Indulge in these delightful banana bread muffins, packed with moistness, fluffiness, and just the right amount of sweetness. You can enjoy these classic banana bread muffins as they are or add a touch of chocolate chips for an extra treat. Happy munching!
Experience the joy of banana bread in muffin form! These muffins are moist, fluffy, and wonderfully sweet. Isn’t it fantastic to enjoy the comfort of banana bread conveniently wrapped up in a muffin?
What’s not to adore about banana bread in muffin form? These muffins encompass all the goodness of traditional banana bread—moist texture, fluffy crumb, and delightful sweetness—all in a convenient handheld treat.
Banana Bread Muffins
Ingredients
*Dry Ingredients*
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
*Wet Ingredients*
- ¼ cup packed light brown sugar
- ¼ cup unsalted butter room temperature
- 2 teaspoons vanilla extract
- 3 medium ripe bananas mashed (about 1 cup mashed)
- 2 large eggs
- ½ cup maple syrup
- ¼ cup plain Greek yogurt
- ¼ cup unsweetened almond milk
Instructions
- Preheat your oven to 350ºF and line a muffin tin with liners.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to cream together the butter, brown sugar, and vanilla until fluffy. Add the eggs and mix to combine. Stir in the mashed bananas, maple syrup, Greek yogurt, and almond milk until well combined.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill each muffin well about 3/4 full.
- Bake at 350ºF for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for at least 10 minutes before enjoying.
Notes
Ensure the bananas are mashed and measured before adding to the batter, as the size of bananas may vary.