These banana muffins are the best thing to do with bananas that are going a little too ripe. Banana muffins taste better than banana bread and they are just the right size, if you eat two. When they come out of the oven, just place a little butter in the middle and wow! They will hit the spot.
Of course the topping is great; it has a little crunch. Brown sugar and cinnamon always go so good together. Make some for today and then they will be ready for breakfast in the morning. That is if there are any left. The original recipe is half the amount, but I have a few people that I need to feed and so I did double the recipe and it made 24 muffins.
I didn’t put the pecans in because I have a few that won’t eat them. However I do love them, so next time I will make the same amount and put twelve without pecans and twelve with pecans. Also you could add a few mini chocolate chips to them.
I thought I would be healthy today and not add chocolate chips. All that brown sugar on top, that’s what makes them healthy, right? They are just a great muffin and good to have around anytime of the day.
What Ingredients Do I Need For Banana Muffins?
- Baking soda
- Baking powder
- Cinnamon (optional)
- Mini chocolate chips (optional)
- Chopped pecans (optional)
- Brown sugar
- Quick oats (optional)
How Do I Make Banana Muffins?
- In a large mixing bowl, beat together bananas, eggs, sugar and the melted butter.
- Add flour, baking soda, baking powder, salt, and cinnamon.
- Stir lightly and then add the chocolate chips and chopped nuts. Stir just until blended. Don’t over stir.
- In a small bowl, place brown sugar, cinnamon, butter, and oats if desired, together.
- Stir with a fork, or with your hands.
- Place about 1/2 tsp on top of each muffin.
- Bake in a preheated oven @ 375 degrees, for 16-18 minutes.
Other Muffins that You May Want to Try:
Serving Size 1
Amount Per Serving Calories 256Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 32mgSodium 301mgCarbohydrates 40gFiber 2gSugar 24gProtein 3g