Banana Bread Muffins
With these easy homemade Banana Bread Muffins, you get all of the awesome deliciousness of banana bread in a fraction of the time. They're moist, fluffy, lightly sweet, and full of banana flavor!
Servings: 16 Muffins
Estimated Calories: 173
Ingredients
- 2 large eggs
- 1 cup sugar
- 1½ cups mashed overripe bananas, about 3 bananas
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Line muffin pans with paper liners. Paper liners help ensure the muffins don't stick to the pan and make for easy clean-up, but if you don't have any, grease the muffin cups instead.
- In a large bowl, mix together the eggs and sugar until well combined.
- Add the mashed bananas, vegetable oil, vanilla, and cinnamon; stir until well combined.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt until well combined.
- Add the flour mixture to the banana mixture. Mix gently just until the flour mixture has been incorporated (this helps keep them fluffy; over-mixed batter makes the muffins dense).
- Spoon the batter into the muffin cups, filling each one ¾ full. Don't overfill the cups, as the batter may spill out onto the pan as the muffins start to rise.
- Bake for 17 to 20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (or clean) and no wet batter. For moister muffins, I like to take them out when there are a few moist crumbs on the toothpick.
- Allow the muffins to cool in the pan for 5 minutes.
- Carefully remove the muffins from the pan to wire racks to cool completely.
Recipe Notes
- Feel free to change things up and add nuts or chocolate chips or blueberries, etc.
- FOR DOUBLE CHOCOLATE BANANA BREAD MUFFINS: add ¼ cup of cocoa powder to the flour mixture and gently stir 1 cup of chocolate chips into the batter after adding the flour mixture. You should get 18 muffins. 223 calories per muffin.
- To make a loaf instead of muffins: Pour the batter into a greased loaf pan and bake at 350°F for about an hour or until a toothpick inserted in the center comes out with a few moist crumbs (or clean) but no wet batter. Cool in pan for 10 minutes, then remove to a wire rack to cool completely.
- These muffins are at their best the day you bake them, but they will last about 2 to 3 days at room temperature, wrapped, before they start to dry out and lose their freshness. I suggest freezing any that you know you're not going to eat right away to preserve the freshness.
- To freeze: wrap each muffin individually in plastic wrap or foil and then put them in freezer bags or a freezer container. They should last for 2 to 3 months. Thaw at room temperature or remove plastic wrap and foil and microwave for 20 to 30 seconds.
Tried this recipe? I'd love to see it!Take a photo, post it on Instagram, and mention @nowcookthis or tag #nowcookthisrecipes. Thanks!