Banana Bread Muffins

Craving a perfectly moist, flavorful treat?

Do more than 70% of home bakers reach for a banana bread recipe when they have overripe bananas? If you’re nodding along, you’re in good company! Banana Bread Muffins are the ultimate way to transform those browning beauties into a delightful breakfast, a satisfying snack, or a sweet evening indulgence. This easy recipe delivers incredibly moist and flavorful muffins, thanks to the magic of ripe bananas. We’ve kept it simple with pantry staples like flour, sugar, and warm cinnamon, but we’ve also included irresistible options like chocolate chips for those who crave a touch of decadence. Get ready to bake up a batch that the whole family will adore – they’re so simple and delicious, you’ll wonder why you haven’t made them sooner!

Ingredients You’ll Need

Gather these simple ingredients to create your batch of perfect Banana Bread Muffins. The riper your bananas, the more intense the flavor and natural sweetness!

• 3 large ripe bananas, mashed (about 1 ½ cups): The star of the show! Look for bananas with plenty of brown spots for maximum sweetness and moisture. They should be soft enough to mash easily with a fork.
• ½ cup (113g) unsalted butter, melted: This adds richness and helps create a tender crumb. For a slightly less rich muffin, you could use a neutral oil like canola or coconut oil.
• ¾ cup (150g) granulated sugar: Balances the tartness of the bananas and aids in browning. Brown sugar can also be used for a deeper, caramel-like flavor.
• 2 large eggs: Bind the ingredients together and contribute to the muffin’s structure. Ensure they are at room temperature for better incorporation.
• 1 teaspoon vanilla extract: Enhances all the other flavors and adds a warm, comforting aroma.
• 1 ½ cups (190g) all-purpose flour: The base for our muffins. Spoon and level it for accurate measurement.
• 1 teaspoon baking soda: Our leavening agent, crucial for creating fluffy muffins.
• ½ teaspoon ground cinnamon: Adds a classic warmth that pairs beautifully with banana. Nutmeg or a pinch of allspice are great additions too!
• ¼ teaspoon salt: Enhances all the flavors and balances the sweetness.
• Optional: ½ cup chocolate chips or chopped nuts: For added texture and flavor! Semi-sweet or dark chocolate chips are wonderful, and walnuts or pecans add a lovely crunch.

Recipe Timing

Compared to average banana bread muffin recipes, this one is quite efficient! Many recipes might take up to 20 minutes of prep due to more complex steps or ingredient preparation. Our straightforward process gets you from measuring bowl to delicious muffin in under 40 minutes, making it perfect for a busy morning or a spontaneous baking session.

Step-by-Step Instructions

Follow these simple steps to bake your perfect batch of Banana Bread Muffins!

Step 1: Preheat and Prepare

First things first, let’s get your oven ready and your muffin tin prepared. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease each cup generously with butter or non-stick spray. This ensures your muffins won’t stick and will pop out beautifully.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Whisking ensures that the leavening agent and spices are evenly distributed, which is key to a uniform rise and flavor in every muffin.

Step 3: Cream Butter and Sugar

In a large bowl, combine the melted butter and granulated sugar. Stir them together until the sugar is mostly dissolved into the butter. This creates a sweet, rich base for our muffin batter.

Step 4: Add Wet Ingredients

To the butter and sugar mixture, add the mashed bananas, eggs, and vanilla extract. Whisk everything together until it’s well combined. Don’t worry if the mixture looks slightly lumpy from the bananas; that’s perfectly fine.

Step 5: Combine Wet and Dry

Now, pour the dry ingredients into the wet ingredients. Stir them together *just* until no dry streaks of flour remain. Overmixing can develop the gluten in the flour, leading to tough muffins, so be gentle!

Step 6: Fold in Mix-ins

If you’re adding chocolate chips or nuts, gently fold them into the batter now. Again, avoid overmixing; just distribute them evenly throughout the batter.

Step 7: Fill Muffin Cups

Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds to three-quarters full. This allows room for the muffins to rise beautifully without overflowing.

Step 8: Bake

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back lightly when touched.

Step 9: Cool

Once baked, let the muffins cool in the muffin tin for about 5-10 minutes before carefully transferring them to a wire rack to cool completely. This step prevents the bottoms from becoming soggy.

