Yes Another Banana Bread Muffin Recipe
Transform ripe bananas into a batch of moist, flavorful banana bread muffins with this easy-to-follow recipe, perfect for breakfast, snack time, or a sweet treat. Featuring a harmonious blend of classic ingredients like creamy Greek yogurt, a hint of cinnamon, and your choice of chopped walnuts or chocolate chips, these muffins strike the ideal balance of tender texture and rich flavor. Ready in just 35 minutes, this small-batch recipe combines simplicity with versatility, allowing you to customize each bite. Whether you're looking to use up overripe bananas or craving a homemade baked good, these banana bread muffins are a crowd-pleasing classic that tastes fresh every time.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup (melted) unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup (packed) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup plain Greek yogurt or sour cream
- 0.5 cup chopped walnuts or chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease thoroughly.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Stir in the melted butter, granulated sugar, and brown sugar until well combined.
Add the eggs and vanilla extract to the banana mixture. Mix until smooth and creamy.
In a separate medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
Fold in the Greek yogurt or sour cream until fully incorporated. If using walnuts or chocolate chips, gently mix them into the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Enjoy warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.3 g | 244% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 2656 mg | 115% | |
| Total Carbohydrate | 487.0 g | 177% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 243.9 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 402 mg | 31% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2616 mg | 56% | |
*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.
