Description
Soft, moist, and perfectly sweet, these Banana Bread Muffins are a quick breakfast favorite made with ripe bananas, brown sugar, and a touch of vanilla.
Ingredients
1 cup all-purpose flour
3/4 cup light brown sugar
1 tsp baking soda
1/4 tsp salt
4 overripe bananas, mashed until smooth
1 large egg, at room temperature
1/3 cup melted butter
1/2 tbsp vanilla extract
1/2 cup chocolate chips (optional)
1/2 cup roughly chopped walnuts (optional)
Instructions
1. Preheat oven to 375°F (190°C) and line a standard muffin tin with paper liners.
2. Mash the bananas in a bowl until smooth.
3. Add the beaten egg, melted butter (cooled), and vanilla extract to the mashed bananas and mix well.
4. In a separate bowl, whisk together flour, brown sugar, baking soda, and salt.
5. Combine the dry ingredients with the banana mixture and stir until just combined. Do not overmix.
6. Fold in chocolate chips and walnuts if using.
7. Spoon the batter into muffin cups, filling each about three-quarters full.
8. Bake for 15–21 minutes, or until a toothpick inserted in the center comes out with loose crumbs.
9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack or serve warm.
Notes
Use bananas with brown spots for the best sweetness and moisture.
Avoid overmixing to keep the muffins soft and fluffy.
Fill muffin cups only two-thirds to three-quarters full for proper rise.
Optional add-ins can be substituted with dried fruit, other nuts, or seeds.
For gluten-free muffins, use a gluten-free all-purpose flour blend with xanthan gum.
Nutrition
- Serving Size: 1 muffin
- Calories: 800–900 total
- Sugar: 60–70 g
- Sodium: 400–500 mg
- Fat: 40–50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 110–120 g
- Fiber: 5–6 g
- Protein: 9–12 g
- Cholesterol: 90 mg