Nutritional Snapshot

While nutritional values can vary based on exact ingredients and portion sizes, here’s an approximate breakdown per muffin (assuming 12 muffins, no chocolate chips):

• Calories: ~180-220 kcal
• Macronutrients:
• Fat: ~9-12g
• Carbohydrates: ~25-30g
• Protein: ~3-4g
• Fiber: ~1-2g

Note: Adding chocolate chips or using a different type of sugar will alter these values.

Making it Healthier Without Sacrificing Flavor

Want to make these muffins even more wholesome? You can make smart swaps that still result in delicious treats!

• Flour Swap: Replace half of the all-purpose flour with whole wheat flour for added fiber and nutrients. You can also experiment with almond flour or oat flour for a gluten-free option (though this may alter texture).
• Sugar Reduction: Reduce the granulated sugar by ¼ cup. The natural sweetness of the bananas will still shine through. You could also explore using honey or maple syrup, but adjust the liquid content accordingly, as they are liquid sweeteners.
• Fat Swap: Use unsweetened applesauce or plain Greek yogurt instead of half of the melted butter. This significantly reduces fat and adds moisture.
• Additions: Boost the nutritional profile by adding a handful of chopped walnuts or pecans for healthy fats and protein, or a sprinkle of chia seeds or flax seeds for added fiber and omega-3s.

Serving Suggestions

These Banana Bread Muffins are incredibly versatile! Enjoy them:

• Warm: Fresh from the oven, they are simply divine.
• With a Spread: A smear of butter, cream cheese, or your favorite nut butter adds a delightful richness.
• As Dessert: Serve with a scoop of vanilla ice cream for a simple, comforting dessert.
• On the Go: Perfect for packing in lunchboxes or taking on a picnic.

Common Mistakes to Avoid

Even with simple recipes, a few common pitfalls can lead to less-than-ideal muffins. Here’s how to steer clear:

• Overmixing the Batter: As mentioned, this develops gluten, making muffins tough and dense. Mix until just combined.
• Not Using Ripe Bananas: Underripe bananas lack the sweetness and moisture needed for truly flavorful banana bread muffins. Embrace the brown spots!
• Opening the Oven Door Too Soon: This can cause muffins to sink. Wait until they are nearly or fully baked before checking.
• Incorrect Flour Measurement: Scooping flour directly from the bag can pack too much in. Spoon flour into your measuring cup and level it off.

Storing Your Banana Bread Muffins

To keep your muffins fresh and delicious:

• At Room Temperature: Store cooled muffins in an airtight container for up to 3 days. Placing a paper towel in the container can help absorb excess moisture and prevent sogginess.
• In the Refrigerator: For longer storage (up to a week), keep them in an airtight container in the fridge. They may become a bit firmer, so you can gently warm them in the microwave or oven before enjoying.
• Freezing: Banana bread muffins freeze exceptionally well. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw overnight at room temperature or warm gently from frozen.

Frequently Asked Questions

Banana Bread Muffins

• Author: Chef Sara

Print Recipe

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Description

Banana Bread Muffins are a delightful treat made with ripe bananas, making them moist and flavorful. This easy recipe combines simple ingredients like flour, sugar, and cinnamon, with the option to add chocolate chips for extra sweetness. Perfect for breakfast or an afternoon snack, these muffins are sure to be a family favorite.

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Ingredients

Scale 1x2x3x

• 4–6large ripe bananas (about2 cupsmashed,460 grams)
• ¾ cupvegetable oil (177ml)
• 3large eggs
• 2 tspvanilla extract
• 3 cupsall-purpose flour (360 grams)
• 1 ¼ cupgranulated sugar (250 grams)
• 1 ½ tspbaking soda
• 1 ½ tspbaking powder
• 1 tspcinnamon
• ½ tspsalt
• 1 cupsemi-sweet chocolate chips (optional)

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Instructions

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Notes

For a healthier version, you can substitute half of the vegetable oil with applesauce.
These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

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Nutrition

• Calories: 230
• Sugar: 15g

CINNAMON ROLL MUFFINS

Introduction

Are you craving the comforting swirl of a cinnamon roll but need a quicker, more portable breakfast solution? You’re not alone! Many home bakers find themselves searching for ways to achieve that iconic cinnamon sugar flavor and tender crumb of a cinnamon roll in a format that’s perfect for busy mornings or an afternoon pick-me-up. If you’ve ever dreamt of biting into a fluffy muffin that tastes just like a frosted cinnamon roll, with its warm, spiced notes and sweet, gooey center, then these Cinnamon Roll Muffins are precisely what you’ve been looking for. They’re designed to deliver all the beloved flavors of a classic cinnamon roll but in a convenient muffin form, making breakfast a truly delightful and fuss-free affair. Get ready to elevate your breakfast game with this incredibly satisfying recipe!

