Banana Bread Muffins

If you love banana bread, then naturally, banana bread muffins are a shoo-in.

Our easy banana bread muffins are what you need to bake right now for some delicious and kinda healthy comfort food.

Grab our yummy recipe down below!

Banana Bread Muffins

Sometimes, you gotta switch things up to keep things exciting and fun.

Our Banana Bread Muffins do just that, making your favorite banana bread more portable.

I also love banana bread’s versatility.

It’s so easy to adjust the flavor and add your favorite things, like chocolate chips, raisins, or whatever kind of nuts you like, from chopped walnuts to pistachios. Put them in there!

You probably already have all the muffin ingredients in your pantry, and if you have bananas, you’re already halfway there. 

All-purpose flour, bread flour, gluten-free flour, or cake flour all work well in this recipe.

Almost any type of flour is needed to make a basic muffin recipe with variations.

Ripe bananas are best for banana bread recipes because, as bananas ripen, they get sweeter, and sweet bananas are precisely the kind of bananas you want.

If you can use fresh eggs, do it, but use whatever eggs you have on hand.

I used shredded sweetened coconut, praline pecans, and dried cranberries to make these muffins super duper yum for this recipe.

What You Need To Make Our Easy Banana Bread Muffins:

Butter. Unsalted butter is best for baking because it allows you to control the amount of salt in the recipe.

Sugar & Light Brown Sugar. A combination of granulated and light brown sugar gives this recipe its sweetness. 

Flour. I use all-purpose flour, but you can also use bread flour, cake flour, or gluten-free flour. 

Bananas. When it comes to banana bread, you need bananas to pull it off. If those bananas have a few brown spots, use them to make banana bread muffins even better. 

Baking Powder, Baking Soda, and Salt. These three ingredients are the holy trinity of baking; you more than likely already have these three ingredients on stand-by in your pantry. 

Sweet Shredded Coconut, Pecan, Dried Cherries. All three of these ingredients had texture and sweetness. Don’t have raisins? Use chopped apricots, currants, or figs. No praline pecans, that’s okay. Use regular pecans, pistachios, walnuts, macadamia, chia, or pumpkin seeds. 

There are two tablespoons of pure vanilla extract in there! Are you excited yet?

Pull out your stand mixer and let it do most of the work.  Easy peasy!

Let’s add the banana bread muffin filling; it’s essentially the same as traditional banana bread batter, just in muffin form. Psst. Tell no one!

Easy Banana Bread Muffins Recipe To Try! 

12 servings

Ingredients:

• 1 1/2 sticks of unsalted butter, softened 
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 tablespoons pure vanilla extract
• 2 eggs
• 3 medium ripe bananas, mashed  (1 1/2 cups)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon of sea salt
• 1/2 cup sour cream
• 1/3 cup shredded coconut
• 1/2 cup chopped praline pecans
• 1/2 cup dried cranberries or raisins

Directions:

1. Preheat the oven to 375°F.
2. In the bowl of a stand mixer, cream together 1 1/2 sticks of softened butter, 3/4 cup of granulated sugar, 1/4 cup of light brown sugar, and 2 eggs.
3. Next, add 2 tablespoons of pure vanilla extract, 1/2 cup of sour cream, and 1 1/2 cups of mashed bananas.
4. Add the 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of sea salt to a separate bowl.
5. Turn the stand mixer on a low setting, and add the flour mixture to the wet ingredients a little at a time. 
6. After the wet ingredients have been fully incorporated into the dry ingredients, add the 1/3 cup of sweetened shredded coconut, 1/2 cup of chopped praline pecans, and 1/2 cup of dried cranberries, and mix until the ingredients are combined. Do not over-mix. Over-mixing will result in tough muffins. 
7. Place the muffin liners into the pan and fill them just a smidgen over halfway. Place the muffin pan on the center rack of the preheated oven at 375 °.
8. Bake the muffins for 20-25 minutes, or until a toothpick inserted comes out clean.
9. Remove the banana bread muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
10. Serve.

When it comes to banana bread, muffins will have you singing, “I put my thing down, flip it, and reverse it!”

• Find more baking recipes to try below:
• Easy Recipe for Pumpkin Banana Bread
• Mummy Shortbread Cookies with Vanilla and Cinnamon
• Loaded Banana Bread

You can store in an airtight container at room temperature for up to three days.

Can I Freeze Banana Bread Muffins?

Yes, you can freeze them. To freeze, wrap each muffin individually in a plastic wrap or foil, then place it in a freezer-safe bag.

Freeze for up to 3 months. When you’re ready to eat it, thaw at room temperature or reheat in the microwave for 20-30 seconds.

Can I Refrigerate Muffins?

You can refrigerate for up to one week.

Warm briefly in the microwave before serving.

• WP Recipe Maker #157140remove Banana Bread Muffins Author: This Worthey Life – 1 1/2 sticks unsalted butter – 3/4 cup granulated sugar – 1/4 cup light brown sugar – 2 tablespoons pure vanilla extract – 2 eggs – 3 medium ripe bananas 1 1/2 cup – 1 1/2 cup all-purpose flour – 1 teaspoon baking powder – 1 teaspoon baking soda – 1 teaspoon of sea salt – 1/2 cup sour cream – 1/3 cup shredded coconut – 1/2 cup chopped praline pecans – 1/2 cup dried cranberries or raisins 1) Preheat the over to  375°. 2) In the bowl of a stand mixer, cream together the butter, sugars, and eggs. 3) Next, add the pure vanilla extract, sour cream, and mashed bananas. 4) In a separate bowl, add the all-purpose flour, baking powder, baking soda, and sea salt. 5) Turn the stand mixer on a low setting, and a little at a time, add the flour mixture to the wet ingredients.  6) After the wet ingredients have been fully incorporated into the dry ingredients, add the sweetened shredded coconut, chopped praline pecans, and dried cranberries and mix until the ingredients are combined. Do not over mix. Over mixing will result in tough muffins.  7) Place the muffin liners into the muffin pan and fill the liners just a smidgin over half-way. Place the muffin pan on the center rack of the 375° preheated oven. 8) Bake the muffins 20-25 minutes or until a toothpick comes out clean. 9) Remove the banana bread muffins from the oven and allow them to cool. 10) Serve.