Banana Bread Muffins make breakfast a quick grab-and-go. These delicious banana bread muffins are elevated by almond extract, giving them a nutty flavor. This recipe makes two dozen muffins which is perfect if you are feeding a few mouths or meal prepping. You can pop these muffins in the freezer to extend the life of them and make life a little easier for your future self. Plus my favorite part about this banana bread being in muffin form is you don’t have to slice a piece of bread every time you are hungry; just grab a muffin and go (no extra dishes to clean).

Banana bread muffins

Makes 24 muffins

Prep Time 10 minutes

Cook Time 22-25 minutes

Ingredients:
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 cup white sugar
3/4 cup light brown sugar, packed
4 eggs, room temperature
8 brown spotted bananas
3 teaspoons almond extract
1 teaspoon vanilla extract
1 1/2 cups vegetable oil

Directions:

1. Preheat oven to 350°F/177°C. Line a muffin pan with parchment paper liners.

2. In a large bowl combine flour, baking soda, baking powder, kosher salt, white sugar, and light brown sugar. Whisk to combine.

3. In a mixer bowl, or a large bowl, combine eggs, bananas, almond extract, vanilla extract, and vegetable oil. Beat on low speed until fully combine and there are small, pea-sized chunks of bananas.

4. Slowly add dry ingredients into wet ingredients and mix until fully combined.

5. Spoon the batter into the liners; filling 3/4 of the way.

6. Bake on the middle rack of your oven for 15 minutes.

7. Turn pan 180 degrees and bake for an additional 7-10 minutes. Bake until tops are golden brown and a tooth pick or cake tester comes out clean.

Pro tip:

Using parchment paper muffin liners makes for easier removal and you will not have paper or foil get stuck to the sides of your muffins. If you can not find parchment paper muffin liners you can easily make them yourself.