Description

Brown Sugar Bread Muffins are a warm and comforting treat that combine ripe bananas with light brown sugar and melted butter to create a moist soft crumb. This easy baking recipe yields twelve bakery style muffins that are perfect for breakfast or a snack. The batter uses overripe bananas for natural sweetness and includes an alcohol free vanilla flavor option such as Alcohol Free Simply Organic or Watkins Clear Vanilla Flavor for a clear, aromatic finish.

Ingredients

4 medium bananas overripe or speckled

1 cup all purpose flour

3/4 cup light brown sugar packed

1/3 cup butter melted

1 large egg beaten

1/2 tablespoon alcohol free vanilla flavor such as Alcohol Free Simply Organic or Watkins Clear Vanilla Flavor

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chocolate chips optional

1/2 cup chopped walnuts optional

Muffin pan or foil baking cups with paper liners

Instructions

2. Preheat oven to 375°F and line a standard 12 cup muffin pan with paper liners

3. Mash peeled bananas in a large bowl until smooth using a potato masher or fork

4. Add the beaten egg and melted cooled butter to the mashed bananas then stir in the alcohol free vanilla flavor until combined

5. In a separate bowl whisk together the flour, packed light brown sugar, baking soda, and salt until evenly mixed

6. Gently fold the dry ingredients into the wet banana mixture stirring only until the flour disappears to avoid overmixing

7. If using mix ins fold in chocolate chips or chopped walnuts keeping the total mix ins under one cup to avoid weighing down the batter

8. Spoon the batter into each liner filling about three quarters full so muffins can rise without overflowing

9. Bake for 15 to 21 minutes start checking at 15 minutes and remove when a toothpick inserted in the center comes out with soft crumbs

10. Let the muffins cool in the pan for about 5 minutes then transfer to a wire rack to finish cooling or enjoy warm

11.

Notes

Use bananas that are heavily speckled or fully overripe for the best natural sweetness and easier mashing

Measure dry ingredients carefully; scoop flour lightly into the cup and level it to avoid dense muffins

Pack brown sugar firmly as its moisture contributes to the soft crumb

Do not overmix once the dry ingredients are added since over stirring activates gluten and makes muffins chewy

The total amount of optional mix ins should not exceed one cup to keep muffins light

To achieve a rounded bakery top let the batter rest about ten minutes before filling the liners

Cool muffins briefly in the pan then move to a wire rack to prevent soggy bottoms and keep a tender center

Store cooled muffins in an airtight container at room temperature up to three days or refrigerate up to one week

Freeze individual wrapped muffins for up to two months then thaw at room temperature or warm briefly in the microwave

You can freeze scooped batter in liners then bake from frozen adding a few extra minutes to the bake time

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American