How many banana bread and banana recipes does one person need? If you’re like me, more than thirty.
I don’t think it’s possible to have too many because there’s always a banana about to over-ripen.
I didn’t have a recipe for banana muffins and it was high time to post one. Well, I do have one for Banana Nut Muffins (vegan, gluten-free) but it’s from 2009 and life, cooking skills, and photography skills have changed dramatically since then and I was overdue for an update. Truthfully, most of my banana bread recipes can be made as muffins rather than loaves but I normally just bake loaves.
One reason I don’t make many muffins or cupcakes is because I find them to fussy to deal with. I’d rather bake a whole loaf of bread or a whole cake, than individual muffins or cupcakes. Filling up the liners, trying to not drip batter all over the pan, and then decorating each individually is time-consuming and tedious. I like to slap it all in a big pan and be done, but I made an exception for these. I made them before I even knew it was National Banana Bread Day on February 23.
The beauty of the recipe is that it goes from ingredients-in-pantry to muffin-in-mouth in 30 minutes and your house smells ridiculously amazing for the rest of the day. Something about banana bread baking is just so comforting and is a sure-fire way to get the family racing into the kitchen. The batter is made in one bowl, by hand, which saves on dishes. I try not to spend my weekend mornings doing baking dishes.
And because I baked sprinkles right in, I didn’t have to worry about glazing, frosting, or decorating them, another time-saver. Although muffins don’t technically need to be decorated, cupcakes definitely do. No one wants a bald cupcake and even with muffins, usually they’re a little dry or boring and need a glaze to jazz them up.
Muffins are prone to dryness, which is a total deal-breaker, but I assure you these aren’t dry at all. Bananas do such a fabulous job of keeping batter moist and soft, and I also used Greek yogurt, another workhorse in the tenderizing and moistening department.
To make the muffins, add two-and-one-half bananas to a large mixing bowl. I used three bananas total; mashed 2 1/2 and the remaining half-banana is reserved, sliced and later garnishes the top of the little loaf before baking. I made 1 dozen muffins and a little loaf since I had a bit more batter than I had muffin pans or patience.
Mash bananas with a fork, and then an egg, sugars, yogurt, oil, vanilla, cinnamon, and whisk it all together. I used the new banana Low-Fat Chobani Greek Yogurt. I think they made it just so people could bake banana bread with it. It’s good on it’s own, but it’s tailor-made and perfect for baking. It helped boost the banana flavor of the muffins, but use what you can find.
Sour cream will work and if using it, consider adding an extra tablespoon or two of granulated sugar since the yogurt is sweetened. When you crack the seal on your yogurt or sour cream, if it has separated into a solid with water on top, pour off the water before adding the solid to the batter. That pure, thick, creamy yogurt or sour cream is what you’re really after.
I used oil rather than butter because nothing says soft and moist like an oil-based muffin, bread, or cake. I was going to add butter a bit of butter for flavor, but decided to omit it in an effort to keep things relatively healthy and it wasn’t missed at all.
Add the dry ingredients and fold them in until just combined, making sure to not overmix so you don’t create tough, rubbery muffins. The less you mix, the less you develop the gluten, which translates to softer and more delicate muffins. They’re not light and airy; the bananas, yogurt, and oil keep them dense, but they are soft, fluffy, and not tough in the least.
Pour the batter into a lined 12-cup muffin pan, filling each cup three-quarters full. The old rule of thumb about filling two-thirds full creates short, squat, and skimpy-looking muffins. For bigger, puffier, bakery-style muffins with a bigger muffin top, fill the cavity three-quarters full. If you overfill slightly, the worst that can happen is the batter rises while baking and the overage rests and bakes on the muffin pan. Hello muffin top.
Don’t you just want to rip that little mushroom cap right off? I created Muffin Top Bread so I could have a whole loaf that tastes like muffin tops so that I don’t have to dismember muffins.
I put a pinch of sprinkles in the center of each muffin before baking, which helps dress up the muffins so they don’t look bald and bare after baking. They also add a tiny bit of texture and sweetness, and if you have kids, eyes will light up. It’s a scant teaspoon well spent.
After filling the dozen liners, I had enough batter for probably 6 more muffins but I was muffin’ed out. I reached for my trusty 8-by-4-inch baking pan and poured in the remaining batter. I sliced the reserved half banana into thin rounds, placed them on the surface, and sprinkled away.
