Banana Bread Muffins

Banana bread muffins bring the comfort of classic banana bread into a conveniently portioned, portable, and quick-to-bake form. Whether you’re looking for a cozy breakfast, an afternoon snack, or a sweet addition to your brunch spread, banana bread muffins are always a good idea. Their soft, moist crumb, tender banana flavor, and the potential for endless mix-ins make them an all-time favorite.

These muffins are easy to whip up, store beautifully, and can be customized to your heart’s content. Let’s dive into everything you need to know to bake the perfect batch of banana bread muffins.

Why You Will Love This Recipe

1. Moist and Flavorful – Made with ripe bananas and just the right amount of sweetness, these muffins are incredibly soft and full of flavor.

2. Easy to Make – This recipe uses simple pantry staples and doesn’t require any fancy equipment.

3. Freezer-Friendly – You can bake a batch and freeze them for later, making them great for meal prep.

4. Customizable – Add nuts, chocolate chips, or berries for different flavor variations.

Ingredients List

Here’s what you’ll need to make these banana bread muffins:

• 3 ripe bananas, mashed

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 1/2 cup unsalted butter, melted

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon (optional)

• Optional mix-ins: 1/2 cup chopped walnuts, chocolate chips, or blueberries

Timing & Servings

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Servings: 12 muffins

Step-by-Step Instructions for Banana Bread Muffins

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.

Step 2: Mash the Bananas

In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth. Some small lumps are fine and add texture to the muffins.

Step 3: Mix Wet Ingredients

Add the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Mix until well combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).

Step 5: Combine Wet and Dry

Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can lead to dense muffins.

Step 6: Fold in Add-Ins

If using chocolate chips, nuts, or blueberries, gently fold them into the batter at this stage.

Step 7: Fill Muffin Tins

Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.

Step 8: Bake

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 9: Cool

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Make it Perfect

Use Overripe Bananas

The blacker the banana, the better. Overripe bananas add more moisture and sweetness to the muffins.

Don’t Overmix

Overmixing the batter can lead to tough, rubbery muffins. Mix just until the flour is incorporated.

Test for Doneness

Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they’re done. Avoid overbaking.

Variations to Try

Chocolate Chip Banana Muffins

Add 3/4 cup of chocolate chips for a sweet, melty twist.

Banana Nut Muffins

Stir in 1/2 cup chopped walnuts or pecans for a crunchy texture.

Blueberry Banana Muffins

Fold in 1/2 cup fresh or frozen blueberries for a fruity burst.

Vegan Banana Muffins

Replace the eggs with flax eggs and use a plant-based butter or oil for a dairy-free, egg-free version.

How to Store Banana Bread Muffins

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Store in the fridge for up to 5 days. Bring to room temperature or warm before eating.

• Freezer: Freeze muffins individually wrapped in plastic and stored in a freezer bag for up to 3 months. Thaw overnight or microwave for 20–30 seconds.

Serving Suggestions

• Serve warm with a pat of butter or a drizzle of honey.

• Add a smear of peanut butter or Nutella for a more indulgent snack.

• Pair with coffee or tea for a cozy breakfast.

Make-Ahead Tips

These muffins are perfect for prepping ahead:

• Freeze the Batter: Portion the batter into a muffin tin and freeze until solid. Transfer to a freezer bag and bake from frozen, adding a few extra minutes.

• Bake and Freeze: Bake a double batch and freeze the muffins to reheat individually.

Banana Bread Muffins for Kids

Kids love these muffins! You can reduce the sugar slightly and add mini chocolate chips to make them even more appealing for little ones.

Making Mini Muffins

To make mini muffins, use a mini muffin pan and reduce the baking time to about 10–12 minutes.

Using Whole Wheat Flour

Substitute half the all-purpose flour with whole wheat flour for a more wholesome version. Add a splash of milk if the batter feels too thick.

FAQs

Can I use frozen bananas?

Yes! Thaw them first and drain any excess liquid before using.

What if I don’t have brown sugar?

You can use all granulated sugar, though brown sugar adds moisture and depth of flavor.

Can I make this into banana bread instead?

Absolutely. Pour the batter into a greased 9×5-inch loaf pan and bake at 350°F for 50–60 minutes.

Conclusion

Banana bread muffins are a timeless recipe that never goes out of style. Whether you’re baking for your family, meal prepping for the week, or just using up ripe bananas, this recipe is a winner every time. Soft, moist, and bursting with banana flavor—these muffins are a delightful treat any time of day.