Banana bread muffins

Banana bread muffins – perfect breakfast, brunch, lunch, snack, you can pack these for a picnic or outdoor outing. These freeze well and are great for making in advance.

I make banana bread or banana bread muffins quite often, primarily because it’s an easy extra snack I can take to work with me. It’s quite nice to open my lunch box around 1 or 2pm and find a slice of banana bread or a muffin there, in addition to the actual lunch. Makes my lunch breaks that much more enjoyable!

Cook’s Tip

When making these banana bread muffins, I often add diced apples, strawberries, or blueberries to the batter. Adding diced fruit or berries adds extra flavor and makes banana bread muffins unique each time you make them!

If you have kids, they will surely appreciate a banana bread muffin in their lunch box, too!

This is a very simple and reliable recipe that I use all the time with simple ingredients found in any house. The banana bread muffins turn out great every time!

I like to use very ripe bananas that are very dark on the outside and already so soft that it’s effortless to mash them. Baking in a muffin pan gives each banana bread muffin a nice, darker crust which is delicious to munch on! Sometimes, I add chopped apples to the batter – makes these muffin even yummier!

4 from 1 vote

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Banana bread muffins

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

 

Banana bread muffins for breakfast or dessert.  Convenient individual size - perfect to pack for breakfast, lunch, picnic.  These muffins freeze well. 

Course: Dessert

Cuisine: American

Servings: 12 muffins

Calories: 212 kcal

Author: Julia

Ingredients

• 3 bananas , ripe
• 6 tablespoons unsalted butter , melted
• 1/2 cup milk
• 3/4 cup sugar
• 1 egg
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• salt

Instructions

1. Preheat the oven to 350 F.
2. Butter a muffins pan or place muffin/cupcake cups into a muffin pan.
3. In a large bowl, mash the bananas. Add melted butter, milk, sugar and mix with a fork or a spoon to combine. Add an egg and continue mixing until well-blended.
4. In a separate bowl, mix together flour, baking powder, and a pinch of salt. Add dry ingredients to the wet ingredients. Mix to blend the ingredients but do not over-mix.

5. Pour the banana bread muffin batter into the muffin pan. Bake for about 25 minutes. Cool on a rack. Remove from pan when cool enough to handle.

Nutrition Facts

Banana bread muffins

Amount Per Serving

Calories 212 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 3g 15%

Cholesterol 29mg 10%

Sodium 11mg 0%

Potassium 230mg 7%

Total Carbohydrates 36g 12%

Dietary Fiber 1g 4%

Sugars 16g

Protein 3g 6%

Vitamin A 4.6%

Vitamin C 3.1%

Calcium 5.6%

Iron 6.5%

* Percent Daily Values are based on a 2000 calorie diet.