Banana Bread Muffins is a one-bowl recipe that is super easy to make and gets done in Here is how to make it.
If you have a sweet tooth like me, you will also love my Cranberry Muffins, Pumpkin Banana Muffins, and Blueberry Streusel Muffins.
About This Recipe
Digging into some easy homemade Banana Bread Muffins are a delicious way to start the day and indulge in some yummy healthy snack.
These muffins are very comforting, and you take delight in munching on it.
This recipe is a healthy yet scrumptious way to begin your day with as the lip-smacking taste of cinnamon coated bananas will linger on and on.
These cinnamon-infused banana muffins are light and they bake up nice, round and tall and, they have the best crunchy sweet topping of cinnamon and sugar.
Just add cinnamon to the banana bread recipe and you will easily bake the best muffins that are perfectly light and moist, loaded with banana flavor, and bake up beautifully each time.
So, if you have a bunch of ripe bananas and have the least idea about what to do then this recipe is ideal as you can prepare mouth-watering muffins in a matter of 30 minutes.
To make these Banana muffins, all you need is some ripe Bananas and a few basic baking ingredients and you have your small and soft delights ready to enjoy.
You can make this recipe with just a wire whisk, no mixer required. Just add all the ingredients, give it a whisk, pop it in the oven, and voila, delectable toothsome muffins are ready to be served.
This banana muffins recipe has a perfect banana flavor and is a hit amongst the children. So grab this recipe, get into the kitchen and start preparing this wholesome goodness of bananas and baking it into muffins.
This Banana Muffins is,
- Easy & Quick
- Loaded with Banana flavor
- A favorite among kids
- The perfect accompaniment to Coffee
Banana – If you have some leftover overripe bananas, do not throw them, mash them, and use it to make these muffins. These muffins will turn out good only with over-ripe bananas.
If your bananas are not enough and you still want to make these muffins, I have mentioned below how to quickly ripe them.
Pecans – I love the crunch pecans add to the soft and moist Banana Muffins. If you cannot find pecans, you can always go for almonds or walnuts. Even it works absolutely fine!
All-Purpose Flour – The base of this Banana Muffins is prepared with all-purpose flour. You can also go for whole wheat flour for a healthy alternative, but the texture and taste will differ a bit.
The muffins prepared with whole wheat flour will not be as soft as the all-purpose flour one.
Eggs – Eggs adds softness in these muffins, so do not miss this. I have mentioned below some of the egg substitutes that can be used in this recipe to make this eggless.
Vanilla Extract – Adds a slight hint of vanilla, thats adds to both, its taste and aroma.
Spices – Spices add a nice flavor and aroma to the muffins and thus I love adding these two – Ground Cinnamon and Ground Nutmeg.
You can even use Pumpkin Pie Spice instead of cinnamon and nutmeg to use in these muffins.
Sugar – I have used brown sugar, but you can use normal sugar too. You can also increase or decrease the quantity of sugar according to your taste.
Others – Apart from the above ingredients, we will also need Baking Soda, Baking Powder, Salt, Butter, and Milk.
Step By Step Recipe
Pre heat the oven to 425 Degrees F (220 degrees C) Line a muffin tray with muffin liners.
Mix dry ingredients in a bowl.
Mix wet ingredients in another bowl.
Now mix dry ingredients with wet ingredients.
Add Pecans and mix well.
Pour batter in the prepared liners until ¾th full.
Bake for 5 minutes, then reduce the temperature to 350 degrees F (180 Degrees C). Bake for another 12-15 minutes until a tooth pick comes out clean. Cool the muffins on a wire rack.
Frequently Asked Questions
You can make these muffins healthier by replacing all-purpose flour with whole wheat flour.
Sugar can be replaced with powdered jaggery.
Here is a perfect trick to quickly ripe banana. Just pop the banana with the peel on a baking sheet and bake at 350 degrees F for about 6-8 minutes, or until the banana skin is dark. they will be perfectly ripened and ready to use.
Pour the prepared Banana Muffin batter in a microwave-safe muffin tray and bake them at high for about 5 minutes. Take them out and let them cool down before serving.
Vegan – If you are looking for a vegan version, you can replace eggs with applesauce or flax seeds, butter with vegetable oil, and milk with any plant-based milk.
Eggless – You can use yogurt, applesauce, or flaxseed eggs (Flaxseed powder mixed with water) instead of eggs in the Muffin batter. These ingredients work absolutely fine when it comes to the soft texture of the muffins.
I will suggest you use unsweetened apple sauce, but if you are using sweet applesauce, reduce the amount of sugar in the recipe.
Gluten-free – You can use any Gluten-Free Flour instead of all-purpose flour to make these muffins. All the other ingredients and the process will remain the same.
These simple and yummy Banana Muffins will last for about 3-5 days at room temperature when stored in a glass container or a cake dome.
If you still have some left, you can freeze them. Place them in the ziplock freezer bag and freeze for about 3 months.
Once you want to serve them, thaw them completely and serve them at room temperature. If you like it warm, microwave them for a few seconds.
The dish has abundant flavours in it and tastes well when eaten on its own.
Despite that, banana bread muffins pair perfectly well with evening tea, and possibly some butter or cream cheese spread makes it even more irresistible. Serve with a hot cup of Beaten Coffee.
It will taste good even with whipped cream, berries or some slices of fresh banana.
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Banana Bread Muffins Recipe
- 1 and ½ cup All Purpose Flour
- 1 cup Brown Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- 1 cup Ripe Banana (Mashed)
- 2 Eggs
- ¼ cup Butter (Melted)
- 2 tablespoon Milk
- 1 teaspoon Vanilla Extract
- ½ cup Pecan (Chopped)
- Pre heat the oven to 425 Degrees F (220 degrees C).
- Line a muffin tray with muffin liners.
- Mix dry ingredients in a bowl.
- Mix wet ingredients in another bowl.
- Now mix dry ingredients with wet ingredients.
- Pour batter in the prepared liners until they are ¾th full.
- Bake for 5 minutes, then reduce the temperature to 350 degrees F (180 Degrees C).
- Bake for another 10-12 minutes until a tooth pick comes out clean.
- Cool the muffins on a wire rack.