Banana Bread Muffins Recipe

baked banana bread muffins on black cooling rack

5 from 15 votes

Banana bread muffins bring all the goodness of our favorite banana bread, but in muffin form. They're tender and moist, and you can enjoy them warm from the oven in under an hour.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 173kcal

Author: Traci

Equipment

Ingredients

1 ⅓ cups All Purpose Flour
½ teaspoon Baking Soda
¼ teaspoon Baking Powder
¼ teaspoon Salt
¼ teaspoon Cinnamon
6 tablespoons Unsalted Butter softened
½ cup Brown Sugar
3 large Ripened Bananas can be overripe
1 Egg room temperature
2 tablespoons Milk or buttermilk
½ teaspoon Vanilla

Optional

½ cup Walnuts chopped

Instructions

Preheat oven to 375°F. Line a muffin pan with cupcake liners or coat with cooking spray.
In a mixing bowl, whisk FLOUR, BAKING SODA, BAKING POWDER, SALT, and CINNAMON. Set aside.
In another bowl, stir BUTTER and BROWN SUGAR until creamy. Mash in BANANAS until mostly smooth (a few lumps are fine).
Whisk in EGG, VANILLA, and MILK until combined.
Add dry ingredients and WALNUTS (if using). Gently fold until just combined—do not overmix.
Scoop batter into muffin pan, filling each cup about ⅔ full.
Bake 25–30 minutes, until centers are set and tops are golden.
Cool in the pan for 10 minutes, then transfer muffins to a cooling rack. Serve warm or at room temperature.
To store, cool completely and keep in an airtight container up to 3 days at room temperature for 5–7 days in the fridge.

Video

Notes

Bananas – You'll notice in my photos that my bananas are nearly black on the outside, but that's not a requirement. Even mildly spotty bananas add great flavor and sweetness.

Butter or Oil – I tested this recipe with softened butter, melted butter, and coconut oil. Honestly, I couldn’t tell the difference in flavor or texture.

Liners – Cupcake liners can stick if the muffins are warm. I either let them cool completely or spray the liners before filling.

Baking Temperature – After testing different oven temperatures, I’ve found 375°F for 25–30 minutes gives the best browning and keeps the muffins moist.

Reheating – I find that warming day-old muffins makes them as soft and fresh as the day they were baked. Highly recommend it before serving.

Mini muffin option: Follow the same instructions and bake for 10–12 minutes since they bake faster than full sized muffins.

Nutrition