Banana Bread Muffins {Serve hot with butter!}

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More delicious and yummy, banana bread muffins are a great way to enjoy those ripe bananas on your counter.

This recipe turns the classic banana bread recipe into a perfectly wet snack or deliciously easy breakfast. This is a basic recipe and you can easily add your favorite nut additions to chocolate chips.

Why we love this recipe

These come out smooth moist and tasty with just the right amount of sweetness and flavor it 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 ingredients of the pantry you're likely to have it on hand and it comes out tasty every time.

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These cupcakes can be made in batches in advance and freeze perfectly for months.

Ingredients and variations

BANANAS Bananas are definitely a key ingredient in this recipe. Make sure to use overripe or overripe bananas as they are sweeter and filled with that delicious banana flavor!

You can also use frozen bananas, be sure to thaw them before adding them to the dough.

NUTS While optional, walnuts are a great addition to this cupcake recipe. Any type of walnut works well, especially walnuts and walnuts. They add extra crisp flavor!

Tip: Lightly toast the raw walnuts before putting them into recipes. Roasting them keeps them crispy and improves their flavor!

OPTIONAL ADD-INS Anything that goes with banana bread will be just as amazing paired with banana bread rolls!

      • Add a little oatmeal for a little extra fiber.
      • Mix the chocolate chips together for a sweet dessert bun!
      • Or try coconut, raisins, or any type of dried berry for a fruity touch! Why not a blueberry banana muffin?

How to make banana bread muffins

Making banana bread muffins is as easy as 1, 2, 3! Just grease or line your muffin tin and you're ready to bake.

  1. Mix dry ingredients and wet ingredients separately (per recipe below).
  2. Mix until just combined. Add optional walnuts in this step.
  3. Pour the dough evenly into the prepared muffin pan and bake until fluffy and golden on top!

Be careful not to over-bake; Banana bread rolls must be very moist!

Tips for success

  • Use ripe bananas with black spots for the best flavor.
  • Mix the accessories with a little flour before adding them to the dough, this helps them not sink into the bottom of the dough.
  • Do not add additional bananas, this can make the dough too heavy and dense.
  • Do not mix the dough excessively, it should be mixed only until it is moistened.
  • Fill muffin cups only 1/2 to 2/3 full.
  • Don't over-bake, ovens can vary, so be sure to check the muffins a few minutes before they are done. If a toothpick comes out clean, they're ready.

How to store cupcakes

Muffins are essentially quick bread and quick bread stores easily! Keep the muffins fresh by storing them in a zippered bag at room temperature for up to 3 days.

To freeze cupcakes

Banana bread muffins freeze well

  • Freeze, wrap each muffin in plastic wrap and place them in zippered bags with the date on them. They will last up to 3 months in the freezer.
  • To thaw, remove the wrap, defrost in the microwave, and enjoy a warm bun.

The best banana recipes

Did you enjoy these banana bread muffins? Be sure to leave a rating and comment below!

Banana Muffins

Homemade banana bread rolls are moist and flavorful! Add chocolate chips, oatmeal, or nuts for a twist.

  • 1 1/2 cups of flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1 cup mashed bananas, about 3 medium
  • 1/2 cup chopped walnuts, or optional walnuts

  • Preheat oven to 350 ┬░ F. Line muffin tin with paper bags.

  • Whisk together the flour, baking soda, salt, and cinnamon in a small bowl. Set aside.

  • Combine melted butter and sugars. Add the eggs, vanilla, and mashed banana. Mix well.

  • Add dry ingredients and mix until combined. Bend the walnuts if you use them.

  • Pour into prepared muffin tin and bake 18 to 20 minutes or until toothpick comes out clean. Do not over bake.

  • Let cool on a baking rack.

  • Use ripe bananas with black spots for the best flavor.
  • Mix the accessories with a little flour before adding them to the dough, this helps them not sink into the bottom of the dough.
  • Do not add additional bananas, this can make the dough too heavy and dense.
  • Do not mix the dough excessively, it should be mixed only until it is moistened.
  • Fill muffin cups only 1/2 to 2/3 full.
  • Don't over-bake, ovens can vary, so be sure to check the muffins a few minutes before they are done. If a toothpick comes out clean, they're ready.

Servings: 1 muffin, Calories: 186, Carbs: 25 g, Protein: 3 g, Fat: 9 g, Saturated fat: 5 g, Cholesterol: 48 mg, Sodium: 268 mg, Potassium: 78 mg, Fiber: 1 g, Sugar: 12 g, Vitamin A: 284 IU, Vitamin C: 1 mg, calcium: 14 mg, iron: 1 mg

Keyword banana bread muffin recipe, banana bread muffins, easy banana bread muffins, how to make banana bread muffins

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