Banana Bread Muffins Recipe

Introduction

These Banana Bread Muffins are the perfect quick and tasty treat to enjoy any time of day. Moist and flavorful, they combine ripe bananas with warm cinnamon and crunchy walnuts for a delightful bite. Whether for breakfast or a snack, they’re sure to please.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 3 large ripe bananas (about 1 ½ cups mashed)
• 2 large eggs (at room temperature)
• ½ cup packed light brown sugar
• 4 tablespoons unsalted butter (melted)
• 1 teaspoon vanilla extract
• 1 cup walnuts (chopped)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a 12-count muffin pan with cupcake liners.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Step 3: In a large bowl, mash the bananas until smooth. Whisk in the eggs, brown sugar, melted butter, and vanilla extract until combined.
4. Step 4: Pour the dry ingredients over the wet ingredients and whisk gently until just combined. Fold in the chopped walnuts.
5. Step 5: Divide the batter evenly among the muffin cups and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra moisture, add ¼ cup of plain yogurt or sour cream to the batter.
• Swap walnuts for pecans or chocolate chips for a different flavor profile.
• Use overripe bananas with dark spots for the sweetest flavor and best moisture.
• To make these gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.

Storage

Store baked muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins individually wrapped for up to 3 months. Reheat thawed muffins briefly in the microwave or oven for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well once thawed and mashed. They may release extra moisture, so drain any excess liquid before mixing into the batter.

Can I make mini muffins instead of regular size?

Absolutely! Just reduce the baking time to about 12-15 minutes and keep an eye on them to avoid overbaking.

Banana Bread Muffins Recipe

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★★★★★

4.7 from 70 reviews

These Banana Bread Muffins are moist, flavorful, and packed with ripe bananas and crunchy walnuts. Perfect for breakfast or a snack, they combine the sweetness of bananas with warm cinnamon and a hint of vanilla, baked to golden perfection in a muffin pan.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 28-30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon

Wet Ingredients

• 3 large ripe bananas (about 1 ½ cups mashed)
• 2 large eggs (at room temperature)
• ½ cup packed light brown sugar
• 4 tablespoons unsalted butter (melted)
• 1 teaspoon vanilla extract

Add-ins

• 1 cup walnuts (chopped)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with cupcake liners to prevent sticking and promote easy removal.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly combined. Set this mixture aside.
3. Prepare wet ingredients: In a large bowl, mash the ripe bananas thoroughly. Add in the eggs, brown sugar, melted unsalted butter, and vanilla extract, whisking together until smooth and well incorporated.
4. Combine mixtures: Pour the dry ingredient mixture over the wet ingredients. Gently whisk until just combined to avoid overmixing, then fold in the chopped walnuts carefully to evenly distribute throughout the batter.
5. Fill muffin pan and bake: Spoon the batter evenly into the prepared muffin liners, filling each about 3/4 full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.

Notes

• Ensure bananas are very ripe for maximum sweetness and moisture.
• Do not overmix the batter to keep the muffins tender and light.
• Walnuts can be substituted with pecans or omitted for nut-free muffins.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Keywords: Banana Bread Muffins, banana muffins, breakfast muffins, easy muffin recipe, walnut muffins, cinnamon banana muffins