Banana Bread Muffins
Whether you’re making them for an on-the-go breakfast or an after-school snack, these easy and delicious banana bread muffins are sure to be a family favorite.
Servings 18 muffins
Ingredients
- 1 ¾ cups granulated sugar
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups mashed ripe bananas from about 4 bananas
- 10 tablespoons unsalted butter melted and cooled
- coarse sugar for topping
Instructions
- Preheat the oven to 400°F. Lightly grease 18 muffin cups, or line with muffin papers. If using liners, I recommend using grease proof liners for this recipe.
- In a large bowl, whisk together the sugar, flour, baking soda, cinnamon, salt and baking powder.
- In a separate large bowl, beat the eggs and combine with the vanilla and mashed bananas.
- Pour the wet ingredients over the dry ingredients and mix together until just combined. Stir in the melted butter until fully incorporated.
- Evenly divide the batter into the prepared muffin pans; each well will be very full. Sprinkle the top of each muffin with coarse sugar.
- Bake in preheated oven for 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Let cool for a few minutes in the pan, then remove to a cooling rack to cool completely.