Banana Bread Muffin Recipe

These easy banana bread muffins are a delicious way to start your day and they also make a sweet afternoon pick me up. You can mix this recipe up quickly by hand, no mixer required. After making your first batch, this will become one of your go to muffin recipes!

If you have ripe bananas sitting on your counter, print this recipe, get into the kitchen, and in approximately 30 minutes you’ll have a delicious batch of banana bread muffins ready to enjoy. As an added bonus your entire house will smell absolutely divine!

Banana muffins can be hit or miss. I’ve had amazing muffins but I’ve also had lackluster ones. This banana bread muffin recipe gets a great big thumbs up from my entire family, the request it often. It’s moist, just sweet enough and has the perfect flavor.

The only downside is how quickly the entire batch disappears, nobody can resist these muffins, especially when served warm.

While I left the nuts out of these due to nut allergies in my family, I think these would be spectacular with walnuts or pecans folded in. I also love to make these as banana chocolate chip muffins or even bananas blueberry muffins.

My kids love these flavorful muffins for grab and go breakfasts, and they are also a popular snack or lunch box addition in my family. Basically, you can’t go wrong with this easy recipe.

Easy Banana Bread Muffins

These delicious and flavorful Banana Bread Muffins are perfect for breakfast or for an afternoon snack.

Prep: 10min

Total: 30min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 214 kcal, Carbohydrate 32 g, Protein 2 g, Fat 8 g, Saturated Fat 5 g, Cholesterol 47 mg, Sodium 121 mg, Fiber 1 g, Sugar 17 g, servingSize 1 serving

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3 medium to large very ripe bananas
• 1/2 cup unsalted butter (melted and cooled)
• 3/4 cup packed light or dark brown sugar
• 2 large eggs (lightly beaten)
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts or pecans (optional)

Instruction:

1. Preheat oven to 400 degrees F.
2. Prepare a muffin pan with 12 muffin liners.
3. In a large bowl, mash bananas until only small chunks remain. Add in melted (and cooled) butter and brown sugar and stir until well combined. Stir in beaten eggs and vanilla and stir until combined.
4. In a separate bowl combine flour, baking soda, baking powder and salt, stir to combine.
5. Combine wet and dry mixture until just combined. Do not over-mix. If desired, add in optional nuts and stir to combine.
6. Divide batter between 12 muffin cups.
7. Place in oven and immediately reduce the oven temperature to 350 degrees F. Bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, and tops are turning golden brown.
8. Remove from oven and allow to cool for five minutes. Remove muffins from pan and serve.
9. To save remaining muffins, wrap tightly with plastic wrap and store in the refrigerator.

Quick & Easy Banana Muffins

These banana muffins are soft, buttery, and spiced with cinnamon. They’re wonderful plain, but taste fantastic with 1 cup chopped walnuts or chocolate chips. You need 3 ripe bananas and a handful of basic kitchen ingredients.

Prep: 10min

Total: 30min

Yield: 10

Ingredients:

• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
• 6 Tablespoons (85g) unsalted butter, melted (or melted coconut oil)
• 2/3 cup (135g) packed light or dark brown sugar (or coconut sugar)*
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 2 Tablespoons (30ml) milk*
• optional: 1 cup chopped walnuts, pecans, or chocolate chips

Instruction:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
3. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–23 minutes, give or take. (For mini muffins, bake 12–14 total minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
4. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Easy Banana Muffins Recipe | So Delicious and Quick!