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–+ servings
Banana Bread Muffins

Deliciously Moist Banana Bread Muffins for Any Time of Day

These Banana Bread Muffins are a delightful and easy treat that transform overripe bananas into a moist breakfast or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour whole wheat flour can be substituted for a different texture
  • 1 teaspoon baking soda leavening agent
  • 1 teaspoon cinnamon adjust to taste
  • 1 pinch salt enhances flavor
  • 1/2 cup melted butter can substitute with vegetable or coconut oil
  • 1/2 cup granulated sugar reducing may alter texture
  • 1/2 cup brown sugar can use all granulated sugar
  • 2 large eggs can use flax eggs for vegan version
  • 1 teaspoon vanilla extract can swap with maple syrup
  • 1 cup mashed ripe bananas ripe bananas with black spots work best
  • 1 cup chopped walnuts or pecans (optional) chocolate chips can substitute

Equipment

  • Muffin pan
  • Mixing Bowls
  • whisk

Method
 

Step‑by‑Step Instructions for Banana Bread Muffins
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners.
  2. Whisk together flour, baking soda, cinnamon, and salt in a small bowl.
  3. In a large mixing bowl, combine melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and mashed bananas. Mix until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in nuts or chocolate chips if desired.
  5. Pour the batter into the muffin pan, filling each cup about two-thirds full.
  6. Bake for 18-20 minutes. Check doneness with a toothpick.
  7. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 100mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg

Notes

Store leftover muffins in an airtight container for up to 3 days at room temperature, up to a week in the fridge, or freeze for up to 3 months.

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