These moist, light and airy banana bread muffins are a perfect grab ‘n go breakfast!
was plagued with found myself with with another set of over-ripe bananas this weekend, so I felt compelled to make something delicious rather than freeze them for later or let them go to waste.
Always looking for a quick-yet-comforting breakfast, my banana bread recipe immediately came to mind — except, I wanted something lighter, fluffier and easier to grab ‘n go.
The recipe for these muffins is very similar to the one I use for the bread, which is funny because that recipe makes a pretty rich and dense banana bread, and like I said above, I wanted something “lighter” as a quick breakfast grab.
Turns out with only a few minor tweaks, that dense bread can be transformed into an moist, airy, yummy muffin.
I decided to leave the bananas chunkier and omitted the nuts (only because I didn’t have nuts on hand), but added mini-chocolate chips.
I subbed sour cream instead of crème fraîche, because that’s what I had in the fridge. Whole milk or Greek plain yogurt is a great substitution, too!
In regular sized muffin pans lined with paper cups, I filled 24 each about 2/3 of the way and baked them for 25-30 minutes at 350°F until they were golden brown and the tops bounced back ever-so-slightly when I gently pressed them with my finger.
Light, moist, fluffy, velvety … it’s hard to believe these were made from the same recipe as my original banana bread!
And, because the bananas were a chunkier mash, pieces stayed intact even after they were baked.
Talk about moist, I had no idea that small adjustment in banana consistency would make such a big difference.
Both forms of this recipe are delicious, and you must try it this way! This recipe has been adapted from Flour's Famous Banana Bread recipe.
This recipe has been adapted from Flour's Famous Banana Bread recipe.