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    Home » Recipes » Muffins

    Banana Bread Muffins

    Published Feb 4, 2019, modified Dec 7, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ Leave a Comment

    Jump to Recipe
    Pin image of banana muffins.

    These banana bread muffins are soft and tender, perfect for breakfast, in lunch boxes or for a snack, its hard to stop at just one!

    Freshly baked banana muffins on table.
    Banana muffins

    We love these banana bread muffins for breakfast and in lunch boxes or as a quick snack.

    Try them warm, or top with any of the ad-ins from the list of variations below to take them to a whole other level!

    These banana muffins are always such a hit!

    I always make sure we have plenty of bananas in the house for our forever-snacking teenagers, but once in a while we end up with a bunch of brown very ripe bananas which are perfect for baking.

    If you don’t have any very ripe bananas, check out my tip below on how to ripen them quickly.

    For more banana desserts, check out my banana yogurt cake, easy banana bread, or these banana crumb muffins with a delicious streusel topping!

    Click the Subscribe button above to get more recipes like this in your inbox!

    Jump to:
    • The bananas
    • Helpful tips
    • Variations
    • Make ahead
    • You may also like …
    • 📋 Recipe

    The bananas

    Very ripe bananas are those that have softened and have dark brown spots or patches before they get to the sticky, black and very mushy stage.

    They are very sweet with an intense banana flavour, making them ideal for baking.

    TIP: If you don’t have ripe bananas, place a few in the freezer for a couple of hours till they darken, this emulates the ripening process. Then leave them on a plate on the counter to thaw fully before mashing.

    Ripe bananas give these muffins a wonderful soft and tender crumb and will make your kitchen smell amazing!

    Helpful tips

    Bring ingredients to room temperature before using them. Cold ingredients do not mix together easily so start with ingredients at room temperature and remove them from the fridge around 30 minutes in advance.

    I usually keep butter out on the counter as I use it frequently in most of my cooking so it isn’t too hard. However if your butter is still very cold, it might help to chop it up into small cubes on a plate to bring it to room temperature quickly.

    Whats more, using eggs, butter and other dairy products at room temperature enables tiny air pockets to be formed making the batter light and fluffy.

    Mixing the dry ingredients together first ensures they are evenly distributed. Then separately blend together the wet ingredients before combining with the dry.

    Mix till they are just combined taking care not to over-mix or this will result in dense and chewy muffins.

    Bake the muffins for around 12 minutes. Times may vary from oven to oven and if there are hot spots in your oven, you may need to turn them three quarters of the way through cooking.

    Check if they are done by inserting a clean skewer or toothpick through the centre of a muffin. If it comes out clean, the muffins are done, if the interiors still seem a little sticky, give them another couple of minutes in the oven.

    Variations

    Mix any of these extra ingredients into the batter before baking for more variety, giving extra layers of flavour and texture.

    Candy or chocolate – Mix around 80 g or ½ cup of chocolate chips of your choice (milk, dark or white chocolate), or candy into the batter.

    Nuts – Stir in a handful of roasted nuts such as walnuts, pecans, almonds, etc.

    Spices – Mix 1 teaspoon cinnamon, ¼ teaspoon ground cardamom and ⅛ teaspoon ground cloves with the dry ingredients.

    Cookies – Add ½ cup of broken cookies such as Oreos or any other type of cookie to the batter.

    Fruit – Add around ½ cup of chopped fresh or dried fruit to the mixture.

    Make ahead

    These muffins are also great when made ahead, making an easy an convenient snack.

    Cover and store the muffins in a cool place (fridge or counter) for up to three days.

    As the bananas add a good amount of moisture, these muffins freeze very well. Pack them in an airtight container to store in the freezer for up to a month, then allow to thaw overnight in the fridge or on the counter.

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    ⭐️ Are you making these Banana Muffins? I’d love to know how they turned out in the comments! And please give it a star rating below!

    📋 Recipe

    Banana muffins on wooden counter.

    Banana Bread Muffins

    Nicole Shroff
    These banana bread muffins are soft and tender, perfect for breakfast, in lunch boxes or for a snack, its hard to stop at just one!
    5 from 5 votes
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    Prep Time 10 mins
    Cook Time 12 mins
    Total Time 22 mins
    Course Breakfast, Dessert, lunch box, Snack
    Cuisine American
    Servings 12 muffins
    Calories 178 kcal

    Ingredients

    Muffin mix

    • 180 grams flour 1½ cups
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • a pinch ground sea salt
    • 300 grams over ripe bananas 1 cup
    • 1 teaspoon vanilla
    • 1 medium egg beaten
    • 100 grams white sugar ½ cup
    • 55 grams brown sugar ¼ cup
    • 75 grams butter ⅓ cup, softened

    Instructions
     

    Muffins

    • Preheat oven to 350℉/180℃. Grease the muffin trays or line with paper. 
    • 180 grams flour, 1 teaspoon baking soda, a pinch ground sea salt, 1 teaspoon baking powder
      In a large bowl, combine the flour, the salt, baking soda and powder.
    • 300 grams over ripe bananas, 1 teaspoon vanilla, 100 grams white sugar, 55 grams brown sugar, 75 grams butter, 1 medium egg
      In a separate large bowl blend the bananas, vanilla, both sugars, butter and egg. Stir the banana mixture into the flour mixture until it is moistened. 
    • Spoon the mixture into the muffin tray. Bake for 10-12 minutes, till a metal skewer inserted in the centre comes out clean. Cool on a wire rack before adding the frosting.

    Notes

    Bring ingredients to room temperature – remove ingredients from the fridge around 30 minutes to bring to room temperature before you start on these muffins. If the butter is still quite chilled, it might help to chop it up into small cubes on a plate to bring it to room temperature quickly.
    Mixing the dry ingredients together first, ensures they are evenly distributed. Then, separately blend together the wet ingredients before combining with the dry. Stir together till the two mixtures are just combined. Be careful not to over-mix as this will result in dense and chewy muffins.
    Bake the muffins for around 12 minutes. Check them by inserting a clean knife through the centre of a muffin. If it comes out clean, they are ready, if it comes out sticky give them another couple of minutes.
    Cover and store in the fridge or in a cool part of the kitchen, consume within 3 days. Freeze the muffins in an airtight container for up to a month. 

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Serving: 12muffinsCalories: 178kcalCarbohydrates: 30gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 143mgPotassium: 153mgFiber: 1gSugar: 16gVitamin A: 192IUVitamin C: 2mgCalcium: 25mgIron: 1mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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