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Banana Bread Muffins

Three banana bread muffins stacked on top of each other with chai whipped cream on top and more muffins on a plate in the background.
These banana bread muffins are made with very ripe bananas, butter, flour, and a mini muffin pan. Top them with chai whipped cream and serve. Perfect for breakfast and snacks.
Christina Lane

Prep 15 mins
Cook 15 mins
Total 30 mins
Breakfast
American
6 muffins
160 kcal

Equipment

  • Muffin tin or mini muffin tin

Ingredients 

  • 1 small overripe banana (6 to 7 inches long)
  • 3 tablespoons (1 1/2 oz) unsalted butter melted, plus more for the muffin tin
  • 3 tablespoons granulated sugar
  • 2 tablespoons honey
  • 1 large egg yolk
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • Pinch salt
  • Chai Whipped Cream

Directions 

  • Preheat the oven to 350°F (177°C) and lightly butter a muffin tin containing 6 muffin cups or a mini-muffin tin containing 12 mini muffin cups.
  • In a medium bowl, mash the banana very well with a fork. Stir in the melted butter, granulated sugar, honey, and egg yolk and mix until completely combined. Sprinkle the flour, baking soda, and salt over the wet ingredients and stir to combine.
  • Divvy the batter among the prepared muffin cups and bake until the tops are puffed and golden brown and a toothpick inserted in the center comes out clean, 13 to 15 minutes. (If you're using mini muffin tins, the banana bread muffins will need less time in the oven than if you're using regular muffing tins.) The tops of the muffins will be sticky to the touch but that's okay.
  • Let the muffins cool for a few minutes in the muffin tin. (You can cool the muffins completely and transfer them to a resealable plastic bag and freeze them for up to 3 months.)
  • Remove the cooled banana bread muffins from the pan and top each with a dollop of the chai spiced whipped cream.