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A delicious plate of Banana Bread Muffins

Banana Bread Muffins

These banana bread muffins are a delicious way to use up ripe bananas and make for a perfect breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 213
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all purpose flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
Wet Ingredients
  • 1/2 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 ripe bananas mashed with a fork

Equipment

  • Muffin Pan

Method
 

  1. Preheat the oven to 350°F. Line a muffin pan with paper liners or spray with nonstick cooking spray.
  2. Mix the dry ingredients together in a bowl: 1 ½ cups all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, ¼ tsp nutmeg and ½ tsp salt.
  3. Melt the ½ cup butter in the microwave (should be melted but not boiling). Add to a medium bowl with ½ cup granulated sugar and ¼ cup brown sugar. Mix together with an electric mixer.
  4. Add in 2 large eggs and 1 tsp vanilla extract. Mix with a hand mixer.
  5. Mash 3 ripe bananas well with a fork.
  6. Add the mashed banana to the wet ingredients and mix.
  7. Add the dry ingredients to wet ingredients and mix until just combined. Do not overmix.
  8. Divide the batter into a muffin pan. Fill each cup ⅔ full. Bake for 18-20 minutes, or until a toothpick comes out clean when poked with a fork.
  9. Place muffins on a rack to cool completely.

Notes

These muffins are perfect for meal prep. Store them in an airtight container with a paper towel to maintain freshness. They also freeze well for up to 6 months.