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…
- 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
- Preheat over to 350. Spray muffin tin pan with non-stick cooking spray. In a large bowl combine flour, baking soda, and salt.
- 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.
- Fill muffin tins with batter [almost to the top]. Bake for 20 minutes.
Love banana bread?! Then you have to try these banana bread muffins! Click To Tweet