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Banana Bread Muffins

The best of homemade banana bread turned muffins to help stretch that tasty goodness into as many snacks as possible. Ripe bananas paired with molasses and cinnamon, while topped with crunchy turbinado sugar make for a household favorite, again and again.




HOW TO MAKE BANANA BREAD MUFFINS


Banana Bread Muffin Ingredients:

  • All Purpose Flour

  • butter

  • Brown Sugar

  • 4 of 5 over ripe bananas

  • molasses

  • eggs

  • vanilla

  • salt

  • cinnamon

  • baking soda

  • baking powder

  • Turbinado Sugar



Banana Bread Muffin Directions:


Preheat oven to 350 degrees. I always grease and use muffin liners, but this is optional.


In a large microwaveable bowl, melt the butter. You don't want the butter piping hot. Whisk in the brown sugar and add to the bananas. Whisk together until well incorporated.


Add eggs, vanilla and molasses. Whisk again until evenly distributed.


Add the flour to the top of the batter. Even sprinkle on top the cinnamon, baking soda, baking powder and salt. Whisk together until no flour bits remain. Try not to over mix the batter.


Pour into muffin tins, about 3/4 cup full. Add 1 teaspoon of turbinado sugar on each muffin. It seems excessive but it makes for the best topping. Trust me.


Bake for 18-20 minutes or until a toothpick comes out clean.


Serve warm.


HOW TO SERVE BANANA BREAD MUFFINS

We prefer our Banana Bread muffins slathered in butter and honey. A kid friendly snack for breakfast or any time of the day.


Banana bread muffins will keep up to five days on the counter, but I guarantee they wont last that long. You can also freeze in a freezer bag or container for up to 3 months.


OTHER EASY BREAD RECIPES




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