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Pasta Chicken

Banana bread muffins

Published: May 10, 2014 | 25 Comments

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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.

Banana bread muffins

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!

Banana bread muffins

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

Banana bread muffins

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 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!

Banana bread muffins

Banana bread muffins

4 from 1 vote
banana bread muffins
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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*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 29mg10%
Sodium 11mg0%
Potassium 230mg7%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 16g18%
Protein 3g6%
Vitamin A 230IU5%
Vitamin C 2.6mg3%
Calcium 56mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Baking, Bananas, Breads, Breakfast, Dessert, Fruit, Muffins, Recipe Published: May 10, 2014 25 Comments

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Comments

  1. Mona

    Jan 27, 2019 at 10:29 am

    Great base recipe for someone without baking soda in their pantry! I also increased cooking time to close to 35 minutes to achieve the caramelized top. To create a nutty flavor without the nuts, I substituted 1/4 cup brown sugar for 1/4 cup white sugar, with the total being still 3/4 cup. I added a teaspoon of vanilla to give it a bit of a cake flavor. Husband loved it!

    Reply
    • Julia

      Jan 31, 2019 at 8:15 pm

      So happy you enjoyed this recipe! Thank you for your feedback!

      Reply
  2. Sandra

    Aug 22, 2016 at 12:20 pm

    These are really easy to make especially without having to use a mixer. They need more than 25 minutes to cook though. The time just rang and they are still white. So i cooked them 10 minutes longer and then 3 minutes on convection to help brown them. I’ll let you know how they turn out. Maybe they should cook at 375 instead? Did others have this issue too?

    Reply
  3. M

    Apr 24, 2016 at 5:21 pm

    About 12 I would say.

    Reply
  4. Kim

    Mar 23, 2016 at 10:49 pm

    Mine came out very pale on top. It didn’t have that shiny caramelized look. Did I under bake or do something wrong? Could I brush on some sugar water?

    Reply
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