syrup, but this may affect the texture.
Can I use frozen bananas?
Yes! Just make sure to thaw and drain excess liquid before mashing them.
How can I tell if the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean, your muffins are done!
Banana Bread Muffins
Ingredients
Main Ingredients
- 2 pieces very ripe bananas, mashed Ensure bananas are very ripe for best flavor.
- 1/3 cup melted butter, cooled Use unsalted butter for best results.
- 1/2 cup sugar Can substitute with honey or maple syrup.
- 1 large egg Beaten before adding to the mixture.
- 1 teaspoon vanilla extract Enhances the flavor.
- 1 teaspoon baking soda Leavening agent.
- 1 pinch salt Balances sweetness.
- 1 1/2 cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
Optional Add-Ins
- 1 cup chocolate chips Can be added for extra sweetness.
- 1/2 cup chopped walnuts or pecans Adds texture and flavor.
- 1 teaspoon cinnamon Optional, can be added for warmth.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mash the bananas, then stir in the melted butter.
- Mix in the sugar, beaten egg, and vanilla extract until just combined.
- Sprinkle the baking soda and salt over the banana mixture, then gently fold in the flour until just incorporated. Do not overmix; a few lumps are fine.
- Fold in optional add-ins if using.
Baking
- Scoop the batter into the lined muffin cups, filling them about 3/4 full.
- Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean with a crumb or two.
Cooling
- Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm if desired.
