These tender and sweet banana bread muffins have the BEST banana flavor, and they’re so easy to make!
When I was growing up, my mom had a Better Homes & Gardens bread cookbook (copyright 1973), and one of my favorite pastimes was looking through the book at all of the bread pictures. She didn’t own a lot of cookbooks, since she’s a mostly intuitive cook and doesn’t often use recipes, so the books she did own were fascinating to me. Some of the first recipes I ever learned to bake, like biscuits and muffins, were from that cookbook, and I made them over and over. Those first attempts were rock hard and dry and pretty much awful, but I kept at it and got better with time. I probably made the basic muffin recipe from that book hundreds of times over the years, and it cemented my love of muffins for life!
These days I’ve moved on to baking different recipes, but my love of muffins remains intact. They’re one of my favorite things to make for weekend breakfasts, and my kids have grown to share my love of muffins too. These banana bread muffins are one of our most frequently baked muffin recipes (along with these delightful blueberry buttermilk muffins). These muffins are a slight variation on my favorite banana bread recipe, and it turns out that it’s extra delicious in muffin form. They have just the right amount of banana flavor, and they’re so sweet and buttery and delicious!
Banana Bread MuffinsPrint Recipe
- 1 cup sugar
- 1/2 cup butter softened
- 2 eggs
- 1 teaspoon vanilla
- 3 tablespoons milk
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3 overripe bananas mashed
- Preheat the oven to 350. Line a muffin tin with paper liners. In a large bowl or the bowl of a stand mixer, cream together the sugar and butter until light and fluffy. Add the eggs, vanilla, and milk, and mix until smooth. Add the flour, salt, baking soda, and baking powder, and mix until just combined. Fold in the mashed bananas and mix until combined. Scoop the batter into the prepared muffin tin, filling 3/4 full. Bake 18-20 minutes, or until light golden brown on top and cooked through.