Banana Bread Muffins Recipe
Craving cozy banana bread flavor, but want something quicker? Say hello to irresistible Banana Bread Muffins! Moist, flavorful, and perfectly portioned for busy mornings, snacks, or lunchboxes.
Equipment
- Muffin Tin (12 cup)
- Muffin Liners (optional)
- Large Bowl
- Medium Bowl
- Whisk
- Fork
- Spatula or Mixer
- Toothpick
Ingredients
Wet Ingredients
- 3 medium-large, overripe Ripe Bananas (about 1 1/2 cups mashed)
- 0.5 cup Vegetable or Canola Oil
- 2 large Eggs
- 1 cup Granulated Sugar
- 0.5 cup Brown Sugar, packed
- 1 teaspoon Vanilla Extract
Dry Ingredients
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mash the ripe bananas until fairly smooth.
- Add oil, eggs, granulated sugar, brown sugar, and vanilla extract to the mashed bananas. Stir to combine.
- In a separate medium bowl, whisk together all-purpose flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir just until combined. Be careful not to overmix.
- Divide batter evenly among the muffin cups, filling each about 2/3 to 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool slightly and enjoy.
Notes
Pro Tips:
- Super Ripe Bananas = Best Muffins
- Don’t Overmix the Batter
- Get Creative with Mix-Ins
- Muffin Liners for Easy Cleanup
- Toothpick Test is Your Friend Serving Suggestions:
- Quick Breakfast
- Lunchbox Treat
- Afternoon Snack
- Dessert (Slightly Warm)
- Brunch Spread Make Ahead & Storage:
- Bake ahead: 1-2 days
- Store leftovers: Room temp (3-4 days) or fridge (up to a week)
- Freeze: 2-3 months
- Reheat: Thaw at room temp, warm in microwave, or oven. FAQs:
Q1: Frozen bananas?—Yes, thaw & drain liquid.
Q2: Gluten-free? - Yes, use GF blend, adjust baking.
Q3: Vegan?—Yes, flax eggs/applesauce, vegan oil/sugar.
Q4: Tough muffins?—Don't overmix batter!
- Super Ripe Bananas = Best Muffins
- Don’t Overmix the Batter
- Get Creative with Mix-Ins
- Muffin Liners for Easy Cleanup
- Toothpick Test is Your Friend Serving Suggestions:
- Quick Breakfast
- Lunchbox Treat
- Afternoon Snack
- Dessert (Slightly Warm)
- Brunch Spread Make Ahead & Storage:
- Bake ahead: 1-2 days
- Store leftovers: Room temp (3-4 days) or fridge (up to a week)
- Freeze: 2-3 months
- Reheat: Thaw at room temp, warm in microwave, or oven. FAQs:
Q1: Frozen bananas?—Yes, thaw & drain liquid.
Q2: Gluten-free? - Yes, use GF blend, adjust baking.
Q3: Vegan?—Yes, flax eggs/applesauce, vegan oil/sugar.
Q4: Tough muffins?—Don't overmix batter!