This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).Leave a ReviewJump to RecipeThese Banana Muffins are exactly what you’re hoping for: the moisture and softness of banana bread but presented in a pre-portioned, hand-held format.They bake faster and they’re easier to share, but they still serve up all the banana flavor you love.

  Meggan’s notes In the pastry program at culinary school, we learned how to convert a quick bread recipe into muffins just by changing the bake time and the baking pan.Seeking a pre-portioned, hand-held snack for my kids, I took my favorite Banana Bread recipe and converted it to muffins.They also bake faster without sacrificing the taste and texture you love in banana bread.

The secret to the best banana muffins (and banana bread) is to use lots of bananas.This recipe uses 3 to 4 bananas, about 1 ½ cups of mashed banana, and that’s exactly where you need to be.Don’t settle for less.

You deserve the best flavor and the ideal texture that comes from lots of bananas.Table of ContentsMeggan’s notesRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsFrequently Asked QuestionsBanana Muffins Recipe Recipe ingredients At a Glance: Here is a quick snapshot of what ingredients are in this recipe.Please see the recipe card below for specific quantities.

Ingredient notes Bananas: Use fully-ripe

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