Banana Bread Muffins

Love banana bread? Then you have to make these super simple banana bread muffins that bake a whole lot faster and taste like the real thing!

Hi friends! Just stopping by really quick to share a new baked good recipe that I pretty much SHOCKED my taste buds with. Why? I don’t really bake. In fact, I don’t like to bake. So when something sweet hit my palate at 7am on Monday morning with a bite of these banana bread muffins, let’s just say they didn’t want me to stop eating! I always like to have a breakfast bread or muffin on hand when we have company [which we do right now for the holidays]. And because I had more than enough ripe bananas on hand I figured why not try making muffins with my traditional banana bread recipe in a muffin pan.

I’m feeling a little giddy, as most of my baking adventures lately have been a flop! So much so that the kids avoid the kitchen when they see the muffin pan hit the oven. Although with these banana bread muffins I heard Anthony ask for seconds with a mouthful— which is a BIG one for him. He has been on a non-muffin kick lately— hence why I haven’t shared a new muffin recipe in a while.

Whether or not you have company for the holidays or need a quick grab n’ go breakfast, then these banana bread muffins are for you! And your company. They can thank me later…

Banana Bread Muffins

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Katie Serbinski

Recipe type: Breakfast

Serves: 12-14 muffins

Ingredients

• 2 cups flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 stick butter [1/2 cup]
• ¾ cup brown sugar
• 2 eggs
• 3 ripe bananas

Instructions

1. Preheat over to 350. Spray muffin tin pan with non-stick cooking spray. In a large bowl combine flour, baking soda, and salt.
2. In a separate bowl cream together the butter and sugar. Stir in eggs and mashed banana. Then add banana mixture to flour mixture and stir until combined.
3. Fill muffin tins with batter [almost to the top]. Bake for 20 minutes.

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