What do you do when you have bananas about to go off, Banana Bread of course š.Ā But this aināt your typical Banana Bread, this is warm, soft and caramel muffin because who doesnāt love a tasty breakfast or mid-afternoon snack during COVID days!
Iām not a huge fan of sweets or bananas, but these muffins got me because theyāre not overly sweet or bananay (is that a word š?).Ā I will also admit, Iāve had many epic fails when baking, but these muffins came out perfect on the first bake and thatās saying something for Jackieās Eats & Treats when the ātreatā in my name refers to munchies š!
Look at that perfection!Ā I do think what made these muffins so epic was the caramel chips I added because they upped the saltiness.Ā Ā Also have a mentioned yet that these muffins are easy-peasy and can be ready in under 45 minutes (this includes cooling time š).Ā Two, banana bread muffins are a matter of combining the 1) dry, 2) wet and 3) combining the two.Ā I mean, you canāt screw up here!
I hope you enjoy my spin and donāt forget to leave a comment if you try my recipe and cheers!
Some Notes
- Bananas ā Make sure your bananas are ripe and mashed well with a fork or potato masher.
- Optional Add-ins ā I think adding additional texture to a muffin helps to create magic!Ā If you can find caramel chips, my vote goes there because thatās what I used and I know it helped the flavor.Ā 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 ā Serve warm, toasted or grilled with some butter.Ā You can leave these wrapped on the counter for 3-4 days or in the fridge for 1 week.
Banana Bread Muffins
Ingredients
Dry
- 1Ā½ cup all purpose flour, leveled
- 1 tsp baking powder
- 1 tsp baking soda
- Ā½ tsp salt
- 1 tsp ground cinnamon
- Ā¼ tsp ground allspice
Wet
- 3 large ripe bananas
- 6 TBSP unsalted butter, melted
- ā cup light or dark brown sugar
- 1 egg
- 1 tsp pure vanilla extract
- 2 TBSP milk
Optional
- 1 cup caramel, peanut butter, butterscotch or chocolate chips, walnuts or pecans chopped or whole
Instructions
- Preheat the oven to 425Ā°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 425Ā°F then, keeping the muffins in the oven, reduce the oven temperature to 350Ā°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!
