Banana Bread Muffins

Muffins on pink platter next to bananas.

Soft, tender, and loaded with sweet ripe bananas. These muffins taste just like banana bread, but in grab and go muffin form.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings muffins

Calories 235kcal

Author Karly Campbell

Ingredients

3 over-ripe bananas mashed
1/2 cup brown sugar
1/4 cup sugar
1 large egg
1/3 cup butter melted
2 teaspoons vanilla
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
¾ cup chopped walnuts

Instructions

Preheat oven to 375 degrees. Spray or line a muffin tin.
Add the bananas, brown sugar, and sugar to a mixing bowl and beat on medium speed until well combined.
Beat in the egg, butter, and vanilla until just combined.
Add the flour, baking powder, baking soda, cinnamon, and salt to a small bowl and stir to combine.
Add the flour mixture to the wet mixture, stirring until just combine. Do not overmix.
Stir in the walnuts.
Spoon the mixture into the muffin tin 2/3 of the way full.
Bake for 18 minutes or until a tester comes out clean.

Notes

Bananas should be very ripe for the best banana muffins. Bake yellow bananas at 300 degrees for 15-30 minutes, until very browned, to ripen the bananas quickly. Cool completely before using.

Swap the walnuts for pecans or chocolate chips, if preferred.

Store tightly covered at room temperature for 4-5 days.

Nutrition