I baked the muffins at 350F for 20 minutes, and the loaf for 30 minutes, rotating pans once midway through baking. When done, the muffin tops and surface of the loaf should be set, springy to the touch, and a toothpick inserted will come out clean.
I served Strawberry Butter with them and it stellar. Strawberries, bananas, and sprinkles are a winning trifecta.
The muffins are about as sweet as regular banana bread and make for a healthier breakfast option. One cup of sugar spread over 12 muffins and a loaf of bread isn’t excessive in the least, and coupled with the yogurt, they’re on the healthier side. I’m sure you could veganize them by substituting a flax egg and using a soy-based yogurt. I’m sure you could use applesauce, whole wheat flour, and all sorts of other things to make them lighter, lower, healthier, and so forth. But I’d rather not. I loved them just as they were.
My husband loves muffins and isn’t really a cookie guy. What a shame. He loved these. They’re soft, tender, moist, and fluffy; thanks to the softening and moistening powers of yogurt and bananas. The crumb was dense and well-formed, so much so that when ripped in half, the halves wanted to stay hinged and I had to lightly tug to separate them, a true testament to the moistness.
I love the taste and sensation of little sprinkles in my teeth, especially in between a few chunkier bites of banana. I always mash my bananas with a fork and don’t over-mash so they stay a little chunkier and retain some texture.
The little loaf baked up adorably and I used it as the bread for mini peanut butter and jelly sandwiches. Why not.
I can never have too many recipes for banana bread. Or banana anything.
These muffins are so moist, tender and soft, thanks to the addition of Greek yogurt. The batter is make in one bowl, by hand, in mere minutes and the muffins go from idea to mixing bowl to oven to mouth all in under 30 minutes. Because there's sprinkles baked right in, no need to bother with a glaze. The batter makes enough for 12 standard muffins plus 1 small 8x4 loaf, or bake as about 18 muffins. I like baking the extra batter as a loaf because it's easy to wrap it up and freeze for a rainy day.
Yield: 12 muffins & a little 8x4 loaf or 18 muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Optionally serve muffins or bread with Strawberry Butter
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Banana Bread with Vanilla Browned Butter Glaze – My all-around favorite banana bread recipe. Vanilla is used four times in this straightforward, easy recipe that never lets me down. The banana bread turns out moist and perfect every time and the browned butter glazes pushes it over the edge. This is the most popular banana bread of all the varieties I have with readers
Browned Butter Buttermilk Banana Bread with Strawberry Butter – Buttermilk and browned butter are combined to create this banana bread that’s fluffy, soft, moist, and packed with rich, nutty, and deep flavor. The top of the loaf stays smooth, shiny, dense and reminds me of a big muffin top
Blueberry Muffins with Raspberry Jam Swirls – The muffins are moist, soft, and have raspberry jam swirled throughout, creating a bounty of berry flavors
Banana Nut Muffins (vegan, gluten-free, soy-free) – Blast from the past, circa 2009. The recipe produces muffins that are dense, almost like a blondie or bar-cookie that’s baked in muffin cups. Full of rich flavor from the toasted and ground flax and cashews
Blueberry Streusel Muffins (vegan, GF) – More like little blueberry oat-cakes than muffins. Made in one bowl, no mixer required
Blueberry Yogurt Cake with Lemon Vanilla Glaze – The yogurt keeps this cake soft, springy, and spongy and the lemon glaze gives a wonderful pop of flavor
Carrot Pineapple Banana Bread with Browned Butter Cream Cheese Frosting – My favorite non-traditional banana bread and it’s what you’d get if banana bread met carrot cake. Full of bits of carrots, pineapple, raisins, yogurt and it’s moist and soft beyond words and more like cake than bread
Blueberry and Cream Cheese Muffin Top Bread – The bread tastes like one big muffin top and is more like a dense cake-meets-muffin-top than bread because it’s falling-apart soft, tender, and moist. It’s dense yet springy and bouncy, oozes blueberries, and there’s a cream cheese filling baked in
Chewy Sugar Sprinkles Cookies – Normally sugar cookies need to be frosted and decorated, but I used the baked-in sprinkles trick for these cookies, a major timesaver
30 Favorite Banana Bread and Banana Recipes – In case you need more banana bread and banana recipe inspiration, these may help
Do you have a favorite easy muffin or cupcake recipe? Or favorite banana bread recipe?
Feel free to leave links to your favorites.
Thanks for the Momofuku Milk Bar Cookies Giveaway and $100 Swanson Vitamins Shopping Spree and Coconut Oil Giveaway entries!