Short Description
Banana bread muffins are soft, moist, and packed with sweet banana flavor. These easy-to-make muffins are perfect for breakfast, snacks, or a quick grab-and-go treat. They have the delicious taste of classic banana bread in a perfectly portioned muffin!
Why You’ll Love This Recipe
- Moist and fluffy – Made with ripe bananas for the best texture.
- Quick and easy – Simple ingredients and ready in under 30 minutes.
- Great for meal prep – Perfect for breakfast or snacks throughout the week.
- Freezer-friendly – Store for later and enjoy anytime.
- Customizable – Add chocolate chips, nuts, or cinnamon for extra flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ripe bananas (mashed)
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Brown sugar (or granulated sugar)
- Butter (melted) or oil
- Eggs
- Vanilla extract
- Milk (or buttermilk)
Optional Add-Ins:
- Chocolate chips
- Chopped walnuts or pecans
- Cinnamon or nutmeg
Directions
- Preheat the oven – Set to 350°F (175°C) and line a muffin tin with liners.
- Mash bananas – In a bowl, mash the bananas until smooth.
- Mix wet ingredients – Add melted butter, eggs, vanilla extract, and milk. Stir well.
- Combine dry ingredients – In another bowl, whisk flour, baking soda, baking powder, salt, and sugar.
- Mix everything – Gradually fold the dry ingredients into the wet mixture until just combined. Don’t overmix!
- Fill muffin tin – Divide batter evenly into muffin cups, filling each about ¾ full.
- Bake – Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and enjoy – Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Servings and Timing
- Servings: 12 muffins
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Chocolate chip banana muffins – Fold in ½ cup of chocolate chips.
- Nutty banana muffins – Add ½ cup of chopped walnuts or pecans.
- Spiced banana muffins – Mix in ½ teaspoon of cinnamon or nutmeg.
- Healthy version – Use whole wheat flour and replace sugar with honey or maple syrup.
- Dairy-free option – Use coconut oil and almond milk instead of butter and milk.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze in a sealed bag for up to 3 months. Thaw at room temperature or microwave for 30 seconds.
- Reheating: Warm in a toaster oven or microwave for a fresh-out-of-the-oven taste.
FAQs
Can I use overripe bananas?
Yes! The riper the bananas, the sweeter and more flavorful the muffins.
How do I prevent muffins from being dry?
Don’t overmix the batter, and measure the flour accurately.
Can I make mini muffins?
Yes! Bake at 350°F for 10-12 minutes instead.
What’s the best oil to use instead of butter?
Coconut oil, vegetable oil, or melted butter all work well.
Can I use almond or oat flour?
Yes! Use a 1:1 gluten-free flour blend or substitute almond flour for a lower-carb option.
How do I make these muffins vegan?
Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and dairy-free milk.
Can I add blueberries?
Yes! Gently fold in ½ cup of fresh or frozen blueberries.
How do I get muffins with domed tops?
Start baking at 400°F for 5 minutes, then reduce to 350°F for the remaining time.
What should I serve with these muffins?
They pair well with coffee, tea, yogurt, or a smoothie.
Can I double the recipe?
Yes! Just use two muffin tins or bake in batches.
Conclusion
Banana bread muffins are an easy, moist, and delicious treat perfect for any time of day. Whether you enjoy them plain, with chocolate chips, or packed with nuts, this simple recipe is sure to become a family favorite. Try them today for a quick, homemade snack!
Print
Banana Bread Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Description
These Banana Bread Muffins are soft, moist, and packed with sweet banana flavor! Made with simple ingredients, they’re perfect for a quick breakfast, snack, or meal prep. Enjoy them warm with a little butter for the ultimate treat!
Ingredients
- 3 ripe bananas, mashed (about 1 1/4 cups)
- 1/2 cup unsalted butter, melted (or vegetable oil)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
Step 1: Preheat the Oven
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with liners or lightly grease with nonstick spray.
Step 2: Mix Wet Ingredients
- In a large bowl, whisk together mashed bananas, melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth.
Step 3: Mix Dry Ingredients
- In another bowl, whisk together flour, baking soda, salt, and cinnamon.
Step 4: Combine Batter
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- If using, fold in chopped walnuts or chocolate chips.
Step 5: Fill & Bake
- Divide the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool & Serve
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Serve warm or store in an airtight container for up to 5 days.
Notes
- Make It Healthier: Substitute ½ cup whole wheat flour for added fiber.
- Dairy-Free Option: Use coconut oil or dairy-free butter.
- Extra Moist Muffins: Add ¼ cup Greek yogurt or sour cream.
- Freezing: Freeze for up to 3 months and reheat in the microwave for 20 seconds before serving.