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Easy Banana Bread Muffins Recipe

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★★★★★

4.3 from 80 reviews

These Easy Banana Bread Muffins are a quick and delicious treat perfect for breakfast or a snack. Made with ripe bananas, brown sugar, and optional nuts, they offer a moist and flavorful texture with a tender crumb. Ready in just 30 minutes, these muffins are simple to prepare and bake to golden perfection.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients

  • 3 medium to large very ripe bananas
  • 1/2 cup unsalted butter (melted and cooled)
  • 3/4 cup packed light or dark brown sugar
  • 2 large eggs (lightly beaten)
  • 1 teaspoon vanilla extract

Optional

  • 1 cup chopped walnuts or pecans

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare the environment for baking the muffins.
  2. Prepare Muffin Pan: Line a 12-cup muffin pan with muffin liners to ensure easy removal and cleanup.
  3. Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the ripe bananas until only small chunks remain for texture. Add the melted and cooled butter along with the brown sugar and stir to combine thoroughly. Next, mix in the beaten eggs and vanilla extract, stirring until all wet ingredients are well incorporated.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
  5. Mix Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid over-mixing to keep the muffins tender. If using, fold in the chopped walnuts or pecans at this stage.
  6. Fill Muffin Cups: Evenly divide the batter among the 12 prepared muffin cups, filling each almost to the top for nicely shaped muffins.
  7. Bake Muffins: Place the muffin pan in the oven and immediately reduce the temperature to 350 degrees Fahrenheit. Bake for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffin tops turn golden brown.
  8. Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for five minutes. Then transfer them to a wire rack or plate to cool slightly before serving.
  9. Storage: To keep leftover muffins fresh, wrap them tightly with plastic wrap and store in the refrigerator.

Notes

  • Do not over-mix the batter to ensure moist and fluffy muffins.
  • Use very ripe bananas for the best sweetness and flavor.
  • Walnuts or pecans are optional but add a nice crunch and flavor variation.
  • Muffins can be stored in the refrigerator for up to 5 days in an airtight container.
  • For a dairy-free version, substitute butter with a plant-based alternative.

Keywords: banana bread muffins, easy banana muffins, banana recipe, quick muffins, baked muffins, breakfast muffins

Find it online: https://foodiecara.com/easy-banana-bread-muffins-recipe/