Ingredients You’ll Need

Gathering your ingredients is the first delicious step towards baking these delightful Cinnamon Roll Muffins. We’ve aimed for common pantry staples, but also included notes on substitutions to make this recipe work for you. The key is the balance of sweet dough, fragrant cinnamon, and a touch of butter to bring it all together.

For the Muffin Batter:

• 2 cups all-purpose flour: The foundation of our tender muffins. If you prefer, you can substitute half with whole wheat flour for a nuttier flavor and added fiber.
• 1 cup granulated sugar: For sweetness and structure.
• 2 teaspoons baking powder: Our leavening agent to ensure fluffy muffins. Don’t skimp on this!
• 1/2 teaspoon salt: Enhances all the other flavors and balances sweetness.
• 1/4 teaspoon ground nutmeg (optional): Adds a warm, slightly sweet, and woody aroma that complements cinnamon beautifully.
• 1 cup milk: Whole milk provides richness. You can use 2% or even almond milk or oat milk for a dairy-free option.
• 1/2 cup unsalted butter, melted: Don’t worry, this is less than a full stick for the batter, providing moisture and richness. Ensure it’s cooled slightly.
• 1 large egg: Binds the ingredients and adds to the richness.
• 1 teaspoon vanilla extract: The classic aroma enhancer that ties all the flavors together.
• 1 tablespoon fresh lemon juice or white vinegar: This reacts with the milk to create a buttermilk-like effect, yielding a more tender muffin.

For the Cinnamon-Sugar Swirl:

• 1/3 cup packed light brown sugar: The molasses in brown sugar gives a deeper, caramel-like sweetness.
• 1 tablespoon ground cinnamon: The star of the show! Use fresh, fragrant cinnamon for the best flavor.
• 2 tablespoons unsalted butter, softened: This will help the cinnamon sugar mixture bind together and create those delicious gooey pockets.

Timing is Everything

Compared to traditional cinnamon rolls which can take 2-3 hours from start to finish (including rising time), these Cinnamon Roll Muffins are a dream for those on a tighter schedule. You can whip them up and have them ready to eat in under an hour, making them a perfect weekend breakfast or a special weekday treat.

Crafting Your Cinnamon Roll Muffins: Step-by-Step

Step 1: Preheat Your Oven & Prep the Muffin Tin

Begin by preheating your oven to 375°F (190°C). This ensures your oven is at the perfect temperature for even baking from the moment the muffins go in. Next, prepare a standard 12-cup muffin tin by either greasing the cups thoroughly with butter or cooking spray, or by lining them with paper muffin liners. This crucial step prevents sticking and makes for easy removal of your beautiful muffins.

Step 2: Whisk Together the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and optional nutmeg. Whisking thoroughly ensures that the leavening agent and salt are evenly distributed throughout the flour, which is key to uniformly fluffy muffins. This step also helps to aerate the flour a bit, contributing to a lighter texture.

Step 3: Combine the Wet Ingredients

In a separate medium bowl, whisk together the milk, melted and slightly cooled butter, egg, and vanilla extract. If you’re using the lemon juice or vinegar trick, stir it into the milk first and let it sit for a minute or two to “curdle” before adding the other wet ingredients. This acidic component helps to tenderize the gluten in the flour, resulting in a softer, more delicate crumb. Give it a good whisk until everything is well combined and emulsified.

Step 4: Gently Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl with the dry ingredients. Stir *just* until combined. It’s extremely important not to overmix here! A few lumps are perfectly fine. Overmixing develops the gluten in the flour too much, which can lead to tough, dense muffins. We’re aiming for a tender, fluffy texture, so mix with a gentle hand until you no longer see streaks of dry flour.

Step 5: Prepare the Cinnamon-Sugar Swirl

In a small bowl, combine the packed light brown sugar and ground cinnamon. Add the softened butter and mix with a fork or your fingertips until it forms coarse, crumbly pieces. This mixture will be used to create the signature swirl inside each muffin, infusing them with that irresistible cinnamon flavor and a hint of gooeyness.

