These heavenly banana bread muffins are so moist, so sweet, so delicious, and so easy to make! With just a handful of ripe (overripe even better!) bananas and a few simple pantry-friendly ingredients, these delectable treats are perfect to enjoy any day of the week.
Those bananas are just sitting there, on the counter, getting more spotted and speckled as the days go by. As usual, you bought a bunch, ate a few, and have several left and now they’re a little past the point of packing them in tomorrow’s lunch. But don’t worry, behind those freckled peels, there’s sweet gold. Those bananas are perfect for banana bread muffins!
What are Banana Bread Muffins?
We basically take the same recipe for banana bread and instead of making them into a loaf to slice, we place the batter in paper lined muffin tins and make the most delicious, moist muffins. Perfect for an on-the-go treat, a quick breakfast, or even as a dessert after a big meal.
- Muffin tin (12 standard sized muffins)
- Paper muffin liners
- 2 bowls
- Potato masher and/or wooden spoon
Naturally we start with bananas. Over-ripe bananas to be more specific. You see, as bananas ripen, and subsequently over-ripen, there’s a whole process inside happening where the natural starch is being converted to sugar. That’s why over-ripe bananas are so sweet, and so perfect for using in recipes such as this. So you want to use bananas that might not be so attractive on the outside.
Chopped walnuts add the perfect crunch to our muffins. The rest of our ingredients are probably sitting in your pantry or cupboard right now: flour, sugar, vegetable oil, 1 egg, baking soda and vanilla extract. See? It doesn’t get any more simple and basic than that. Another reason why I love this recipe so much!
Peel those bananas and place them in a medium sized bowl. Use a potato masher or wooden spoon and start mashing them up. You’ll find they smoosh up pretty well and quickly. No need to use a mixer or anything like that. Just smash them up as best you can. Now add in the oil, egg and vanilla extract and keep mixing by hand. Make sure the egg is broken up and all the ingredients come together nicely.
In another medium bowl, whisk together the flour, sugar, baking soda. Once it’s all whisked together add it to the bowl with the bananas and stir it all for a minute or so to make the batter. Finally, add the chopped walnuts and stir those in as well. Your batter is now ready!
Line a muffin tin with paper muffin cups. Spoon the batter into each cup, filling about ¾ of the way.
Now your banana bread muffins are ready to bake. Place the muffin tin into a preheated oven at 375°(F) and bake for 18-22 minutes. They’ll get nice and golden on top. To check for doneness, poke a toothpick in the middle of a muffin. If it comes out clean, your muffins are done! If there’s some wet batter on it, continue baking another couple of minutes before testing again.