Banana Bread Muffins
These banana bread muffins are incredibly cozy! They are ultra soft, fluffy, moist, and warmly spiced. Each bite tastes like a piece of classic banana bread. These easy banana bread muffins come together quickly and easily. Great for a grab-and-go breakfast, sweet brunch, afternoon snack, or even a healthier dessert!
Why You Will Love This Recipe
- These banana bread muffins are soft and moist.
- This recipe takes only 30 minutes in total.
- Great for any time of the day!
- These muffins are totally customizable. Add in some chocolate chips, walnuts, pecans, or dried cranberries.
- Both kids and adults love these muffins.
- They can be made gluten-free with gluten-free flour.
- For a fun treat, make these into mini banana bread muffins!
- These bakery-style muffins are tall, soft, and super fluffy.
- They have a nostalgic taste. So do these Coffee Cake Muffins!
- This recipe is a great way to use up leftover overripe bananas.
- Check out this Chocolate Banana Bread for another delicious recipe!
Ingredients & Substitutions
These are the main ingredients and substitutions for homemade banana bread muffins. Scroll down to the recipe card for the full ingredients list and instructions.
Use all-purpose flour or gluten-free flour. Do not substitute another flour. Almond flour, coconut flour, or oat flour will alter the texture of these muffins.
Both baking soda and baking powder help these muffins rise. They are tall and bakery-style.
Add in a pinch of salt for added flavor.
Use overripe bananas. Choose bananas that are brown spotted or speckled. Do not use yellow or green bananas.
Granulated sugar helps sweeten the muffins.
Melted butter adds a buttery flavor and extra moisture. For even more flavor, brown the butter before making this recipe. It adds a delicious caramel butterscotch flavor!
Only one egg is needed. I have not tried this recipe using a chia egg, flax egg, or vegan egg replacement. For a vegan option, try this Vegan Banana Bread!
Vanilla extract adds warmth.
Buttermilk adds even more moisture. These muffins are moist.
Lastly, feel free to add in some chocolate chips, nuts, or dried fruits. Chocolate chip banana bread muffins are delicious!
Taste & Texture
These banana bread muffins are warmly spiced and have a strong banana bread flavor. These muffins taste like your favorite classic banana bread.
The texture is ultra soft and fluffy! These muffins are tall and not overly dense.
How to Make
Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, mash the overripe bananas with a fork or potato masher until smooth.
Add in the sugar, melted butter, egg, and vanilla to the mashed banana mixture. Mix until combined.
Add the dry ingredient mixture to the wet mixture. Stir to combine.
Transfer the batter to the prepared muffin tin. Fill each cup about 3/4 full.
Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
Then, remove the banana bread muffins from the oven. Allow them to cool in the tin for about 5 minutes. Next, transfer them to a wire rack to cool completely.
Tips & Tricks for Success
For the best flavor results, follow this recipe exactly as written.
Choose brown spotted bananas. They are more naturally sweet than yellow bananas. In addition, brown bananas are easy to mash up.
Do not overmix the batter. This will yield dry muffins.
Line the muffin pan with paper liners. Alternatively, spray heavily with nonstick spray to prevent sticking.
Fill each paper liner about 3/4 of the way full. This is key in achieving tall, bakery-style muffins.
For added flavor, mix in some chocolate chips or nuts to the batter.
Do not bake too long. To test doneness, insert a toothpick into the center of the muffins. If it comes out clean, the muffins are done baking.
Flavor Variations & Add-Ins
There are several ways to make these banana bread muffins.
Add in some chocolate chips! Use semisweet, dark, milk or mini chocolate chips. Additionally, white chocolate chips work well.
For melted pools of chocolate, add in some chopped chocolate bars.
Add in a pinch of cinnamon for added warmth.
For some crunch, add in walnuts or pecans to the muffin batter.
To create an even deeper flavor, brown the butter. This yields a unique caramel butterscotch flavor!
Add some blueberries or raspberries to the batter.
Sprinkle some granulated sugar on top of the muffins before baking. This adds a shimmer and slight crust.
How to Serve & Store
Serve these banana bread muffins once cool.
These muffins go well with coffee, tea, milk, smoothies, and orange juice.
They are great for breakfast, brunch, snacks, or sweet treats.
Spread some butter, peanut butter, or Nutella on top!
Store in an airtight container for up to 4 days.
Freeze for up to 1 month. Thaw completely before eating.
Frequently Asked Questions
Yes, use ripe bananas. They are more naturally sweet.
Yes. Freeze these muffins for up to one month.
Store these muffins in an airtight container.
These muffins stay fresh for 3 to 4 days.
If using frozen bananas, thaw completely. Then, squeeze out any excess liquid from the bananas before mashing.
Insert a toothpick into the muffins. If it comes out with only moist crumbs or completely clean, remove them from the oven.
Hand Mixer: These muffins can be mixed by hand or with a hand mixer.
KitchenAid Stand Mixer: This stand mixer is one of my favorite kitchen tools!
Pyrex 3 Glass Mixing Bowls: I love these glass mixing bowls for baking.
Pyrex Glass Measuring Cups: These glass cups are great for measuring.
Whisk: Whisk together the ingredients.
You May Also Enjoy
- Sourdough Pancakes
- English Muffins
- German Apple Pancake
- Sourdough Cinnamon Rolls with Cream Cheese Frosting
- Old Fashioned Chocolate Donuts
If you enjoy this banana bread muffin recipe, please leave a rating and review! You can find more great recipes on Facebook, Instagram, and Pinterest. Check out these Breakfast Recipes for more recipes!Print
These banana bread muffins are incredibly soft and fluffy! They are warmly spiced, extra cozy and so flavorful. These muffins taste like classic banana bread, but they are much quicker and easier to make. They are great for an easy breakfast, filling afternoon snack, or even dessert!
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin tin with paper liners.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and sea salt. Set aside.
- In a large mixing bowl, mash the bananas with a fork until smooth.
- Add the sugar, melted butter, egg, and vanilla extract to the mashed bananas. Mix well until combined.
- Gradually add the dry ingredient mixture to the banana mixture. Do not overmix.
- Spoon the batter into the prepared muffin tin. Fill up each cup about 3/4 full.
- Bake in the preheated oven for approximately 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven. Allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
- Use overripe bananas. They are more naturally sweet.
- This recipe can be made gluten-free with gluten-free flour.
- Do not overmix the muffin batter.
- Feel free to add some chocolate chips or nuts to the batter.
- Line the muffin pan with paper liners or spray generously with nonstick spray.
- Do not bake too long. Mine were perfect at 18 minutes.
- Store in an airtight container for up to 4 days.
- Freeze for up to 1 month.
Keywords: muffins, banana bread, banana bread muffins, breakfast, brunch, baking
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