Banana Bread Muffins
Transform your overripe bananas into a batch of irresistible Banana Bread Muffins—perfectly soft, moist, and packed with comforting flavor. This easy recipe combines classic banana bread goodness with the convenience of individually portioned muffins, making them ideal for breakfast on-the-go or a cozy afternoon snack. With a touch of cinnamon spice, the option to fold in crunchy walnuts, and a golden-brown top that’s both tender and slightly crisp, these muffins are as versatile as they are delicious. Ready in just 40 minutes, including prep and baking time, this one-bowl wonder is perfect for busy mornings or last-minute baking. Plus, they stay fresh for days and are freezer-friendly, making them a great make-ahead option. Keywords: banana bread muffins, easy banana muffins, homemade breakfast ideas, moist banana muffins recipe.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 cup milk
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, mash the ripe bananas with a fork until smooth and creamy.
Add the melted butter to the mashed bananas and stir until well combined.
Mix in the granulated sugar and brown sugar, ensuring that they are evenly integrated with the banana mixture.
Beat in the eggs one at a time, ensuring that each is fully incorporated before adding the next.
Stir in the vanilla extract.
In another bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in the milk until the batter is smooth.
If using, gently fold in the chopped walnuts.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2628 mg | 114% | |
| Total Carbohydrate | 431.9 g | 157% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 241.0 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 299 mg | 23% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2229 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
