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.
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!!
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?
I’m glad that you enjoyed the muffins Katie! I can only think that perhaps you baked a little too long.
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
I don’t have these available in grams. I would suggest using an online converter. Enjoy the recipe.
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?
I’m sure that this could be baked into a loaf. I’ve also got a couple of banana bread loaf recipes that you could try:
Hope you enjoy all of them!!
Can I add yogurt into the recipe?
I’ve never tried adding yogurt Gaby. Let us know how it works for you if you try it!
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.
You’re very welcome Carlyn!
These sound yummy!! What happens if I don’t use paper liners? They always seem to stick.
You can grease the pan really well or try lining your pan with parchment paper liners if you’d like.
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.
This is a fantastic recipe for banana muffins! My daughter and I enjoyed making these muffins together – twice in one week! They are delicious!
Aww, those are such sweet memories. So glad this recipe was such a hit for you guys!
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!
Great moist muffins
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.
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!
Oooh, dark chocolate sounds like the perfect add-in Meghan!
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.
This is a great recipe! The muffins turned out great. Would definitely recommend this recipe. :)
These are the best. I’ve made 2 days in a row. Added blueberries both times, and pecans added as well, today. Delish!
Great additions Tammy, those sound delicious!
Hi :)
Would 1/2 cup chocolate chips suffice?
How much oatmeal?
Could I omit the cinnamon? xoxox
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 ¼-½ cup and go from there.
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 :).
That is a great idea Sue, hope they loved them!
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!
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.
I’m so glad you loved them as much as we do!