Banana bread muffins
Banana bread muffins are sweet, dense, moist, delicious muffins.
These are simple to make and packed full of ripe bananas that turn into soft, buttery wheat flour muffins with loads of flavor.
These are great plain or mix-ins like chocolate chips, coconut or chopped walnuts!
Simple and easy to make with your basic kitchen ingredients.
Nothing too fancy but enough to be the most delicious banana bread muffins.
My family is cyclical with bananas.
We sometimes eat them like they are going out of style, and we go through several bunches in a week, and other times, I buy them, and they sit, and sit, and sit, until they are black.
During these times I try and make banana bread because I am huge on not wasting.
My biggest pet peeve is wasted food.
Banana bread takes For-ev-ah (think Sandlot here), to make, so I love making banana bread muffins.
They are fast, easy, taste good, and my kids gobble them up! The perfect after-school snack.
What do you need to make banana bread muffins?
These banana muffins are incredibly soft, moist and have the perfect touch of sweetness.
They taste wonderful plain or with added mix-in’s like chocolate chips, coconut or chopped walnuts.
These are a great on-the-go breakfast or snack to quickly grab when you are rushing off to work or school.
This banana muffin recipe is a handful of basic kitchen ingredients you will already have on hand.
Baking these are simple and cost efficient!
- Sugar- brings out the sweetness and aids in making the muffins soft and moist.
- Butter- helps coat the dry ingredients leaving it with a soft crumb texture. It also helps with keeping the muffins soft and moist with added flavor.
- Egg- creates a soft and creamy batter as well as structure.
- Milk- this helps with the rising process when baking. You can substitute it for water if needed though.
- Flour- aids in rising and combining all ingredients together.
- Wheat Flour- this provides the structure binding it all together.
- Baking powder- add to a lovely texture and good rise.
- Salt- enhances the flavors in other ingredients.
- Mashed banana- most important part! Bananas have all the flavor!
The Perfect Banana
How to know what the perfectly ripe banana looks and feels like.
Most banana bread and muffin recipes call for ripe bananas.
The riper a banana is the easier it is to mash together.
Riper bananas are sweeter and more flavorful, which is perfect for making banana muffins.
How to Make Banana Muffins Moist
You don’t want to have a dry banana muffin after mixing these all together and smelling them bake in the oven.
The key to making banana muffins moist is making sure that you are using a solid ratio of dry to wet ingredients.
If you notice your muffins looking dry you can add an additional 1 to 2 tablespoons of milk to help make it more creamy.
Butter and egg can also help with creating more moisture and flavor to your banana muffin recipe.
How to Mash Bananas
It sounds so easy but there can be a method and a simple way of doing everything.
Remember! I am all about Eazy Peazy!
I was in a baking mood a while ago and learned quickly that I was going to have sore arms and hands if I keep up the prepping and doing everything by hand.
This trick has been a total game changer on time and energy spent in the kitchen for me.
Just blend your bananas with your mixer. Less work and less time!! Double win!
Peel and break your bananas into chunks and add them to a bowl until they are mashed.
Beat the rest of the wet ingredients right into the same bowl, only using one bowl for the whole process.
Beat in the dry ingredients and enjoy!!
How to make banana bread muffins
One of the best parts about this banana muffin recipe is you only need one bowl and about 20 minutes to make these muffins!
They are SO Eazy Peazy to make. Kids love to help be apart of it all and help make them in the kitchen with me!
These are similar to banana bread but are lighter, softer, and more buttery texture. You’ll love it.
- Preheat oven and line or spray muffin tins: Preheat oven to 350 degrees. Spray muffin pan with cooking spray.
- Mix wet and dry ingredients together: Cream butter and sugar together. Beat in egg. Stir in milk. Mix in the flour, baking powder, and salt, add in the mashed bananas. You can also add in nuts, chocolate chips, etc. if you want, but we like it plain. The batter should still be a little lumpy, don’t over mix.
- Prepare muffin cups: scoop into muffin cups, filling 2/3 full.
- Bake banana muffins: bake for 18-25 minutes, until toothpick inserted into the center of a muffin comes out clean. This will makes approx. 18 muffins
Tips for baking banana muffins
- You won’t want to over mix your batter. The muffins will not be as soft and moist if over mixd.
- If making half regular and half with chocolate chips, use 1/2 cup chocolate chips.
- Fill the muffin liners 2/3 of the way full so they have room to rise.
- Can add in extras like chopped nuts, cinnamon, coconut and chocolate chips.
- Use ripe bananas that are brown and spotty. The riper they are, the sweeter they are.
Storage and freezing:
- To store: store banana muffins in a ziplock bag or airtight container for 4 to 5 days. Add a paper towel to the bag or airtight container to avoid muffins becoming soggy or dried out. This will lock in flavor and moisture.
- To freeze: store banana muffins in a ziplock bag or airtight container and free for up to 3 months. When reheating, place muffins in the microwave for 10-15 seconds or until they are warm. You will not want to over cook them though. They will become hard and not soft.
Looking for more muffin recipes? Here are some to try!
- Chocolate chunk Muffins
- Spiced Bacon Muffins
- Carrot Cake Muffins
- Carrot Zucchini Muffins
- Blueberry Sour Cream Lemon Muffins
Banana Bread Muffins
- 1 cup sugar
- 2 tablespoons butter melted
- 1 egg
- 3/4 cup milk
- 2 1/2 cups flour
- 1/2 c wheat flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup mashed banana about 2-3
- Preheat oven to 350 degrees.
- Spray muffin pan with cooking spray
- Cream butter and sugar together. Beat in egg. Stir in milk.
- Mix in the flour, baking powder, and salt,
- Lastly, add in the mashed bananas. You can also add in nuts, chocolate chips, etc. if you want, but we like it plain.
- The batter should still be a little lumpy, don't overmix.
- Scoop into muffin cups, filling 2/3 full.
- Bake for 18-25 minutes, until toothpick inserted into the center of a muffin comes out clean.
- Makes approx. 18 muffins
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Have any of you ever tried the Silicone Muffin Pans? What do you think of them?