We have all been there. You look over at your kitchen counter and see those bananas. You know, the ones that were perfectly yellow a few days ago but are now covered in brown spots. Your first thought might be to toss them, but wait! Those overripe bananas are pure gold. They are the secret to the most amazing, moist, and flavorful Banana Bread Muffins you will ever make.
This recipe is my absolute go to for a quick and satisfying treat. It’s one of those Easy Banana Bread Recipes that feels like a warm hug. Perfect for a speedy Breakfast Banana Bread on the go or a sweet afternoon snack, these muffins are a guaranteed crowd pleaser. Let’s get baking!
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Why You’ll Love This Recipe
Honestly, what’s not to love? First off, this recipe is incredibly simple. You don’t need a fancy stand mixer or any special equipment. Just a couple of bowls and a whisk will do the trick. It’s perfect for beginner bakers or when you just want something delicious without a lot of fuss.
The texture is just perfect. These Banana Bread Muffins are wonderfully moist and tender, thanks to the mashed bananas and melted butter. They have a soft crumb that practically melts in your mouth. Plus, they are loaded with chocolate chips, which makes everything better, right?
It’s also a fantastic way to reduce food waste. Those sad looking bananas get a second life as a spectacular baked good. It feels great knowing you are making something tasty while also being resourceful. Your family will thank you, and your wallet will too.
And the smell! While these are baking, your entire house will fill with the comforting aroma of banana and chocolate. It’s the kind of smell that makes a house feel like a home. These muffins are pure comfort food, ready in about 30 minutes.
Ingredients
The beauty of this recipe is that it uses simple pantry staples. You probably have most of these ingredients in your kitchen right now. Here is what you will need to make these amazing Banana Bread Muffins.
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup granulated sugar
- 1 cup semisweet chocolate chips (plus more for the tops)
- 3 medium ripe bananas (about 1 cup mashed)
- 1/3 cup melted butter, slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
A quick note on the bananas. The riper, the better! We are talking about bananas that are heavily speckled or even mostly brown. They are sweeter and have a much stronger banana flavor, which is exactly what you want for this recipe.
Step-By-Step Instructions
Ready to make some magic? Follow these simple steps, and you will have a batch of warm, gooey Banana Bread Muffins in no time. Let’s walk through it together.
Step 1: Prep Your Oven And Muffin Tin
First things first, preheat your oven to 375 degrees Fahrenheit. This is a super important step. A properly preheated oven ensures your muffins bake evenly and rise beautifully from the moment they go in.
Next, prepare your muffin tin. Line a standard 12 cup muffin tin with paper liners. Liners make cleanup a breeze and also help keep the muffins moist. No liners? No problem. Just be sure to grease and flour the tin very well to prevent sticking.
Step 2: Combine The Dry Ingredients
In a medium sized bowl, add your all purpose flour, baking soda, salt, and granulated sugar. Give everything a good whisk for about 30 seconds. This step is like sifting but much faster. It helps distribute the baking soda and salt evenly, which means every muffin will be perfectly fluffy.
Step 3: Mix The Wet Ingredients
Now for the fun part. In a separate large bowl, peel your ripe bananas and mash them up. You can use a fork or a potato masher for this. A few small lumps are perfectly fine. They add to the wonderful texture of the final product.
To the mashed bananas, add the slightly cooled melted butter, the large egg, and the vanilla extract. Mix everything together until it is just combined. You don’t need to go crazy here, just a gentle stir will do.
Step 4: Combine Wet And Dry (But Don’t Overmix!)
Pour the dry ingredient mixture into the large bowl with the wet ingredients. Using a spatula, gently fold the two together. This is the most important rule for tender muffins. Mix only until you no longer see big streaks of flour.
Just before the batter is fully combined, toss in your cup of chocolate chips. Continue to fold gently until the chocolate chips are distributed and the batter comes together. A lumpy batter is a good batter when it comes to muffins!
Step 5: Fill The Muffin Tin
Now it’s time to fill up your prepared muffin tin. An ice cream scoop works wonders for this task. It helps you portion the batter evenly so all your Banana Bread Muffins are the same size. Fill each liner about two thirds of the way full.
If you are feeling a little extra, sprinkle a few more chocolate chips on top of each muffin before they go into the oven. This gives them that beautiful, bakery style look and an extra pop of chocolatey goodness.
Step 6: Bake To Perfection
Place the muffin tin in your preheated oven and bake for 17 to 20 minutes. The tops should be golden brown and spring back when you gently touch them. You can also use the classic toothpick test. Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs attached, they are done!
Let the Banana Bread Muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Or, if you are like me, enjoy one while it is still warm and the chocolate is all melty. Delicious!
