Banana bread muffins are pretty much the best thing about Sunday morning. All you need is a swath of butter and a cup of hot coffee.
As much as I love banana bread, I love banana bread muffins even more. They're wonderfully portable and that's always a bonus. Nothing better than a banana muffin to brighten a not-so-exciting work or school day!
Banana muffins also freeze better than banana bread. You can take a muffin out in the morning, pop it in the microwave for a few seconds and have a perfect on-the-go breakfast. You can also let the muffins thaw overnight in the refrigerator.
With my banana bread, I like to keep things simple. If you want banana nut muffins, add 2/3 cup chopped walnuts. You could also toss in 1/2 cup chocolate chips! For another fun variation, try these Nutella swirl banana muffins.
These banana muffins are super moist and generously spiced with cinnamon. If you're not a fan of cinnamon in banana bread, just leave it out completely. I, however, think no banana bread or banana muffin is complete without a healthy dose of cinnamon!
You can also use whole wheat flour in these muffins. That's how I usually make them. If you're worried about picky eaters detecting the whole grains, use white whole wheat flour or even a mixture of all-purpose and whole wheat.
To mash the bananas, you can do a few different things. I like to put the bananas in a large bowl and use the bottom of a drinking glass to mash them. If that sounds too messy for you, you can also use an immersion blender or food processor.
You can alternatively bake this recipe in loaf form. Use a 10.5" x 3" pan and bake for 40-45 minutes.
Want some gluten-free banana muffins? Try baking this gluten-free banana bread in muffin form! Bake the muffins for 15-20 minutes or until a toothpick inserted in the middle comes out clearn. And if you're low on time, this Bisquick banana bread yields a delicious loaf that takes less than 10 minutes to put together!