Banana Bread Muffins Recipe

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Golden, moist, and dotted with melty chocolate chips, these Banana Bread Muffins are the perfect answer to overripe bananas on the counter. Each bite is rich with natural banana sweetness, a hint of vanilla, and the comforting flavor of warm cinnamon, making them irresistible for breakfast, snack time, or dessert. The texture walks the line between cakey and tender, with a soft crumb inside and a slightly crisp top that gives way to gooey chocolate in every bite.

These muffins are easy to whip up with simple pantry staples and take less than 30 minutes from start to finish. Whether you’re looking for a quick breakfast, an easy snack idea, or just a cozy baking project, this banana bread muffin recipe delivers flavor, convenience, and a bakery-style treat without the fuss.

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Ingredients for Banana Bread Muffins

• 3 ripe bananas, mashed
• 2 large eggs
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 3/4 cup mini chocolate chips, plus more for topping (optional)
• Optional: 1/2 cup chopped walnuts or pecans for extra texture

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Step 1: Prepare the Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with non-stick spray. In a large mixing bowl, mash the ripe bananas until smooth. Add the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until well combined and the mixture is slightly fluffy.

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Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Slowly add the dry mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix — this keeps the muffins soft and tender.

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Step 3: Add the Chocolate Chips

Fold in the chocolate chips (and chopped nuts if using). The batter should be thick but scoopable. For extra chocolatey muffins, sprinkle a few more chips on top before baking.

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Step 4: Fill the Muffin Tin

Scoop the batter into the prepared muffin cups, filling each about 3/4 full. This allows room for the muffins to rise without overflowing.

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Step 5: Bake and Cool

Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!

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Estimated Nutrition (per muffin)

• Calories: 210
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 35mg
• Sodium: 180mg
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 15g
• Protein: 3g

Note: Nutrition may vary depending on portion size and additional mix-ins like nuts.

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Frequently Asked Questions

1. Can I use frozen bananas?

Yes! Just thaw them completely and drain off excess liquid before mashing.

2. What can I use instead of butter?

You can substitute coconut oil or vegetable oil in equal amounts for a dairy-free version.

3. Can I make these muffins gluten-free?

Yes, just use a 1:1 gluten-free flour blend. Avoid almond or coconut flour on its own unless adjusting the full recipe.

4. Do I have to use chocolate chips?

Nope! You can leave them out or swap them with nuts, dried fruit, or peanut butter chips.

5. Why are my muffins dense or gummy?

Overmixing the batter can lead to dense muffins. Stir just until the ingredients come together.

6. How can I make these muffins vegan?

Use a flax egg (1 tbsp flaxseed + 2.5 tbsp water) per egg and swap the butter for oil or vegan butter.

7. Can I add protein powder to these muffins?

Yes, replace up to 1/4 cup of flour with your favorite protein powder. Add a splash of milk if the batter becomes too thick.

8. How do I get bakery-style muffin tops?

Bake at 425°F (218°C) for the first 5 minutes, then reduce to 350°F (175°C) for the remaining time. This trick gives them a beautiful dome!

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