CAMP KITCHEN

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Banana Bread Muffins

Banana bread is great but muffins are quicker to bake and easier to pack! Soft, moist, and packed with dark chocolate chips and walnuts, these banana muffins are a perfect quick breakfast or hiking snack!

I know a lot of people aren’t fans of muffins because they can be dry and boring (my husband is one of these people haha) but I promise you, these muffins are soft, moist, and totally like biting into delicious homemade banana bread! They make a perfect hiking or travel snack, or a great little breakfast bite for those on-the-go mornings!

Start by mixing your wet ingredients (mashed bananas, vegetable oil, brown sugar, vanilla, egg) together in a large mixing bowl. In a separate bowl, mix together the dry ingredients. Add to the wet ingredients and mix until just combined. Don’t overmix otherwise they can be dense and chewy. Gently fold in the chocolate chips and walnut pieces. Fill muffin tins 3/4 full and bake at 350F until just golden brown and a toothpick comes out clean, about 20-25 minutes.

Storage

Because the bananas add considerable moisture to the muffins (making them so yummy and moist!), they can only be stored at room temperature for 2-3 days before becoming the perfect environment for mould growth. If you want to store them longer than 2-3 days, I recommend storing them in the freezer, in an airtight bag, for up to 2 months.

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