Banana Bread Muffins

Delicious and sweet banana bread muffin is a twist on the classic banana bread. It’s easier and convenient to pack and go snack, breakfast, brunch or party gatherings. If you like muffins for breakfast or snack, you will like this strawberry muffin as well. When you have overripe bananas, don’t throw them away. Try to make these tasty, moist and aromatic chocolate chip banana bread muffins! These banana muffins are the best to go with a glass of milk, soy milk or strawberry banana smoothie for breakfast! In this banana bread muffin recipe, I will show you tips, step by step photos and a video on how to make banana muffins. 

Love sweets? Check out these Hawaiian shave ice, sugar donuts, honeydew popsicle, caramel popcorn, hot chocolate balls, strawberry chocolate and taro ice cream recipes. 

What are banana bread muffins?

Banana bread muffins are a delightful twist on the classic banana bread recipe. It offers all the deliciousness of banana bread in a convenient and handheld form. These banana bread muffins are moist and flavorful like strawberry muffins. 

They are great treats for breakfast, brunch, gatherings or a satisfying snack any time of day. The sweet aroma and comforting taste, banana bread muffins are sure to become a favorite in your baking routine. Banana bread muffins are made by blending ripe mashed bananas with common pantry staples like flour, sugar, butter, eggs, baking powder and baking soda. The tender, moist and a rich banana flavor complemented with the sweetness. 

Besides, you can customize your banana bread muffins by adding a dash of vanilla extract, a sprinkle of cinnamon powder, choice of chopped nuts, chocolate chips or dried fruit. Also, banana bread muffins are versatile and practical because they come in individual portions and are perfect for a pack to go snack or easy to share with friends and family. Whether you're a seasoned baker or not, these banana muffins are straightforward and rewarding treats. 

In this chocolate chip banana bread muffin recipe, I will walk you through step by step with photos and a video to create these delicious muffins. And, offering tips and variations to suit your personal taste.

You’ll love these chocolate chip banana bread muffins: 

You will love these banana bread muffins because it is simple, easy to eat and delicious. Also, white chocolate chips are added which makes it sweet, creamy and complemented so well with the aroma of banana. They are great for breakfast, brunch, snacks, gatherings and parties. 

What is the secret to moist muffins?

In order to make banana muffins moist, overripe bananas with brown spots or completely brown skins are the best choice. It is because they are naturally sweeter and have a higher moisture content which contributes to moist muffins. Also, mash or blend the bananas well until they become a smooth puree. The smoother the banana mixture, the more evenly it will distribute moisture throughout the muffin batter. 

Besides, adding mix-ins like chopped nuts, chocolate chips, or berries to the batter. These ingredients can add extra moisture and flavor to your muffins. Lastly, baking time and correct temperature is important for moist muffins. Over baking can result in dry muffins. Use a toothpick to check for doneness. You can insert it into the center of a muffin, if it comes out with a few moist crumbs clinging to it, the muffins are done.

After baking, store the muffins in an airtight container to prevent them from drying out. You can also place a slice of bread in the container with the muffins to help maintain their moisture.

Can I use frozen bananas?

Yes, you can freeze overripe bananas to use later when you're ready to bake. So, you don’t have to waste and throw away your overripe bananas. Simply thaw the frozen ripe bananas and you can use it to mix with the batter. 

Can I substitute the chocolate chips?

Sure, you can substitute the chocolate chips for nuts. You can put in chopped nuts like walnuts, pecans or almonds for extra crunch and flavor. Toasting the nuts before adding them can enhance their flavor even more. 

Can I add streusel crumb topping?

Sure, you can add streusel crumb topping. But, personally I like to add white chocolate chips instead because it adds sweetness and creamy flavor. Also, it’s simple and faster.

If you add streusel crumb topping, I recommend substituting the white chocolate chips with nuts. If not, it will be very sweet! You can check out fresh strawberry muffins and learn how to make streusel crumb topping. 

How do you know if the banana muffin is already done or baked accurately?

When banana bread muffins are done, the tops of the muffins should be golden brown in color. This indicates that they have baked evenly and have a nice crust. Also, the muffins should rise and have a domed appearance. They will often crack slightly on the tops as they expand.

Besides, you can Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs clinging to it, the muffins are done. If you see wet batter on the toothpick, it needs more time in the oven. When banana muffins are almost done, you can smell the delightful aroma in your kitchen. This is another good indicator that they are nearing completion.

Remember that banana muffins can continue to cook slightly even after you remove them from the oven because of the residual heat. To avoid over baking, take them out when they are just done, even if they seem a bit soft at first. Allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

What is the best temperature and time to bake banana bread muffins?

In this banana bread muffin recipe, I used taller cupcake liners and put more batter (around 3 tablespoons) in each cup. I can make a total of 12. Therefore, I bake them at 375 F for 17-20 minutes. I did it for 20 minutes. I recommend checking them at 15 minutes and adding more minutes if need to because different brands of oven are slightly different.

If you use regular cupcake liners and put less batter in (around 2 tablespoons) can make around 16-18. I suggest baking them at 375 F for 12-15 minutes. Check around 12 minutes to see if it is golden brown and done. 

