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Moist Banana Bread Muffins: Easy & Irresistible!

ByEmma

Who doesn’t love the cozy aroma of banana bread wafting through the kitchen? Now imagine that same deliciousness in perfectly portioned muffin form—soft moist and packed with banana flavor. These Banana Bread Muffins are quick to make freezer-friendly and guaranteed to disappear fast!

Contents

Why You’ll Love This Recipe

✅ Ultra-moist thanks to ripe bananas and a hint of brown sugar.
✅ Easy to customize—add nuts chocolate chips or a cinnamon swirl.
✅ Ready in 30 minutes no waiting for a loaf to bake!

Ingredients You’ll Need

  • 3 very ripe bananas (the spottier the sweeter!)
  • ½ cup melted butter (or coconut oil for a dairy-free option)
  • ¾ cup brown sugar (or sub coconut sugar)
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour (or 1:1 gluten-free blend)
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon (optional but highly recommended)

Pro Tip: Overripe bananas frozen and thawed work even better for intense flavor and moisture!

Step-by-Step Instructions

1. Prep & Preheat

Preheat your oven to 350°F (175°C) and line a muffin tin with liners (or grease well).

2. Mash & Mix

In a large bowl mash the bananas until mostly smooth (a few lumps are fine!). Whisk in melted butter brown sugar eggs and vanilla.

3. Dry Ingredients

In another bowl whisk flour baking soda salt and cinnamon. Gently fold into the wet mix—don’t overmix or muffins will be dense.

4. Fill & Bake

Divide batter into 12 muffin cups (fill ¾ full). Bake 18–22 minutes until a toothpick comes out clean.

5. Cool & Enjoy!

Let cool 5 minutes in the pan then transfer to a rack. Best served warm with a smear of butter!

Customization Ideas

🔸 Chocolate Lovers: Fold in ½ cup chocolate chips.
🔸 Crunchy Twist: Top with chopped walnuts or pecans before baking.
🔸 Cinnamon Sugar Swirl: Mix 2 tbsp sugar + 1 tsp cinnamon layer with batter.

Storing Tips

  • Room temp: Keep in an airtight container for 2 days.
  • Freezer: Wrap individually freeze for up to 3 months. Reheat in the microwave for 20 seconds.

Final Thoughts

These muffins are breakfast snack and dessert all in one—soft fragrant and impossible to resist. Plus they’re a genius way to use up those sad bananas on your counter!

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