Switch up your breakfast with banana bread muffins

It’s easy to get stuck in a monotonous breakfast routine. Some scarf down a granola bar and coffee in the first five minutes of class, others eat a bowl of the same cereal every morning (okay, that’s me) and still others skip this all-important meal altogether.

Even though this banana bread muffin recipe isn’t too exotic, it’s sure to switch up your breakfast routine for a while. So grab your favorite polka dot or flower power cupcake liners, preheat the oven to 350 and gather these ingredients for banana bread better than the Brew’s.


½ cup of butter (1 stick)

1 cup of sugar

2 eggs, well-beaten

1 cup mashed bananas (About 3 bananas)

(My secret: Bananas that look too brown to eat offer much more flavor and moisture to the muffins than those that are still yellow!)

2 cups of flour

1 teaspoon of baking soda

½ teaspoon of baking soda

½ cup of nuts (optional)


With a mixer, cream the butter until it’s soft and gradually add the sugar. Add the well-beaten eggs and mashed bananas and mix well.

In a separate bowl, combine the remaining dry ingredients. Once mixed, gradually add these into the first bowl. Stir until smooth, stirring in nuts, if applicable.

Fill each pocket of your cupcake tray a little less than halfway with batter. Bake muffins for 20 or 30 minutes, or until a toothpick poked in the center muffin comes out clean.

If you’re not a muffin fan, you can make a banana bread loaf instead using the same batter. Grease and flour a standard bread pan, and bake for 60 minutes.