These easy banana bread muffins are a delicious way to start your day and they also make a sweet afternoon pick me up. You can mix this recipe up quickly by hand, no mixer required. After making your first batch, this will become one of your go to muffin recipes!
If you have ripe bananas sitting on your counter, print this recipe, get into the kitchen, and in approximately 30 minutes you’ll have a delicious batch of banana bread muffins ready to enjoy. As an added bonus your entire house will smell absolutely divine!
Making The Best Banana Bread Muffins
Banana muffins can be hit or miss. I’ve had amazing muffins but I’ve also had lackluster ones. This banana bread muffin recipe gets a great big thumbs up from my entire family, the request it often. It’s moist, just sweet enough and has the perfect flavor.
The only downside is how quickly the entire batch disappears, nobody can resist these muffins, especially when served warm.
While I left the nuts out of these due to nut allergies in my family, I think these would be spectacular with walnuts or pecans folded in. I also love to make these as banana chocolate chip muffins or even bananas blueberry muffins.
My kids love these flavorful muffins for grab and go breakfasts, and they are also a popular snack or lunch box addition in my family. Basically, you can’t go wrong with this easy recipe.
Ingredients Needed:
At a glance, full recipe below
- All Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Ripe Bananas
- Butter
- Brown Sugar
- Eggs
- Vanilla
- Walnuts, Pecans or Chocolate Chips (optional)
Why Use Ripe Bananas?
Most banana bread and muffin recipes call for ripe bananas. The riper a banana is the easier it is to mash. In addition to being easy to mash, riper bananas are sweeter and more flavorful, which is perfect for banana bread.
You don’t have to use overly ripe bananas, but I do find that these muffins are at their absolute best when they are made with some unattractive, ripe and brown bananas.
Can You Freeze Muffins?
Absolutely! Allow your muffins to cool complete, then place into a freezer bag and store in the freezer. Muffins can be thawed by simply sitting them out on the counter for an hour or so, or placed in the microwave for 20-30 seconds.
Frozen muffins also work great for popping into a backpack or lunchbox as they thaw fairly quickly.
Easy Banana Bread Muffin Recipe
Love chocolate with banana? Try my Banana Chocolate Chip Muffins, Chocolate Banana Cake or my Chocolate Banana Muffins.
Have more bananas to use up? Try my Banana Pancake Recipe or myBanana Bread Pudding Recipe.
Easy Banana Bread Muffins
Equipment
- Muffin Pan
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 medium to large very ripe bananas
- 1/2 cup unsalted butter melted and cooled
- 3/4 cup packed light or dark brown sugar
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 400 degrees F.
- Prepare a muffin pan with 12 muffin liners.
- In a large bowl, mash bananas until only small chunks remain. Add in melted (and cooled) butter and brown sugar and stir until well combined. Stir in beaten eggs and vanilla and stir until combined.
- In a separate bowl combine flour, baking soda, baking powder and salt, stir to combine.
- Combine wet and dry mixture until just combined. Do not over-mix. If desired, add in optional nuts and stir to combine.
- Divide batter between 12 muffin cups.
- Place in oven and immediately reduce the oven temperature to 350 degrees F. Bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, and tops are turning golden brown.
- Remove from oven and allow to cool for five minutes. Remove muffins from pan and serve.
- To save remaining muffins, wrap tightly with plastic wrap and store in the refrigerator.
Video
Notes
Nutrition
More Creative Banana Bread And Banana Bread Muffins Recipes
I hope your family enjoys these banana bread muffins as much as mine does. I think I’ve made them three times this month so far, my kids keep requesting them! I have some other great recipes you’ll want to try as well.
If your family loves chocolate as much as mine does, then you need to make these CHOCOLATE BANANA MUFFINS.
If you love butterscotch, then you have got to try these Banana Butterscotch Muffins. The best way to describe them is if banana bread and oatmeal scotchie cookies got together into one, this would be the result. These are one of my all time favorite muffins.
Shugary Sweets has a delectable Snickerdoodle Banana Bread Recipe. You can’t go wrong when you bring cinnamon and sugar to the banana bread party!
Spend With Pennies has a scrumptious Chocolate Chip Zucchini Banana Bread recipe we love.
Finally, you just can’t go wrong when you add chocolate and peanut butter to your banana bread! Check out Two Peas And Their Pod for their yummy Peanut Butter Banana Bread Recipe.
JMR says
Excellent! I made mini muffins and recipe made 48 or 2 pans. Perfect for the church potluck . Had chopped hazelnuts so used and are a nice addition.
Thanks for sharing
Raija says
These muffins are super super good! Thanks for the great and easy recipe! I did add about a tablespoon of cinnamon to make it more like banana bread and it was a great addition!
Lindsay says
Have you ever added blueberry in the mix?
Pam says
Absolute BEST banana Muffins ever!!!! I even traded out the all purpose for almond flour, cut back a third on the butter and sugar and they are still FANTASTIC- SO MOIST AND SWEET! I also added walkouts on the top for come initial crunch and extra protein. I bet these would also work with zucchini or carrot. Recipe seems to simple but it’s truly a winner!
SC says
Doubled the recipe but only had 5 very large bananas instead of 6. Still very moist and full of banana flavor. Added 2 cups of pecan pieces, few tablespoons of chia seeds and 3 Scoops (90g) of Active Stacks Vanilla protein to the doubled mix which added 66g of protein. These muffins were perfectly moist even with the added protein dry powder. I did cut the sugar nearly in half just because we like them less sweet. The protein powder added extra vanilla flavor and monk fruit sweetener if you are looking to cut back sugar and add more protein. Basically this was the best “base” recipe for banana muffins I’ve made in soooo long. Thank you for the reminder for the pop over muffins is preheat to 400 and drop to 350 as stated in recipe.
Juliet says
This was a really great recipe-super easy and straightforward, I made 2 batches and they were gone within a week. Love it!!!
By mistake says
Please delete my previous comment! I didn’t mean to post here. (Sort of embarrassing) sorry!
Stephanie says
Between my husband, two little boys, and the little guy soon to be born.. 24 mini muffins disappeared in nearly no time. These are simple, moist, and delicious. Thank you for sharing!
Alicea says
Quick and easy to make. Absolutely Delicious!! Our new favorite!
Anna Dragert says
Excellent and Quick to make!