Banana Bread Muffins

• Holly’s Recipe Highlights: Banana Bread Muffins
• Ingredient Notes
• How to Make Banana Bread Muffins
• Save Some for Later
• More Ways to Use Ripe Bananas

These Banana Bread Muffins are soft, moist, and packed with warm cinnamon flavor, making them the perfect way to use up ripe bananas. They come together quickly in one bowl and bake into perfectly golden, bakery-style treats. They are the perfect portable version of my easy banana bread.

Holly’s Recipe Highlights: Banana Bread Muffins

Flavor: Soft, sweet, and full of cozy banana flavor with a hint of cinnamon. If you add nuts, they give just the right little crunch in every bite.

Why Make It: They’re quicker than traditional banana bread, bake up in perfectly portioned servings, and are ideal for easy breakfasts, grab-and-go snacks, or stocking the freezer for later.

Recommended Tools: All you need are a couple of mixing bowls, a whisk or spoon, and a standard muffin pan to bring these banana bread muffins together with ease.

Total Time: 40 Mins Servings: 12 muffins Cooking Method: Oven Baked

Ingredient Notes

• Flour: For the most tender muffins, spoon and level your flour instead of scooping. If you need a gluten-free option, a 1:1 blend should work nicely, though the texture may turn out slightly different.
• Cinnamon: Use fresh cinnamon for the best, coziest flavor in these muffins. For a slightly warmer twist, pumpkin pie spice makes a great substitute.
• Sugars: This recipe uses a combination of both granulated and brown sugar for the perfect balance. If you only have one on hand, they’ll still bake up just fine, but using a mix gives the richest, most flavorful result.
• Bananas: Use very ripe bananas with plenty of brown or black spots. Frozen and thawed bananas work well, too. Just drain off any excess liquid if they seem overly watery.
• Nuts: Walnuts or pecans are completely optional, so use what you have on hand. Chop them fairly small, so they distribute evenly throughout the batter. Toasting them adds a lovely depth of flavor, but raw nuts work just as well.
• Variations: For a sweeter, snack-style twist, you can stir in a handful of mini chocolate chips. If you’d like a heartier texture, mix in a spoonful or two of oats. A pinch of nutmeg, along with the cinnamon, adds a cozy bit of extra warmth and flavor.

How to Make Banana Bread Muffins

1. Whisk the dry ingredients in one bowl, and the wet ingredients in another.
2. Stir the dry ingredients into the wet mixture just until combined.
3. Fold in nuts or other add-ins.
4. Divide the batter into lined muffin cups and bake (full recipe below).

Save Some for Later

Keep leftovers in an airtight container at room temperature for up to 3 days and in the freezer for up to 3 months. Thaw at room temperature.

For reheating, microwave for about 10 to 15 seconds for a just-baked feel, or warm in a low oven.

Did you enjoy this Banana Bread Muffins Recipe? Leave a comment and rating below.

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 40 minutes minutes

• Preheat oven to 350°F. Line a muffin pan with paper liners.

• Whisk together flour, baking soda, cinnamon, and salt in a small bowl. Set aside.

• Combine melted butter and sugars. Add eggs, vanilla, and mashed banana. Mix well.

• Add dry ingredients and mix just until combined. Fold in nuts if using.

• Pour into prepared muffin pan and bake 18 to 20 minutes or until a toothpick comes out clean. Do not overbake.

• Cool on a baking rack.

• Use ripe bananas with black spots for the best flavor.
• Toss add-ins with a bit of flour before adding to the batter, this helps so they don’t sink to the bottom of the batter.
• Do not add extra bananas, this can make the batter too heavy and dense.
• Do not overmix batter, it should be mixed just until moistened.
• Fill muffin cups only ⅔ full.
• Do not overbake, ovens can vary, so be sure to check muffins a few minutes before they should be done. If a toothpick comes out clean, they are done.
• Keep leftovers in an airtight container at room temperature for up to 3 days, and in the freezer for 3 months. 

Serving: 1muffin | Calories: 186 | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 268mg | Potassium: 78mg | Fiber: 1g | Sugar: 12g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Muffins, Snack

Cuisine American

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