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    Banana bread muffins

    Published: May 10, 2014 / 25 Comments

    13.5K shares
    • Facebook21
    Recipe Print

    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

    banana bread muffins
    4.8 from 5 votes

    Banana bread muffins

    Banana bread muffins for breakfast or dessert.  Convenient individual size - perfect to pack for breakfast, lunch, picnic.  These muffins freeze well. 
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 12 muffins
    Calories per serving 212 kcal
    Author: Julia

    Ingredients

    • 3 bananas , ripe
    • 6 tablespoons unsalted butter , melted
    • ½ cup milk
    • ¾ cup sugar
    • 1 egg
    • 2 cups all-purpose flour
    • 2 ½ teaspoons baking powder
    • salt

    Instructions 

    • Preheat the oven to 350 F.
    • Butter a muffins pan or place muffin/cupcake cups into a muffin pan.
    • 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.
    • 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.
    • 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

    Nutrition Information
    Banana bread muffins
    Amount per Serving
    Calories
    212
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    3
    g
    19
    %
    Cholesterol
     
    29
    mg
    10
    %
    Sodium
     
    11
    mg
    0
    %
    Potassium
     
    230
    mg
    7
    %
    Carbohydrates
     
    36
    g
    12
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    16
    g
    18
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    230
    IU
    5
    %
    Vitamin C
     
    2.6
    mg
    3
    %
    Calcium
     
    56
    mg
    6
    %
    Iron
     
    1.2
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
    « Pineapple Mango Salsa
    Crepes with creamy chicken and mushroom filling »
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    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Mona

      January 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

        January 31, 2019 at 8:15 pm

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

        Reply
    2. Sandra

      August 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

      April 24, 2016 at 5:21 pm

      About 12 I would say.

      Reply
    4. Kim

      March 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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