Banana Bread Muffins

These Banana Bread Muffins are delicate, moist, and full of heat cinnamon taste, making them the proper approach to make use of up ripe bananas. They come collectively shortly in a single bowl and bake into completely golden, bakery-style treats. They’re the proper transportable model of my easy banana bread.

Holly’s Recipe Highlights: Banana Bread Muffins

Taste: Comfortable, candy, and stuffed with cozy banana taste with a touch of cinnamon. When you add nuts, they provide simply the suitable little crunch in each chew.

Why Make It: They’re faster than conventional banana bread, bake up in completely portioned servings, and are perfect for simple breakfasts, grab-and-go snacks, or stocking the freezer for later.

Really useful Instruments: All you want are a few mixing bowls, a whisk or spoon, and a regular muffin pan to carry these banana bread muffins along with ease.

Complete Time: 40 Minutes Servings: 12 muffins Cooking Technique: Oven Baked

Ingredient Notes

Flour: For essentially the most tender muffins, spoon and level your flour as a substitute of scooping. When you want a gluten-free choice, a 1:1 mix ought to work properly, although the feel could prove barely totally different.
Cinnamon: Use recent cinnamon for the very best, coziest taste in these muffins. For a barely hotter twist, pumpkin pie spice makes an incredible substitute.
Sugars: This recipe makes use of a mix of each granulated and brown sugar for the proper steadiness. When you solely have one available, they’ll nonetheless bake up simply effective, however utilizing a combination provides the richest, most flavorful end result.
Bananas: Use very ripe bananas with loads of brown or black spots. Frozen and thawed bananas work nicely, too. Simply drain off any extra liquid if they appear overly watery.
Nuts: Walnuts or pecans are fully non-obligatory, so use what you’ve got available. Chop them pretty small, so that they distribute evenly all through the batter. Toasting them provides a stunning depth of taste, however uncooked nuts work simply as nicely.
Variations: For a sweeter, snack-style twist, you may stir in a handful of mini chocolate chips. When you’d like a heartier texture, combine in a spoonful or two of oats. A pinch of nutmeg, together with the cinnamon, provides a comfortable bit of additional heat and taste.

The right way to Make Banana Bread Muffins

mixing the batter for banana bread muffins in a bowl on a wood board

uncooked banana bread muffin batter in a muffin tin

Whisk the dry elements in a single bowl, and the moist elements in one other.
Stir the dry elements into the moist combination simply till mixed.
Fold in nuts or different add-ins.
Divide the batter into lined muffin cups and bake (full recipe under).

Use Ripe Bananas: Very ripe, spotty bananas give the sweetest taste and greatest texture.
Don’t Overmix: Combine the batter simply till the flour disappears. Overmixing could make muffins dense.
No Additional Bananas: Don’t add additional bananas. An excessive amount of moisture could make the facilities heavy.
Examine for Doneness: Examine a couple of minutes early since ovens range. Pull them as quickly as a toothpick comes out clear.

Banana Bread Muffins baked in a muffin pan

Save Some for Later

Hold leftovers in an hermetic container at room temperature for as much as 3 days and within the freezer for as much as 3 months. Thaw at room temperature.

For reheating, microwave for about 10 to fifteen seconds for a just-baked really feel, or heat in a low oven.

Extra Methods to Use Ripe Bananas

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Prepare dinner Time 18 minutes

Complete Time 40 minutes

Preheat oven to 350°F. Line a muffin pan with paper liners.
Whisk collectively flour, baking soda, cinnamon, and salt in a small bowl. Put aside.
Mix melted butter and sugars. Add eggs, vanilla, and mashed banana. Combine nicely.
Add dry elements and blend simply till mixed. Fold in nuts if utilizing.
Pour into ready muffin pan and bake 18 to twenty minutes or till a toothpick comes out clear. Don’t overbake.
Cool on a baking rack.

Use ripe bananas with black spots for the very best taste.
Toss add-ins with a little bit of flour earlier than including to the batter, this helps so that they don’t sink to the underside of the batter.
Don’t add additional bananas, this will make the batter too heavy and dense.
Don’t overmix batter, it ought to be combined simply till moistened.
Fill muffin cups solely ⅔ full.
Don’t overbake, ovens can range, so you should definitely examine muffins a couple of minutes earlier than they need to be finished. If a toothpick comes out clear, they’re finished.
Hold leftovers in an hermetic container at room temperature for as much as 3 days, and within the freezer for 3 months.

Diet data supplied is an estimate and can range based mostly on cooking strategies and types of elements used.

Course Breakfast, Muffins, Snack

Delicacies American

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