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 of my very favorite ways to use 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 the combo of cinnamon and vanilla in the recipe. We sometimes add chocolate chips to the batch, but they’re just as good plain. (Well, my oldest will eat them only with chocolate chips, but the rest of the family enjoys them either way!) We prefer to serve them slightly warm.
(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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Ingredients You Need
Here’s a look at what you’ll need for this Banana Bread Muffins 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, so be sure to use very ripe bananas here.
- Eggs: I use large eggs in my baking, so use that size to ensure the volume is correct. They help the muffins hold together and bake up with a tender texture.
- Vanilla extract: You can use pure or imitation vanilla extract according to what you have on hand or that meets your budget.
- 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. The muffins may need a little longer in the oven to ensure they are baked through, but the recipe works with either flour.
- Use plain whole milk yogurt instead of the butter or you can do half and half. If you use yogurt, the muffins may take a little longer to bake.
Step-by-Step Instructions
Here’s a look at how to make this Banana Bread Muffin recipe so you know what to expect from the process. Scroll down to the bottom of the post for the full information, including the amounts and timing.
Step 1. Mash the bananas smooth with a fork in a bowl or a pie plate.
Step 2. Mix in the rest of the wet ingredients. Then add the dry ingredients.
Step 3. Divide the batter among your muffin pan. We usually bake these in a 12 cup standard size muffin pan.
Step 4. Add chocolate chips if using. Bake until lightly golden brown.
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 Muffin 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-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 muffin tins, using about ¼ cup batter In each cup. Bake for 14-16 minutes, or until muffins are 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 leftover 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.
- Serve chilled or slightly warmed.
- Use all-purpose flour if desired. The muffins 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.
Nutrition
This post was first published December 2021.
These were so good! Made them today as I had all ingredients on hand (thank you for basic pantry staples) and used the egg-free option for my egg allergy son and wow! Soft and springy, not crumbly at all and such good banana flavor! Another favorite to save 🙂 Thank you!
Great recipe, the whole family enjoyed!
Easy and delicious – everyone in my family loves them ❤️
Made these with my 4 and 1 year old sons as my first baking adventure with both kids. It was so easy and fun and the muffins were delish
Very fluffy and moist. Only used 1/2 cinnamon. Toddler approved!
My kids and I love these muffins. They eat multiple as soon as they’re cool enough, which is saying something because they’re not that crazy about bananas or muffins 😆 we make them in the mini muffin pan and I use the leftover batter in a loaf pan for my own special treat!
These are delicious! The batter was dry but the muffins were not! I followed the recipe exactly and will say that I managed to make 12 muffins AND 12 mini muffins (no complaints there!).
Can’t remember if I’ve made these before, but just made them this morning. Ended up putting 4 bananas in and chocolate chips. I like to blend my bananas and eggs on low in the blender for a smooth consistency. So yummy! And the 3 littles who were having a tea party all approved!
What did I do 🥲. My muffins were incredibly dry. I used whole milk yogurt instead of butter. Can anyone recommend a frosting I can make to sweeten this up
Replacing butter with milk will change the consistency, which is why there is butter in the recipe:)
I used three large bananas, but I found the batter to be too dry so I added a container of applesauce. With adding the chocolate chips, the volume of the batter was increased, making the muffins bigger. I had to add five minutes to the cook time. Suggest reducing flour by a little bit.
Excellent recipe, thanks! I used AP flour (that was all I had), placed the sugar with the bananas and the rest of the wet ingredients (oops – I was on autopilot mode…), added mini chocolate chips, and baked in mini muffin cups for 12 minutes. My picky toddler loved it!
These muffins are delicious! My toddler (and my husband) absolutely love them. Might I be able to add grated carrots to this recipe?