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.
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.
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?
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!
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.
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!
Banana Bread Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup butter melted
- ⅓ 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
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 18-20 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 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.
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.
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More Muffins We Love
- Banana Nut Crunch Muffins
- Easy Pumpkin Muffins
- Blueberry Muffins
- Banana Muffins
- Lemon Poppy Seed Muffins
Absolutely delicious!! I love all the recipes I’ve made from your blog!! thank you!
I made it here last weekend with my granddaughter it’s such a simple recipe. They were a huge hit & didn’t last very long at her house & mine also. Will definitely be making these muffins again. I love this site, I cook from this site about 80% of the time and I haven’t been disappointed yet. Thank you for all the delicious recipes. I’ve commented on other recipes but forgot to rate it with stars.
I am so glad you have been loving the recipes Shelly!
Delicious recipe !!
These muffins turned out SO delicious and moist. They taste exactly like banana bread! And they are so easy my 1.5 year old made the whole recipe (with a little measuring help from mom ;)).
I don’t know what’s missing but there isn’t a lot of flavor in these muffins.
This recipe sounds really good and I am going to try it sometime. Send me other recipes .
I can’t wait for you to try it Lori! To receive our newsletters, you can sign up here or scroll down to the bottom of the post and you will see a signup box.
This recipe sounds really good and I am going to try it sometime.
I can’t wait for you to try it Lori!
Recently made this recipe this morning for my husband, this is by far the best recipe Ive seen for banana bread, l added chocolate chips instead of nuts for a sweeter touch! Highly recommend!
very simple ingredients but amazing taste. definitely recommend trying
These muffins were delicious! I say were because I made them this morning and they are already gone
So glad your family loved these Samantha!
I made these and I’m only 13! I love this recipe it is so simple, easy, and fast compare to other recipes we took over an hour to make. I used 2 bananas that were a bit over ripe and they worked perfectly! These tasted so good and make a great easy on the go breakfast. Definitely recommend!!
This is an excellent banana bread muffin recipe! I’ve used it many times, using gluten free flour & it turns out perfect every time! This time made I used dairy-free ingredients additionally
& it didn’t rise quite as much. But This is definitely a standard for me.
why is a single recipe just 3 bananas when a double recipe is ALSO 3 bananas?
The ingredients amounts will adjust as you increase the servings however the recipe notes (in this case about 3 bananas is a recipe note) will not adjust. If you double this recipe you’ll need 2 cups of bananas which will be about 6 small to medium bananas.
Hi Holly and thanks for a really tasty banana muffin recipe! I made these with pecans, for my family and they loved them. Can’t wait to try some of your other great recipe ideas!
Bonnie
So happy your family enjoyed them, Bonnie! Pecans would be delicious.
I just made these! The only change I made was to add a little bit of sprinkled brown sugar on the top!
Easy AND delicious!!
Holly you did it again. Theses muffins are so moist and delicious. I only got 11 but then I made them pretty big. I skipped the nuts and put 5 heart shaped mini chocolates on top of each one. Will have to make this into mini loaves and banana bread. I found my only banana recipe.❤️❤️❤️
I love that, Laura! Heart-shaped mini chocolates sound like such a sweet topping idea!
This is my favorite banana muffin recipe. I tried it with gluten free flour today and wasn’t as pleased. They had a gritty texture, probably due to the flour. Any recommendations on how to make then less gritty and remain gluten-free?
Oh no, I am sorry that the texture didn’t come as expected, Mary! I make gluten-free banana muffins all the time, specifically this easy banana bread recipe is my favorite with gluten-free flour. There are instructions on how to turn it into muffins included in the recipe :) I do find it’s often the brand of flour you are using when it comes to the texture though, so I would experiment with different brands if you are able to until you find one that works for you! I also find I need to reduce the baking time slightly to ensure they are not overcooked since gluten-free baking tends to be very dry if overcooked.
Amazing, moist, easy and delicious!!
Holly,
What kind of flour do you use? All Purpose, Self-Rising,or Plain
Hi Pat, we use all-purpose flour for this recipe.
5 stars!!!
Thank you so much for the recipe! I didn’t change a thing.
It was so moist and sweetness is perfect.
My whole family loved it. I have a 4 year old and a 2 year old.
It was really good w a little bit of whip cream on top .
Yum, a little bit of whip cream sounds like the perfect addition, Pam! So happy everyone enjoyed it.