Moist Banana Bread Muffins

- Breakfast
Cuisine: American
Difficulty: Easy

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Prep Time

10 Mins
Cook Time

20 Mins
Serving

12
View

24

These moist and flavorful banana bread muffins are a perfect way to use up ripe bananas. Soft, fluffy, and loaded with banana flavor, they make a great breakfast or snack!

Ingredients

3 ripe bananas

1 cup granulated sugar

1/3 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped walnuts or chocolate chips (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.

Step 2

In a large mixing bowl, mash the ripe bananas with a fork until smooth. Leave some small chunks for added texture if desired.

Step 3

Add the melted butter to the mashed bananas and mix until well combined.

Step 4

Stir in the sugar, eggs, and vanilla extract until fully combined.

Step 5

In a separate bowl, whisk together the flour, baking soda, and salt.

Step 6

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix. If using, fold in the chopped walnuts or chocolate chips.

Step 7

Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Step 9

Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Conclusion

Tips:These muffins can be stored at room temperature for up to 3 days or in the refrigerator for a week. They also freeze well! Wrap them individually in plastic wrap and place them in a resealable freezer bag.Serve with a smear of butter or cream cheese for an extra indulgent treat. Enjoy your delicious banana bread muffins!