Banana Bread Muffins

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.

mixing the batter for banana bread muffins in a bowl on a wood board

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.

Tip: Lightly toast raw nuts before putting them into recipes. Toasting them keeps them crunchy and enhances their flavor!

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?

uncooked banana bread muffin batter in a muffin tin

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!

Banana Bread Muffins baked in a muffin pan

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.

Banana Bread Muffins cut open on the table

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!

4.97 from 60 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Homemade Banana Bread Muffins are moist and full of flavor! Add chocolate chips, oatmeal or nuts for a twist.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Preheat oven to 350°F. Line a muffin pan with paper liners.
Whisk together flour, baking soda, cinnamon, and salt in a small bowl. Set aside.
Combine melted butter and sugars. Add eggs, vanilla, and mashed banana. Mix well.
Add dry ingredients and mix just until combined. Fold in nuts if using.
Pour into prepared muffin pan and bake 18-20 minutes or until a toothpick comes out clean. Do not overbake.
Cool on a baking rack.

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.

4.97 from 60 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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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