Banana Bread Muffins

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.

You may also like: 18 Creative Ways To Use Overripe Bananas, Snickerdoodle Banana Bread and Blueberry Banana Bread.

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Helpful Kitchen Items: 

• Nonstick Square Bar Pan
• Whisk Set
• Mixing Bowls
• Ice Cream Scoop

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Banana Bread Muffins

Servings: 12

Author: Melissa Sperka

Ingredients

• 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

Instructions

• 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.

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