Banana Bread Muffins
What do you do when you have bananas about to go off, Banana Bread of course 😉. But this ain’t your typical Banana Bread, this is warm, soft and caramel muffin because who doesn’t love a tasty breakfast or mid-afternoon snack during COVID days!
I’m not a huge fan of sweets or bananas, but these muffins got me because they’re not overly sweet or bananay (is that a word 😂?). I will also admit, I’ve had many epic fails when baking, but these muffins came out perfect on the first bake and that’s saying something for Jackie’s Eats & Treats when the ‘treat’ in my name refers to munchies 😋!
Look at that perfection! I do think what made these muffins so epic was the caramel chips I added because they upped the saltiness. Also have a mentioned yet that these muffins are easy-peasy and can be ready in under 45 minutes (this includes cooling time 👍). Two, banana bread muffins are a matter of combining the 1) dry, 2) wet and 3) combining the two. I mean, you can’t screw up here!
I hope you enjoy my spin and don’t forget to leave a comment if you try my recipe and cheers!
- Bananas – Make sure your bananas are ripe and mashed well with a fork or potato masher.
- Optional Add-ins – I think adding additional texture to a muffin helps to create magic! If you can find caramel chips, my vote goes there because that’s what I used and I know it helped the flavor. But use what you love and get creative, e.g. butterscotch chips, peanut butter chips, chocolate chips, walnuts, pecans, etc. or a combination of any deliciousness!
- Serving suggestions – Serve warm, toasted or grilled with some butter. You can leave these wrapped on the counter for 3-4 days or in the fridge for 1 week.
Banana Bread Muffins
- 1½ cup all purpose flour, leveled
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground allspice
- 3 large ripe bananas
- 6 TBSP unsalted butter, melted
- ⅔ cup light or dark brown sugar
- 1 egg
- 1 tsp pure vanilla extract
- 2 TBSP milk
- 1 cup caramel, peanut butter, butterscotch or chocolate chips, walnuts or pecans chopped or whole
- Preheat the oven to 425°F and spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- In a medium sized bowl, combine all of the dry ingredients together with a whisk.
- In a large bowl, mash the bananas. Slowly whisk in the remainder of the wet ingredients, i.e. melted butter, brown sugar, egg, vanilla extract, and milk.
- Pour the dry ingredients into the wet ingredients.
- Mix until well combined. If adding chips or nuts, fold them once the dry and wet ingredients are mixed together.
- Using an ice cream scooper, add one scoop into each muffin wrapper or treated muffin pan.
- Add to the oven and bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. . Bake for an additional 15-17 minutes for a total of 20-25 minutes or until you can pull a tooth pick out clean.
- Remove the muffins from the oven and pan and allow to cool on a cooling rack.
- Serve warm or at room temperature, enjoy and cheers!