It happens to all of us – a couple of bananas lying around and before you know it they are too ripe to eat. So instead of going for another typical banana recipe give these breakfast banana bread muffins with walnuts a go. They make for a perfect breakfast idea. They are filling, just the right amount of moist, chocolatey and they freeze incredibly well so you can make a batch, freeze and defrost in the morning when you need a quick breakfast or a snack.
How to Make Banana Bread Muffins
There are two secret ingredients to this recipe! Cinnamon, which is used in a very small proportion. In fact, so small that you can’t taste it but it’s present enough to emphasize the flavor of cocoa. And peanut butter, which adds richness and mixes well with bananas.
All of this, helps to make for a perfect breakfast muffins recipe. And because they freeze so well (more on that in the separate paragraph below), the recipe is a very practical choice that can save you some time when you crave something sweet but don’t have the time to bake or when you’re in a hurry in the morning.
To get the perfect consistency of the batter, make sure to use all ingredients at room temperature. Also make sure, that you melt butter around 2-3 minutes before using it in the recipe to let it cool down a little (but not too much!). You will only need to use stand or electric mixer when you whisk the eggs and for the second part of the recipe, you can incorporate all of the ingredients using a spoon or a spatula.
Ingredients in This Breakfast Muffins Recipe
- Ripe bananas – if you don’t have any ripe bananas at home but would like to make this recipe, you can speed the process up. How to ripe bananas at home? Place a whole banana in an oven preheated to 180-200°C for 5-15 minutes (depending on the oven). Watch the bananas and once the skin starts to brown, carefully take them out of the oven and let them cool down before peeling.
- Eggs – use large eggs at room temperature.
- Granulated sugar – white or brown, sub in 1:1 proportion.
- All-purpose flour – you can also make this recipe using a whole-wheat flour, although I haven’t tested it for the correct proportions.
- Cinnamon – just a touch, to emphasize the cocoa flavor but little enough not to taste it.
- Baking powder – make sure to use baking powder and not baking soda. Soda wouldn’t work in this recipe as we’re not using any sour ingredients.
- Peanut butter – will make for a rich flavor of the muffins and goes incredibly well with bananas!
- Walnuts – to garnish the muffins.
How to Store and Freeze These Banana Bread Muffins
Once the muffins are baked, store them covered with a kitchen cloth for up to 3 days.
In order to freeze the baked muffins, make sure they have first cooled well, ideally freeze them a day after they were baked. Keep the muffin liners on and place all muffins in an airtight container or a freezer friendly bag. Make sure they rest evenly and aren’t crushed by other frozen ingredients.
Keep the muffins frozen for up to 3 weeks. To defrost, take out of the freezer and leave on a plate, resting on a kitchen counter for approximately 2 hours.
How to Make Muffin Liners at Home?
When I made this banana bread muffins recipe, I decided to test a quick and easy way of preparing muffin liners at home, with the use of parchment paper. I followed this step-by-step instruction, using a jar that fitted into my muffin tin. A 30cm by 42cm sheet of parchment paper makes for 9 medium-sized muffin liners. And this easy method also helps create a more stylish and intriguing final effect!
Ideas for Easy Breakfast Muffins
Other than the classic go-to egg muffins, here are some of my favorite recipes for quick and easy breakfast muffins. They can be a perfect idea for a weekend family breakfast or just a nice change from your typical morning breakfast routine!
- Blueberry muffins (opens a link in Polish);
- Pumpkin streusel muffins;
- Carrot cake muffins;
- Blueberry cinnamon streusel muffins.
Deliciously Quick Breakfast Banana Bread Muffins with Walnuts
- 2 large, ripe bananas
- 3 eggs (large)
- 120 g granulated sugar
- 150 g butter
- 300 g all-purpose flour
- 25 g cocoa
- 1 tsp cinnamon
- 1 tsp baking powder
- 30 g peanut butter
- 50 g walnuts
- Prepare a pan for 12 muffins and line it with muffin liners. Preheat the oven to 180°C (top and bottom, without fan).
- Mash the bananas and set aside.
- Sift the flour, cocoa, cinnamon and baking powder into a medium bowl. In a small pot melt the butter and set aside. Chop the nuts into medium-sized pieces.
- Fit stand mixer with a whisk attachment, pour sugar into a large mixing bowl and add eggs. Mix on high speed until smooth and fluffy (approx. 5 minutes).
- Detach the bowl from the stand mixer, add the flour and combine it using a large spoon. Pour in the butter and mix gently until the ingredients are completely combined. Add mashed bananas and peanut butter and combine. Finally, add the chopped nuts and stir again until the ingredients are completely combined.
- Use a large spoon or preferably an ice-cream scoop to fill muffin liners with batter. Scoop one ice-cream scoop portion into each liner and top with a walnut, gently squishing it into the muffin batter. Put into the preheated oven, in the middle of the rack and bake for 25 minutes. Take out of the oven and let it cool before serving.
Did you make this recipe?
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