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.

stack of Banana Bread Muffins

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.

  1. Mash bananas with a fork.
  2. Mix dry ingredients and wet ingredients separately (per recipe below).
  3. Stir them together in a large bowl just until moistened.
  4. 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


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!

stack of Banana Bread Muffins
4.96 from 83 votes↑ Click stars to rate now!
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Banana Bread Muffins

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
Servings 12 muffins


  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup butter melted
  • cup sugar
  • ¼ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup bananas mashed, about 3 medium
  • ½ cup walnuts chopped, or pecans, optional


  • 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.
4.96 from 83 votes

Nutrition Information

Serving: 1muffin | Calories: 186 | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 268mg | Potassium: 78mg | Fiber: 1g | Sugar: 12g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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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Banana Bread Muffins in a stack and one muffin with a bite taken out with writing


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I make this recipe often and it is 5 stars. This time I used half all purpose flour, half buckwheat flour with chocolate chips. Delicious as always!!5 stars

  2. Tried your recipe (with walnuts on top) and they are some of the prettiest muffins I think I ever made and they smelled delicious. They came out soft, but a little dry. I followed the recipe. Do you think I left them in a little to long? Any recommendations for next time?

    1. I’m glad that you enjoyed the muffins Katie! I can only think that perhaps you baked a little too long.

  3. hi I live in a far east country and we don’t use the measurements from cups.. im sorry to trouble u but would it be possible to give this in grms pls. im drying to try this out soon… many thanks in advance

    1. I don’t have these available in grams. I would suggest using an online converter. Enjoy the recipe.

  4. I love these muffins! And so does everyone who receives them! I’m curious, could I make a loaf with this recipe? Or do you have a different Recipe for banana bread loaves?5 stars

    1. I’ve never tried adding yogurt Gaby. Let us know how it works for you if you try it!

  5. Baked this and it was super delicious. Wasnt able to take a photo of though. Came across lits of recipes but yours are the koay honest and delicious recipes. Thank you for sharing.

  6. Delicious recipe!! I used 1 and a quarter cup flour and for me that was enough. I also cut up dates to put in the batter. Would recommend some sort of item in there for texture- whether it be dates, raisins, chocolate chips or nuts or anything else.5 stars

  7. This is a fantastic recipe for banana muffins! My daughter and I enjoyed making these muffins together – twice in one week! They are delicious!

  8. These were delicious! For add-ins we added in one small diced apple, a handful of chopped dried cranberries and like a 1/4 cup oatmeal. Very happy to have found this recipe, thanks!5 stars

  9. Wanted to try a new and quick easy recipe and this was terrific! I didn’t have white sugar so added just a little more than what the recipe called for (for brown sugar) and the results were great. My bananas were only just ripe. I added chocolate chips so I think that made up for the lack of white sugar.5 stars

  10. I made these muffins the 2 nights ago and they were phenomenal! I also added a 1/2 cup of dark chocolate chips and they tasted amazing, my family also loved them too:) I will defiantly be making them again!5 stars

  11. These are fantastic. Love they are not overly sweet. Will definitely make again. My husband and I worked as a team, since he loves to cook and bake. Plan to freeze some for later use. Thanks for the great recipe as we did have everything in our pantry. I added walnuts. The bake time was right on. I checked at 18 min. But they were still raw in middle, so added 2 minutes and they were done perfectly.5 stars

  12. These are the best. I’ve made 2 days in a row. Added blueberries both times, and pecans added as well, today. Delish!5 stars

  13. Hi :)
    Would 1/2 cup chocolate chips suffice?
    How much oatmeal?
    Could I omit the cinnamon? xoxox

    1. Hi KC, half a cup of chocolate chips would be delicious! You can definitely omit the cinnamon and for the oatmeal, I would start with ¼-1/2 cup and go from there.

  14. I just made these this morning. I added some mini chocolate chips so they could be a mid morning snack for my grandkids. They are oh so good!! This recipe is a keeper :).

  15. I made these for the first time today and they are great! I used pecans (I’m not a big walnut fan) and they were really flavorful. Thanks, as always!5 stars

  16. OMG best banana cupcakes ever you go to a restaurant and wonder how their bread is so light and fluffy now I know soooo easy to make about 1/3 cup batter in each. I’ll never buy those heavy ones at the store again thanks for the recipe my fav. 5 stars