Description
These Banana Bread Muffins are a perfect grab-and-go breakfast or snack option. Moist and flavorful, packed with ripe bananas and optional walnuts or chocolate chips, they are easy to make and freeze well for later enjoyment.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3 large ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/3 cup unsalted butter, melted and slightly cooled
- 1/4 cup milk
- 1 large egg
- 1 teaspoon pure vanilla extract
Optional:
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using.
- Combine Wet Ingredients: In a large bowl, mix the mashed bananas, granulated sugar, brown sugar, melted butter, milk, egg, and vanilla extract until smooth.
- Mix Batter: Add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing. Fold in walnuts or chocolate chips if desired.
- Bake: Divide the batter into the muffin cups and bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra moisture, use very ripe bananas with lots of brown spots.
- These muffins freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
