Transform pantry staples and ripe bananas into the very best Banana Bread Muffins with this tried and true recipe. Plus, they’re lower in sugar and store so well!
There are few things I love more than banana bread, but I often crave the convenience of a muffin. And so. Banana Bread Muffins! These take a classic recipe and turn it into tender, moist muffins that are easy to take on the go—or for little kids to pick up and enjoy.
These are one a my very favorite ways to enjoy overripe bananas and they are just lightly sweetened (when compared to classic banana bread).
They’re made with whole grain flour and basic pantry staples and work so well because of the moisture from the bananas.
We love these with cinnamon and vanilla in the mix and served slightly warm. We sometimes add chocolate chips to the batch, but they’re just as good plain. (Well, my oldest will only eat them with chocolate chips but the rest of the family enjoys them either way!)
(You may also like Pumpkin Banana Muffins, Easy Pumpkin Muffins, Sugar Free Banana Muffins, and Lower Sugar Banana Bread.)
Table of Contents
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How to Make Banana Bread Muffins Moist
The main keys to moist banana bread muffins is to use very ripe bananas, not over mix the batter, and to not over bake them. So if you follow the directions in the recipe and try not to mix the batter past when it’s all combined, you should be good to go!
Ingredients You Need
Here’s a look at what you’ll need for this recipe so you know what to expect when planning your baking:
- Unsalted butter: I prefer unsalted butter in baking so I can control the amount of salt I then add.
- Very ripe bananas: The browner the better for sweetness!
- Eggs
- Vanilla extract
- Whole wheat flour: I like to use whole grain flour here since the moisture in the bananas ensures that the muffins stay super moist.
- Sugar: There is granulated sugar in this recipe (but it’s about half as much as you’d find in a traditional banana bread recipe.)
- Baking soda: Be sure that your baking soda is fresh as it will help the muffins bake through well.
- Cinnamon: We like cinnamon in our banana bread muffins, though you could leave it out if you prefer.
- Salt
Ingredient Substitutions
- Gluten-free: Use a 1:1 style of gluten-free baking mix.
- Dairy-free: Use melted coconut oil in place of the butter.
- Egg-free: Omit the eggs and add ½ cup milk to the batter.
- You can use all-purpose flour if desired. They may need a little longer in the oven to ensure they are baked through, but it works with either flour.
- Use plain whole milk yogurt instead of the butter or you can do half and half. If you use yogurt, it may take a little longer to bake.
Step-by-Step Instructions
Here’s a look at how to make this recipe. Scroll down to the bottom of the post for the full information.
- Mash the bananas smooth with a fork in a bowl or a pie plate.
- Mix in the rest of the wet ingredients.
- Stir together the dry ingredients in a separate bowl. This ensures that the baking soda and salt are evenly distributed.
- Stir the wet ingredients into the dry.
- Divide among your muffin pan. We usually bake these in a 12 cup standard size muffin pan.
- Bake until lightly golden brown.
TIP: If you want to mix in chocolate chips or add a few on top of the muffins, go right ahead!
Tips for How to Mash Bananas
I typically use a potato masher or a fork to mash bananas. The main thing to look for getting most of the lumps out of the bananas.
Because when the mash is smooth, the end results of the muffins will have a more consistent (and lump-free) texture.
Frequently Asked Questions
You can use all purpose, but know that they may need 2-4 additional minutes to bake through.
If they have a lot of brown spots, that is likely ripe enough. The more brown spots, the higher the sweetness.
Sure! Just let them cool fully on the wire rack, then place into a freezer bag and remove as much air as possible before sealing. Freeze for up to 6 months.
How to Store
Store any leftover banana bread muffins, once fully cooled, in an airtight container at room temperature for 3 days, in the fridge for 5 days. Or freeze in a zip top storage bag with as much air removed as possible for up to 6 months.
Thaw in the fridge or at room temperature.
More Muffins Recipes
You may also like these easy muffin recipes to share with the kids:
Best Tips for Success
- Serve chilled or slightly warmed.
- Use all all-purpose flour if desired. They may need 16-18 minutes in the oven.
- Use plain whole milk yogurt instead of the butter.
- Add ½ cup chocolate chips to the batter if desired.
- Mash the bananas very smooth with a fork or a potato masher. (This is a good step for the kids to help with!)
- Spread on some all fruit jam, a thin smear of nut butter, or cream cheese if desired.
Related Recipes
I’d love to hear your feedback on this recipe if you try it for your family, so please comment and rate the recipe below!
