If you’re looking for an easy and delicious breakfast, snack, or treat option, look no further!
I love a good banana bread recipe, and during pregnancy, I’ve wanted to have some good snack options on-hand. Enter this recipe. These banana bread muffins are moist and full of flavor, and totally hit the spot! The only ingredient I didn’t include from the original recipe was the baking powder (simply because it was the one ingredient I didn’t have at the time), but the muffins still turned out great without it. Here’s how I made them.
Ingredients (makes 12 muffins):
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2-3 ripe bananas
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup light brown sugar
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1/2 – 1 cup chocolate chips (optional)
- 1 muffin pan
Instructions:
Preheat oven to 400 degrees. Prepare muffin pan with 12 muffin liners. In a large bowl, mash bananas until only small chunks remain. Add butter and brown sugar, and stir until mixed well. Stir in eggs and vanilla until combined.
In a separate bowl, mix together flour, baking soda, and salt.
Combine wet and dry mixture. Do not over-mix. Add in chocolate chips, if desired.
Divide batter between muffin cups.
Place in oven and immediately reduce oven temperature to 350 degrees. Bake for 20-25 minutes or until a toothpick inserted into muffin center comes out clean and tops are turning a golden brown. Once done, allow to cool for about five minutes. Enjoy!
*To save remaining muffins, store in glass container or freezer bag, and keep refrigerated. Simply set out on counter for a little while to thaw, or microwave for 20-25 seconds when ready to consume.
