Banana Bread Muffins

These Banana Bread Muffins are comfortable, moist, and filled with heat cinnamon taste, making them the right means to make use of up ripe bananas. They come collectively rapidly in a single bowl and bake into completely golden, bakery-style treats. They’re the right moveable model of my easy banana bread.

Holly’s Recipe Highlights: Banana Bread Muffins

Taste: Mushy, candy, and filled with cozy banana taste with a touch of cinnamon. Should you add nuts, they offer simply the proper little crunch in each chunk.

Why Make It: They’re faster than conventional banana bread, bake up in completely portioned servings, and are perfect for straightforward breakfasts, grab-and-go snacks, or stocking the freezer for later.

Really useful Instruments: All you want are a few mixing bowls, a whisk or spoon, and a regular muffin pan to carry these banana bread muffins along with ease.

Complete Time: 40 Minutes Servings: 12 muffins Cooking Technique: Oven Baked

Ingredient Notes

Flour: For probably the most tender muffins, spoon and level your flour as a substitute of scooping. Should you want a gluten-free choice, a 1:1 mix ought to work properly, although the feel could end up barely totally different.
Cinnamon: Use recent cinnamon for the coziest taste, as spices lose their efficiency over time. For a barely hotter twist, pumpkin pie spice makes an important substitute.
Sugars: This recipe makes use of a mixture of each granulated and brown sugar for the right stability. Should you solely have one available, they’ll nonetheless bake up simply nice, however utilizing a mixture offers the richest, most flavorful end result.
Bananas: Use very ripe bananas with loads of brown or black spots. Frozen and thawed bananas work nicely, too. Simply drain off any extra liquid if they appear overly watery.
Nuts: Walnuts or pecans are fully non-obligatory, so use what you might have available. Chop them pretty small, so that they distribute evenly all through the batter. Toasting them provides a beautiful depth of taste, however uncooked nuts work simply as nicely.
Variations: For a sweeter, snack-style twist, you possibly can stir in a handful of mini chocolate chips. Should you’d like a heartier texture, combine in a spoonful or two of oats. A pinch of nutmeg, together with the cinnamon, provides a bit of additional heat and taste.

The way to Make Banana Bread Muffins

mixing the batter for banana bread muffins in a bowl on a wood board

Whisk the dry elements in a single bowl, and the moist elements in one other.
Stir the dry elements into the moist combination simply till mixed.
Fold in nuts or different add-ins.
Divide the batter into lined muffin cups and bake (full recipe under).

Use Ripe Bananas: Very ripe, spotty bananas give the sweetest taste and greatest texture.
Don’t Overmix: Combine the batter simply till the flour disappears. Overmixing could make muffins dense.
No Further Bananas: Don’t add further bananas. An excessive amount of moisture could make the facilities heavy.
Examine for Doneness: Examine a couple of minutes early since ovens fluctuate. Pull them as quickly as a toothpick comes out clear.

Banana Bread Muffins baked in a muffin pan

Save Some for Later

Preserve leftovers in an hermetic container at room temperature for as much as 3 days and within the freezer for as much as 3 months. Thaw at room temperature.

For reheating, microwave for about 10 to fifteen seconds for a just-baked really feel, or heat in a low oven.

Extra Methods to Use Ripe Bananas

Did you take pleasure in this Banana Bread Muffins Recipe? Go away a remark and ranking under.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Prepare dinner Time 18 minutes

Complete Time 40 minutes

Preheat oven to 350°F. Line a muffin pan with paper liners.
Whisk collectively flour, baking soda, cinnamon, and salt in a small bowl. Put aside.
Mix melted butter and sugars. Add eggs, vanilla, and mashed banana. Combine nicely.
Add dry elements and blend simply till mixed. Fold in nuts if utilizing.
Pour into ready muffin pan and bake 18 to twenty minutes or till a toothpick comes out clear. Don’t overbake.
Cool on a baking rack.

Use ripe bananas with black spots for the very best taste.
Toss add-ins with a little bit of flour earlier than including to the batter, this helps so that they don’t sink to the underside of the batter.
Don’t add further bananas, this could make the batter too heavy and dense.
Don’t overmix batter, it needs to be blended simply till moistened.
Fill muffin cups solely ⅔ full.
Don’t overbake, ovens can fluctuate, so remember to verify muffins a couple of minutes earlier than they need to be performed. If a toothpick comes out clear, they’re performed.
Preserve leftovers in an hermetic container at room temperature for as much as 3 days, and within the freezer for 3 months.

Diet data supplied is an estimate and can fluctuate based mostly on cooking strategies and types of elements used.

Course Breakfast, Muffins, Snack

Delicacies American

© SpendWithPennies.com. Content material and pictures are copyright protected. Sharing of this recipe is each inspired and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.