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.
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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.
My Banana Bread Recipe loaf is just as delicious. Serve with homemade honey Peanut Butter or Mom’s Strawberry Preserves.
Why You’ll Love This Banana Bread Muffins Recipe
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!
Ingredients
- 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 7-10 minutes of bake time.
- Use whole wheat flour if you’d like!
Expert Tips
- Use 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. Too little or too much flour, sugar, etc. will change the recipe.
- Use no more than 1 cup of mix-ins (chocolate chips, walnuts, both, etc.).
How to Make Banana Bread Muffins
Let’s make these muffins in just 40 minutes, from bowl to full batch! Full instructions in the recipe card; this is just an outline!
- Prepare.
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, baking soda, and salt until combined.
- Combine.
Add dry ingredients to wet ingredients, mixing until just incorporated. Fold in chocolate chips and walnuts if desired.
- Bake.
Fill liners about ¾ of the way up. Bake for 15-21 minutes.
- Cool.
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.
I don’t recommend using frozen bananas for banana bread muffins since the consistently changes when thawed.
I recommend mashing bananas with a potato masher, or if you don’t have one, a fork!
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!
- Zucchini Muffins
- Cornbread Muffins
- Lemon Poppy Seed Muffins
- Banana Baked Oatmeal Muffin Cups
- Strawberry Muffins
BEST Banana Bread Muffins Recipe
Equipment
- Muffin pan or foil baking cups (with paper liners)
Ingredients
- 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
Instructions
- 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, baking soda, and salt 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!
Video
Notes
- 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).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are the BEST!!! I am wondering if anyone has ever measured the banana mash so we can adjust the recipe for 3 bananas or 5 bananas etcโฆ just curious? I donโt always have an expected number of bananas left over. Thanks
Hi Meagan,
It’s about Itโs 1 3/4 cups mashed banana for 4 medium bananas ๐ I’m so happy you like them!!
Grace
Literally soooo damn good! Iโve made a ton of banana bread recipes but no one beats this one! Thanks!
Hi Luli,
YAY! Thanks so much for your comment! It made my day ๐
Grace
Amazing Recipe. Tried a few different ones but this one came out the best!
Hi Alfonso,
WOOHOO! Thanks for letting me know!
Grace
I loved your recipe, turned out great
Hi Maria,
Yay! Thanks for letting me know!
Grace
I donโt usually leave comments or ratings on recipes like this, but this one is out of this world good! Iโve made it a few times as mini muffins and add mini chocolate chips, and my kids are constantly asking me to make more! This is one Iโll be keeping, for sure! Thanks!
Hi Ashley,
Iโm so happy to hear that! Thank you for taking the time to leave such a kind note! Mini muffins with mini chocolate chips sound adorable (and delicious!). I love that your kids are such big fans too!!
Grace
Iโve made these before and they always turn out great! Itโs my go to recipe for banana choc chip muffins. But today I want to try mini muffins. Can you give me an approx baking time? If not, Iโll just have to wing it lol!
Hi Andrea,
Woohoo! So happy to hear this. For mini muffins, they take roughly 7-10 minutes of bake time.
Happy Thanksgiving!
Grace
How would I adjust recipe for 7000 feet elevation?
Hi Dana,
Thanks for reaching out! It’s honestly a bit tough for me to say because I’ve never made these muffins at 7,000 feet but my best guess would be to 1) raise oven temp to 390ยฐF and 2) add 1 tablespoon flour. Let me know how it goes.
I hope this helps!!
Grace
10/10
Hi Brittney,
That’s what I like to hear!!
Grace
Followed to a T and they turned out like shit. Batter was way too runny.
Hi Jessica,
As you can see from other reviews, I’m shocked you had this experience! Please reach out to me directly and I’d be happy to help you try the recipe again. I have no doubts they’ll be perfect! tastefullygrace@gmail.com
Grace
Amazing recipe! My first baking adventure and now we’re hooked! My daughter eats them every morning for breakfast and I eat some throughout the day! They’re delicious!
Hi Emily,
Aw thanks so much for your review! SO glad you and your daughter love them as much as I do.
Grace
New Favorite Recipe for Banana Muffins, so yummy and delicious my Family and I loved them. Followed the recipe STEP by STEP. Thank you! <3
Hi Daniella,
AMAZING! Thanks for letting me know it turned out great!!
Grace
Runny and greasy but the muffin turned out good. I would recommend use less than 3/4 cup of sugar. I used 1/2 cup and its still sweet. Maybe lesser butter as well.
Hi there!
I’m glad the muffins turned out well! Thanks for your comment.
Grace
Less than average banana bread recipe. I found it had too much butter and made the bread greasy.
Hi Mona,
I’m so sorry to hear this. I’m actually quite surprised because I’ve never received this feedback! There is only a 1/3 cup butter or oil so they should absolutely not be greasy. Please contact me directly at tastefullygrace@gmail.com if you’d be willing to try the recipe again and we can troubleshoot!
Grace