Banana Bread Muffins


Rainy days call for Jack Johnson music, banana bread muffins, and staying indoors. Do you have over ripe bananas sitting on your counter? Don't just throw them away, make them into Banana Bread Muffins! This recipe is super easy to follow and make yourself and they take less than 30 minutes! These Banana Bread Muffins are the perfect bite size treat! They are soft, sweet, and fun to eat! Top them with a classic cream cheese icing and you will be amazed! 


Here at my cute little apartment in Sugarhouse, UT we don't own bread pans. I have let a large number of bananas that got over ripe and brown go to waste. I don't own a bread pan, I'm too lazy to buy one, and "bread" is such a daunting word to make. Even though banana bread is a simple recipe, I really am not a baker! But "muffins", doesn't sound as daunting to me. If you can make it in a bread pan, you can make it in a muffin tin! 



The icing that I used is a cream cheese icing that is the same as my Orange Roll recipe! Which is also very easy to follow and very delicious! I like my icing runny and goey but if you want something firmer, you can add extra powdered sugar a 1/2 cup at a time until you reach your desired consistency! 





Banana Bread Muffins
Makes about 12 muffins

3 to 4 bananas
⅓ cup melted butter
1 egg
¾ cup sugar
1 teaspoon vanilla
1 teaspoon of baking soda
¼ teaspoon of salt
1½ cups of flour
Optional: 1/2 cup favorite chopped nuts
                1/2 cup chocolate chips


Cream Cheese Frosting: Can be found on the Orange Roll Recipe

Preheat oven to 350 degrees. Spray muffin tin. Peel the bananas. Mash the bananas. Stir in melted butter, egg, sugar, vanilla, baking soda, and salt. Stir well. Add flour and stir well. Pour into the muffin pans. Cook for 20-22 minutes until they start to brown and set. Let cool before removing them from tins.









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