Moist, decadent, and delightful BANANA BREAD MUFFINS are sweet snacks you can enjoy any time of the year. This light and easy recipe will surely be your next baked superstar with its fantastic flavor and aroma. Make this ahead, reheat and kids would still enjoy them even for breakfast!

Let me just say that these bite-sized treats are so divine especially when paired with spreads and toppings.

What I really like about Banana Bread Muffins is the moist center and the perfectly baked soft crust. The banana flavor totally fits with the ingredient’s buttery combination. I’ll share my favorite pairings for these tasty bits down below.

Aside from its amazing texture and flavor, what I do love the most about these baked treats is that I can make them ahead of time and just let my young man reheat them in the microwave whenever he wants muffins for breakfast. Easy peasy breakfast!

What are Banana Bread Muffins?

Banana Bread is a type of baked good made from mashed ripe bananas along with other baking ingredients. This tasty treat is believed to be created by housewives during the great depression.

Flour and other baking ingredients were really hard to come by back then which forced people to be resourceful. Ripe and overripen bananas were used to increase the density and volume of the bread inexpensively. Moms are real hustlers!

Banana Bread Muffin on the other hand is the bite-sized version of the baked good mentioned above.

Recipe Ingredients

This recipe is conveniently affordable aside from being an easy banana bread muffin recipe. One great part about this recipe is that it’ll save you the trouble of disposing overripe bananas.

You can spread the freshly baked treats with your favorite homemade cream or simply as it is. It’s already tasty anyway. But what makes this recipe stand out?

Here are some reasons why this homemade muffin is irresistible.

Ripe Bananas

Yes! It has to be ripe! It’s naturally creamy when you mash it all together with a very distinct sweetness. The natural sugars of a banana react sweetly with heat which is why banana pancakes also taste so good!

Bananas are also high in moisture so that makes your banana bread muffins perfectly decadent!

Dry Ingredients

The flour will serve as the stabilizer for our mixture. Any flour will work for this recipe but I suggest using all-purpose to easily get the right consistency.

Baking soda is what basically placed Banana Bread on the culinary map. This is also the reason why these bite-sized treats are soft and fluffy.

Sugars, both brown and white, are a good addition for this treat if you like it a tad sweeter. While salt is to balance out the sweetness.

Wet Ingredients

The eggs will bind all the ingredients together because we want our muffins to come together firmly.

Moreover, using sour cream or yogurt acts as the catalyst for the baking soda above. The ingredient’s lactic acid will react to the dry ingredients to create bubbles or air pockets. This will help our treat fluffier and soft.

Brown butter (butter that’s melted and browned) will totally add a tasty nutty and earthy aroma and flavor to our dish. Amazing right?

Lastly, I love adding some nice vanilla extract into the batter because it brings out a mild taste that tones down the overpowering sugars.

Optional Add-ins

Wanna add something extra to these treats? Try adding any of these ones below.

• Chocolate chips for added sweetness 
• Raisins, dried berries, coconut, or mango for that fruity twist (Check out my Banana Mango Muffins HERE and my Banana Chocolate Coconut Muffin HERE)
• Toasted nuts for that added crunch
• Some oatmeal for fiber
• Brown sugar as a crumbly topping

What to Serve with Banana Bread Muffins?

What goes with banana bread muffins? Well, you can easily say the most common pairings such as butter and whipped cream (see my HOMEMADE HERE). But here are some ideas you can try to up your baking game!

Top your Banana Bread Muffin with Crème Anglaise to have a smooth bite with a creamy sweetness. The good part about using this is that it would be absorbed immediately to avoid sogginess. I really love this combination because it makes the muffins fancier!

You can also serve it with Cheese Grits. This combination totally works although the two are far apart in the sweetness spectrum. The bananas’ iconic flavor goes well with the strong cheesy taste. The combination even tones down any overpowering tanginess or sweetness.

Get that total fruity experience with Lemon Curd or Orange Curd on top of your banana bread muffin! The tanginess of both these curds is an excellent pairing for the mellow flavor of the bananas.

Storing Banana Bread Muffins

You’ll be tempted to make a lot, and I mean a lot, of banana bread muffins. One is never enough with this bite-sized delight. These storing tips are totally helpful when you make a little too much.

• There is no need to refrigerate Banana Bread Muffins. Keeping it in an airtight container in a cool place will be good enough.
• However, if you leave in a region with a hot climate, you can opt to place the goods in a container and refrigerate it for 2-3 days or freeze them, covered tightly with an aluminum foil, for 3 months.
• Make sure that you let the muffins cool down before storing them.
• To reheat microwave refrigerated muffins for 30-35 seconds on high. Or reheat the foil-wrapped muffins on a baking sheet in a preheated oven at 400F for 10-15 minutes.

More Banana Recipes to Enjoy

Who doesn’t love a good banana treat? Here on the blog is a wide array of banana recipes that you would surely enjoy.

• Homemade Banana Pudding
• Chocolate Chip Banana Bread
• Moist Banana Cake
• Banana Foster
• Banana Puff Puff

 

How to Make Banana Bread Muffins

 

Preheat the oven to 400 °F. Line a muffin pan with paper liners. In a small bowl, whisk together the mashed bananas, eggs, sugar (brown and white) sour cream, and vanilla extract. In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the wet ingredients to the bowl of dry ingredients and whisk with a spatula until thoroughly mixed.

Pour in the brown butter and thoroughly mix, then scrape down the sides. Pour the mixture into prepared muffin tin pan. Bake for about 12 minutes, or until a toothpick inserted comes out clean. Let it rest for 10 minutes before serving.

 

Watch How To Make It

 

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