Banana Bread Muffins

These Banana Bread Muffins are mushy, moist, and filled with heat cinnamon taste, making them the proper manner to make use of up ripe bananas. They come collectively rapidly in a single bowl and bake into completely golden, bakery-style treats. They’re the proper moveable 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. If you happen to add nuts, they offer simply the proper little crunch in each chunk.

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

Beneficial Instruments: All you want are a few mixing bowls, a whisk or spoon, and a normal muffin pan to deliver 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 an alternative of scooping. If you happen to want a gluten-free choice, a 1:1 mix ought to work properly, although the feel might end up barely totally different.
Cinnamon: Use recent cinnamon for the perfect, 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 stability. If you happen to solely have one available, they’ll nonetheless bake up simply superb, however utilizing a mixture provides the richest, most flavorful end result.
Bananas: Use very ripe bananas with loads of brown or black spots. Frozen and thawed bananas work effectively, too. Simply drain off any extra liquid if they appear overly watery.
Nuts: Walnuts or pecans are utterly non-obligatory, so use what you’ve available. Chop them pretty small, in order that they distribute evenly all through the batter. Toasting them provides a stunning depth of taste, however uncooked nuts work simply as effectively.
Variations: For a sweeter, snack-style twist, you’ll be able to stir in a handful of mini chocolate chips. If you happen to’d like a heartier texture, combine in a spoonful or two of oats. A pinch of nutmeg, together with the cinnamon, provides a comfy bit of additional heat and taste.

Easy methods 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 further bananas. An excessive amount of moisture could make the facilities heavy.
Verify for Doneness: Verify a couple of minutes early since ovens fluctuate. Pull them as quickly as a toothpick comes out clear.

Banana Bread Muffins baked in a muffin pan

Save Some for Later

Preserve 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

Cook 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 effectively.
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 perfect taste.
Toss add-ins with a little bit of flour earlier than including to the batter, this helps in order that they don’t sink to the underside of the batter.
Don’t add further bananas, this may make the batter too heavy and dense.
Don’t overmix batter, it needs to be blended simply till moistened.
Fill muffin cups solely ⅔ full.
Don’t overbake, ovens can fluctuate, so be sure you examine muffins a couple of minutes earlier than they need to be completed. If a toothpick comes out clear, they’re completed.
Preserve leftovers in an hermetic container at room temperature for as much as 3 days, and within the freezer for 3 months.

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

Course Breakfast, Muffins, Snack

Delicacies American

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