Last updated on February 23, 2019 by Liza Hawkins
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!
Velvety Banana Bread Muffins — perfect grab 'n go breakfast!
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- 1/2 cup oil
- 3 1/2 bananas, very ripe, chunky mashed
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
This recipe has been adapted from Flour's Famous Banana Bread recipe.