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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
Homemade Banana Bread Muffins are moist and full of flavor! Add chocolate chips, oatmeal or nuts for a twist.
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Preheat oven to 350°F. Line a muffin pan with paper liners.
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Whisk together flour, baking soda, cinnamon, and salt in a small bowl. Set aside.
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Combine melted butter and sugars. Add eggs, vanilla, and mashed banana. Mix well.
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Add dry ingredients and mix just until combined. Fold in nuts if using.
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Pour into prepared muffin pan and bake 18-20 minutes or until a toothpick comes out clean. Do not overbake.
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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.
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© 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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