banana bread muffins

Banana bread is perfect when you have overly ripe bananas you just can't eat fast enough. I was stuck in this predicament after our farmer's market excursion from last weekend. So, left with three browning bananas, I decided it was time to make something. So why not try muffins, right?

Banana bread muffins (adapted from here)

1 cup sugar
1 stick softened butter
2 large eggs
3 very ripe bananas
1 T chocolate almond milk
1 t ground cinnamon
2 cups flour
1 t baking powder
1 t baking soda
1 t salt

Preheat your oven to 325 degrees and grease your muffin tin.

Cream your sugar and butter together until light and fluffy (about three minutes in a stand mixer). Add in the eggs, one at a time, combining thoroughly after each addition.

In a small bowl, mash together the bananas, almond milk and cinnamon with a fork. And in a large bowl, whisk together the flour, baking powder, baking soda and salt. Add the banana mixture to the butter/sugar mixture, and stir to combine. Slowly add in the flour mixture until just combined.

Pour the batter into the prepared muffin tin, and bake for 27-30 minutes, or until a toothpick comes out clean.

These taste best warm :)


  1. i like that you added the chocolate milk to this. most pivotal ingredient. and im hungry.

  2. you know what makes them EVEN better?! Sprinkle some dark chocolate chips in them before baking. Seriously :)

  3. That looks SO DELICIOUS! As soon as my oven is working again (it's been a never-ending saga of trying to get our landlord to fix it) I am making some of these! :)
    xox, giedre

  4. You had me at banana bread muffins...

  5. Definitely my favorite muffin type - esp when they're warm and you stick a big hunk of butter in the middle

  6. AghhhH!!! you don't understand, banana bread is my absolute favorite!! So in awe of you for making these! Why can't we be neighbors?!

  7. Those look mouthwatering...I have a mouldering banana that would be perfect for muffins too :)


Oh, herro there.

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