Easy Banana Bread Muffins

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Banana Nut Bread Muffins are simply the banana nut bread we love in muffin form. Enjoy these tender and moist muffins anytime you’re ready for morning comfort food!

Why I Love Banana Nut Bread Muffins

This morning was the first day of school, and I found myself needing a little comfort food. For the first time, I didn’t have one of those cute little kiddos to send off to school as the school buses rolled through our neighborhood.

Well, to be fair. I have a cute kiddo, but he’s not little, and he probably wouldn’t want me calling him “cute.” And while he did have a “first day of school,” it wasn’t here but at his university—a long way from home. Yes, I’m suffering what most moms do—missing their first one off to college.

These Banana Nut Bread Muffins really did help! They’re delicious, tender, moist, and perfect for the first day of school!

Banana Bread Muffins Ingredients

These ingredients are so simple, you likely already have them on hand. Think of your favorite banana bread recipe, in muffin form. Here’s what you need:

• 2 ripe bananas, mashed
• All-purpose flour
• Baking powder for a beautiful rise
• Granulated sugar or substitute maple syrup for a natural sweetener
• Milk (dairy or non-dairy)
• Large eggs
• Cooking oil (your favorite neutral oil)
• Spices and Seasoning: Vanilla extract, ground cinnamon, and salt
• Coarsely chopped walnuts or pecans are a nice but optional addition

How to Make Banana Bread Muffins

Preheat the oven to 400°F. Prepare a 12-cup muffin tin with non-stick spray or line with paper cups. Set aside.

• Mash ripe bananas with a fork in a medium mixing bowl. Add the sugar, vanilla, oil, milk, and egg to the mixture. Stir the wet ingredients together with a spoon or whisk until completely combined.
• Add flour, baking powder, cinnamon, and salt to the mixture. Stir until the ingredients are incorporated and no dry flour streaks are visible.
• Evenly portion the batter into the muffin cups and top with chopped nuts if desired.
• Bake for 18-22 minutes or until a toothpick inserted in the center of a muffin comes out clean.

How to Store These Muffins

Banana bread muffins can last up to four days at room temperature if stored in an airtight container. They can also be frozen for up to three months.

Muffin Baking Tips

Here are some easy baking tips to get your muffins just right!

Room Temperature Ingredients for Even Baking:

• Ensure all wet ingredients (eggs, milk, even your mashed bananas) are at room temperature. This promotes even emulsification, resulting in a smoother batter and consistent baking. Cold ingredients can seize the batter, leading to dense, unevenly baked muffins.
• Easy Twist: If you forgot to remove your ingredients, place eggs in warm (not hot!) water for 5 minutes.

Gentle Fold:

• Overmixing develops the gluten in the flour, leading to tough muffins. Once your wet and dry ingredients are combined, gently fold them with a spatula until just incorporated.
• Easy Twist: Use a wide, flexible spatula to gently scrape the bottom and sides of the bowl, ensuring everything is mixed without overworking the batter.

Rest Period for Enhanced Flavor:

• Let your muffin batter rest for 10-15 minutes before filling the muffin cups. This allows the flour to fully hydrate, resulting in a more tender and evenly textured muffin.
• Easy Twist: Preheat your oven to the exact temperature during this rest period. This ensures consistent heat when the muffins go in.

Cooling Time for Perfect Texture:

• Resist the urge to remove the muffins from the tin immediately. Allow them to cool in the tin for 5-10 minutes. This allows the muffins to set and prevents them from collapsing. Then, transfer them to a wire rack to cool completely.
• Easy Twist: If you use paper liners, the cooling time in the tin can be shortened, as the liners will help prevent sticking.

More Muffins Recipes

• Healthy and Easy Banana Ginger Muffins
• Banana Blueberry Muffins
• Easy Pumpkin Muffins
• Maple Banana Muffin Recipe