Can I use this recipe to make banana bread? 

Absolutely, you can use this recipe to make banana bread. But, bake them at 325 F for one hour and 10 minutes if you use one pan. Or, separate them into two pans and bake at 325 F for 45 minutes.

Cooking tips for how to make banana bread muffins: 

• Use ripe bananas, especially the overripe bananas with brown spots or completely brown skins are perfect for banana bread muffins. It is because they are sweeter and have a stronger banana flavor which enhances the taste of your muffins.
• Mash the bananas well or use an electric mixer to blend it. In this way, the ripe banana will be well mixed with the flour and other ingredients. 
• Use unsalted butter and melt it in the microwave for 15-30 seconds. Then, stir it a little bit to make sure the butter is completely melted. 
• Blend and mix the wet ingredients like the mashed bananas, melted butter and eggs first. After that, add the dry ingredients, like sugar, flour, salt, baking soda and baking powder. Mix the batter well. 
• Put ¾ cup of white chocolate chips into the batter mixture and fold it to make sure it is well mixed. Save the ¼ cup of white chocolate chips and put on the top of the batter before baking.
• You can replace the white chocolate chips with nuts like walnuts, almonds and pecans.
• Or, you can add the white chocolate chips and the nuts whichever you prefer. 

Baking:

• After putting the batter in the cupcake liners, slightly drop the muffin tray on the table to make sure the batter is even. You can repeat it and do it a few times. 
• In this banana bread muffin recipe, I used taller cupcake liners and put more batter (around 3 tablespoons) in each cup. I can make a total of 12. Therefore, I bake them at 375 F for 17-20 minutes. I did it for 20 minutes. I recommend checking them at 15 minutes and adding more minutes if need to because different brands of oven are slightly different.
• If you use regular cupcake liners and put less batter in (around 2 tablespoons). I suggest baking them at 375 F for 12-15 minutes. Check around 12 minutes to see if it is golden brown and done. 
• Put the banana bread muffin batter in the middle upper rack when baking them, so the bottom won’t burn. 

Set and store:

• Let the muffins sit in the muffin tin for about 5-10 minutes before transferring them to a wire rack to completely cool off. This allows them to set and makes them easier to remove from the pan.
• You can store leftover muffins in an airtight container or ziplock bag at room temperature for a couple days. Or, store them in the refrigerator for 5-7 days. Also, you can freeze them for 2-3 months.

FAQs:

Instructions for how to make banana bread muffins:

Melting butter:

1. Put 1 stick of unsalted butter (8 tablespoons or 4 oz) into a bowl. Then, put the butter into the microwave for 15-30 seconds. Stir it a little bit and make sure it’s completely melted. 

Peeling bananas:

2. Peel 3 ripe bananas (weighted 12.6 oz with the skins), prefer overripe bananas with brown or black on the outside. They are excellent for making banana bread or muffins. 

3. After that, put the peeled ripe bananas into the mixing bowl. 

Mixing batter:

4. Use an electric mixer to blend the overripe bananas into puree. 

5. Crack 2 large eggs (weighted 4 oz with shell) into the banana puree. 

6. Pour the melted butter from step 1 into the mixture.

7. Then, use the electric mixer to blend it well. 

8. Next, put 2 cups of all purpose flour into the mixture. 

9. Add 1 cup of sugar, 1 teaspoon of salt, 1 teaspoon of baking powder, 1 teaspoon of baking soda and 1 tablespoon of milk. Use the electric mixer and mix it well.

10. After, put ¾ cup of white chocolate chips into the batter.

11. Fold and make sure it’s well mixed. 

12. Place the cupcake liners into the muffin tin tray. (I used the taller muffin liners, therefore I can make 12. If you use a regular cupcake liner, you can make around 16-18 small ones.) 

Placing batter in liners:

13. Scoop around 3 tablespoons of batter into each muffin liners. (If you use regular cupcake lines, scoop around 2 tablespoons of batter instead.)

14. Put the rest of the ¼ cup of white chocolate chips on top of the batter. Place 4-5 pieces of white chocolate chips into each cupcake batter. Then, preheat the oven at 375 F. Hold the muffin tin tray, slightly drop off the table and repeat this action a few times to make sure the batter is even. 

Baking:

15. Bake at 375 F for 17-20 minutes. Check them at 15 minutes to see if it is done. (If you use regular cupcake liners and put less batter in, around 2 tablespoons. I suggest baking them at 375 F for 12-15 minutes. Check around 12 minutes to see if it is golden brown and done.)

Enjoy this delicious and simple chocolate chip banana bread muffin recipe! Also, check out these salmon sushi cups, grass jelly drink, chicken satay, pan fried buns, salt & pepper squid, Chinese hot dog and BBQ ribs recipes.

You May Also Like These Sweet Recipes: 

• MANGO POMELO SAGO
• TARO & TAPIOCA PEARL DESSERT
• TOFU PUDDING DESSERT
• STRAWBERRY PIE 

Subscribe Oh My Food Recipes to get our new recipes delivered straight to your inbox! Follow along on Facebook, Pinterest and Instagram for all the latest updates.