Confession: this recipe is the exact same one I have for banana bread. The cool thing is most sweet bread recipes translate into muffin recipes pretty easily, and this one is no different.
Banana muffins are a fun treat for our kiddos, because 1 of the 3 actually doesn’t’ like bananas. She cracks me up with the faces she makes when I open a banana in front of her.
Busy Mom – Easy Recipe
I decided to try the banana bread recipe as muffins on a whim one winter day. I needed a quick breakfast for the kids to eat during the week, and a muffin was needed.
This simple banana muffin recipe is awesome, because you can add whatever you want to it and it will still come out in a delicious manner.
Our Favorite Banana Muffin Additions
There are a few things we love adding to this recipe, when we have them on hand. Here’s a quick banana muffin add-in list for you:
- chopped walnuts
- chopped pecans
- chopped almonds
- dried cranberries
- dried pineapple
- 1/4 cup crushed pineapple, drained
- streusel topping
- mini chocolate chips
Yum yum yum! For the dried and chopped items, be sure to toss them in a bit of flour before adding to the batter, so they won’t sink to the bottom of the muffin when baked. The crushed pineapple can be mixed right into the wet ingredients.
Easy Banana Muffins
1 3/4 cups all-purpose flour
2 1/4 teaspoons double-acting baking powder
1/2 teaspoon ground cinnamon (optional)
1/2 teaspoon ground nutmeg (optional)
1/2 teaspoon salt
6 tablespoons softened butter
2/3 cup sugar
2 eggs, beaten
1 cup ripe banana pulp (about 2 or 3 bananas)
1 teaspoon vanilla
Preheat oven to 350 degrees.
In a medium bowl, add the flour, baking powder, cinnamon (optional), nutmeg (optional), and salt. Mix together with a whisk. Set aside.
In a medium bowl, mix together beaten eggs, banana pulp, and vanilla. Set aside.
In a mixing bowl, cream together butter and sugar.
Slowly add the banana mixture to the butter and sugar. Blend until fully incorporated.
Add the flour mixture into the creamed mixture, by thirds. Beat the batter after each addition, until fully incorporated.
Place mixture into a greased or lined cupcake tin. Bake for 30 minutes, or until done (the tops will spring back when you touch them).
Cool before slicing and serving.