Simply the Best Ever Banana Bread Muffins (with optional Chocolate Chips too)!
An Easy and Quick recipe to whip up using ripe bananas. One of my family's favorites - it's firmly on my baking rotation
Equipment
- 1 Large microwave safe bowl for wet ingredients
- 1 Large bowl for dry ingredients
- 2 muffin pans
Ingredients
- ½ cup /1 stick/8 Tbsp unsalted butter
- 4 large ripe bananas
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¾ cup sugar I like to use brown sugar, but regular sugar works well
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 1 cup chocolate chips optional
- 1 cup chopped nuts, I like to use Pecan or Walnuts optional
Instructions
- Gather all the ingredients. Preheat oven to 350 F. Prep the muffin pans with non-stick spray and set aside.
- Melt butter in a large microwave-safe bowl.
- Peel and add ripe bananas into the melted butter and mash into chunks.
- Add the eggs into the mixture and add vanilla extract. Mix well.
- In a separate large bowl, add all the dry ingredients except for the chocolate chips and nuts -flour, sugar, baking soda, cinnamon and salt. Whisk to combine thoroughly.
- Add the combined dry ingredients in bowl 2 to the prepared wet ingredients in the first bowl. Use a spatula to gently mix till combined. If you are planning to use chocolate chips and chopped nuts, add in now. Do not overmix.
- In the prepared muffin pans, evenly divide the batter.
- This is purely optional: Slice banana into thin discs and put on top of each muffin. You can also add one or two chocolate chip on top for a loaded treat!
- Pop the filled pans into the preheated oven and bake for 30 - 35 minutes, or until the tops are golden brown.
- When done, remove from pan and let cool in rack. Enjoy!
Notes
Notes
- These taste amazing with a cup of coffee or tea
- Uneaten muffins can be stored in an air tight container or zip lock bag for 2 days. For longer shelf life, store in the fridge for a week.