Banana Bread Muffins: Good Morning to You! |Cooking With Amanda

As much as I love banana bread, I love banana bread muffins even more. They're wonderfully portable and that's always a bonus. Nothing better than a banana muffin to brighten a not-so-exciting work or school day!

Banana muffins also freeze better than banana bread. You can take a muffin out in the morning, pop it in the microwave for a few seconds and have a perfect on-the-go breakfast. You can also let the muffins thaw overnight in the refrigerator.

With my banana bread, I like to keep things simple. If you want banana nut muffins, add 2/3 cup chopped walnuts. You could also toss in 1/2 cup chocolate chips! For another fun variation, try these Nutella swirl banana muffins.

These banana muffins are super moist and generously spiced with cinnamon. If you're not a fan of cinnamon in banana bread, just leave it out completely. I, however, think no banana bread or banana muffin is complete without a healthy dose of cinnamon!

You can also use whole wheat flour in these muffins. That's how I usually make them. If you're worried about picky eaters detecting the whole grains, use white whole wheat flour or even a mixture of all-purpose and whole wheat.

To mash the bananas, you can do a few different things. I like to put the bananas in a large bowl and use the bottom of a drinking glass to mash them. If that sounds too messy for you, you can also use an immersion blender or food processor.

You can alternatively bake this recipe in loaf form. Use a 10.5" x 3" pan and bake for 40-45 minutes.

Want some gluten-free banana muffins? Try baking this gluten-free banana bread in muffin form! Bake the muffins for 15-20 minutes or until a toothpick inserted in the middle comes out clearn. And if you're low on time, this Bisquick banana bread yields a delicious loaf that takes less than 10 minutes to put together!

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Banana Bread Muffins Recipe

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Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 cup granulated sugar
1/2 cup brown sugar
2 eggs
1/4 cup canola oil
2 teaspoons pure vanilla extract
4 medium bananas, very well mashed

Directions

Preheat the oven to 350°F and line a muffin tin with 12 muffin liners.
In a medium bowl, mix together the flour, baking soda, baking powder, salt and cinnamon. Set this aside.
In a large bowl, mix together the granulated and brown sugar, eggs, canola oil, and vanilla.
Stir in the mashed bananas.
Add the dry mix to the wet and stir just until combined. Do not over mix!
Divide the batter evenly among the muffin liners and bake for 17-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool for 5 minutes in the pan and then turn out to a wire rack to cool completely.
Once the muffins have cooled, place in an airtight container and store at room temperature for up to 5 days.

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