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Easy Banana Bread Muffins
Deanne Frieders
Easy Banana Bread Muffins are moist and have bunches of banana taste. Bake a batch for now and freeze some for a grab and go snack!
24
muffins
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Ingredients
2.5
cups
all purpose flour
1
teaspoon
baking powder
½
teaspoon
baking soda
½
teaspoon
salt
3
bananas
very ripe
1 ¼
cup
granulated sugar
1
cup
butter, softened
1
egg
room temperature
Instructions
Preheat oven to 400 degrees. Place a liner in muffin pans.
In a medium sized bowl, stir together flour, baking powder, baking soda and salt. Set aside.
In a small bowl, mash bananas with a fork. Set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add egg and beat to combine. Add bananas.
In four batches, beat in flour mixture until incorporated. Divide batter into prepared muffin cups.
Bake in oven for 25-30 minutes. Remove from muffin pans and cool on a wire rack.
Ideas to change up this recipe:
Fold in 1 cup semisweet chocolate chips to final batter.
Add chopped pecans or walnuts to final batter
Bake as a loaf instead of muffins
To Freeze: Place cooled muffins in an airtight container. Freeze for 1-2 months. Thaw and serve.
Notes
Ideas to change up this recipe:
Fold in 1 cup semisweet chocolate chips to final batter.
Add chopped pecans or walnuts to final batter
Bake as a loaf instead of muffins
To Freeze: Place cooled muffins in an airtight container. Freeze for 1-2 months. Thaw and serve.
Nutrition
Calories:
171
kcal
Carbohydrates:
24
g
Protein:
2
g
Fat:
8
g
Saturated Fat:
5
g
Cholesterol:
27
mg
Sodium:
142
mg
Potassium:
88
mg
Fiber:
1
g
Sugar:
12
g
Vitamin A:
256
IU
Vitamin C:
1
mg
Calcium:
13
mg
Iron:
1
mg
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