Savor the taste of my favorite banana bread recipe in minutes with this easy and simple banana bread muffin recipe. They're soft, moist, and bursting with banana flavor. Whip them up with just a few basic ingredients for a quick breakfast delight.
These delicious banana bread muffins are a timeless treat that you can enjoy year-round, but they truly shine when autumn arrives, offering that cozy and comforting essence we all crave.
Plus, they're the perfect solution for those overripe bananas sitting on your countertop, infusing your dessert with an incredible depth of flavor like in my banana bread cookies.
Banana muffin recipe is a breakfast delight, perfect with a delicious topping or glaze that elevates their flavor. They're a morning favorite, turning each bite into a sweet indulgence.
Why we love this recipe
Banana bread muffins are individual-sized treats made from mashed bananas, flour, sugar, and other baking ingredients. They combine the moist and sweet flavor of a classic banana bread in a convenient muffin form.
Made mostly from ripe bananas, these delicious banana muffins have a moist texture and natural sweetness. You can easily mix in chocolate chips or spices. It's a great recipe for breakfast, especially with some sweet icing or a rich topping.
- Simple & Quick Recipe: Made with straightforward ingredients, no need for buttermilk or sour cream to make this easy muffin recipe.
- Natural Sweetness & Rich Banana Flavor: Thanks to ripe bananas, these muffins have a natural sweetness and an unmistakable banana taste.
- Moist muffins: The moisture from 3 ripe bananas gives these muffins their soft and moist consistency.
- Versatile: Easy to customize with add-ins like nuts, mini chocolate chips, spices, cinnamon crumb topping or a vanilla maple syrup glaze.
- Perfect for any time: Ideal for breakfast or as an afternoon snack.
More Muffin Recipes
Ingredients you need
*Scroll down the page to see the recipe card with the quantities and instructions to make my best banana muffins.
- Butter: The butter adds a rich flavor and a crisper, golden crust. Use only softened unsalted butter to have control over the added salt, and if you still wish to replace it with oil, it's entirely possible to use a vegetable oil like coconut oil, or for those who like bold savors like olive oil.
- Brown sugar: Only use dark brown sugar to add a rich caramel flavor that perfectly complements the sweetness of the banana, and gives the muffins a darker color. (If you only have white sugar, you can also use it for this recipe, or make a mixture of white and brown sugar).
- Egg: Use a large egg at room temperature; if you haven't had time to take it out of the fridge in advance, let it rest a little in a bowl of hot water.
- Bananas: Use ripe bananas (with skin that has brown spots but is still yellow inside, not brown bananas or black bananas inside) and if your bananas are not very ripe you can put them in the microwave or oven for a few moments to soften them.
- Flour: Use all-purpose flour, which can be replaced with white whole-wheat flour for a denser texture and more nutritious muffins with added fiber.
- Baking powder: A mixture of baking soda and baking powder, which you can replace with a packet of baking powder.
- Vanilla and Salt: Pure vanilla extract and table salt to bring out the flavors.
- Cinnamon: Optional add ground cinnamon to enhance the banana flavor.
How to make Simple Banana Bread Muffins
Mash the bananas
- Place banana chunks in a medium bowl and using a fork, mash them into a banana mixture with some chunks left.
- You can also use a blender or a food processor to mash them but try not to overblend them as the small pieces of bananas give a more moist texture.
Mix the wet ingredients
- Place the melted butter and brown sugar in a large bowl and mix with an electric mixer at medium speed for 2 to 3 minutes to dissolve the sugar and obtain a smooth mixture.
- Then add the mashed bananas, eggs, and vanilla and whisk together again with an electric mixer to incorporate.
Stir dry ingredients
- Finish by adding the all-purpose flour baking powder, baking soda, and salt, and add ground cinnamon.
- Then mix this time with a spatula to avoid overmixing the batter and until you have a homogeneous muffin batter, thick with some lumps.
- Preheat oven to 428°F / 220°C and set up a muffin pan with muffin liners or paper liners.
Pour the banana muffin batter into the prepared muffin cups with a tablespoon or an ice cream scoop to measure the quantities.
- Bake for 5 minutes, then lower the oven temperature to 392°F / 200°C and bake for an additional 18-20 minutes until banana muffins are puffed and golden on top.
- Check the banana bread muffins by sticking a toothpick inserted in the center of the muffin and it should come out clean with a few crumbs.
- Remove the banana muffins from the muffin tin and cool on a wire rack, or enjoy warm.
Banana bread muffins are delicious on their own, but if you add a filling to go with them they will be even tastier.
Here are some ideas for fillings:
- Peanut butter or almond butter
- Fruit jam like my homemade strawberry compote, homemade raspberry compote or this lemon-blueberry compote.
- Homemade chocolate spread, Nutella Spread, Cookie butter Lotus spread etc.
Storage and freeze instructions
Room temperature: Place banana bread muffins in an airtight container and you can keep them for up to 1 week at room temperature. You can reheat them slightly in the microwave to make them a little softer.
How to freeze? You can store muffins in the freezer for up to 3 months. Place them in a freezer bag or plastic wrap once they are cooled and put them in your freezer.
Defrost: Let them come back to room temperature or use the defrost function on your microwave.
Tips for Perfect Bake and Moist Muffins
- Ripe Bananas: Use overripe mashed bananas with brown spots only no completely dark and very ripe bananas. They're sweeter, more aromatic, and mash more easily than their yellow counterparts. Don't crush them completely, with a chunky texture they give a more authentic banana texture to the muffins.
- Room Temperature Ingredients: Use room temperature ingredients for even mixing and a better rise.
- Don't Overmix: Overmixing can lead to dense muffins. Mix just until the ingredients are combined, The muffin batter is grainy and thick if it seems too runny add more flour.
- High Dome (bakery-style tops): For those tall, domed muffin tops, start baking at a higher temperature for the first 5-7 minutes, then reduce the oven temperature. This initial high heat causes the batter to rise quickly, creating a lifted top. Also, be careful not to open the oven door during baking time.
If you love Bananas
- Add Nuts: Add chopped nuts, chopped walnuts or pecans for a touch of crunch.
- Cinnamon topping: When the banana muffins are baked, brush them with melted butter, then dip them in a mixture of granulated sugar and cinnamon.
- Cinnamon crumb topping: As in my buttermilk blueberry muffins recipe, with a cinnamon streusel topping perfect for muffins.
- Chocolate Chip: Add chocolate chips, peanut butter chips or chocolate chunks for more sweet and chocolatey banana bread muffins.
- Dried fruit: Dried raisins, dried cranberries and more.
- Pumpkin puree: Like in these delicious pumpkin banana muffins (coming soon)
FAQ - Frequently Asked Question
Yes, no worries about making a version of mini banana bread muffins with this recipe.
Yes, it's ok to use frozen bananas, you'll just have to let them thaw completely and remove the excess water before using them in the recipe.
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