Banana bread muffins are a delightful treat that brings together the sweet and comforting flavors of ripe bananas in a convenient muffin form. They’re perfect for breakfast, snacks, or even dessert, and they’re incredibly easy to make. Your kitchen will smell heavenly as these muffins bake, and you might even find it hard to resist eating them warm from the oven!
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 28-30 minutes
- Servings: 12 muffins
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 150
- Protein: 2 grams
- Carbohydrates: 24 grams
- Fat: 6 grams
- Fiber: 1 gram
- Sugar: 8 grams
- Sodium: 180 mg
Why Make This Banana Bread Muffins
These banana bread muffins are a fantastic way to use up overripe bananas that might otherwise go to waste. They offer a comforting, sweet flavor with a moist texture that is hard to resist. Plus, they’re easy to whip up for a quick breakfast or a snack when friends drop by. With minimal ingredients and effort, you can share warm, homemade muffins that bring smiles to everyone’s faces.
How to Make Banana Bread Muffins
Ingredients:
- 3 ripe bananas
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Directions:
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Step 1: Preparation
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. This will prevent the muffins from sticking and make for easy cleanup.
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Step 2: Mixing
In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter until it’s well incorporated.
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Step 3: Adding Ingredients
Mix in the baking soda and a pinch of salt. Then add the sugar, beaten egg, and vanilla extract, mixing well until the mixture is smooth and homogenous.
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Step 4: Combining
Finally, stir in the flour until just combined. Be careful not to overmix; you want to keep the muffins light and fluffy.
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Step 5: Pouring into Muffin Tin
Pour the batter into the prepared muffin tin, filling each cup about 2/3 full. This will allow room for the muffins to rise without overflowing.
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Step 6: Baking
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. It’s perfectly okay if they are slightly golden on top; this adds to the flavor!
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Step 7: Cooling
Allow to cool slightly before serving. These muffins are best enjoyed warm, but they hold their moisture well, even after they cool.
How to Serve Banana Bread Muffins
These muffins can be served warm or at room temperature. They pair beautifully with a pat of butter or a drizzle of honey for added sweetness. For a lovely brunch, serve them alongside coffee or tea, or present them as part of a breakfast spread with fresh fruit.
How to Store Banana Bread Muffins
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for about a week. You can also freeze them for up to 3 months; just make sure to wrap them well to avoid freezer burn.
Expert Tips for Perfect Banana Bread Muffins
- Choose bananas that are very ripe with plenty of brown spots; they’re sweeter and more flavorful.
- If you don’t have butter, you can use melted coconut oil for a slightly different flavor.
- For extra texture, consider adding chopped nuts or chocolate chips to the batter.
- Don’t skip the pinch of salt; it enhances the sweetness of the muffins.
Delicious Variations
- Nutty Banana Muffins: Add 1/2 cup of chopped walnuts or pecans for a crunchy texture.
- Chocolate Chip Banana Muffins: Stir in 1/2 cup of chocolate chips for a sweet treat that chocolate lovers will adore.
- Blueberry Banana Muffins: Fold in 1 cup of fresh or frozen blueberries for a fruity twist.
- Spiced Banana Muffins: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spicy flavor.
Frequently Asked Questions
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Can I use frozen bananas?
Yes! Just thaw the bananas completely and drain excess moisture before mashing. -
What can I substitute for sugar?
You can use brown sugar or maple syrup in the same quantity. Remember that using a liquid like syrup may slightly alter the batter’s texture. -
Can I make these gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and adjust any liquid if necessary. -
How do I know when the muffins are done?
Stick a toothpick in the center of a muffin; if it comes out clean or with just a few crumbs, they are ready! -
What do I do if my muffins are too dry?
Over-baking can lead to dry muffins. Next time, check them a couple of minutes before the suggested bake time.
Conclusion
These banana bread muffins are a fantastic way to enjoy the familiar comfort of banana bread in a new, convenient form. They’re easy to make, incredibly delicious, and perfect for sharing. So grab those overripe bananas from your counter, and treat yourself and your loved ones to a batch of these delightful muffins. Happy baking!
Print
Banana Bread Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delightful banana bread muffins that are perfect for breakfast, snacks, or dessert, featuring sweet and comforting flavors of ripe bananas.
Ingredients
- 3 ripe bananas
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mash the ripe bananas with a fork until smooth. Stir in the melted butter until well incorporated.
- Mix in the baking soda and a pinch of salt. Then add the sugar, beaten egg, and vanilla extract, mixing until smooth.
- Stir in the flour until just combined, being careful not to overmix.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for about a week or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