Favorite Banana Bread Muffins
Ingredients
- ½ cup unsalted butter (melted and slightly cooled; 1 stick)
- 1½ cups mashed very ripe bananas (about 3 large)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- ½ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F and grease a standard muffin pan with nonstick spray. (I use classic Pam spray.)
- Add the butter, bananas, eggs, and vanilla to a large bowl. Stir to combine.
- Stir in the flour, sugar, baking soda, cinnamon and salt.
- Divide the batter among the prepared baking pan, using about ¼ cup batter In each cup. Bake for 14-16 minutes, or until golden brown and a cake tester inserted into the center comes out cleanly.
- Transfer muffins from the pan to a wire rack to cool.
- Serve warm or at room temperature.
Equipment
Notes
- Store any leftovers, once fully cooled, in an airtight container at room temperature for 3 days, in the fridge for 5 days. Or freeze in a zip top storage bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature.
- Serve chilled or slightly warmed.
- Use all all-purpose flour if desired. They may need 16-18 minutes in the oven.
- Use plain whole milk yogurt instead of the butter.
- Add ½ cup chocolate chips to the batter if desired.
- Omit the sugar if desired, but be sure to use VERY ripe bananas so the muffins taste sweet. (They will not be super sweet, but it’s an option.)
- Mash the bananas very smooth with a fork or a potato masher. (This is a good step for the kids to help with!)
- Spread on some all fruit jam, a thin smear of nut butter, or cream cheese if desired.
- Gluten-free: Use a 1:1 style of gluten-free baking mix.
- Dairy-free: Use melted coconut oil in place of the butter.
- Egg-free: Omit the eggs and add ½ cup milk to the batter.
Delicious recipe! My 3 year old son absolutely loves these! My only question is if it’s ok to use an electric hand mixer instead of mixing with a spoon?
Sure you can use an electric mixer.
These are great! I used the egg sub of 1/2 cup milk in your notes and had to bake for 19 minutes (if that helps anyone else subbing). I love how simple and quick this recipe is!
I found this recipe a few months ago. My kids and hubby love this recipe and request it often. Thank you so much for sharing.
Have made these several times – so easy and so delicious! We all love them!
Made this recipe with my picky eating toddler who will be turning three in a couple weeks. She was so excited to help, which she often is when helps in the kitchen. She normally won’t eat the things she helps make, but she couldn’t wait for these to cool down so she could try one. Made mini muffins for her and gave her one for dessert. She loved it! I liked them too. Just the right amount of sweet.
Made these today and used vegan substitutes. Toddler, big kid and husband approved.
Hi! How would the baking time/temp differ if making mini muffins?
Mini muffins are usually in the 10-12 minute range. Enjoy!
These turn out PERFECT-every time!
Hi Amy,
The banana muffins turned out great and incredibly moist. I just made a few changes- added honey instead of the sugar, added half cup of yogurt and half cup of ghee and used 1:1 of the wheat flour to all purpose flour. As always, my toddler found it delicious!
How much honey or syrup instead of sugar?
Thanks 😊
Sure you can use the same amount
I use silicone muffin trays and mine always seem to get too dark on the bottom. Should I reduce the temperature? Other than that, they are so great!
You could certainly try that. I use regular pans so I can’t say for sure, but you could do 350 and see if that helps.
Super easy and delicious! Made these quick after bedtime tonight. Used reg flour since I was out of whole wheat and added a few mini choc chips on top. Every recipe I try of yours is a hit in our house! Will be serving these for breakfast tomorrow.
What can I use instead Of the sugar for these muffins? Honey? Applesauce? Maple maple syrup? And would the cooking time remain the same?
You could use maple syrup or honey in place of the sugar if you prefer and yes, baking time is the same.
We have allergies in the household. So instead of butter, I used applesauce. Instead of sugar, I used a smidge of pure maple syrup as well as a sprinkle of coconut sugar. Turned out amazing and I’ve already had two (I made these for my daughter)! Next time I will try with Buckwheat to be even more allergy-friendly.
Awesome! You may want to reduce the amount of buckwheat or increase the milk a smidge to make sure it’s not too dry as that flour absorbs much more intensely than wheat. But could work if you keep that in mind. Enjoy!
The muffins are light and taste delicious!
Delicious! Great with a few chocolate chips as well. I only had 2 mushy bananas and they still turned out fine.
Finally a banana muffin recipie that turned out good for my toddler and I. I thought I was cursed with making banana muffin and bread recipies because ive tried a few and they were a complete fail, untill this morning when I’ve made this and they were a success! I halved the recipie and made them into mini muffins because I thought it was going to be another internet recipie flop but I will make these again for sure. I scoffed a few with some butter on them warm from the oven and my toddlers wanting his second:) thanks