Banana bread muffins are really easy to make and delicious for everyone in the family.
We baked these muffins with our all-purpose flour.
Top 14 allergen free, gluten free and vegan. And of course requires no eggs to bake!
These muffins make a great breakfast, perfect mid-day snack and also a nice after meal treat too. Serve with your favorite glass of milk on the side.
The first step to making these is to gather all your ingredients and supplies.
Banana Bread Muffins
Ingredients Needed:
- 2 1/4 cups Kate’s Safe & Sweet All-Purpose Flour
- 1 cup (your choice) of non-dairy milk
- 1/3 cup canola oil
- 1 cup granulated sugar
- 2 teaspoons apple cider vinegar
- 1 tbsp pure vanilla extract
- 1 tbsp baking powder
- 3/4 tsp salt
- ~3 overripe medium-sized or 2 large-sized bananas, mashed (equal to approx 1 1/2 cups)
- 3/4 cup chocolate chips
- Optional: additional banana for slicing on top of each muffin
- Optional: 1/4 cup confectioner’s sugar or Vanilla Frosting Mix – for dusting on top
Tools Needed:
- Mixing bowl(s)
- Spatula
- Measuring spoons
- Measuring cups
- Muffin Pan
Instructions:
-
- Preheat oven to 400°F. Line a muffin pan with liners or spray them lightly with oil. Set aside.
- In a large bowl, blend the all-purpose flour, baking powder, and salt together. Set aside.
- Mash bananas in a large mixing bowl. It is a good idea to measure to make sure you have approx 1 1/2 cups.
- Spread batter into prepared muffin pan.
- Optional: Slice up bananas and place on on top.
- Bake on middle rack for 20-24 minutes until toothpick inserted in center comes clean.
- Remove pan from oven and place on a wire rack.
- Optional: Sprinkle with confectioner’s sugar or sifted Vanilla Frosting Mix on top.
These muffins are so moist and tasty!
Banana bread muffins are best served within 3 days. You can store in the fridge to extend the shelf life. These also freeze well.
Don’t forget to check out our entire selection of recipes here.
