Banana Bread Muffins
Banana Bread Muffins are a quick, easy, and delicious twist on the classic banana bread.Made with ripe bananas, these muffins are soft, moist, and packed with flavor. Perfect for breakfast, snacks, or as a dessert, these muffins are simple to make and incredibly satisfying.You can customize them with optional add-ins like chocolate chips, nuts, or dried fruit for extra flavor and texture.
Equipment
- 1 Muffin Tin (12 cups)
- 1 Mixing Bowl (Large)
- 1 whisk
- 1 Spatula or Spoon
- 1 measuring cup (for liquids)
- 1 Measuring Spoons (for spices and salt)
- 1 Cooling Rack (Optional, but recommended)
Ingredients
- 3 ripe bananas about 1 1/2 cups mashed
- 2 large eggs
- 1/2 cup 115g melted butter or vegetable oil
- 1/4 cup 60ml milk (or buttermilk for a richer flavor)
- 1 1/2 cups 180g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon optional
- 1/4 teaspoon ground nutmeg optional
- 1/2 cup 60g chocolate chips, walnuts, or raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups with butter or cooking spray.
- Mash the bananas in a large bowl until smooth with some small lumps. Add eggs, melted butter (or oil), and milk to the mashed bananas, and whisk until combined.
- Combine the dry ingredients in another bowl: whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
- Add the dry ingredients to the wet ingredients. Gently fold them together using a spatula until just combined. Be careful not to overmix; a few lumps are fine.
- Fold in optional add-ins like chocolate chips, walnuts, or dried fruit.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the tin for 5 minutes before transferring the muffins to a wire rack to cool completely.
Notes
- Banana ripeness: The riper the banana, the sweeter and more flavorful the muffins will be. Overripe bananas are perfect for this recipe!
- Flour substitution: For a healthier version, you can swap all-purpose flour for whole wheat flour or a gluten-free flour blend.
- Storage: Store your muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw at room temperature or microwave for a few seconds to warm.
- Add-ins: Feel free to get creative with add-ins. You can mix in chocolate chips, dried fruits, or nuts for an extra twist.