You know that “oops” moment when you buy too many bananas hoping they’ll magically disappear? Enter this banana bread muffin recipe – perfectly portable, ridiculously moist, and right-sized so you don’t go hog wild. Grab your muffin tin and get ready to ditch boring snacks for good.
Why This Banana Bread Muffin Recipe Rules
Let’s be real: own-baked banana muffins are way better than stale gym breakroom options. These are:
- Moist and banana-forward, not that dusty, flavorless crumb.
- One-bowl easy, minimal dirty dishes = kitchen bliss.
- Perfect for brunch or lunchboxes, and they store like a dream.
- Customizable AF – add nuts, chocolate, or whatever your heart desires.
Seriously, anyone whose kitchen can hold a muffin tin can make these. Wanna impress guests? Serve these and watch jaws drop.
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional, but yum)
- 2 large ripe bananas, mashed (about 1 cup)
- 2 large eggs, room temperature
- ½ cup granulated sugar (or coconut sugar)
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil (or melted butter/coconut oil)
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or chocolate chips (optional)
Substitutions:
- Vegan? Swap both eggs for flax eggs (2 Tbsp flax + 6 Tbsp water).
- Gluten-free? Use 1:1 GF flour.
- Want healthier? Replace oil with applesauce (same amount).
Tools & Kitchen Gadgets Used
- Muffin tin (12-cup) – obvious necessity
- Muffin liners – keeps things clean
- Large mixing bowl – one bowl wonder
- Whisk and spatula – for smooth batter
- Measuring cups & spoons – no “eyeballing” allowed
- Cooling rack – let them breathe
- Ice cream scoop – perfect for even muffin top (and fun)
Step-by-Step Instructions
Step 1: Preheat oven to 350°F (175°C) and line the muffin tin.
Step 2: In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
Step 3: In another bowl, mash bananas until smooth. Add eggs, both sugars, oil, and vanilla, whisk until combined.
Step 4: Pour wet mix into dry and gently fold. Don’t overmix—gluten can make these cakey, not moist.
Step 5: Fold in walnuts or chocolate chips if using.
Step 6: Scoop batter into liners using an ice-cream scoop, filling about ¾ full.
Step 7: Bake for 18–22 minutes, or until toothpick comes out clean/with moist crumbs.
Step 8: Let muffins cool in tin for 5 minutes, then transfer to cooling rack. Try not to inhale immediately.
Calories & Nutritional Info (Per Muffin)
- Calories: ~220
- Carbs: 28g
- Protein: 3g
- Fat: 10g (some good unsaturated)
- Fiber: 1g (from bananas & flour)
- Sugar: 15g
Healthy-ish? Sure. Better than a donut? Heck yes.
Common Mistakes to Avoid
- Overmixing = tough muffins. Fold gently.
- Underripe bananas? No flavor or color, get mushy muffins.
- Skipping liners? Grease tin well or risk muffin mutilation.
- Wrong bake temp. Underbake = soggy. Overbake = dry. Stick to 350°F.
Variations & Customizations
- Banana Nut Crunch: Use walnuts + sprinkle oats on top.
- Chocolate Lover: Add ¾ cup chocolate chips and skip nuts.
- Spice It Up: Add ½ tsp nutmeg + ¼ tsp ginger.
- Peanut Butter Swirl: Drop spoonful of PB into batter of each muffin.
FAQ Section
1. Can I freeze these muffins?
Yes, freeze in airtight bag for up to 3 months. Thaw or reheat in microwave.
2. How ripe should bananas be?
Seriously ripe—dark spots or nearly black peel makes these super moist.
3. Can I make mini muffins?
Yep! Bake at same temp for 12–15 minutes.
4. What if I don’t have brown sugar?
Use all white sugar (results slightly less moist/flavorful).
5. Gluten-free alternative?
Sub 1-to-1 GF flour blend, no extra liquids needed.
6. Can I add dairy?
Sure—add ½ cup Greek yogurt to wet mix for extra richness.
7. Are these vegan-friendly?
Replace eggs with flax eggs and use oil—deliciously vegan.
Final Thoughts
There you have it—this banana bread muffin recipe is a winner. It’s warm, moist, and perfect for breakfast, snacks, or dessert. Plus, it fixes that “oops banana” problem. Once you go homemade, store-bought muffins feel… well, sad. So bake a batch, take a pic, and bask in muffin-glory. You deserve it!