The Best Banana Bread Muffins

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Banana Bread Muffins are a delicious and fun twist on traditional banana bread.

This banana muffin recipe makes super moist, melt-in-your-mouth muffins that are easy to make and perfect for breakfast or as a midday snack. They travel really well. So put a couple in your briefcase for a snack at your desk.

Freshly baked banana bread muffins

To Make Banana Bread Muffins

These simple, comforting banana bread muffins are incredibly moist soft and buttery every time. So go ahead, use up those overripe bananas on your counter and bake these with confidence.

Ingredients need to make Banana Bread Muffins

WET INGREDIENTS

DRY INGREDIENTS

TOPPINGS

How To Make This Recipe

Prep Work

  • Preheat the oven to 350° Fahrenheit.
  • BANANAS: Peel two ripe bananas. Smash one banana with a fork. Chop the other banana into small pieces.
  • WHITE CHOCOLATE: Use 1/2 cup of white chocolate and blend in a small food processor until they are coarsely chopped. Reserve 3 tablespoons.
  • ALMONDS: Reserve 2 tablespoons of slivered almonds.

Making The Batter

  1. Combine yogurt, whisked eggs, sugar, and ONE smashed ripe banana in a large bowl.
  2. Blend all ingredients until they are well combined.
Add eggs, yogurt, sugar, and one ripe banana, beat until creamy
  1. In a separate bowl combine self-rising flour, cinnamon, shredded white chocolate, and slivered almonds.
combine self-rising flour, cinnamon, and white chocolate
  1. Reserve 2-3 tablespoons of both slivered almonds and shredded white chocolate.
combine sliced almonds with the dry ingredients
  1. Pour the dry ingredients into the batter.
Combine wet and dry ingredients. Fold in chopped banana pieces.
  1. Blend dry and wet ingredients on medium-low speed until well combined.
  2. Fold in the second chopped banana pieces into the batter (don’t use the mixer to do this).
Adding batter to the muffin pan and topping each with chopped white chocolate and sliced almonds
  1. Add muffin cups to your muffin pan and spoon in about 1/3 cup of the batter into each muffin cup.
  2. Sprinkle the batter of each muffin with the reserved shredded chocolate and slivered almonds.
  3. Bake for 30 minutes at 350° Fahrenheit. Insert a toothpick to check for doneness.

Banana Bread Tips And Tricks

freshly baked Banana Bread Muffins on a cooling rack

Banana Bread Muffins are one of our family’s favorite easy recipes. The kind we always go back to again and again.

No oil?! You might have noticed that there is no oil, butter, or applesauce in this recipe. Many moons ago I made this recipe and noticed afterward that I didn’t add any additional fat.

We really enjoyed how the muffins turned out to be moist, smooth and ever so tasty. And so ever since we’ve omitted adding any fat for shortening. It has the added benefit of reducing the calories at no cost in taste or texture!

However, I also love using a whole milk (vanilla) yogurt for a perfect variation to this recipe.

TIP – If you need to ripen bananas quickly, store them in a paper bag with an apple, avocado, peach or tomato. And if you want to ripen the bananas immediately, place them still in their skins into a 250-degree oven for fifteen to twenty minutes. Voila!

Other Additions

Walnuts – You could also use chopped walnuts instead of sliced almonds.

PECANS – Chopped pecans are one of my favorite banana bread recipe additions.

CRANBERRIES – Adding a few cranberries to the banana bread muffin mix adds great texture and a subtle hint to of tart.

CHOCOLATE CHIPS – Banana and chocolate are two flavors that were just meant for each other. Instead of adding shredded white chocolate, try adding a handful of milk or semi-sweet chocolate chips.

Can You Freeze The Muffins?

YES, you can! Simply wrap each muffin in freezer-friendly plastic wrap (aluminum foil works as well). Put the individually wrapped muffins into a freezer-safe ziplock back and you can store the muffins for 2-3 months in the freezer.

When it’s time to defrost just remove the individually wrapped muffins out of the bag and thaw them on a plate for about 15-20 minutes at room temperature.

If you like them warmed up, simply warm them in the microwave for 20-30 seconds.

A freshly baked banana bread muffin

More Easy Baked Treats

A plate of freshly baked Banana Bread Muffins

Banana Bread Muffins

This light, airy, and moist banana bread recipe is easy to make.
Course: Baked Goods
Cuisine: American
Keyword: baked goods, banana muffin, easy baking, muffins
AUTHOR: Maike
SERVINGS: 12 muffins
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 10 minutes
Total Time: 1 hour
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Ingredients

Wet Ingredients

Dry Ingredients

  • cups sugar granulated
  • cups self-rising flour
  • ½ tablespoon cinnamon

Toppings

  • ½ cup almonds sliced
  • ½ cup white chocolate chopped

Instructions

PREP WORK

  • Preheat the oven to 350° Fahrenheit. Line a muffin tin with paper muffin liners (or grease the muffin pan).
  • Mash one banana with a fork. Dice the other banana into small pieces.
  • Reserve 2 tablespoons each of slivered almonds and of chopped white chocolate.
  • Use a small food processor to coarsly chop the white chocolate chips.

MAKING THE BATTER

  • Use a large bowl and combine mashed banana, eggs, yogurt, and sugar. Use a hand mixer and blend the ingredients until you have a smooth batter.
  • Use a second bowl and combine the self-rising flour, cinnamon, and
  • Spoon in about 1/3 cup of the batter into each muffin cup
  • Sprinkle the batter of each muffin with the reserved shredded chocolate and slivered almonds
  • Bake for 30 minutes at 350° Fahrenheit. Insert a toothpick to check for doneness

Nutrition

Calories: 159kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 117mg | Potassium: 99mg | Fiber: 1g | Sugar: 10g | Vitamin A: 50IU | Calcium: 49mg | Iron: 1mg
Freshly baked banana bread muffins

Updated: June 05, 2020

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Hi, friends. My name is Maike. Nice to meet you. I am the blogger behind the Cheerful Cook. A Comfort Food blog where we celebrate easy German American recipes all year long
About the AuthorMaike
Hi There, I'm Maike. Welcome to the Cheerful Cook, where we celebrate easy German and American comfort food all year long.
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