I love serving muffins at my brunches. They’re the perfect little sweet treat; they’re individually wrapped and ready to devour! These easy banana bread muffins are usually my go-to muffin because they’re soft, and chewy, and of course, they’re super simple. Everyone loves them!
I’m not quite sure how we’ve made it to October, but this year sure escalated quickly didn’t it? I feel like we went from the blazing hot summer days to Christmas tree decor planning in an instant. If you’ve ever read my lifestyle blog Kristine in between, you know that my Christmas trees are very popular over there, so in my defense, I have to plan ahead…way ahead. And that means, now!
Other than planning my Christmas tree theme this year, I’ve been researching and compiling brunch recipes because it seems like this time of year is filled with lots of socializing, and of course, I do my fair share of brunching!
I personally love, love, love to serve a variety of bite-size or individual foods in addition to casseroles at my brunches, so you’ll almost always find either a croissant or a muffin of some variety on the table.
And because it’s brunch, banana bread muffins seem like such a natural choice. Since I’m usually cooking and baking such a wide variety of foods for brunch, these easy banana bread muffins are a lifesaver – being that they only take about 40 minutes from start to finish and only require one bowl. #winner
Easy Banana Bread Muffins Are Great For Any Brunch
These muffins are super moist and chewy with tons of nooks and crannies. I make these muffins all year for all sorts of brunches and to even keep on-hand in the freezer. The kids love them because they’re loaded with chocolate chips, I love that I can quickly make them in one bowl!
Tips For Making This Recipe:
- Start with very soft, room temperature butter. You don’t want melted butter, but very soft butter will make the creaming process quick and easy.
- Use very ripe bananas (black bananas are the best!). The more ripe the bananas are, the more sweet they are and also the easier they are to incorporate into the batter. Don’t have any ripe bananas? See the tips below to ripen bananas quickly by roasting them.
- Add ingredients to one bowl. Add the butter, sugar, baking soda, baking powder, and sea salt first. Then add the egg, vanilla extract, and milk. Stir in flour and then the bananas. Lastly, fold in chocolate chips (or any other ingredients, nuts, fruit, coconut).
- Use a 4 tablespoon cookie scoop to measure out the batter. Using a scoop will ensure that every muffin bakes the same way and is the same size.
- Rotate the pan halfway through baking. This will help the muffins bake and brown evenly.
How To Roast Bananas For These Easy Banana Bread Muffins
- Preheat oven to 300 degrees.
- Leave the bananas in the their skin, but separate them from each other and lay them flat on an aluminum baking sheet.
- Bake bananas for about 30 minutes until the skin is black and shiny.
- Let bananas cool for 30 minutes prior to adding to a recipe or place them in the refrigerator to cool them more quickly. You’ll want them to be cool to the touch.
- To use, tear the end off the banana and squeeze it directly into the batter (or into a bowl).
Quick And Easy Banana Bread Muffins
These banana bread muffins are so quick and easy, anyone can make them. They are full of flavor all by themselves or you can enhance them with added chocolate chips (as shown), nuts, fruit, or coconut. You don’t need to have tons of baking skills to make these golden brown banana bread muffins, just one bowl and about 45 minutes.
- 1/4 cup unsalted butter, room temperature
- 3/4 cup sugar
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 egg
- 1 tsp vanilla extract
- 2 TBS milk
- 1 cup flour
- 3/4 cup banana, mashed (approximaetly 2 over-ripe bananas)
- 3/4 cup chocolate chips (optional, any kind)
- Preheat oven to 350 degrees and line muffin cups.
- In a large bowl, cream butter, sugar, baking powder, baking soda, and sea salt together until light and crumbly.
- Add egg, vanilla extract, and milk and stir well.
- Add flour, half at a time, mixing until just combined.
- Stir in mashed banana and mix well.
- Fold in chocolate chips.
- Using a 4 TBS cookie scoop, fill muffin cups 2/3 full.
- Bake at 350 degrees for 30 minutes, rotating pans halfway through, until the muffin tops are brown and set.
- Let muffins cool in the pans for 5-10 minutes until transferring to a wire rack to cool completely.
- Store muffins in an airtight container for up to 1 week or freeze.
Nutrition Information:Yield: 14 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 164 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 22mg Sodium: 103mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 1g Sugar: 17g Sugar Alcohols: 0g Protein: 2g
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