These Banana Bread Muffins are moist, fluffy, and bursting with sweet banana flavor. They have the perfect balance of softness inside with a slightly crisp golden top. Whether you’re looking for a grab-and-go breakfast, a sweet snack, or a comforting treat, these muffins are an easy and delicious way to use up ripe bananas.
Why You’ll Love This Recipe
- Moist and Fluffy – The perfect texture with a soft crumb.
- Easy to Make – One-bowl recipe with simple ingredients.
- Great for Breakfast or Snacking – A quick, portable treat for busy mornings.
- Uses Ripe Bananas – A delicious way to use up overripe bananas.
- Customizable – Add chocolate chips, nuts, or spices for variety.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ripe bananas, mashed
- All-purpose flour
- Granulated sugar
- Brown sugar
- Eggs
- Unsalted butter, melted
- Baking soda
- Baking powder
- Vanilla extract
- Cinnamon (optional)
- Salt
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, mash the bananas until smooth.
- Add melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Mix well.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
- Servings: 12 muffins
- Preparation Time: 10 minutes
- Cooking Time: 18-22 minutes
- Total Time: 30-35 minutes
Variations
- Chocolate Chip Banana Muffins – Stir in ½ cup of chocolate chips.
- Nutty Banana Muffins – Add ½ cup of chopped walnuts or pecans.
- Healthier Version – Use whole wheat flour and replace half the sugar with honey or maple syrup.
- Spiced Banana Muffins – Add nutmeg or ginger for extra warmth.
- Banana Coconut Muffins – Mix in shredded coconut for a tropical twist.
Storage/Reheating
- Storage: Keep muffins in an airtight container at room temperature for 3 days or in the refrigerator for up to a week.
- Freezing: Freeze in a zip-top bag for up to 3 months. Thaw at room temperature before eating.
- Reheating: Warm in the microwave for 10-15 seconds for a fresh-from-the-oven taste.
FAQs
Can I use frozen bananas?
Yes, just thaw and drain excess liquid before mashing.
How do I make these muffins dairy-free?
Substitute melted butter with coconut oil or vegetable oil.
Can I make this recipe into a loaf instead?
Yes! Pour the batter into a greased loaf pan and bake at 350°F (175°C) for 50-60 minutes.
Why are my muffins dense?
Overmixing the batter can make them dense. Stir just until combined.
Can I reduce the sugar?
Yes, you can reduce the sugar slightly, but keep in mind it affects moisture and sweetness.
What if I don’t have baking powder?
Use an extra ½ teaspoon of baking soda as a substitute.
Can I add a crumb topping?
Yes! Mix butter, sugar, and flour to make a streusel topping before baking.
Do I need to use muffin liners?
No, but greasing the muffin tin well will prevent sticking.
Can I add yogurt or sour cream?
Yes, adding ¼ cup of yogurt or sour cream makes the muffins extra moist.
How do I make mini banana muffins?
Use a mini muffin tin and bake at 350°F (175°C) for 10-12 minutes.
Conclusion
These Banana Bread Muffins are the ultimate way to enjoy classic banana bread in a quick, portable form. With their moist texture, rich banana flavor, and easy prep, they’re perfect for breakfast, snacks, or meal prep. Customize them with your favorite mix-ins and enjoy a warm, comforting treat any time!
PrintBest Banana Bread Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These banana bread muffins are soft, moist, and full of sweet banana goodness. Made with ripe bananas, warm cinnamon, and a hint of vanilla, they bake up golden brown and perfectly tender every time.
Ingredients
- 3 ripe bananas, mashed (about 1 1/4 cups)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup melted butter (or vegetable oil)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line a muffin tin with liners or lightly grease it.
2. Mash & Mix the Wet Ingredients
- In a large bowl, mash bananas until smooth.
- Stir in sugars, melted butter, vanilla extract, and egg until well combined.
3. Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
4. Mix & Fold
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in walnuts or chocolate chips if using.
5. Fill & Bake
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Enjoy
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Serve warm or at room temperature!
Notes
- Use extra-ripe bananas (with brown spots) for the best flavor and sweetness.
- For extra moisture, add ¼ cup sour cream or Greek yogurt.
- Make them dairy-free by using coconut oil instead of butter.
- Store in an airtight container at room temp for 3 days or freeze for up to 3 months.
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