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.
I made these muffins today & have a few comments:
1) The recipe makes a LOT more than 12 muffins! I not only got 12 big muffins I had enough batter left over to make a 8″ flat ‘torte’. It took ~18 minutes for the muffins to cook properly & I was pleased the 8″ impromptu ‘torte’ was done at the same time.
2) I was somewhat shocked when I turned out the muffins & all of them had butter soaking thru the bottom of the paper. Since I hadn’t sprayed the pans first the only explanation was it was from the muffins; evidently 1/3 c. of butter was too much. So I made another batch using just 1/4c butter & they were better.
3) Because I was running short of fresh bananas on the second attempt I used some frozen ones & they worked out great!
4) I got creative & added 1/2c. toasted walnuts & 1/2 c. mini M&MS (because my supply of chocolate chips was depleted) & dusted the tops with coarse sugar before baking.
The muffins were very moist & delicious!
Hi Eloise,
Thanks for trying the recipe! Just to clarify for others: it yields 12 standard muffins when cups are filled about ยพ full. If you ended up with extra batter, it could be from filling the cups a bit more or using slightly smaller tins. The butter amount is correct for that yieldโany excess might come from pan or liner differences. Love your creative add-ins and so glad they turned out delicious!
Grace
This will be the only recipe I use for banana bread /muffins! I followed recipe exactly as written with one tweak , I sprinkled a little brown sugar on tops before baking. Everyone loved them!
Hi Samantha,
I’m so glad you found my recipe! Love your sugar topping addition ๐ Keep me posted if you try any other recipes!
Grace
This is the first time Iโve written a recipe review. These turned out perfectly moist and delicious Iโm obsessed!
The bananas I used originally had only a few spots on them so I put them in the toaster oven for two mins, which slightly darkened them but this way they werenโt too hot for the eggs.
I added white chocolate chips and they turned out wonderful, and a bit sweeter.
Hi Hafsa,
I’m SO glad you liked the muffins so much that you wrote your first recipe review! I feel honored! Let me know if you try any other recipes ๐
Grace
I cannot make moist banana bread UNTIL I made these muffins! They were amazing! Changed a couple things. Used coconut sugar (1/2 cup) and added cocoa nibs and walnuts. My muffins were moist and delicious! Making more to freeze. Awesome recipe and so easy! Hubby ate 4 in one sitting!
Lindalee,
My hubby did the same thing! Love your changes, and thanks for the review ๐
Grace
Loved this recipe! I added walnuts, craisens, and a pinch each of cinnamon and nutmeg.
Hi Holly,
Love the additions! Thanks for sharing ๐
Grace
I’ve just made these! I made 2 slight adjustments and 2 add-ins. I added a cup total of walnut pieces and chocolate chips. My adjustments were a half cup of sugar (white) instead of 3/4, (because I was adding in chocolate chips), and I used 3 large bananas instead of 4 because the chocolate chips tend to moisten the bread. They were delectable! My molds were slightly smaller than standard, (silicone heart-shaped), but they came out moist and gooey. I wish I could share a picture. Thank you!
Hi Karina!
Amazing!! Thanks for letting me know. Love the heart-shaped mold idea ๐
Grace
Iโve made these muffins again and again and they are absolutely delicious! This is my go to recipe for banana bread muffins!
Hi Kailey,
Amazing! Thanks for letting me know!
Grace
the best recipe so far. I loved how moist, soft, bouncy, and not overly sweet it is. the best! follow the recipe and make sure ingredients are up to date and you’ll be all good.
Hi Shoua,
I truly appreciate your review! Please let me know if you try any other recipes ๐
Grace
I added chocolate chips, pecans, shredded coconut and hemp seeds. I added about a tablespoon of olive oil to offset the dryness of the coconut & seeds. This was a wonderful recipe and will be my go-to.
Hi Ahavah,
I love all of your additions! Thanks for sharing ๐
Grace
Would using unsalted butter make a difference?
Hi Erica,
Definitely use unsalted butter since there is salt added to the batter ๐
Grace
Made this recipe with my 5 year old niece.
Since our family likes dessert less sweet, we put like half of the amount of sugar and it still turned out DELICIOUS!
Thank you!
Awesome to hear!! Thanks for letting me know they turned out perfectly ๐
Grace