These Butterscotch Banana Muffins are the perfect breakfast or afternoon snack. Use the ripe bananas on the counter to make a batch to munch on all weekend long.
Muffins are one of my favorite things to bake for breakfast. They are so easy to make the night before, and they are the perfect thing to grab on your way out the door in the morning.
We always have bananas, either on the counter or in the freezer, so I love trying out new banana muffin recipes. Although, if I’m being honest, I make these Double Chocolate Banana Muffins more than any other.
A day that starts with a dose of chocolate is a good day in my books. Just don’t ask my shorts because they might disagree with me there.
The other day I cleaned out some of my baking baskets in the pantry. We have a long closet with shelves in this house that I keep everything in. I have baskets on the shelves to organize all the cake mixes, chocolate chips, spices, and candy.
Most of the baskets are seriously overflowing with baking supplies because I tend to buy more every time I go grocery shopping. One can never have too many sprinkles or chocolate chips, am I right? I need to be prepared to bake a pan of M&M Blonde Brownies or Reese’s Peanut Butter Pudding Cookies at all times.
The problem is that some of the bags of candy and chocolate chips have been getting tossed into the spice baskets. This bothers my hubby because then he can’t get to the grilling spices or the salt and pepper easily when he is making dinner.
I decided that it was time to organize the baking supplies before they started taking over another cabinet in the kitchen. Do you know that I found candy from the fall in the bottom of one of the baskets?
Apparently, I bought some Halloween Peeps for a project and totally forgot that they were in there. I know! I am so upset that I wasted great candy. Although, they aren’t open, so maybe they are still good to eat?
It got me a little worried for the day when we decide it’s time to move into another house. Who knows what things I’m going to find? Maybe I should do some spring cleaning other times of the year too.
Since I found plenty of bags of different kinds of chocolate chips, and we had a bunch of brown bananas on the counter, I decided to make a batch of Butterscotch Banana Muffins.
The great thing with this recipe is that you can use whatever chocolate chip you like. I happen to love the flavor of butterscotch and banana together.
But if you like dark chocolate or toffee bits, use those instead.
How to make Butterscotch Banana Muffins:
Preheat the oven and spray the bottoms of a muffin tin with nonstick baking spray. Make sure you do not overspray the pan because then the muffins will slide and bake funny on top. If you spray too much, wipe out the excess with a paper towel. You can also line the pan with 20 paper liners if you like.
Beat the butter and sugars until nice and creamy. Add the egg, mashed bananas, and vanilla and mix together.
Stir together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Slowly mix this into the butter mixture. Do not over mix the batter. Stir in the butterscotch chips gently.
Let the batter sit in the bowl for about 10 minutes because this allows the starch in the flour to absorb some of the liquids. These molecules then swell and make the batter thicker. It is also gives the batter time for the air bubbles to work their way out.
Spoon the muffin batter into the prepared pan and bake for 20 minutes. Remove the pan from the oven and let these easy banana muffins cool in the pan for 2-3 minutes. Gently loosen the muffins from the sides of the pan and remove them.
More banana recipes you may enjoy:
These Banana Nut Cinnamon Rolls can be made and on the table in under 45 minutes. Banana and nuts gives these no yeast rolls a fun banana bread flavor.
Try a piece of this Banana Caramel Coffee Cake warm out of the oven. The crumble topping and sweet glaze will have you going back for another piece in a hurry.
These Strawberry Banana Popsicles are made with fruit, yogurt, and milk. Quick, easy, and good for you (and the kids too!)
A slice of warm Sour Cream Banana Bread and a hot cup of coffee is a great way to start out any morning.
Banana Pancakes are a sweet start to the day. Bursting with banana flavor, the batter mixes up easily in a blender.
Connect with Inside BruCrew Life! Be sure to follow us on our social media, so you never miss a post.
I also created a fun new Facebook group, and I would love for you to join. It’s a group where you can share your favorite recipes, ask questions, share photos, and see what’s new with the BruCrew. If you would like to check it out, you can request to join HERE.
- 1 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 1/2 cups mashed ripe banana (3-4 bananas)
- 2 teaspoons vanilla
- 2 1/4 cups flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 1/3 cups butterscotch chips, divided
- Preheat the oven to 350 degrees. Spray the bottom of your muffin tins with nonstick spray and wipe out the excess. Or line the pan with 20 liners.
- Beat the butter and sugars until light and fluffy. Add the egg, bananas, and vanilla and mix again.
- Stir together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Slowly beat this into the butter mixture.
- Stir in 1 cup butterscotch chips gently. Let the batter rest in the bowl for 10 minutes.
- Spoon the batter evenly into the prepared pan or liners. Top the batter with the extra butterscotch chips. Bake for 20 minutes.
- Remove the pan from the oven and let the muffins cool in the pan for 2-3 minutes. Loosen the muffins from the pan and gently remove them.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 248Total Fat: 13gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 153mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 2g
*The post for these Butterscotch Banana Muffins was first published on April 17, 2013. The photos have been updated, and it was republished on April 26, 2019.