What’s better than banana bread? Banana Bread Muffins! All it takes is a handful of ingredients and about 30 minutes to make these super moist muffins. The vegan recipe uses only one bowl for the hand mixed batter. This will be your go-to muffin recipe.
As a personal chef, my main service is planning, grocery shopping, preparing and packaging daily meals for my clients. Busy families, professional couples, individuals on specific diets or with food sensitivities, or people that don’t like to cook hire me to do the work for them. Every so often, I get a request for some baked goods. These better than the bakery Banana Bread Muffins are tops on my menu of favorite sweet treats to offer.
the ingredients for banana bread muffins
- all purpose flour
- baking soda
- baking powder
- kosher salt
- light brown sugar
- vegetable or canola oil
- very ripe bananas
- large crystal sanding sugar
The key ingredient for these awesome banana bread muffins is the very and even over ripe bananas. These spotted and often blackened bananas are less starchy, sweeter, are easy to mash and add a beautiful golden brown color to banana bread muffins.
how to ripen bananas quickly
What if you want to make banana bread muffins but, you don’t have any really really ripe bananas on hand? Let the microwave “ripen” the bananas for you. Poke a banana on all sides with a fork. Place it on a microwave safe plate. Put it in the microwave and heat at 30 second intervals until the banana is nice and soft. Just peel and its ready to use in the recipe.
how to store over ripe bananas
After bananas have sat on the kitchen counter for a few days, they tend to ripen beyond many people’s tastes. And they attract fruit flies. To save these best for baking bananas, pop them into a 1-gallon freezer bag and store them along side your ice cream in the freezer. The frozen bananas will keep almost indefinitely. They will be ready at a moment’s notice for when the need to bake a batch of banana bread muffins hits. Just place the bananas in the microwave and heat at 30 second intervals. The bananas will thaw to the perfect mushiness for the banana bread muffins.
chef baking tips for making banana bread muffins from scratch
- This one bowl recipe could not be easier to make. I love these cute 4 ounce paper cups for making muffins. Just a tip, cut a small notch on 2 sides of the rim of each cup to make unmolding the muffins a snap.
- When adding the bananas to the bowl, make sure to squeeze out the peels. They are full of banana juice and add tons of flavor to the muffins.
- Don’t overmix the muffin batter. You want to just stir and mix the ingredients until they are moistened ~ about 15 to 20 light stirs.
- The easiest and neatest way to fill the cups in the muffin pan is to use a large cookie scoop.
- A digital thermometer takes the guess work out of knowing when the banana bread muffins are baked to perfection. The internal temperature of muffins should be about 205 degrees F when baked.
- Add ins to the banana bread muffins are fun. Try adding about 3/4 to 1 cup of dark chocolate chips, blueberries, dried cranberries, chopped nuts, or coconut.
If you make these super moist and delicious Banana Bread Muffins, I’d love hearing from you. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories and videos, cooking tips, and recipes.
my recent videos ~ Irish Soda Bread
what are some more fun things to bake?
- The Perfect Sugar Cookie ~ No Rolling or Cutting Out!
- Snickerdoodle Cookie Ice Cream Sandwiches
- Sugared Shortbread ~ as featured in The New York Times Diners Journal
- Almond Butter Chocolate Chip Cookies
- Decadent Chocolate Mint Fudge Brownies
- One Bowl Glazed Orange Poppy Seed Muffins
- The Best Chocolate Texas Sheet Cake
- Easy Oreo Cheesecake
The Ultimate Banana Bread Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
What’s better than banana bread? Banana Bread Muffins! All it takes is a handful of ingredients and about 30 minutes to make these super moist muffins. The vegan recipe uses only one bowl for the hand mixed batter. This will be your go-to muffin recipe.
Ingredients
- 2 cups all purpose flour
- 1 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup oil ~ I use either canola or vegetable oil
- 4 very ripe and large bananas ~ about 2 cups mashed
- sanding sugar
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with muffin liners (these 4 ounce paper cups are my favorite). Set aside.
- In a large bowl, add all the ingredients except for the sanding sugar. Stir lightly 15 to 20 times or until the ingredients are just moistened. There will still be a few small lumps.
- Divide the batter between the 12 muffin cups.
- Sprinkle with the sanding sugar.
- Bake for 20 to 25 minutes. The muffins are done when the tops bounce back slightly when lightly touched or the internal temperature is 205 degrees F on a digital thermometer.
- Remove from the oven and let cool 5 to 10 minutes before removing from the pan to a cooling rack.
- Store in a covered container for up to 2 days.
Notes
- This one bowl recipe could not be easier to make. I love these cute 4 ounce paper cups for making muffins. Just a tip, cut a small notch on 2 sides of each cup to make unmolding the muffins a snap.
- When adding the bananas to the bowl, make sure to squeeze out the peels. They are full of banana juice and add tons of flavor to the muffins.
- Don’t overmix the muffin batter. You want to just stir and mix the ingredients until they are moistened ~ about 15 to 20 light stirs.
- The easiest and neatest way to fill the cups in the muffin pan is to use a large cookie scoop.
- A digital thermometer takes the guess work out of knowing when the banana bread muffins are baked to perfection. The internal temperature of muffins should be about 205 degrees F when baked.
- Add ins to the banana bread muffins are fun. Try adding about 3/4 to 1 cup of dark chocolate chips, blueberries, dried cranberries, chopped nuts, or coconut.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: bake in oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 237
- Sugar: 16.6 g
- Sodium: 302 mg
- Fat: 9.4 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 36.9 g
- Fiber: 1.6 g
- Protein: 2.6 g
- Cholesterol: 0 mg
Keywords: banana muffins, banana muffins easy, muffins, baking
These are the ultimate ones! They are moist and flavorful. I was given several bunches of bananas that I peeled and froze. I put the frozen bananas in the oven on broil for 10 minutes. I then poured the very soft bananas and all the juice into the mixing bowl. I did not add any mix ins as I have some fussy grandkids. Next time I’ll make a double batch and add things in to half of it. Nuts or chocolate chips would both be great. Thank you so much!
★★★★★
I’m so glad you enjoyed my recipe. The banana juice adds so much delicious flavor to the muffins. I always toss frozen bananas in the microwave. I will try roasting them next time.