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

At times you must switch things up to keep things exciting and fun. Our Banana Bread Muffins does just that, and it makes your favorite banana bread more portable. I also love the versatility of banana bread; it’s so easy to adjust the flavor and add some of 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 ingredients for muffins in your pantry, and if you got bananas, then you’re already half-way there. 

All-purpose flour, bread flour, gluten-free, or cake flour all work well in this recipe. Almost any type of flour is what you need 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. When it comes to baking, using unsalted butter is best because it allows you to control the recipe’s amount of salt.

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

Flour. All-purpose flour is my go-to flour, but feel free to use bread flour, cake flour, or gluten-free flour. 

Bananas. When it comes to banana bread, you kind of need bananas to pull the whole thing off. And 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, or even chia or pumpkin seeds. 

 

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

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

Let’s add the banana bread muffin filling; it’s pretty much the same as traditional banana bread batter; you’re just making it muffin form. Psst. Tell no one!

Easy Banana Bread Muffins Recipe To Try! 

Ingredients:

• 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

Directions:

Preheat the over to  375°.

1. In the bowl of a stand mixer, cream together the butter, sugars, and eggs.
2. Next, add the pure vanilla extract, sour cream, and mashed bananas.
3. In a separate bowl, add the all-purpose flour, baking powder, baking soda, and sea salt.
4. Turn the stand mixer on a low setting, and a little at a time, add the flour mixture to the wet ingredients. 
5. 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. 
6. 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.
7. Bake the muffins 20-25 minutes or until a toothpick comes out clean.
8. Remove the banana bread muffins from the oven and allow them to cool.
9. 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 

Chocolate Chip Pumpkin Muffins with Cranberry

Copycat Starbucks Pumpkin Cream Cheese Muffins

Banana Bread Muffins

Print

Ingredients

• 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

Instructions

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.