I did it. I finally gave in to the quarantine banana bread trend. It only took 3 months.
It was an overabundance of bananas that finally broke the straw. We had ordered 2 bunches of bananas, only to get double the amount. With 4 bunches of bananas, I knew they were destined to go bad before we could eat them. It was like they were just asking me to make banana bread.
The bread quickly turned into muffins after my mom mentioned her craving for a good muffin. Let me tell you, it was a good call. These banana bread muffins are fluffy and form a nice big top.
I used a little inspiration from Chrissy Tiegan and her infamous Twitter banana bread to give my muffins the perfect texture. Chrissy recommends mixing in some instant vanilla pudding mix. The simple hack truly does make a difference. It gives the muffins a moist and fluffy texture, making sure they do not dry out in the oven.
I also added a bit (okay like several handfuls) of chocolate chips into the batter. It’s a classic combo. These banana muffins would also go well with some toasted walnuts or even a crumb topping. They are also great on their own!
Check out the recipe below! Let me know what you choose to add to your muffins!
Banana Bread Muffins
- 4 ripe bananas
- 2/3 cup oil (I used canola)
- 1 teaspoon vanilla
- 2 cups flour
- 1 cup sugar
- 1/2 cup brown sugar
- 3.5 oz packet of pudding mix
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz chocolate chips
- Preheat oven to 400. Grease and prepare a muffin tin.
- In a large bowl, mash the bananas until they are pretty mushy. Add in the eggs, oil, and vanilla. Mix until just combined. Be gentle.
- In a separate bowl, mix together the sugars, pudding mix, baking soda, baking powder, and salt. Mix well making sure all of the ingredients are combined.
- Sift the dry ingredients into the wet. Gently mix until they are combined. The mixture will look a little bit lumpy and that is ok! You do not want to overmix the batter.
- Stir in the chocolate chips. You can also add nuts if you are choosing to use them as well.
- Add the batter to the muffin tin, making sure to fill it the top. If you are looking for a smaller muffin top, only fill the tins 3/4 of the way full.
- Place in oven and bake for 14-16 minutes, until the tops are a golden brown.
- Allow to cool in the pan for 10 minutes. After 10 minutes, take the muffins out of the pan and let them cool on a wire rack.