How To Store Leftovers
If you happen to have any leftovers, which is a big if, storing them is easy. You want to make sure they stay as fresh and moist as the day you baked them. Proper storage is key to enjoying your delicious Banana Bread Muffins for days.
For short term storage, simply place the cooled muffins in an airtight container. You can line the bottom of the container with a paper towel to absorb any excess moisture. They will stay fresh at room temperature for up to three days.
For longer storage, the freezer is your best friend. Wrap each muffin individually in plastic wrap, then place them all in a freezer safe bag or container. They will keep well in the freezer for up to three months. When you are ready for a treat, just pull one out and let it thaw at room temperature or pop it in the microwave for a few seconds.
Tips
Want to make your Banana Bread Muffins even more amazing? Here are a few of my favorite tips and tricks. These little secrets can take your baking from good to great.
As I mentioned before, do not overmix the batter. This is the golden rule of muffin making. Overmixing develops the gluten in the flour, which results in tough, dense muffins instead of light and fluffy ones. Mix just until the ingredients are combined.
For an extra flavor boost, try browning the butter. Before adding it to the wet ingredients, melt the butter in a small saucepan over medium heat. Continue to cook, swirling the pan, until it turns a lovely amber color and has a nutty aroma. Let it cool slightly before using.
Feel free to customize your muffins! This is a fantastic base recipe. You can add a half cup of chopped walnuts or pecans for a nice crunch. A teaspoon of cinnamon or a pinch of nutmeg can add a wonderful warmth. You could even swap the chocolate chips for blueberries or butterscotch chips.
If you want to turn these into Banana Bread Cupcakes, simply whip up a quick cream cheese frosting to pipe on top once they are completely cool. It transforms them from a simple breakfast treat to a delightful dessert.
And remember, measuring your flour correctly makes a huge difference. Instead of scooping the flour directly from the bag with your measuring cup, use a spoon to fill the cup and then level it off with a knife. This prevents packing the flour, which can lead to dry muffins.
Conclusion
There you have it! A simple, no fuss recipe for the most delicious Banana Bread Muffins. They are the perfect solution for overripe bananas and a wonderful treat for any time of day. This is truly one of those Easy Banana Bread Recipes that you will come back to again and again.
Whether you need a quick Breakfast Banana Bread idea or a comforting snack, these muffins deliver every single time. I hope you and your family love them as much as mine does. Happy baking!
FAQ
Can I Use Frozen Bananas?
Yes, absolutely! Frozen bananas work great. Just make sure to thaw them completely at room temperature first. They will release some liquid as they thaw. Be sure to drain that excess liquid before mashing them and proceeding with the recipe.
How Do I Make These Muffins Gluten Free?
To make these Banana Bread Muffins gluten free, you can substitute the all purpose flour with a good quality 1 to 1 gluten free baking flour blend. Look for one that contains xanthan gum. No other adjustments to the recipe should be necessary.
Can I Make This Recipe Without Chocolate Chips?
Of course! If you are not a fan of chocolate or just don’t have any on hand, you can definitely leave them out. The muffins will still be incredibly moist and delicious. You can also replace them with nuts, raisins, or other dried fruit.
Why Are My Muffins Dry?
Dry muffins are usually caused by one of two things. The most common reason is measuring the flour incorrectly. Packing too much flour into your measuring cup can dry out the batter. The other culprit is overbaking. Keep a close eye on them and do the toothpick test to ensure they come out at the right time.
Can I Use Oil Instead Of Butter?
Yes, you can. If you prefer, you can substitute the melted butter with the same amount of a neutral flavored oil, like canola oil or vegetable oil. The muffins will be just as moist, though they will have a slightly different flavor without the richness of the butter.
Easy Banana Bread Muffins
This quick and easy recipe transforms overripe bananas into incredibly moist and flavorful banana bread muffins. It’s a no-fuss, family-friendly treat perfect for a speedy breakfast or a comforting afternoon snack, ready in about 30 minutes.
Requirements
Ingredients
Instructions
- Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all purpose flour, baking soda, salt, and granulated sugar.
- In a separate large bowl, mash the ripe bananas. Stir in the melted butter, egg, and vanilla extract until just combined.
- Pour the dry ingredients into the wet ingredients and gently fold until just combined. Do not overmix. Fold in the chocolate chips.
- Fill each muffin liner about two-thirds full. Sprinkle extra chocolate chips on top if desired.
- Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for a few minutes before moving to a wire rack.
Notes
Do not overmix the batter. Overmixing results in tough, dense muffins. Mix just until the ingredients are combined.
For extra flavor, brown the butter in a saucepan until it has a nutty aroma before adding it to the wet ingredients.
Feel free to customize by adding chopped nuts like walnuts or pecans, or a teaspoon of cinnamon for extra warmth.
Nutrition
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