Banana bread muffins are the best breakfast or afternoon treat! Moist and soft, these muffins take just 20 minutes of prep, a few easy steps, and a handful of basic kitchen ingredients to make. With your favorite mix-ins or just plain, you can’t go wrong.
I joke that these muffins are the best way to get in your daily dose of fruit! I mean…am I really joking? These banana bread muffins are my favorite way to eat bananas. HA! It also helps that these muffins take no time at all, but taste oh-so incredible. Banana bread lovers have found their kryptonite.
Why You’ll Love These Banana Bread Muffins
It’s difficult to list just a few reasons why you’ll love these muffins, because there’s so many!
- Fast and easy. Requiring only about 20 minutes of prep and 20 minutes of baking, you’ll have banana bread muffins in no time.
- Add mix-ins if you’re feeling it! Chocolate chips and walnuts? One or the other? None? These muffins are awesome any way.
- Soft and moist. Banana bread muffins should be soft and moist…and YES, these are!
- Easily made ahead and stored. These muffins keep well for at least 5 days.
- Standard kitchen ingredients. Most of the ingredients in this recipe are basic pantry ingredients, making these muffins achievable on any occasion!
- Bananas – use bananas that are at least speckled. You can use bananas that are overripe as well. Very ripe bananas are easier to mash, sweeter, and more flavorful.
- All-purpose flour – all-purpose flour is the base for our muffins.
- Light brown sugar – light brown sugar adds moisture, flavor, and sweetness.
- Butter – butter adds rich flavor and texture.
- Egg – an egg binds everything together.
- Pure vanilla extract – vanilla adds flavor.
- Baking soda – baking soda helps our banana bread muffins rise.
- Salt – salt adds flavor.
- Chocolate chips (optional) – chocolate chips are an optional mix-in. I like bittersweet chocolate chips.
- Chopped walnuts (optional) – walnuts are an optional mix-in. I use chopped walnuts.
Substitutions & Variations
Here are some substitutions and variations on banana bread muffins, in case you’re looking for something a little different!
- Sprinkle turbinado sugar on the muffins before baking for a crunchy sugar topping.
- Add a dash of cinnamon to the batter for a warm finish.
- Add a crumb topping, like on my Blueberry Coffee Cake recipe. Make the topping and add it to these muffins before baking as instructed below. You’ll likely have more crumb topping than you need.
- Make mini muffins, which require roughly 10-13 minutes of bake time.
- Use whole wheat flour if you’d like!
How to Make Banana Bread Muffins
Full instructions in the recipe card; this is just an outline!
Preheat oven to 375 degrees. Line a muffin pan with paper liners.
- Wet ingredients.
In a large bowl, use a potato masher to mash peeled bananas into a smooth puree. Add beaten egg, melted and cooled butter, and vanilla. Stir until combined.
- Dry ingredients.
In a separate bowl, whisk together flour, brown sugar, and baking soda until combined.
Add dry ingredients to wet ingredients, mixing until just incorporated. Fold in chocolate chips and walnuts if desired.
Fill liners about ¾ of the way up. Bake for 15-21 minutes.
Let muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Frequently Asked Questions (FAQs)
No, you don’t! Banana should be at least speckled to be ripe enough for banana bread muffins. They don’t need to be all brown or overripe unless you have them on hand.
Store muffins at room temperature in an airtight container. You can heat them in the oven or microwave if desired.
Banana bread muffins last for 5-7 days in an airtight container.
Yes! Freeze muffins for up to 3 months, thawing them at room temperature, and then heating them in the oven or microwave if desired.
Other Muffin Recipes You’ll Love!
- Easy Zucchini Muffins
- Banana Baked Oatmeal Muffin Cups
- Strawberry Muffins
- Blueberry Lemon Scented Muffins
- Muffin pan or foil baking cups (with paper liners)
- 4 medium bananas overripe (or at least speckled)
- 1 cup all-purpose flour
- ¾ cup light brown sugar packed
- ⅓ cup butter melted
- 1 large egg beaten
- ½ tablespoon pure vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips optional
- ½ cup chopped walnuts optional
- Preheat oven to 375°F. Line a muffin pan with paper liners. This recipe will make 12 muffins.
- In a large bowl, use a potato masher to mash peeled bananas into a smooth puree. Add beaten egg, melted and cooled butter, and vanilla. Stir until combined.
- In a separate bowl, whisk together flour, brown sugar, and baking soda until combined.
- Add dry ingredients to wet ingredients, mixing until just incorporated. Fold in chocolate chips and walnuts if desired.
- Fill liners about ¾ of the way up. Bake for 15-21 minutes, until toothpick inserted in the center of a muffin comes out with loose crumbs.
- Let muffins cool in the pan for 5 minutes before transferring them to a wire rack – or enjoying them warm!
- I recommend using bananas that are at least speckled for banana bread muffins. You can use bananas that are overripe as well. Very ripe bananas are easier to mash, sweeter, and more flavorful.
- Measure your dry ingredients carefully!
- I recommend using no more than 1 cup of mix-ins (chocolate chips, walnuts or both).