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A plate of freshly baked Banana Bread Muffins
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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
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings 12 muffins
Calories 159kcal
Author Maike Corbett

Ingredients

Wet Ingredients

Dry Ingredients

Toppings

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 ⅓ 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