One bowl, mix by hand muffins reminiscent of your favorite banana bread. Extra moist, full of flavor, and don’t forget the chocolate chips! These banana bread muffins are perfection.
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Today we’re digging deep into the archives and updating an old post. These banana bread muffins have long been one of the most popular recipes on Bunsen Burner Bakery. So popular, they were a top ten most popular recipe in 2017, 2018, and 2019!
It really took off on Pinterest – where I also received some great feedback from people who made it. I’ve tried some of the suggestions, and am here with some updates to the intial recipe.
Add cinnamon to the batter? Great idea! Healthy substitutions for those looking to reduce sugar or butter? I have those, too!
Don’t take my word for how good these muffins are — just look at the 150+ comments and photos left from other people on this pin.
Is it the crowd-pleasing banana + chocolate combination? The texture – a little denser and heavier than a typical muffin, just like banana bread? (These are, after all, banana bread muffins, not banana muffins!). Maybe it’s all the miniature chocolate chips scattered throughout the muffins.
Whatever people love most, there’s no denying that these muffins are delicious, and they deserved a little update (and a video!).
One of the (many!) reasons these muffins are so great? They’re so easy to make!
Only one bowl necessary. Mix by hand. Bake right in the muffin tin (no liners necessary).
Don’t believe how easy they are? Watch this video! ↓↓↓Easy enough that this a perfect “kids in the kitchen” recipe to bake with your littles. Help them measure ingredients, let them dump everything in the bowl, and whisk.
And the muffins only take 20 minutes to bake, so they don’t need a lot of patience to wait for them to finish!
I don’t know about you, but with two little kids at home, we seem to buy a lot of bananas. By the end of the week, some of them are definitely browner than my 4 year old will eat.
So the solution? Let them sit for a few extra days until they’re slightly overripe, then peel the bananas and store them in the freezer. Ready to bake? Defrost the bananas overnight, in the microwave, or place the bag in a bowl of warm water.
While you can absolutely use unfrozen ripe bananas, I find that freezing and defrosting the bananas results in an even better, sweeter, more moist muffin. Why is this? It’s time for my favorite subject… kitchen chemistry!
Amylase is an enzyme that is responsible for breaking down starch and glycogen into simple sugars. As a banana ripens, the amylase converts the starches into sugar, making the banana sweeter. When we freeze a banana, the water inside the banana crystallizes and expands, breaking open cell walls and releasing the amylase. As the banana thaws, the amylase and any remaining starches diffuse through the mushy banana pulp. The amylase from the riper parts of the banana, which have already been converted to sugar, mixes with the remaining starches from the less ripe parts of the banana, converting these remaining starches to extra sugar.
In the grand scheme of muffins, these banana bread muffins are more breakfast-y than dessert-y.
They’re not jumbo sized, covered in sugar, or topped with streusel. They’re not supersized bakery style muffins for when you really want a splurge.
These are various substitutions to make the banana bread muffins a little healthier, if the original version doesn’t cut it for you. Mix and match, or use all of them!
You can also make a vegan version of these, replacing the butter with melted coconut oil, adding 1/4 cup unsweetened applesauce instead of the egg, using a dairy-free milk alternative, and vegan-friendly chocolate chips!
Banana bread muffins can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.
Recipe adapted from Bon Appetit
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This Banana Bread Muffin recipe was originally published on 09/13/2016. It was republished on 02/218/2020 with new text and video.