This banana bread muffin recipe is among the easiest baking recipes because the ingredients are so simple. Chances are you already have them in your kitchen!
It’s also a delicious and nutritious treat that you can quickly whip up when you want to use your bananas before they go bad.
Have a craving and little patience? We’re just 35 minutes from deliciousness, so let’s get started.
Banana Bread Muffins: Ingredients
- 3 bananas (make sure they are soft and ripe; add an additional banana if you prefer moist muffins)
- 2 cups all purpose flour
- 1 tsp baking soda
- ½ cup of butter (1 stick of butter)
- ¾ cup of brown or white sugar
- 2 eggs (slightly beaten)
- ¼ tsp salt
- Walnuts or chocolate chips (optional)
- A hand or stand mixer (optional)
- 2 large bowls
- 2 small bowls
- Measuring cups
- A spatula
- A muffin tin
How to make Banana Bread Muffins
Be sure to have your ingredients prepped in front of you for easy access. Nothing’s more frustrating than needing to hunt things down on the fly!
Mix dry ingredients in one bowl and wet ingredients in a second before whisking the two together. This ensures that the flavors and flour are completely combined.
Mixing Dry Ingredients (bowl 1)
In your first bowl, add the 2 cups flour, ¼ tsp salt, and 1 tsp baking soda. The baking soda is what will give your bread some rise.
Next, add your ¾ cup sugar. Use brown sugar to better melt your mixture together – however, you can also opt for white sugar. It will taste just the same.
Nuts (and other optional goodies)!
If you feel like sweetening up this recipe, add some chocolate chips or cacao nibs.
You can also incorporate pecans, diced almonds, and walnuts, but the key is how the bitterness of the nut counters the sweetness of the chocolate. Try to choose pairs that are opposites!
When it comes to measuring out portions, the truly easy aspect of this recipe shines – you can just wing it!
Grab a handful of each and sprinkle them into the bowl, either now, or right before you place it in the cooking pan for added crunch.
Mixing Wet Ingredients (bowl 2)
Now on to your wet ingredients. In a separate bowl, mix your ½ cup of butter, two eggs, and ripe bananas.
First, you will want to mash the four bananas – more if you like muffins which are softer, or less if you like a stronger bread-ish taste.
It is best to use overripe bananas, as they will be sweeter and gooier for your muffins.
In a small bowl, melt a stick of butter. This will amount to ½ cup of butter. Place this to the side and grab your mixing bowl.
Crack in two eggs and lightly beat them. Pour your mashed bananas into the mixing bowl then whisk in the ½ cup of butter.
Blend the Bowls
Stir the wet and dry ingredients together, leaving some lumps of banana.
The mixture should not look like the consistency of cake batter; you want to allow some chunks of banana to remain so that the final muffins are more flavorful.
If you’re worried about them being too strong, don’t worry; the taste will seep in, but we don’t want to hide the flavor!
Preheating and Prepping
Now it is time to preheat the oven at 350 degrees. While waiting for the oven to heat, assemble your baking tools.
You will need a muffin tin tray that holds at least 12 for this recipe. Lightly grease your tray with butter or a non-stick cooking spray, such as Pam.
Fill the muffin trays with your batter so that each is nearly full – but don’t top them off. This will cause an over-spill, connecting the banana bread muffins once they are fully baked. About half-way will do.
The final step of your banana bread muffin recipe is the easiest: bake them.
Set your oven to 20 minutes and place the tin at the center of the oven. After they’ve taken on a golden-brown color, remove your muffins and let them cool for ten minutes before eating.
Stick a toothpick in the center of one to check if it comes out clean, and if it does not, place them back for an additional five to ten minutes.
Here’s a video showing walnut banana bread muffins.
This recipe is such a versatile treat. Whether you’re craving a quick and easy snack, or want to whip up something nice for breakfast, banana bread muffins are the way to go.
These muffins are easy to store and heat up again for next-day leftovers, and will last you about three to five days.
Try this banana bread muffin recipe when you’re in the mood for a simple baking adventure.
What’s your favorite banana bread muffin recipe?