Banana Bread Muffins
User Reviews
5.0
36 reviews
Excellent
Banana Bread Muffins
Report
Delicious and sweet banana bread muffin is a twist on the classic banana bread. It’s easier and convenient to pack and go snack, breakfast, brunch or party gatherings.
Share:
Ingredients
- 1 tick unsalted butter (8 tablespoons or 4 oz)
- 3 ripe bananas (Overripe is preferred)
- 2 large eggs
- 2 cups all purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon milk
- 1 cup white chocolate chips (6.6 oz, ¾ cup mix into the batter, ¼ cup for the top of the batter)
Instructions
- Put 1 stick of unsalted butter (8 tablespoons or 4 oz) into a bowl. Then, put the butter into the microwave for 15-30 seconds. Stir it a little bit and make sure it’s completely melted.
- Peel 3 ripe bananas (weighted 12.6 oz with the skins), prefer overripe bananas with brown or black on the outside. They are excellent for making banana bread or muffins.
- After that, put the peeled ripe bananas into the mixing bowl.
- Use an electric mixer to blend the overripe bananas into puree.
- Crack 2 large eggs (weighted 4 oz with shell) into the banana puree.
- Pour the melted butter from step 1 into the mixture.
- Then, use the electric mixer to blend it well.
- Next, put 2 cups of all purpose flour into the mixture.
- Add 1 cup of sugar, 1 teaspoon of salt, 1 teaspoon of baking powder, 1 teaspoon of baking soda and 1 tablespoon of milk. Use the electric mixer and mix it well.
- After, put ¾ cup of white chocolate chips into the batter.
- Fold and make sure it’s well mixed.
- Place the cupcake liners into the muffin tin tray. (I used the taller muffin liners, therefore I can make 12. If you use a regular cupcake liner, you can make around 16-18 small ones.)
- Scoop around 3 tablespoons of batter into each muffin liners. (If you use regular cupcake lines, scoop around 2 tablespoons of batter instead.)
- Put the rest of the ¼ cup of white chocolate chips on top of the batter. Place 4-5 pieces of white chocolate chips into each cupcake batter. Then, preheat the oven at 375 F. Hold the muffin tin tray, slightly drop off the table and repeat this action a few times to make sure the batter is even.
- Bake at 375 F for 17-20 minutes. Check them at 15 minutes to see if it is done. (If you use regular cupcake liners and put less batter in, around 2 tablespoons. I suggest baking them at 375 F for 12-15 minutes. Check around 12 minutes to see if it is golden brown and done.)
Notes
- Use ripe bananas, especially the overripe bananas with brown spots or completely brown skins are perfect for banana bread muffins. It is because they are sweeter and have a stronger banana flavor which enhances the taste of your muffins.
- Mash the bananas well or use an electric mixer to blend it. In this way, the ripe banana will be well mixed with the flour and other ingredients.
- Use unsalted butter and melt it in the microwave for 15-30 seconds. Then, stir it a little bit to make sure the butter is completely melted.
- Blend and mix the wet ingredients like the mashed bananas, melted butter and eggs first. After that, add the dry ingredients, like sugar, flour, salt, baking soda and baking powder. Mix the batter well.
- Put ¾ cup of white chocolate chips into the batter mixture and fold it to make sure it is well mixed. Save the ¼ cup of white chocolate chips and put on the top of the batter before baking.
- You can replace the white chocolate chips with nuts like walnuts, almonds and pecans.
- Or, you can add the white chocolate chips and the nuts whichever you prefer.
- After putting the batter in the cupcake liners, slightly drop the muffin tray on the table to make sure the batter is even. You can repeat it and do it a few times.
- In this banana bread muffin recipe, I used taller cupcake liners and put more batter (around 3 tablespoons) in each cup. I can make a total of 12. Therefore, I bake them at 375 F for 17-20 minutes. I did it for 20 minutes. I recommend checking them at 15 minutes and adding more minutes if need to because different brands of oven are slightly different.
- If you use regular cupcake liners and put less batter in (around 2 tablespoons). I suggest baking them at 375 F for 12-15 minutes. Check around 12 minutes to see if it is golden brown and done.
- Put the banana bread muffin batter in the middle upper rack when baking them, so the bottom won’t burn.
- Let the muffins sit in the muffin tin for about 5-10 minutes before transferring them to a wire rack to completely cool off. This allows them to set and makes them easier to remove from the pan.
- You can store leftover muffins in an airtight container or ziplock bag at room temperature for a couple days. Or, store them in the refrigerator for 5-7 days. Also, you can freeze them for 2-3 months.
Nutrition Information
Show Details
Calories
302kcal
(15%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
55mg
(18%)
Sodium
313mg
(13%)
Potassium
116mg
(3%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
287IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 313mg | 13% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
Other Recipes
You'll Also Love
