Description
These cozy banana bread muffins are quick to make and perfect for snacking, with options for different dietary preferences.
Ingredients
Main Ingredients
- 3 medium very ripe bananas (about 1 and 1/4 cups mashed) (For sweetness and moisture)
- 2 large eggs (Or flax eggs for a vegan option)
- 1/4 cup butter, melted (Or coconut oil, or applesauce for oil-free version)
- 1/3 cup brown sugar (Or coconut sugar, or reduce to 1/4 cup for low sugar)
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour (Or gluten-free options)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (Optional but recommended)
- 2-4 tablespoons milk (Dairy or non-dairy, as needed)
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with liners or lightly grease it.
- In a large bowl, mash the bananas until mostly smooth, leaving a few small lumps.
- Prepare flax eggs by mixing 2 tablespoons ground flaxseed with 5 tablespoons water. Let it sit for 5 minutes to gel.
- Add the flax eggs to the mashed bananas along with melted butter or applesauce, brown sugar, and vanilla extract.
- Sprinkle in the flour, baking soda, baking powder, salt, and cinnamon. Stir until just combined, do not overmix.
- Fill the muffin cups almost to the top to ensure tall muffin tops.
- Bake for 5 minutes at 425°F, then without opening the oven, lower the temperature to 350°F (175°C) and bake for an additional 12 to 14 minutes.
- Check doneness with a toothpick; it should come out with a few moist crumbs.
- Cool in the pan for 10 minutes before transferring to a cooling rack.
Notes
For variations, consider adding chocolate chips, walnuts, blueberries, or streusel topping. For dietary swaps, follow suggestions for gluten-free, oil-free, and low-sugar options.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack
- Cuisine: American