This Banana Bread Muffins Recipe has a moist texture, with bananas, cinnamon, brown sugar, and super soft crumbs. Try spreading on some butter or cream cheese. Ready in just 20 minutes!
Table of Contents
- Why I love this recipe
- Substitutions and Additions
- How to make Maui Banana Muffins
- Pro Tips
- You may also enjoy
Why I love this recipe
This recipe makes just 6 moist muffins with great banana flavor and can be frozen.
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Substitutions and Additions
You can use all-purpose flour instead of bread flour.
You can use ripe or overripe bananas.
Try adding a 1/2 cup of chopped lightly toasted macadamia nuts, chopped pecans, coconut flakes, or chocolate chips.
How to make Maui Banana Muffins
Step 1 – Preheat the oven to 350 degrees F. Position the rack in the center of the oven.
Step 2 – Spray 6 spaces of a muffin pan with nonstick baking spray or line with muffin liners.
Step 3 – In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
Step 4 – In a small microwave-safe bowl, melt the butter just until soft but not boiling. Allow to cool.
Step 5 – Pour the melted butter mixture into a large mixing bowl and whisk in the sugar, vanilla, sour cream, and eggs.
Step 6 – Stir in the mashed bananas until well combined.
Step 7 – Add the flour mixture and any additions to the wet ingredients, and stir to combine.
Step 8 – Scrape the banana muffin batter into the prepared muffin tin, and divide evenly.
Step 9 – Bake for 15-20 minutes. Check for doneness at 15 minutes by inserting a toothpick into the center of a muffin. If there is still raw batter in the middle, keep baking, checking at 5-minute intervals, until the toothpick comes out clean.
Step 10 – Transfer the muffins to a wire rack to cool.
Pro Tips
Store each loaf of banana bread tightly wrapped in plastic wrap or an airtight container for up to 3 or 4 days.
This recipe can be doubled and baked in four 3 ½ x 6 ½ inch loaf pans.
This homemade banana bread can be made using a stand mixer with a paddle attachment or a whisk attachment.
You may also enjoy
- 3 Ingredient Pumpkin Muffins
- 3 Ingredient Banana Muffins
- Banana Oat Bars
- 5 Ingredient Banana Pancakes
- 3 Ingredient Cinnamon Roll Caramel Apple Pies
- Banana Split Cake
Banana Bread Muffin Recipe
Ingredients
- ¾ cup bread flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅓ cup light brown sugar
- 4 Tablespoons butter
- 1 egg (at room temperature)
- 1 teaspoon vanilla extract
- ⅛ cup sour cream
- 2 small ripe bananas (mashed)
Instructions
- Preheat the oven to 350 degrees F. Position the rack in the center of the oven.
- Spray 6 spaces of a muffin pan with nonstick spray or line with paper liners.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
- In a small microwave-safe bowl, melt the butter just until soft but not boiling. Allow to cool.
- Pour the melted butter mixture into a large mixing bowl and whisk in the sugar, vanilla, sour cream, and egg.
- Stir in the mashed bananas until well combined.
- Add the dry ingredients mixture and any additions to the banana mixture, and stir to combine.
- Spoon batter into the prepared muffin cups, divided evenly.
- Bake for 15-20 minutes. Check for doneness at 15 minutes by inserting a toothpick into the center of a muffin. If there is still raw batter in the middle, keep baking, checking at 5-minute intervals, until the toothpick comes out clean.
- Transfer the muffins to a wire rack to cool.
Notes
- You can use all-purpose flour instead of bread flour.
- You can use ripe or overripe bananas.
- Try adding a 1/2 cup of chopped lightly toasted macadamia nuts, chopped pecans, coconut flakes, or chocolate chips.
- Store tightly wrapped in plastic wrap or an airtight container for up to 3 or 4 days.
- This recipe can be doubled and baked in four 3 ½ x 6 ½ inch loaf pans.
- This homemade banana bread can be made using a stand mixer with a paddle attachment or a whisk attachment.
Nutrition
Hi, and welcome. I’m Zona, and I love creating recipes for easy dinners or desserts.
Wednesday 5th of June 2024
I hope you love these muffins as much as I do!