Making your own banana bread muffins is a healthier alternative to using box mixes, and besides, they taste better and you can keep them frozen for quick access later on. These moist banana muffins are simple to make and allow you to have a quick breakfast option for anyone in the family.
I personally love keeping these in the freezer as they’re part of my husband’s breakfast every day with a protein shake. Banana muffins allow you to indulge in the delicious flavor of banana bread without having to store a huge loaf or go through the bread quickly. Muffins allow you to get an appropriate portion of banana bread with every bite.
To make these Super Moist Banana Bread Muffins you will need the following ingredients:
- 1 ½ cup unbleached all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2/3 cups of sugar
- 3 ripe bananas, peeled and mashed
- ¾ cup butter, melted and cooled slightly
- 1 egg
- 1 teaspoon vanilla
Table of Contents
Tips to Making Banana Muffins
- Banana bread muffins are good for a quick, healthier option snack during your busy day.
- You can store banana bread muffins in a sealed plastic bag at room temperature for up to 3 days.
- You can store banana bread muffins in a sealed plastic bag in the refrigerator for up to 1 week and in the freezer for up to 3 months.
- When storing banana bread muffins at room temperature or in the refrigerator you can place them in a sealed plastic bag. If you plan to freeze your banana bread muffins then you may want to wrap them tightly in aluminum foil as well to preserve them longer.
- Designed for passionate home bakers, this 12-cup muffin pan offers reliable performance, even heat distribution, and a non-stick coating for consistent, professional-level results in both baking and decorating.
- Oven safe up to 450°F, making it perfect for a wide range of baking, roasting, and cooking needs.
- Bake with confidence using our premium non-stick bakeware, made without harmful PFAS (forever) chemicals. Enjoy safe, toxin-free cooking for you and your family, every time.
- Enjoy hassle-free cleaning with this premium non-stick bakeware, designed to be scratch-resistant and dishwasher safe, saving you time and effort after every use.
- Built to last, this premium non-stick loaf pan features a Durlast silicon-infused double coating, making it 5x more durable and resistant to warping, even at high temperatures. Perfect for heavy-duty baking!
Common Questions About Quick Bread Muffins
Here are some of the most frequently asked questions about Banana Bread Muffins:
Does banana bread go bad?
Yes, banana bread can go bad. If stored properly in a sealed plastic bag banana bread muffins can last up to 3 days at room temperature, 1 week in the refrigerator and up to 3 months in the freezer.
Should you keep banana muffins in the refrigerator?
I personally prefer to keep banana bread muffins in the freezer as it can be stored much longer, up to 3 months to be exact in the freezer as opposed to 1 week in the refrigerator. The choice is yours as to where you want to store banana bread muffins, but if you want to preserve these for the longest time possible then I’d advise that you freeze the banana bread muffins.
Other Moist Muffin Recipes To Make
- Strawberry double chocolate muffins
- Apple cinnamon muffins with whole wheat flour
- Blueberry oat muffins
- Plum muffin recipe
- Zucchini carrot apple muffins
- Mini coffee cake muffins
Banana Bread Muffins
Looking for an easy, quick breakfast idea that’s healthier than other options? Try these homemade quick bread muffins that can be stored in the freezer for up to three months.
If you loved this classic banana muffin recipe let me know with a 5 star rating!
Looking for an easy, quick breakfast idea that's healthier than other options? Try these homemade banana bread muffins that can be stored in the freezer for up to three months. 1. Preheat oven to 350 degrees. Prepare a 12 cup muffin tin with cupcake liners. Spritz with non-stick cooking spray. 2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Create a well in the center. 3. In a separate bowl, whisk together the bananas, melted butter, sugar, and vanilla. Add the egg and whisk until well blended. 4. Pour the banana mixture into the well of the dry ingredients. Stir just until combined. 5. Using an ice cream scoop, divide the batter among the 12 cupcake liners. 6. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Moist Banana Muffins
Ingredients
Instructions
