Banana Brown Sugar Muffins
Ellie has started eating bananas at a 2 a day rate. The kid is INSANE with her obsession with bananas. She would eat them at every meal if I would allow it.
She is JUST like her father. As we have discussed many times before on this blog, Jorge will eat a banana with anything…even spaghetti and meatballs. ((gag))
Jorge was working out of town last week and I completely forgot when I went to the store. I stocked up on our regular 3 big bunches of bananas and they started to turn by the end of the week with only one crazy banana eater in the house.
I whipped up these muffins while the girls were napping and they turned out better than I could have hoped! I ended up making a double batch and individually froze the second batch so I would have them for a quick snack for the girls.
We all loved these Banana Brown Sugar Muffins, but I loved how easy they are! They only took me about 20 minutes and the girls and Jorge couldn’t stay out of them!
If you want to make them more of a treat, add a couple of handfuls of chocolate chips to the batter. Chocolate Banana Brown Sugar Muffins — can’t go wrong. 😉
Banana Brown Sugar Muffins
Recipe Note: These are also amazing with a handful of chocolate chips thrown in if you like the chocolate & banana combo!
Ingredients:
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspono salt
- 3 large ripe bananas, mashed
- 1 cup packed dark brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2/3 cup vegetable oil
- 3 tablespoons milk
Directions:
Preheat oven to 350°F. Line muffins tins with paper liners. Set aside.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a large bowl, combine bananas, dark brown sugar, eggs, and vanilla extract.
Add dry ingredients, alternanting with vegetable oil and then milk, stirring until just combined.
Fill muffin tins 3/4 cull. Bake for 14-15 minutes, until a toothpick in the center comes out clean.
Let muffins cool for 5 minutes and then transfer to a cooling rack.
Serve warm with butter or store at room temperature for up to 5 days.
Love these! Brown sugar is one of my favorite ingredients. Add that to bananas and a bit of cinnamon, and I’m all over these!
Perfect use for ripe bananas! I wish I had one right now!
Banana muffins are always a hit at my house – and yes, they’re an amazingly good way to use up all those browning bananas sitting on my counter because I mis-calculated how many we would eat. I love the idea of using brown sugar instead of white – will have to try it.
These are perfection. Made them yesterday for quick breakfast this week and the kids have been gobbling them up. I even added a spoonful of flax seed for extra goodness and they didn’t notice!
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I made these muffins tonight with my granddaughter. Â They are very good. Â Recipe is very simple. Â The recipe made 12 large muffins and 10 mini-muffins. Â My granddaughter wanted icing, so I made a simple confectioners sugar glaze. Â Next time, I will make a brown sugar/flour/oat topping to put on the muffins before I bake them.
So glad you and your granddaughter liked them! How fun to get to bake together! 🙂
I love these muffins. I made them recently. Love the flavor of the brown sugar. Have you ever substituted applesauce instead of oil? What would you suggest? Thanks.Â
Hi Stefanie! I haven’t tried applesauce, but think it would work ok. They wouldn’t be as moist, but should still be tasty. Glad you enjoy these muffins as much as we do! 🙂
I had some over-ripe bananas, and a couple of frozen bananas so I searched the internet to find a banana muffin recipe and came across this one.
I love that it uses brown sugar instead of white sugar. They were really easy to make, though my toaster oven needed 19 minutes per batch rather than 15. (I don’t have an actual oven… )
I will definitely be making these again! Thanks for the recipe!