Step 6: Assemble the Muffins

Spoon about half of the muffin batter into the prepared muffin cups, filling each about halfway. Sprinkle a generous teaspoon of the cinnamon-sugar mixture over the batter in each cup. Then, top with the remaining batter, filling each cup about two-thirds to three-quarters full. For an extra touch, you can sprinkle a tiny bit more cinnamon-sugar mixture on top of each muffin before baking, though it’s not essential.

Step 7: Bake to Perfection

Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back slightly when gently touched. Ovens can vary, so keep an eye on them towards the end of the baking time to prevent overbaking.

Step 8: Cool and Enjoy!

Once baked, let the muffins cool in the muffin tin for about 5-10 minutes. This allows them to set slightly. Then, carefully transfer them to a wire rack to cool completely. Enjoy them warm for the ultimate gooey cinnamon experience, or let them cool to room temperature.

Nutritional Snapshot

While individual calorie and macro counts can vary based on specific ingredients and portion sizes, these Cinnamon Roll Muffins are a treat to be enjoyed. A typical serving (one muffin) can range from 250-350 calories, with moderate amounts of carbohydrates and sugar, along with some fat and a small amount of protein. They are best enjoyed as an occasional indulgence or as part of a balanced breakfast with fruit or yogurt.

Healthier Twists for Your Cinnamon Roll Muffins

Looking to make these a bit lighter without sacrificing flavor? Here are a few simple swaps:

• Reduced Sugar: Decrease the granulated and brown sugar slightly. You can also try using a sugar substitute like erythritol or stevia, but adjust amounts as needed and be aware it might slightly alter texture. A drizzle of honey or maple syrup can also replace some of the sugar.
• Whole Grains: Swap half of the all-purpose flour for whole wheat flour or white whole wheat flour for added fiber and nutrients.
• Lower Fat: Use non-fat Greek yogurt or unsweetened applesauce to replace some of the melted butter. This will add moisture and reduce fat content.
• Oat Flour: Incorporating some oat flour (made by grinding rolled oats) can add a lovely texture and fiber.

Serving Suggestions

These Cinnamon Roll Muffins are delightful on their own, but can be elevated with a few additions:

• Cream Cheese Glaze/Frosting: A simple swirl of cream cheese frosting (powdered sugar, cream cheese, milk, vanilla) is the ultimate topping, mimicking classic cinnamon rolls.
• Maple Glaze: Whisk together powdered sugar with a splash of maple syrup and a little milk until drizzle-able.
• Fresh Fruit: Serve alongside fresh berries or sliced apples for a balanced and colorful breakfast.
• A warm cup of coffee or tea: The perfect beverage companion, enhancing the cozy flavors.

Common Pitfalls to Avoid

• Overmixing the Batter: This is the most common mistake! It develops gluten, leading to tough muffins. Stop mixing as soon as the dry ingredients are incorporated.
• Underbaking: Ensure the center is cooked through by testing with a toothpick. A gummy center is disappointing.
• Oven Temperature Issues: An oven that’s too hot can burn the tops before the inside is cooked. An oven that’s too cool will result in pale, flat muffins. Use an oven thermometer if you suspect inaccuracy.
• Not Letting Them Cool Properly: Trying to remove them too soon from the tin can lead to sticking or breakage.

Storing Your Cinnamon Roll Muffins

Store leftover Cinnamon Roll Muffins in an airtight container at room temperature for up to 3 days. They are best when enjoyed fresh, but will still be delicious for a few days. For longer storage, you can freeze them. Wrap cooled muffins individually in plastic wrap, then place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or gently reheat in a low oven or microwave.

Frequently Asked Questions

CINNAMON ROLL MUFFINS

• Author: Chef Sara

Print Recipe

Pin Recipe

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Description

Enjoy these Cinnamon Roll Muffins, a delightful breakfast treat with a rich cinnamon swirl. Customize them with your favorite ingredients for added flavor.

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Ingredients

• Muffins:
• Cinnamon Swirl:

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Instructions

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Notes

For a dairy-free option, substitute butter with margarine or coconut oil and buttermilk with almond milk.
Add nuts, raisins, or chocolate chips for extra flavor.

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Nutrition

• Calories: 280
• Sugar: 18 g