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.
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 ;)). SWP Employee
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 SWP Employee
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.