Banana Bread Muffins are full on flavor but light on calories. They’re a great grab and go option for breakfast or just to enjoy as a snack!
These muffins came about by accident- I was planning on making a batch of apple cinnamon muffins for the week and noticed that I had an extra ripe banana. This got me thinking about banana bread (my favorite!) and with a few seasoning tweaks, banana bread muffins were born! They taste just like full calorie banana bread, but at a fraction of the calories so you won’t feel guilty if you have a few.
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Importance of Ripe Bananas
This recipe is best when you have ripe bananas you’re about to throw out. The ripe bananas provide a deeper flavor and really give the recipe an extra boost.
Recipe Ideas and Tips
The base for Banana Bread Muffins is really simple and can be mixed up to make other muffins. Some ideas:
- Add in different fruits like blueberries or apples. If you want them to be a little more like dessert, you could do chocolate chips (like a banana float? yes please!)
- Add in walnuts or pecans for an extra crunch
- Swap out brown sugar for honey or agave
- Create mini muffins by baking in mini muffin tins – bake for only about 10-14 minutes.
Tips for storing Banana Bread Muffins
Once the muffins have fully cooled down, put them into an airtight container. The muffins will last on the counter for 2-3 days or in the fridge (my preferred method) for 5 days.
These muffins are also great to keep in the freezer! Once they’re completely cooled down you can put them in a freezer safe bag for up to 3 months. To defrost all you need to do is take them out of the freezer and leave in the fridge overnight or you can microwave in 30-second increments until defrosted.
More Muffin Recipes
- 2 cups old fashioned oats
- ⅓ cup packed brown sugar
- 1 tsp nutmeg
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 ripe bananas
- 1 egg
- 1 egg white
- ¾ cup milk
- 1 tsp vanilla extract
- Preheat the oven to 375 degrees. Lightly spray a muffin tin (12 cups) with nonstick cooking spray or use cupcake liners.
- Combine the oats, brown sugar, nutmeg, baking powder and salt in a medium bowl and mix.
- In a separate bowl, mash 1 of the bananas. Once the banana is mashed, add in the egg, egg white, vanilla and milk. Once mixed, add the wet ingredients to the dry mix and stir until combined.
- Loosely chop the other banana and fold into the mixture.
- Spoon the mixture evenly into 12 cupcake cups. Bake uncovered for 20-22 minutes, or until golden brown.
Nutrition Information:Yield: 12 Serving Size: 12
Amount Per Serving: Calories: 109Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 16mgSodium: 12mgCarbohydrates: 21gFiber: 2gSugar: 10gProtein: 3g