Banana Bread Muffins

Have you ever wanted your banana bread to be easier to take with you? Like a slice of banana bread is messy.  But a muffin size banana bread would be perfect! That’s exactly what these muffins are. They are mini banana breads in the shape of a muffin. Making them easy to take with you anywhere.

To make a batch of these Banana Muffins you will need the following –

3 Ripe Bananas
1/2 C Unsalted Butter, room temp
3/4 C Sugar
2 Eggs
1 1/2 C All Purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Vanilla Extract

Muffin Pan
Muffin Liners
Hand Mixer
Scoop

This banana muffin recipe will make 12 muffins. They will be dense like banana bread so do not worry if they feel a little heavier than your average muffin. If you want, you can also add in some walnuts. But you do not have to.

Once you’ve gathered all your ingredients and the butter has come to room temperature, after about a half hour to hour of sitting out on the counter, you are ready to start!

Preheat your oven to 350F and make sure your rack is in the center.

Cream together your butter in sugar in a large mixing bowl.

In a smaller bowl mash your bananas. (to be honest I sometimes just skip this step and add them directly into the bowl and let the mixer take care of the mashing)

Add the bananas, vanilla extract, and eggs to the sugar mixture and mix until well combined.

In a medium-sized bowl, combine the flour, baking soda, and salt. Give it a quick whisk so it’s combined.

Add the flour mixture to your bowl and mix well.

If you are using walnuts, add them in now. But gently fold them in with a spoon.

Scoop the muffin liners until they are nearly full. Remember, this is a bread recipe so they are not going to rise a lot.

Bake at 350 for 20-30 minutes. Be sure to check them with a toothpick to determine when they are done. When the toothpick comes out clean it’s time to remove the muffins from the oven and let cool for about 10 minutes.

After 10 minutes transfer the muffins to a wire rack to cool the rest of the way.

These will keep for about a week in an airtight container in the refrigerator. Or a few days at room temperature. But they are so good they’ll be gone before they spoil.