These Banana Bread Muffins are soft, moist, and packed with warm cinnamon flavor, making them the perfect way to use up ripe bananas. They come together quickly in one bowl and bake into perfectly golden, bakery-style treats. They are the perfect portable version of my easy banana bread.
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Holly’s Recipe Highlights: Banana Bread Muffins
Flavor: Soft, sweet, and full of cozy banana flavor with a hint of cinnamon. If you add nuts, they give just the right little crunch in every bite.
Why Make It: They’re quicker than traditional banana bread, bake up in perfectly portioned servings, and are ideal for easy breakfasts, grab-and-go snacks, or stocking the freezer for later.
Recommended Tools: All you need are a couple of mixing bowls, a whisk or spoon, and a standard muffin pan to bring these banana bread muffins together with ease.
Total Time: 40 Mins Servings: 12 muffins Cooking Method: Oven Baked
Ingredient Notes
- Flour: For the most tender muffins, spoon and level your flour instead of scooping. If you need a gluten-free option, a 1:1 blend should work nicely, though the texture may turn out slightly different.
- Cinnamon: Use fresh cinnamon for the coziest flavor, as spices lose their potency over time. For a slightly warmer twist, pumpkin pie spice makes a great substitute.
- Sugars: This recipe uses a combination of both granulated and brown sugar for the perfect balance. If you only have one on hand, they’ll still bake up just fine, but using a mix gives the richest, most flavorful result.
- Bananas: Use very ripe bananas with plenty of brown or black spots. Frozen and thawed bananas work well, too. Just drain off any excess liquid if they seem overly watery.
- Nuts: Walnuts or pecans are completely optional, so use what you have on hand. Chop them fairly small, so they distribute evenly throughout the batter. Toasting them adds a lovely depth of flavor, but raw nuts work just as well.
- Variations: For a sweeter, snack-style twist, you can stir in a handful of mini chocolate chips. If you’d like a heartier texture, mix in a spoonful or two of oats. A pinch of nutmeg, along with the cinnamon, adds a bit of extra warmth and flavor.
How to Make Banana Bread Muffins
- Whisk the dry ingredients in one bowl, and the wet ingredients in another.
- Stir the dry ingredients into the wet mixture just until combined.
- Fold in nuts or other add-ins.
- Divide the batter into lined muffin cups and bake (full recipe below).
Save Some for Later
Keep leftovers in an airtight container at room temperature for up to 3 days and in the freezer for up to 3 months. Thaw at room temperature.
For reheating, microwave for about 10 to 15 seconds for a just-baked feel, or warm in a low oven.
More Ways to Use Ripe Bananas
Did you enjoy this Banana Bread Muffins Recipe? Leave a comment and rating below.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup melted butter
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup mashed bananas about 3 medium
- ½ cup chopped walnuts or pecans, optional
Instructions
- 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 to 20 minutes or until a toothpick comes out clean. Do not overbake.
- 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 ⅔ 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.
- Keep leftovers in an airtight container at room temperature for up to 3 days, and in the freezer for 3 months.
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
If I made these into jumbo muffins, about how many can I get without doubling the recipe?
You would get about 6 jumbo muffins Ruby.
This recipe is super thank you a hole lote :)
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.