banana bread muffins

banana bread muffin cut in half with chocolate and nuts

Moist, fluffy, and packed with banana bread flavor, these muffins are the best breakfast treat.

2 from 3 votes

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Prep Time: 10

Cook Time: 21

Total Time: 31

Servings: 12 muffins

equipment

ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/4 tsp ground cinnamon
1 1/2 cups mashed bananas about 4 medium overripe bananas
6 Tbsp unsalted butter melted
2/3 cup packed dark brown sugar
1 large egg room temp
1 1/2 tsp pure vanilla extract
2 Tbsp milk
1/2 cup chopped toasted walnuts
3/4 cup milk chocolate chips

instructions

Preheat the oven to 425˚F. Line a 12-cup muffin tin with parchment liners, or spray the cups well with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, add mashed bananas, melted butter, sugar, egg, vanilla, and milk. Beat until just combined.
Add in flour, baking soda, baking powder, and salt. Beat until just combined.
Fold in walnuts and chocolate chips.
Spoon the thick batter into liners, filling the cups all the way to the top.
Bake for 5 minutes, then reduce heat to 350˚F. Bake for an additional 15 to 18 minutes, until aa toothpick inserted in the center comes out clean and the tops are golden brown.
Cool for 5 minutes in the pan, then remove to cooling rack to cool the rest of the way.
Store cooled muffins in an airtight container at room temperature for up to 3 days.

video

notes

Store. Cool muffins to room temperature before storing in an airtight container. Store at room temperature for up to 3 days. If you store them in the refrigerator, they will stay good for up to 1 week.

Reheat. To warm these muffins, do so in the microwave for about 10 seconds. They can also be reheated in the oven at 350˚F for about 5 minutes.

Freeze. Muffins can be frozen easily! Cool completely before wrapping each muffin individually in a layer of plastic wrap. Wrap in a layer of aluminum foil as well. This is the best way to prevent freezer burn from ruining the muffins. I store mine in freezer bags to easily label them in a batch noting what kind of muffins they are and the date they were made. Muffins can be frozen like this for up to 3 months.

Thaw. Thaw muffins on the countertop overnight at room temperature. Enjoy once thawed, or reheat them as instructed above to enjoy them warm!

nutrition

Calories: 276kcal

Cuisine: Baking

Category: Breakfast