Name: The Ultimate Banana Bread Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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

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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 Banana Bread Muffins

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.

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