These are the best-tasting and healthy banana bread muffins! Simple to make, minimal clean up and the whole family will love them!
Equipment
- muffin tins
Ingredients
- 3 large ripe bananas use 4 ripe bananas if they are small/med in size
- 1/3 cup salted butter, melted
- 1/3 cup pure maple syrup
- 1 large egg
- 1.5 cups whole wheat flour can sub all-purpose flour
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt **Skip if using salted butter
- 1/3 cup chopped walnuts *this ingredient is optional, can also sub chocolate chips, or omit altogether
Instructions
- Preheat oven to 425F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- In a large mixing bowl, mash the bananas with a fork. Add in the egg and mix with your bananas.
- Add the rest of the ingredients to your bowl and mix by hand until combined.
- If adding nuts or chocolate chips, fold them in now. Batter will be thick.
- Pour banana muffin mixture into 10-12 sprayed regular size muffin tins. Bake at 425F for 5 min then lower the heat to 350F for 10-12 minutes until a toothpick comes out clean.
For mini muffins
- Pour the banana muffin mixture into 12-24 sprayed mini muffin tins. Bake at 350F for 10-15 minutes until a toothpick comes out clean.
Notes
How I make them: I usually make 8-10 regular muffins + 12 mini muffins with my banana muffin batter. My toddler eats the mini muffins and my husband and I eat the regular size muffins.
Why the initial high heat for reg muffins? The 425F high heat for 5 min will help the muffins rise tall, while the lower 350F heat will bake the inside.
Storage: Store in an airtight container on the counter for 3-4 days or in an airtight container in the fridge to last all week!
For Freezing: Once totally cooled, freeze in a freezer bag for up to 3 months. Thaw on the counter for a few hours before enjoying or reheat in the oven or microwave.