One of the very first recipes I ever learned to make was banana bread. My mom used to buy bananas and set them on the counter, but my siblings and I would turn our noses up if there were ANY brown spots at all on the bananas, so inevitably we had the perfect bananas for banana bread every week! Which was totally fine with me since I LOVE banana bread!
Then, I had kids, and my banana bread recipe had to be transformed. My kids prefer muffins to slices of crumbly bread, and quite honestly, I prefer them eating muffins too so there aren’t tiny crumbs all over the house! I took my favorite banana bread recipe and converted it into a muffin recipe, and these incredible muffins are my second daughter’s FAVORITE breakfast ever!
My banana bread muffin recipe also uses einkorn flour so there’s more protein as well as being easier to digest than regular flour. This gives these muffins a little more heft and staying power in your stomach (you can read about Why We Bake With Einkorn Flour here). It’s got delicious flavor, and if you’re patient and wait until your bananas are almost all brown on the outside, the rich banana flavor will totally make these the best banana bread muffins you’ve ever eaten!
I use the same recipe to make muffins or a bread loaf, so I’ve given you instructions for both options below. I’d love to hear if you prefer muffins or a loaf, so don’t forget to drop a comment below and let me know!
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Banana Bread Muffins
- Adapted from Better Homes & Gardens Cookbook
- Oven: 350 degrees
- Makes 12 muffins (or 1 large loaf if you prefer banana bread slices)
- Nested Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- 8x4x2 inch Loaf Pan or 12 Cavity Muffin Pan
- cupcake liners
- 2 ¼ Cups Einkorn Flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground cinnamon
- 1/8 tsp salt
- 1 egg
- 3 medium bananas
- ¾ Cup sugar
- ¼ Cup vegetable oil
- Line a muffin pan with cupcake liners. Alternatively, butter the bottom and sides of a 8x4x2inch glass loaf pan; set aside.
- In a medium mixing bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Make a well in the middle of the mixture and set aside.
- In a second mixing bowl, mash the bananas with a fork, then combine them with the egg, sugar, and vegetable oil using a wooden spoon. Pour the wet ingredients into the well in the dry ingredients and mix with the wooden spoon until just combined. The batter may be lumpy and super sticky and that’s ok.
- Use two spoons to scoop the batter into the muffin cups, or pour the batter into the loaf pan. Bake in a 350 degree oven for 20 minutes for muffins, or 50 to 55 minutes for a bread loaf. To be sure the muffins or bread is done, test the muffins or bread loaf with a toothpick inserted into the middle. If the toothpick comes out clean, then it’s done. If batter sticks to the toothpick, bake for 5 more minutes and then test again. Cool muffins in the pan for 10 minutes and then remove the muffins from the pan to cool.
These muffins are soooo good and smell amazing as they’re cooking! I think the hardest part about this recipe is waiting for the banana bread/muffins to cool so you don’t burn your mouth when you bite into them (ask me how I know!). Drop a comment down below and let me know how much you love this banana bread muffin recipe too!