Banana Muffins
These moist banana muffins are a quick and easy breakfast treat or grab-and-go snack that are ready to eat in just 30 minutes. I can almost always count on having perfectly overripe, banana-bread-ready bananas hanging around, so I’m always looking for new ways to put them to good use. As much as I love adding them to oatmeal, pancakes, or my very favorite banana bread, incorporating them into muffins might be my favorite of the bunch (pun totally intended). A while back I was inspired by this Toasted Pecan and Coconut Banana Bread recipe from fellow food blogger and baking goddess Naomi, from Baker’s Royale, which I turned into these banana bread muffins with a coconut, crunchy topping. They’re stellar. But because my daughter eschews nuts in her muffins (who IS this child??), that’s where this unadulterated banana muffin recipe came to be. These banana muffins are everything a muffin should be—easy to make, perfectly moist, with a tender crumb that bakes up beautifully every time.