This banana bread muffin recipe only takes 30 minutes and gives you moist, delicious muffins that are perfect for breakfast.
Happy Easter!! How are y’all celebrating Easter today? We actually celebrated last night with my husband’s aunt and uncle. His uncle is a grill master! I swear everything he grills turns out absolutely amazing. Last night we had grilled lamb chops, brats, and roasted veggies. I loved it. It was a beautiful Texas evening so we got to eat and hang out on the porch all evening. Hopefully your morning has been filled with egg hunts and yummy food.
This recipe is so good. It’s moist and sweet, just like you would want a banana muffin to be. Jacob inhaled them every day until there were none left. Each muffin is only 93 calories, so you can eat more than one!
We Love these Moist Banana Bread Muffins
There are so many reasons to love these moist banana bread muffins. They’re soft and buttery and only require simple ingredients.
They are so easy to make by just combining some simple, pantry staple ingredients and baking them in the oven.
You can have delicious, moist banana bread muffins in 30 minutes from start to finish. You get the delicious taste of banana bread but in a portable, faster, convenient muffin form.
Another great thing about these muffins is that they freeze really well. You can make large batches with your over-ripe bananas and freeze them for later.
Banana Bread Muffin Recipe Ingredients
- all-purpose flour – all-purpose flour is going to give you the best results for moist, fluffy muffins
- baking soda – be sure to grab the baking SODA and not baking powder
- salt – I always recommend using coarse kosher or sea salt
- butter – unsalted butter is the one you want to choose for this recipe
- brown sugar – you can use either light or dark brown sugar in this recipe
- egg whites – you can use the egg whites from whole eggs or the egg whites you purchase in the carton
- vanilla extract – a good quality vanilla extract really makes a difference in baked goods
- unsweetened applesauce – be sure to use unsweetened applesauce and not the sweetened kind. The brown sugar will add sweetness for in this recipe
- bananas – try to stick with overripe bananas because they will be easier to mash and give the best flavor
How to Make Banana Bread Muffins
- Preheat the oven to 350°F.
- Place muffin liners in the muffin tin. You can also great the tin if you prefer not to use them.
- In a mixing bowl, mix together the flour, baking soda, and salt.
- In a stand mixer (or with a hand mixer), cream together the butter and brown sugar.
- Once those are creamed together, add in the egg whites and vanilla.
- As the mixture begins to thicken slightly, add in the applesauce and bananas.
- Once this is all combined, begin slowly adding in the flour mixture with the mixer running. It’s important not to over mix.
- Using a cookie scoop or measuring cup, evenly scoop the batter into the muffin tins filling between 1/2 and 3/4 of the way up. Remember that it will rise.
- Bake them in the oven for approximately 20 minutes or until a toothpick inserted in the middle comes out clean.
- Eat up and enjoy!
How long to bake banana bread muffins?
Bake banana bread muffins in a 350°F oven for 20 minutes.
Best Banana Bread Muffin Add-Ins
Some of the best banana bread muffin add-ins include:
- walnuts
- pecans
- chocolate chips
- blueberries
- coconut
- raisins
Banana Bread Muffin Storage
How to Freeze Banana Bread Muffins
Banana bread muffins are very easy to freeze.
Allow the muffins to cool completely (to avoid condensation and freezer burn) and then place them inside of a freezer-safe zip-top bag.
Press the extra air out of the bag and seal it. They will stay fresh up to 6 months.
When you’re ready to eat them, you can remove them from the freezer and let them thaw at room temperature for an hour.
How long do banana bread muffins last?
Banana bread muffins will last up to 3 days when stored at room temperature in an airtight container.
Banana Bread Muffins Recipe FAQ
The secret to making moist muffins is to have the right ratio of wet to dry ingredients. If your batter is too wet, it won’t be fluffy, but if it’s too dry, it’ll be crumbly.
If your banana muffin is dry, it could be due to the wrong ratio of ingredients or possibly overcooking them.
The key to light, fluffy muffins is the ingredients used and not overmixing the batter. If you overmix the batter, it can incorporate too much air. When baked and then cooled, the air will collapse.
Other Muffin Recipes You’ll Love
Best Banana Bread Muffins
Ingredients
- 1¾ cup all purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon coarse kosher or sea salt
- 2 tablespoons butter
- ½ cup brown sugar
- 2 large egg whites
- ½ teaspoon vanilla extract
- 2 ounces unsweetened applesauce
- 4 small bananas (mashed)
Instructions
- Preheat oven to 350.
- Place muffin liners in muffin tin (you can also grease the tin if you prefer not to use them).
- In a bowl, mix together the flour, baking soda, and salt.
- In a stand mixer (or with a hand mixer), cream together the butter and brown sugar.
- Once those are creamed together, add in the egg whites and vanilla.
- As the mixture begins to thicken slightly, add in the applesauce and bananas.
- Once this is all combined, begin slowly adding in the flour mixture with the mixer running. It's important not to over mix.
- Using a cookie scoop or measuring cup, evenly scoop the batter into the muffin tins filling between ½ and ¾ of the way up. Remember that it will rise.
- Bake in the oven for approximately 20 minutes or until a toothpick inserted in the middle comes out clean.
- Eat up and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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