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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.
Charise says
I baked these for someone else, as I don’t like bananas, but they smelled so good I had to try one. Wow! Absolutely delicious! I added a teaspoon of cinnamon for holiday reasons. Great recipe!
Karly says
Thanks for sharing and I agree the smell is amazing! Great idea on the cinnamon too!
Arlene Michelle says
I made both the bread and the muffins, and they were very good, but you omitted the salt from the muffin recipe!
Karly says
Oh, you’re right! That’s weird – I’ll get it added back in. 🙂
Deanna says
This recipe is so good. My 85 year young mother asked for seconds. She also volunteered they were yummy(she rarely offers up compliments)!
I did not save this recipe (for some unknown reason), and was panicked trying to Google it! Lol. Plan to make them instead of a cake for her birthday.
So happy I found it!
I used dark choclate chips on the tops!
Karly says
Thanks Deanna! So glad you found a recipe that was a hit with your mama. 🙂
z says
hi!! thank you so much for this recipe im very excited to try it! but just one question, is it possible to use buttermilk instead of sour cream? and if yes does the measurement change? thanks!
Karly says
I’ve only tested this as written, so I really can’t say. If you try it, let us know it goes!
Char says
Sorry I forgot to leave how many stars!
Thanks again
Char
Char says
I made these delicious muffins this afternoon and they are so wonderful! My husband confessed that he ate two!
Thanks for the recipe, I’ll have to check out the rest of your recipes.
Karly says
Thanks so much, Char!
Mady says
Oh my goodness! So I found your chocolate banana bread recipe on Facebook around a year ago, and I’ve made muffins out of it each time I’ve made it. I just found that you made a separate link for the muffins and that makes my heart happy! I’m a college student and these are in high demand with my roommates. They request them almost weekly! I’ve also made these for a friend in the hospital and she absolutely loved them and asked for the recipe. The only thing I change is I add a full cup of sour cream (please don’t judge me ?) and some chocolate chips to the batter in addition to the top. Thanks for such a great recipe!
Karly says
Yay! I’m so glad these are such a hit for you!! And extra sour cream sounds like a win to me! 😉
Mady says
Oh my goodness! So I found your chocolate banana bread recipe on Facebook around a year ago, and I’ve made muffins out of it each time I’ve made it. I just found that you made a separate link for the muffins and that makes my heart happy! I’m a college student and these are in high demand with my roommates. They request them almost weekly! I’ve also made these for a friend in the hospital and she absolutely loved them and asked for the recipe. The only thing I change is I add a full cup of sour cream (please don’t judge me ?) and some chocolate chips to the batter in addition to the top. Thanks for such a great recipe!
Geneva says
These are amazing!! Where can I post a pic? They are super moist and I live in Maryland… (different climates) I baked for just 16 mins. Sprayed the muffin pan with baking spray.. and voila!
Karly says
Hi Geneva! So glad they turned out good for you! 🙂
I don’t have a way for you to share a photo here, but if you’re on Instagram you can tag #bunsinmyoven or you can share to my facebook page, if you like!
Thanks so much!!
Lynnette says
How long do you think this would stay fresh in the fridge and have you ever tried to freeze them? I’d like to make a whole bunch.
PatriciaDeRuyter says
Can’t wait to try this recipe so love my sweets treats. Thank you for sharing.
Karly says
Hope you love it!
Ashley Nicole says
Oh my…this looks so mouth watering! I love banana, chocolate and cocoa and its so good to see them combined together. My family will definitely dig in to this! Thanks for sharing your recipe, Karly.
Alycia Louise says
This recipe looks awesome ?? Chocolate muffins are my favorite. I’ll have to give these a try ?
Mimi says
Can you use frozen banana and if so same amount
Karly says
I haven’t tried it with frozen banana, but assuming you thaw it first, it should work fine with the same amount.
Cathy says
Is there a substitute for the sour cream?
Karly says
Greek yogurt works well.
Auntiepatch says
Can we assume that you meant to add ONE EGG? It’s not in the ingredients but you say, “Add THE EGG…..”
Karly says
Oh goodness, yes. I fixed the recipe. Thanks for pointing that out!