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Reduced-Sugar Banana Bread Muffins

Deliciously moist banana bread muffins made with reduced sugar, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups flour All-purpose flour works best
  • 1 tsp baking soda Leavening agent
  • 1 tsp cinnamon powder For flavor
Wet Ingredients
  • 1 stick butter, room-temperature Softened for easy mixing
  • 0.25 cups brown sugar, packed Gives moisture and sweetness
  • 4 pieces ripe bananas Very ripe for maximum sweetness
  • 2 pieces eggs Large eggs
  • 1 tsp vanilla extract For flavor enhancement

Method
 

Preparation
  1. Preheat your oven to 375°F.
  2. In a mixing bowl, add the dry ingredients: flour, baking soda, and cinnamon. Mix well and set aside.
  3. In a separate bowl, combine the wet ingredients. Add packed brown sugar to softened, room-temperature butter and cream together. Then, add ripe bananas, eggs, and vanilla extract. Mash and blend until combined.
  4. Pour the dry ingredients into the wet mixture and gently mix until combined, but don’t over-mix!
  5. Butter a 12-cup muffin pan and pour batter equally into the cups.
  6. Bang the pan on the counter to remove air bubbles.
  7. Bake for 20 minutes.
  8. Insert a toothpick in the center of a muffin; if it comes out clean, they’re done!

Notes

These muffins can be served fresh out of the oven with honey or almond butter. Store them in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. Microwave for 20 seconds to reheat.