Brown Sugar Banana Muffins

These Brown Sugar Banana Muffins are moist, fluffy, and perfectly sweet with rich caramel notes from brown sugar. They’re a quick and easy way to use up ripe bananas and make a delicious breakfast, snack, or lunchbox treat for the whole family.

Why You’ll Love This Recipe

If you love banana bread, you’ll adore these muffins! They’re lighter and more portable, yet just as soft and flavorful. The brown sugar adds a deep, warm sweetness that pairs beautifully with ripe bananas. Plus, you only need simple pantry ingredients—no mixer required!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas (mashed)
• Brown sugar (light or dark)
• Granulated sugar (optional, for extra sweetness)
• Unsalted butter (melted) or vegetable oil
• Eggs
• Vanilla extract
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon (optional, for warmth)
• Chopped nuts or chocolate chips (optional, for mix-ins)

Directions

this recipe

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, mash the bananas until smooth.
3. Add brown sugar, melted butter, eggs, and vanilla extract. Whisk until well combined.
4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
5. Gently fold the dry ingredients into the banana mixture until just combined. Do not overmix.
6. Stir in nuts or chocolate chips if using.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Let muffins cool in the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 12 muffins. Total time is approximately 30 minutes.

Variations

• Add a crumb topping made with brown sugar, butter, and flour for a bakery-style muffin.
• Stir in mini chocolate chips for extra indulgence.
• Mix in chopped walnuts or pecans for crunch.
• Add a swirl of peanut butter or Nutella for a fun twist.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to 5 days or freeze for up to 2 months. To reheat, warm a muffin in the microwave for 10-15 seconds.

FAQs

Can I use frozen bananas?

Yes! Thaw and drain any excess liquid before mashing.

Can I reduce the sugar?

You can reduce the brown sugar slightly, but it adds moisture and flavor, so don’t cut too much.

Can I use whole wheat flour?

Yes, but the muffins will be denser. Try replacing half the flour with whole wheat for a balance.

Why are my muffins dense?

Overmixing can make them dense—mix just until combined.

Can I make these dairy-free?

Yes! Use oil instead of butter and a plant-based milk if needed.

Do I have to add cinnamon?

No, but it adds a cozy warmth that pairs well with banana.

Can I make mini muffins?

Absolutely! Just reduce the baking time to about 10-12 minutes.

How ripe should my bananas be?

Very ripe bananas with lots of brown spots give the best flavor and sweetness.

How do I get tall, bakery-style muffins?

Fill the muffin cups nearly full and bake at a higher temperature (around 375°F) for the first 5 minutes, then reduce to 350°F.

Can I freeze these muffins?

Yes! Wrap tightly and freeze for up to 2 months. Thaw at room temperature or microwave for a quick snack.

Conclusion

These Brown Sugar Banana Muffins are soft, sweet, and full of comforting banana flavor—perfect for busy mornings, after-school snacks, or anytime you crave a homemade treat. They’re easy to make and guaranteed to become a new family favorite!

Print