Banana Bread Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
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