These cute as a button Banana Bread Muffins are a refreshing way to use up overripe bananas you can’t bear to throw away. The dense banana infused batter has a depth of flavor from just a hint of cinnamon added to the mix. They bake in a snap finishing with a gorgeous golden exterior and fluffy in the middle texture. They’re easy-to-prepare and make a cuppa tea or java sing. Serve them any time of day you’re in the mood for a sweet homemade treat with no fancy ingredients required.
I love how changing the shape of something changes the way people look at it. Muffins have to be round, right? Not always however, this recipe will work in a standard muffin tin, too. Being a frugal girl at heart it makes me feel warm and fuzzy when I get the opportunity to use as an ingredient in a recipe bananas that are overripe and not suitable for much else. While my boys do love eating bananas as is, invariably a few will be left behind. Overripe bananas give me all the reason I need to whip-up a loaf of banana bread, or another family favorite, my chocolate chip peanut butter banana cake. There’s nothing better than homemade goodies ready to be enjoyed fresh from the oven.
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Helpful Kitchen Items:
Banana Bread Muffins
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 2 medium ripe bananas mashed to equal 1 cup
- 2 large eggs beaten
- 1/2 cup butter melted (1 stick)
- 1 tsp pure vanilla extract
- Preheat the oven to 350°F. Liberally spray a 12-cup muffin tin with baking spray or use cupcake liners. Set aside.
- In a medium-size mixing bowl use a whisk to sift together the flour, sugar, baking powder, baking soda, salt and cinnamon.
- Make a well in the center of the bowl and add the bananas, eggs, butter and vanilla. Use a large non stick spatula to mix until fully combined.
- Divide the batter evenly between the wells in the muffin tin. (Tip: An ice cream scoop works best)
- Bake for 20-22 minutes or until a toothpick inserted into the center comes back clean.
- Cool for 15 minutes in the muffin tin then remove to a rack to cool completely.
- Store chilled or at room temperature in an air tight container.