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These Banana Bread Muffins have everything you love about banana bread, all baked up in muffin form for the perfect grab and go breakfast!
Every morning I wake up, grab a glass of iced coffee (often a pumpkin cream cold brew!), and head to my office where I sit at my desk and work, uninterrupted by the husband and kids, until they eventually leave their beds and start talking about breakfast.
I’m an early riser, solely because I love that quiet time in the mornings.
I also love having time to whip up a batch of banana bread muffins to surprise my family with every now and then.
Sure, there are plenty of days when everyone grabs a bowl of cereal or piece of toast, but I love the look of happiness I see when they come out to a warm pile of muffins!
These banana bread muffins are a riff on my classic banana bread recipe. It’s a major favorite around here, racking up plenty of 5 star reviews from readers!
What We Love About Banana Bread Muffins:
- Flavor: These muffins have all the flavor of a classic banana bread recipe! The ripe bananas are sweet and the chopped walnuts add nutty flavor and a little crunch.
- Moist: The bananas help to keep these muffins moist and tender. No dry, overbaked muffins here.
- Ripe Bananas: If you weren’t making banana bread muffins those over ripe bananas would probably just get tossed. This recipe is a food saver!
Ingredients for Banana Bread Muffins:
Bananas – You’ll want soft, brown bananas because those are sweeter and better for baking. If all you have are yellow bananas, keep reading – we’re going to share our tips for browning them up quickly in the oven.
Dry Ingredients – You’ll need standard muffin mix ingredients including brown sugar, white sugar, flour, baking powder, baking soda, cinnamon, and salt!
Wet Ingredients – In addition to the mashed banana you will also need egg, melted butter, and vanilla extract!
Chopped Walnuts – We love banana bread with walnuts and these muffins are just as good with them too! They add nutty flavor and a nice crunchy texture to the banana bread muffins. Pecans would work here too!
My Favorite Vanilla!
I love using this meat thermometer for making sure the meat is at 165 degrees! Easy for beginners & totally worth the $10 cost!
How to Ripen Bananas Quickly:
Prepare: Preheat your oven to 300 degrees. Place your yellow bananas on a baking sheet.
Bake & Cool: Bake the bananas for 15-30 minutes or until they are fully browned and squishy. Let them cool completely before peeling and mashing.
How to Mash Bananas:
If you’ve got an electric hand mixer then you can make this nice and simple! Just peel the bananas, break them into smaller pieces, and use the mixer to mash them in a mixing bowl. Simple!
If you don’t have a hand mixer or would prefer not to use one for mashing the bananas you can just as easily use a fork! A potato masher would also work well.
You’ll need about a cup of mashed banana, which is roughly three medium sized bananas.
How To Make Banana Bread Muffins:
Bananas: Mash the bananas in a mixing bowl and beat them together with the brown and white sugar using an electric mixer. Stir in the egg, butter, and vanilla until combined.
Dry Ingredients: In a separate bowl add flour, baking powder, baking soda, cinnamon and salt. Stir to combine.
My Favorite Hand Mixer!
It’s so easy to whip up dessert with this cute hand mixer. It doesn’t take up much space and is a must for any kitchen!
Combine: Stir together the wet and dry ingredients and then fold in the chopped walnuts.
Bake: Spoon the muffin mixture into each well of the muffin tin until they are 2/3 of the way full. We use a cookie scoop to make this quick and easy. Finally, place the muffin tin in the oven and bake the banana bread muffins for 18 minutes or until a tester comes out clean.
My Favorite Cookie Scoop!
We use cookie scoops for everything from baking cookies to scooping meatballs to easily filling muffin tins.
HELPFUL TIPS FOR THE BEST BANANA MUFFINS!
- Sift: Sifting the dry ingredients like the flour, baking powder, and baking soda will remove any clumps and improve the overall texture of the banana bread muffins.
- Bananas: Make sure to use very ripe bananas! They are sweeter and softer and are perfect for mashing.
- Mixing: Be careful not to overmix the ingredients in the muffin batter as this will change the texture and density of the muffins. No one wants a tough muffin!
Muffin FAQs:
These banana bread muffins are best served immediately but you can continue to enjoy them for 4 to 5 days when stored in an airtight container at room temperature. Top with a paper towel to absorb any moisture. They’ll last a few more days if stored in the fridge.
Yes, you can easily freeze muffins. Wait for them to cool completely before wrapping plastic and then foil and storing for up to a few months in the freezer.
To use frozen bananas in this muffin recipe, you’ll want to thaw the bananas completely. Drain off any excess liquid and then mash and use as called for in the recipe.
More Popular Breakfast Recipes!
Banana Bread Muffins
Ingredients
- 3 over-ripe bananas mashed
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 large egg
- 1/3 cup butter melted
- 2 teaspoons vanilla
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- ¾ cup chopped walnuts
Instructions
- Preheat oven to 375 degrees. Spray or line a muffin tin.
- Add the bananas, brown sugar, and sugar to a mixing bowl and beat on medium speed until well combined.
- Beat in the egg, butter, and vanilla until just combined.
- Add the flour, baking powder, baking soda, cinnamon, and salt to a small bowl and stir to combine.
- Add the flour mixture to the wet mixture, stirring until just combine. Do not overmix.
- Stir in the walnuts.
- Spoon the mixture into the muffin tin 2/3 of the way full.
- Bake for 18 minutes or until a tester comes out clean.
Patti L Anderson says
This recipe is so moist and flavorful. It will be my go to recipe from now on.
Karly Campbell says
Thanks so much, Patti!
Laura Newman says
These are the best banana muffins ever! Thank you!
Karly Campbell says
Thanks, Laura! I’m so glad you enjoyed them!
Kaya says
Wait what happened? This link had the double chocolate banana muffin recipe ? now it a blender banana muffin? Why on the switch up? I had this link stave for some years now. And I swear just a month ago I used it.
Karly Campbell says
Hi Kaya! Just some general housekeeping and keeping the Internet gods happy. We’ll be publishing the chocolate version at another link soon, but here it is in the meantime:
1/2 cup butter softened
1/2 cup brown sugar
1/4 cup white sugar
1 large egg
2 teaspoons vanilla extract
3 medium bananas mashed – about 1 cup
1/4 cup sour cream
1 cup all purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
INSTRUCTIONS
Preheat oven to 350 degrees. Place muffin liners into a muffin tin.
Add the butter and sugars to a mixing bowl and beat until well combined.
Beat in the egg, vanilla, banana, and sour cream until just combined.
Stir in the flour, cocoa powder, baking soda, and salt.
Scoop the batter into the muffin wells, filling them 2/3 of the way full.
Sprinkle the top with chocolate chips and gently press them into the batter.
Bake for 18-20 minutes or until a tester comes out clean.
Let the muffins cool before serving.