Well, Fall has officially arrived! Though, you would never know it around here with these warm temperatures. So far, I’ve started some fall decorating. Of course that feels strange with the air conditioner on…but what can you do?
You can try a delicious banana muffin recipe…that’s what you can do!
*Please also note that this post contains affiliate links. I will receive a small commission if you make a purchase after clicking on my links below (with no additional cost to you).
It’s that time of year for comfort food, plus it’s always fun to run the oven on a hot day!…lol.
If you follow me on Instagram, you might have seen me baking these banana muffins in my stories…exciting stuff I tell ya!
Anyway, I thought I would share our easy and delicious banana muffin recipe with you!…
Years ago, my mother in-law actually shared this recipe with me as a banana bread recipe. As time went on, I decided a muffin version of the recipe would work better for our on-the-go family…so I updated a few things.
Easy and Delicious Banana Muffin Recipe
1/2 cup butter
1 1/2 cup sugar
2 large eggs
4 ripe bananas
1 tsp vanilla
1 tsp baking soda
1/3 cup buttermilk
1 1/4 cup flour
1/4 cup walnuts or pecans (optional)
Cream together the 1/2 cup butter and 1 1/2 cup sugar. Add 2 large eggs and mix. Mash 4 ripe bananas and add 1 tsp vanilla. Add that mixture to the butter/sugar mixture and beat. Mix together 1 tsp of baking soda and 1/3 cup of buttermilk and add to batter. Slowly add 1 1/4 cup of flour and stir in the nuts.
Fill muffin cups 3/4 full and bake for 20-25 minutes. (23 is about ideal for my oven)
(Makes about 2 dozen)
You can also use this recipe as originally intended – to make banana bread:
Follow recipe above.
Fill a standard loaf pan and bake for 1 hour.
Sometimes I add a cream cheese frosting. The muffins are nice and moist on their own but the frosting makes them more cupcake-like!
Cream Cheese Frosting:
8 oz cream cheese (at room temperature)
1 cup of confectioner’s sugar
1 tsp vanilla extra
Beat all ingredients until fluffy
Note: You can add more sugar to make it sweeter but this is the combination that seems to work for us.
Since these banana muffins have the consistency of banana bread, you will notice that they aren’t very fluffy.
So, be prepared for them to be more heavy and dense than your typical muffin.
If this banana muffin recipe looks familiar to you, I realized I posted it a few years back. Of course, when I reread it, I noticed I typed “flower” instead of “flour”. It’s nice to know that silly mistake was sitting on my blog for like, 3 years! In the old post, I also had the cooking time listed as 10-12 minutes when it should have been 20-25. So, I apologize to the thousands of people out there who actually used “flowers” or under-cooked their muffins. Hopefully, no one got salmonella from the raw eggs…I have gone back and corrected those little typos and made sure I proofread this version. Just looking out for you, my friends!
Which do you prefer…banana muffins or banana bread?
I’d love for you to follow along so you don’t miss a post!
Follow by email – HERE