Banana Bread Muffins

These banana bread muffins are both delicious and easy to make. They make for the perfect on the go breakfast or snack.

Course Breakfast, Muffins and Breads

Cuisine American

Keyword banana bread muffins, banana muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 195kcal

Place the rack in the middle of the oven. Preheat oven to 400℉ and line a muffin pan with paper liners. Get two mixing bowls, one bigger than the other.
Add the bananas to the larger mixing bowl. Take a fork and mash the bananas to the consistency you want.
3 bananas
Add olive oil, milk, egg, and vanilla extract. Whisk together until combined.
1/3 cup olive oil, 1/4 cup almond milk, 1 large egg, 1 teaspoon vanilla extract
In the other bowl, add the dry ingredients - flour, brown sugar, white sugar, baking powder, baking soda, cinnamon, and salt.
1 1/2 cups flour, 1/2 cup brown sugar, 1/4 cup white granular sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon salt
Use a clean whisk to mix the dry ingredients until combined.
Add the dry ingredients to the wet ingredients.
Take a rubber spatula and fold the ingredients together until combined. Be careful not to overmix the batter.
Spoon the batter into the muffin pan (paper liners) about ¾ the way up.
Lower the oven temperature to 350℉ and place the muffin pan in the oven. Bake for 18 - 20 minutes. (Depending on your oven - my muffins take 20 minutes). Test the doneness with a cake tester or a toothpick. It should come out clean.
Let the muffins cool in the pan for 5 minutes before removing them and placing them on a wire rack for cooling.
Slather with butter and eat, smile, and enjoy.

The reason you take eggs out of the refrigerator at least 30 minutes before baking is it helps the egg combine better with the ingredients, making it a smoother batter.

Also, room-temperature eggs contribute to a more even bake. Cold eggs can affect the overall temperature of the batter, leading to uneven cooking or baking. For instance, a batter with cold eggs might not rise as evenly, resulting in a denser or unevenly cooked product.

If you don't own a whisk, beat the egg with a fork before adding it to the wet ingredients.

My go-to flour is sprouted spelt, but this recipe works with whole wheat flour and all-purpose flour.

Even though I didn't add nuts like walnuts or pecans, they are a great addition. Another fun addition is chocolate chips - though hubby prefers his muffins without that addition. Boo on him.

Storage - you can place the muffins in an airtight container and refrigerate them for up to 10 days. We end up freezing half of them and taking them out when needed. To freeze them, place them in an airtight container and the freezer for up to 3 months. Gallon ziplock bags work perfectly.