Eggnog Banana Bread Muffin Recipe

If you prefer spending holiday mornings around the tree with family, instead of in the kitchen, these Eggnog Banana Bread Muffins are the perfect answer to a pre-made holiday breakfast. Make these eggnog muffins the day before for a stress-free Christmas or New Year’s Day breakfast. They are simple to put together and you likely already have all the ingredients you need.

There are lots of things that make the holiday season special, but the one stand-out is the food. For many, this is the only time of the year we allow ourselves to enjoy certain dishes, many of which have cultural significance. It’s definitely the perfect time of year for festive breakfast and brunch recipes.

Still Looking for Holiday Breakfast Recipes? Try these:

• Mouthwatering Oven Omelet
• Streuseled Overnight French Toast
• Peppermint Bark Hot Chocolate
• Grapefruit Prosecco Cocktail

How To Make Eggnog Banana Bread Muffins

1. Mash bananas well with a fork and place them into a 2-cup liquid measuring bowl. Add egg, melted (cooled) butter, vanilla and enough eggnog to make a total of two cups. The addition of eggnog will only be enough to make a total of two cups of all the wet ingredients mentioned. Do not add more eggnog.
2. In a large bowl combine dry ingredients. Add wet ingredients to dry ingredients and fold them into each other.  Do not over-mix, about 10 strokes is about enough.
3. Spoon the batter lightly into the muffin pan. If you want your muffins to look like the pictures, place extra nuts and chocolate onto the top of each muffin.
4. Place muffins oven and bake for 25 minutes or until a toothpick comes out clean.
5. Let cool for 15 minutes in the pan (on a wire rack) before removing.

How To Ripen Bananas Quickly

Ripe bananas are essential for these eggnog muffins. Bananas should have yellow skins (no green!) with an even array of brown freckles. Since ripening bananas can take a few days and sometimes up to a week, there is a quicker way. All you have to do is bake your unpeeled bananas on a baking sheet in a 250 degree F oven until they are soft, 15-20 minutes. Let them cool, peel, and add them to your recipe. It’s so easy and no more waiting for brown bananas when you have an urge to bake.

Recipe Tips

• Bananas should be ripe. See above for how to ripen bananas quickly.
• Your wet ingredients should not exceed a total of two cups. Because bananas are different sizes, the addition of the amount of eggnog will vary.
• Thoroughly whisk together your dry ingredients, making sure baking powder and baking soda are fully combined within the flour.
• Do not add hot ingredients like melted butter to cold ingredients like egg and eggnog. Try to bring ingredients to room temperature before mixing together.
• All eggnog is not created equal. Check the labels and grab the brand that has the highest fat content.
• Do not over-mix the batter or your muffins will not be tender.
• Add extra nuts and chocolate to the tops of the muffin if you want them to look like the picture.

Can I Freeze Eggnog Banana Bread Muffins?

Yes you can. Wrap each muffin individually with saran wrap and place in a tightly lidded container for up to six months. Let them thaw on the counter for six hours before serving.

How To Keep Muffins Moist Overnight

• Let your muffins cool completely.
• Keep muffins in their paper liners.
• Place them in a resealable bag or a tightly lidded container.

Why Did My Muffins Turn Out Dense?

Most likely it was too much leavening by measuring incorrectly; too much baking powder or soda in your muffin batter will cause muffins to rise temporarily, then collapse. This is how they become dense.  Over-mixing is another cause of dense muffins.  Mixing the muffin batter too much creates a dense muffin, with huge pockets of air inside.

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Eggnog Banana Bread Muffins

These Eggnog Banana Bread Muffins are tender, delicious and full of pure banana flavor. The eggnog lends a gentle nod to the holidays in a format that is perfect for celebrating Christmas brunch. This holiday breakfast muffin is the perfect cure to hunger while unwrapping those holiday gifts.

Course Breakfast

Cuisine American

Keyword Banana Bread, Eggnog, Eggnog Banana Bread Muffins

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12 muffins

Calories 236kcal

Author Cathy Pollak

Ingredients

• 2 ripe bananas, mashed
• 1 large egg, beaten
• 1/3 cup butter, melted and cooled slightly
• 1-1/2 tsps pure vanilla extract
• eggnog, add only enough eggnog to make your wet ingredients equal two cups
• 1-1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup chopped walnuts
• 1/2 cup pecans
• 1/2 cup bittersweet chocolate chunks or chips (72% cacao)

Instructions

• Preheat oven to 350 degrees and line a standard muffin tin with paper liners.
  
  
• Mash your bananas well with a fork and place them into a 2-cup liquid measuring bowl. Add egg, melted (cooled) butter, vanilla and enough eggnog to make a total of two cups. The addition of eggnog will only be enough to make a total of two cups of all the wet ingredients mentioned. Do not add more eggnog.
  
  
• In a large bowl combine flour, sugar, salt, baking soda, baking powder, cinnamon, nutmeg. Add the wet ingredients to the dry ingredients and fold them very carefully into each other.  Do not over-mix, about 10 strokes is about enough. (Over-mixing is the death of baked goods. There might even be some dry spots of batter left and it will be lumpy. That is fine! If you mix until the batter is runny, your muffins will be average, and a little tough.) Fold in chopped nuts and chocolate just until incorporated.
  
  
• Spoon the batter lightly into the muffin pan (do not pack it in). If you want your muffins to look like the pictures, place extra nuts and chocolate onto the top of each muffin.
  
  
• Place into your preheated oven and bake for 25 minutes or until a toothpick comes out clean.
  
  
• Let cool for 15 minutes in the pan (on a wire rack) before removing.
• Will keep several days in a tightly covered container.

Nutrition

Calories: 236kcal | Carbohydrates: 29.2g | Protein: 3.3g | Fat: 11.9g | Saturated Fat: 4.8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 31.4mg | Sodium: 296.5mg | Potassium: 93.3mg | Fiber: 1.7g | Sugar: 303.3g | Vitamin A: 11.6IU | Vitamin C: 0.9mg | Calcium: 4.5mg | Iron: 3.5mg

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