Loaded Banana Muffins

Loaded moist banana muffins are a great way to start the day or for an after-school snack. Incredible flavor loaded with nuts, berries, and more!

Loaded moist banana muffins are a great way to start the day or for an after-school snack. Incredible flavor loaded with nuts, berries and more!

Several years ago I took one of my favorite banana bread recipes and made muffins with them. I added dark chocolate chips to them and they were a huge hit with Mr. G. We love these moist delights for a quick breakfast or afternoon snack.

Loaded moist banana muffins are a great way to start the day or for an after-school snack. Incredible flavor loaded with nuts, berries and more!

Bananas turn quickly in our Florida home and I will either freeze 3 bananas in reusable freezer bags or slice them up and freeze for smoothies. But most of the time they never make it to the freezer because I am always making a batch of these muffins. A small cookie scoop is perfect to use to make your muffins the same size and cook evenly. The scoop I used in the picture above is my small ice cream scoop because my small cookie scoop broke. But now I have a new cookie scoop and it works wonderfully.

Loaded moist banana muffins are a great way to start the day or for an after-school snack. Incredible flavor loaded with nuts, berries and more!

After making these a few times, I had some craisins I needed to use, so I added that to the recipe. Later, I started adding raisins and blueberries we store in the freezer from our yearly blueberry picking ventures. The blueberries are totally optional.

Loaded moist banana muffins are a great way to start the day or for an after-school snack. Incredible flavor loaded with nuts, berries and more!

By adding those few items to my basic recipe, it really made these muffins over the top. So much needed fiber we all could use in our daily lives. I do use muffin liners when I make this recipe mainly because it’s so much easier at clean up time.

Loaded moist banana muffins are a great way to start the day or for an after-school snack. Incredible flavor loaded with nuts, berries and more!

This recipe normally makes 20 regular size muffins. After the muffins have cooled off, I will leave them in the muffin pans and put them in the freezer overnight. I will then put the frozen muffins in a reusable gallon-size plastic bag. If you have never used reusable PBA free bags before, they are a must. They have saved me a ton of money from not using as many throwaway seal bags.

The 2 muffin pans I use came from my grandmother’s home. I love them. They are old and crusty but they still bake up so nicely.

When it comes to baking time, the original recipe calls for 22-23 minutes, but 18 minutes is perfect in my oven. To check to see if they are done baking, just touch the top of one muffin and if it’s not soft, then they are done. Don’t overcook them.

Loaded moist banana muffins are a great way to start the day or for an after-school snack. Incredible flavor loaded with nuts, berries and more!
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5 from 9 votes

Loaded Banana Muffins

Prep Time30 mins
Cook Time18 mins
Total Time48 mins
Course: Muffin
Cuisine: American
Servings: 20 muffins

Ingredients

  • 1 1/2 cups all purpose flours
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 large mashed ripe bananas
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/3 cup melted butter
  • 1 cup dark chocolate chips
  • 1 cup chopped walnuts or pecans
  • 3/4 cup raisins
  • 3/4 cup craisins
  • 3/4 cup blueberries optional

Instructions

  • Preheat oven to 375 degrees. Line a muffin tin with muffin liners.
  • In a large bowl, mix the 1st 8 ingredients and stir together until just mixed. I usually mash the bananas first and then add the other ingredients. If you are using frozen rip banans, there will be liquid in the bag after letting them thaw. Drain most of the liquid from the bananas before you mash them.
  • Fold in the rest of the ingredients. The mixture will be thick.
  • Using a small cookie scoop, place two scoops in each muffin liner. I then sprinkle some granulated sugar on top of the muffin mixture.
  • Bake for 22-23 minutes. Be careful and don't overcook these. For my oven, the exact time is 18 minutes.
  • Take the pans out and let cool before serving.
Like this recipe? Don't forget to share!Follow me at @tammy1999
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Enjoy,

Tammy

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18 Comments

  1. My family likes all types of muffins. They make for a quick grab and go breakfast or snack. These are loaded.

  2. I love Banana Nut Muffins and if you hide things in them that are good for my son. Then I can’t wait to make them to see if he would eat them since he is the pickiest eater ever.5 stars

  3. Wow! I just showed this to my kids and we are going to make them today! What a great way to use the banana that get too brown for toddlers to approve of and I love the nuts and cranberries + blueberries too. Amazing and great looking muffins too!5 stars

  4. Wow! Those are definitely loaded banana muffins, Tammy. I wasn’t expecting Craisins and blueberries – yum! I have Craisins in my cupboard and all of the other ingredients. I know what I’ll be baking this weekend! 🙂5 stars

  5. These sound delicious, and I love making muffins versus banana bread, since it is all portioned out. My kids would love these for breakfast.

  6. Muffins are such an easy on the go breakfast. These sound like they would be so delicious!

  7. Yum! I love how versatile these muffins are. I love chocolate with banana but I know my family is going to love personalizing theirs each time we make them.

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