How to Make Soft Sweet Banana Muffins for Breakfast

There’s nothing quite like the smell of freshly baked muffins wafting through the house in the morning, is there? If you’re like me and love a quick and easy breakfast that the whole family will enjoy, then these Soft & Sweet Banana Muffins for Breakfast are just what you need! With ripe bananas and a hint of cinnamon, these muffins are not only delicious but also incredibly moist. Plus, they make for great wake up snacks for kids! Let’s dive into this simple recipe that will surely become a staple in your home.

Why You’ll Love This Recipe

• Quick and easy to make, perfect for busy mornings.
• Uses ripe bananas, reducing food waste.
• Soft and moist texture that everyone will love.
• Great for meal prep and can be frozen for later.
• Versatile enough to add your favorite mix-ins!

Ingredients

To whip up these delightful muffins, you’ll need the following ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 4 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon (optional)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s get baking! Follow these simple steps to create your Delicious Banana Muffins:

1. Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the mashed bananas and vanilla extract until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If using cinnamon, fold it in at this stage.
7. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your muffins turn out perfectly every time:

• Use very ripe bananas for the best flavor and sweetness.
• Don’t overmix the batter; it’s okay if there are a few lumps!
• For a fun twist, add chocolate chips or nuts to the batter.
• If you want to make these muffins even more special, consider adding a frosting for banana muffins on top!
• These muffins freeze beautifully, so make a double batch and save some for later!

How to Serve

These Soft Banana Muffins are perfect on their own, but you can also serve them with:

• A dollop of yogurt for a creamy texture.
• Fresh fruit on the side for a colorful plate.
• A drizzle of honey or maple syrup for added sweetness.
• Pair them with a cup of coffee or tea for a delightful breakfast experience.

Make Ahead and Storage

One of the best things about these muffins is that they can be made ahead of time! Here’s how to store them:

• Store cooled muffins in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze the muffins in a freezer-safe bag for up to 3 months.
• To reheat, simply pop them in the microwave for a few seconds or warm them in the oven.

Now that you have this easy recipe in your back pocket, you can enjoy these banana muffins easy moist any day of the week! They’re not just a breakfast treat; they also make for great 30-minute meals when paired with a quick salad or soup. Speaking of quick meals, if you’re looking for more ideas, check out my favorite easy pasta recipes or try a comforting creamy garlic pasta for a weeknight dinner idea. And if you’re in the mood for something hearty, don’t miss my Chili Recipe or the Best Ever Beef Chili for those cozy nights in. Happy baking!