Moist and delicious, Banana Bread Muffins are a great way to enjoy those ripe bananas on the counter. Stir in your favorite additions from nuts to chocolate chips to these muffins.
This recipe turns a favorite banana bread recipe into a perfectly moist grab-and-go snack or a deliciously easy breakfast.
Why We Love These Muffins
- They’re as yummy as our go-to banana bread but cook quicker and are easy to grab and go!
- These come out soft, moist, and flavorful with just the right amount of sweetness and the flavor resembles our favorite banana bread.
- This is a basic recipe that lends itself well to additions from nuts to chocolate chips.
- This recipe is easy to make with basic pantry ingredients you likely have on hand yet it comes out flavorful every time.
- These muffins can be made in batches ahead of time and freeze perfectly for months.
Ingredients for Banana Bread Muffins
Bananas – Of course ripe bananas are a key ingredient in this recipe. The bananas should have lots of black spots and be slightly over-ripe to ensure they’re sweet and full of flavor!
Dry Ingredients – All-purpose flour, a bit of baking soda, and some cinnamon. Add your favorite warm spices like pumpkin pie spice in place of cinnamon.
Wet Ingredients – Real butter adds great flavor. White and brown sugar sweeten the muffins and of course, eggs hold it all together. Ensure the eggs are at room temperature.
Add-Ins – While optional, nuts are a great addition to this muffin recipe. Chopped walnuts or pecans ar favorites.
OPTIONAL ADD-INS Anything that goes with banana bread will be just as amazing paired with banana bread muffins!
- Add a couple of spoonfuls of oatmeal for a little extra fiber.
- Mix in mini chocolate chips for a sweet, dessert-type muffin!
- Or try coconut, raisins, or any kind of dried berry for a fruity twist! Why not a banana blueberry muffin?
How to Make Banana Bread Muffins
This banana bread muffin recipe is really easy! Grease or line your muffin pan and you are ready to bake.
- Mash bananas with a fork.
- Mix dry ingredients and wet ingredients separately (per recipe below).
- Stir them together in a large bowl just until moistened.
- Pour batter evenly into the prepared muffin tin and bake until fluffy and browned on top!
Take care not to over bake; banana bread muffins should be extra moist!
Tips for Success
- Use ripe bananas with black spots for the best flavor.
- Toss add-ins with a bit of flour before adding to the batter, this helps so they don’t sink to the bottom of the batter.
- Do not add extra bananas, this can make the batter too heavy and dense.
- Do not overmix batter, it should be mixed just until moistened.
- Fill muffin cups only 1/2 to 2/3 full.
- Do not overbake, ovens can vary so be sure to check muffins a few minutes before they should be done. If a toothpick comes out clean, they are done.
Storage
Keep leftover banana bread muffins at room temperature for up 3 days. To freeze, wrap each muffin in plastic wrap and place them in zippered bags with the date on them. They will last for up to 3 months in the freezer.
More Banana Recipes
Did you enjoy these Banana Bread Muffins? Be sure to leave a rating and a comment below!
Banana Bread Muffins
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup butter melted
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup bananas mashed, about 3 medium
- ½ cup walnuts chopped, or pecans, optional
Instructions
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Preheat oven to 350°F. Line a muffin pan with paper liners.
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Whisk together flour, baking soda, cinnamon, and salt in a small bowl. Set aside.
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Combine melted butter and sugars. Add eggs, vanilla, and mashed banana. Mix well.
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Add dry ingredients and mix just until combined. Fold in nuts if using.
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Pour into prepared muffin pan and bake 18-20 minutes or until a toothpick comes out clean. Do not overbake.
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Cool on a baking rack.
Notes
- Use ripe bananas with black spots for the best flavor.
- Toss add ins with a bit of flour before adding to the batter, this helps so they don’t sink to the bottom of the batter.
- Do not add extra bananas, this can make the batter too heavy and dense.
- Do not overmix batter, it should be mixed just until moistened.
- Fill muffin cups only 1/2 to 2/3 full.
- Do not overbake, ovens can vary so be sure to check muffins a few minutes before they should be done. If a toothpick comes out clean, they are done.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Muffins, Snack
Cuisine American
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More Muffins We Love
- Banana Nut Crunch Muffins
- Easy Pumpkin Muffins
- Blueberry Muffins
- Banana Muffins
- Lemon Poppy Seed Muffins
I would love to make these and having diabetes, try and use almond flour when I can. Do you have any suggestions for replacing the white flour with almond flour? Thank you
Hi Michelle, I have never tried this recipe with almond flour but I am not sure it would hold the muffins together since it a much moister flour. Maybe another reader has some advice!
This recipe is so versatile. I was out of butter and low on coconut oil, so improvised by topping up with natural peanut butter. Added some chocolate chips and the muffins were divine. These never last 24 hours in our house.
I was out of vanilla so used lemon extract instead. Yum!! Topping these with a little leftover chocate buttercream and crushed walnuts to make them extra decadent. Love your site.
So excited to try these in the morning! Could I sub in whole wheat flour for the all purpose?
Hi Lynne, we have only made this recipe as listed. But if using whole wheat flour, it is recommended to only swap in ⅓ to ½ the amount of flour with whole wheat flour. We would love to hear what ratio you use and how it turns out!
Made these for a breakfast treat this morning (first time using this recipe). My son just came downstairs (because he could smell them baking); 5 minutes out of the oven to cool, and he tried one! “These are so delicious” says my 36-year old! Perfect bake at 19 minutes! Definitely making these again! Oh, I added chocolate chips … because … why not?
I love that Lori! I am so happy to hear these were a hit.
super moist muffins! The kids loved them too The only thing is the way the website is set up when you change to “2×” or “3×” the recipe didn’t fully update, it changed how many cups of banana but not the (3 medium) part. glad i caught that!
Hi Lani, the increase function only works on the ingredients, not the instructions. I am glad you caught it too and enjoyed the muffins!
love this recipe! it turned out perfect! can I use this recipe and use mini muffins pans that come in 24? if so, what is temp and how long to cook it?
I am so glad you enjoyed these muffins Donnalyn! This recipe works great as mini muffins. I would check them around 13 minutes and continue to bake until a toothpick comes out clean.