Moist and delicious, Banana Bread Muffins are a great way to enjoy those ripe bananas on your counter. 

This recipe turns classic banana bread recipe into a perfectly moist grab-and-go snack or a deliciously easy breakfast. This is a basic recipe and you can easily add in your favorite additions from nuts to chocolate chips.

Banana Bread Muffins stacked on parchment paper with a muffin pan in the background

Why We Love This Recipe

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 comes out flavorful every time.

These muffins can be made in batches ahead of time and freeze perfectly for months.

banana bread muffins mixture

Ingredients & Variations

BANANAS Bananas are definitely a key ingredient in this recipe. Be sure to use ripened or over-ripened bananas as they are sweeter and full of that delicious banana flavor!

You can also use frozen bananas, be sure to defrost them before adding to the batter.

NUTS While optional, nuts are a great addition to this muffin recipe. Any kind of nut works well, especially walnuts and pecans. They add additional flavor and crunch!

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 some oatmeal for a little extra fiber.
      • Mix in 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?

Banana Bread Muffin batter in a muffin pan

How to Make Banana Bread Muffins

Making banana bread muffins is as easy as 1, 2, 3! Just grease or line your muffin pan and you are ready to bake.

  1. Mix dry ingredients and wet ingredients separately (per recipe below).
  2. Mix together until just barely combined. Add optional nuts at this step.
  3. Pour batter evenly into prepared muffin tin and bake until fluffy and browned on top!

Take care not to over bake; banana bread muffins should 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

How to Store Muffins

Muffins are essentially quick bread and quick bread is easily stored! Keep muffins fresh by storing them in a zippered bag at room temperature for up to 3 days.

To Freeze Muffins

Banana bread muffins freeze well

  • 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.
  • To thaw, remove the wrapping, thaw in the microwave and enjoy a warm muffin!

Best Banana Recipes

Did you enjoy these Banana Bread Muffins? Be sure to leave a rating and a comment below!

Banana Bread Muffins stacked on parchment paper with bananas
4.97 from 55 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Banana Bread Muffins

Homemade Banana Bread Muffins are moist and full of flavor! Add chocolate chips, oatmeal or nuts for a twist.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins

Ingredients  

  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • cup sugar
  • ¼ cup brown sugar
  • ½ cup butter melted
  • 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, salt, and cinnamon 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.
4.97 from 55 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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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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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Comments

  1. 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!5 stars

  2. 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!!5 stars

  3. 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. 5 stars

    1. 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.

  4. 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

  5. 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!!5 stars

  6. 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.❤️❤️❤️5 stars

  7. 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?4 stars

    1. 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.

  8. 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 .5 stars