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Homemade Banana Bread Muffins for Camping: No-Fuss Trail Treats

Moist, lightly sweet banana bread muffins made entirely in one bowl. Perfect for camping because they pack well, don't crumble easily, and taste even better the next day.
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Ingredients Method

Ingredients
  

  • 3 ripe bananas, mashed the spottier the better
  • 1/3 cup melted butter or coconut oil
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract optional but nice
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon optional
  • 1/3 cup chopped walnuts or chocolate chips optional

Method
 

  1. Mash the bananas in a large bowl until mostly smooth with a few lumps.
  2. Stir in melted butter, brown sugar, egg, and vanilla until combined.
  3. Add flour, baking soda, salt, and cinnamon. Mix just until no dry streaks remain — overmixing makes tough muffins.
  4. Fold in walnuts or chocolate chips if using.
  5. Grease a 12-cup muffin pan (or use paper liners). Divide batter evenly among cups.
  6. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted in the center comes out clean. If using a camp stove or fire, see tips below for even baking.
  7. Cool in the pan for 5 minutes, then transfer to a rack. Let cool completely before packing for the trail.