Flavor-packed, classic banana muffins, perfect for brunch
Banana bread has always been a staple in my house. Ever since I was young, my mom would never fail to have a tray of banana bread on the counter for after school snack. Sometimes she was even lucky enough to have me help her make them. I am proud to say that I have mastered making this bread on my own.
Over time, my mom and I started to make banana muffins rather than a loaf of banana bread, but the recipe is the same. Muffins are easier for transportation, eating, and sharing, and lining a cupcake tin is much easier than greasing and flouring a pan! In my opinion, even though the recipe is the same, for some reason, the muffins just taste better. However, you can bake this in a loaf or 8 x 8 inch square pan, just make sure you realize the baking time will be different.
You can also add chocolate chips or chopped nuts to the batter to spice it up a little! I prefer my muffins plain, but my brother likes the chocolate chip and my parents like the chopped nuts! I gotta cater to everyone!
Recently, we have been making these muffins a lot for our Sunday brunch, so we have started calling them our Brunching Banana Muffins. During quarantine, grocery shopping has become more of an expedition, so we have been getting more bananas. This has left us with so many overripe bananas that we don’t want to go to waste.
These muffins are SO easy to make, and it is a one-bowl banana bread recipe too! You begin with mashing over-ripened bananas and just stir in the rest of the ingredients! It’s just that simple.
My family and I like to eat these with our weekend brunch, but we also love to eat the leftovers for the next day’s breakfast or a snack. I hope you enjoy this recipe!
Brunching Banana Muffins
- 3 very ripe large bananas, 4 if they are small
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg, at room temperature
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 cup melted butter, cooled
- 1/4 teaspoon salt (optional)
- 1/2 cup chopped pecans (optional)
- 1/2 cup chocolate chips (optional)
- Preheat oven to 350 degrees F and line 12 cupcake tins.
- Mash bananas very well.
- Add the sugar, vanilla, egg, flour, baking powder, and cooled melted butter. Mix until just combined.
- Optional: Fold in chopped pecans and/or chocolate chips.
- Scoop batter into cupcake tins until about 2/3 full. Optional: you can also sprinkle more pecans and/or chocolate chips on top. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
*Note: Bake in a loaf or 8 x 8 in. pan for 60-80 minutes.