banana bread muffin recipe

Banana bread muffins are a delightful twist on classic banana bread, offering the same moist texture and sweet flavor in a convenient handheld form. They’re perfect for breakfast, snacks, or even dessert, and their portability makes them great for lunchboxes or on-the-go mornings.

This recipe delivers fluffy, golden muffins filled with rich banana flavor and warm spice, ready in under an hour. They’re simple enough for beginner bakers yet impressive enough to serve at brunch gatherings.

With the natural sweetness of bananas and the cozy aroma of cinnamon, banana bread muffins are an all-time favorite treat that never fails to satisfy.

Ingredients List

– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ cup unsalted butter, melted and cooled
– ¾ cup brown sugar
– 2 large eggs, room temperature
– 3 ripe bananas, mashed
– 1 teaspoon vanilla extract
– ½ cup plain Greek yogurt or sour cream
– Optional: ½ cup chopped walnuts, pecans, or chocolate chips

Step-by-Step Instructions

Step 1: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with nonstick spray.

Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until evenly combined.

Step 3: In a large mixing bowl, whisk melted butter and brown sugar until smooth. Beat in eggs one at a time, followed by mashed bananas and vanilla extract. Stir in Greek yogurt or sour cream.

Step 4: Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix—this keeps the muffins soft and fluffy.

Step 5: If desired, fold in nuts or chocolate chips. Divide the batter evenly among muffin cups, filling each about ¾ full.

Step 6: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Cook Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Servings

Makes 12 muffins

Nutritional Information (approx. per muffin)

Calories: 210
Carbs: 30g
Protein: 4g
Fat: 9g

Storage Instructions

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freeze for up to 2 months; thaw at room temperature or warm gently in the oven.

Pairings/Suggestions

Banana bread muffins pair wonderfully with a hot cup of coffee, chai tea, or warm milk. For extra indulgence, serve with a spread of cream cheese or peanut butter. They also go well alongside yogurt parfaits or fresh fruit for a balanced breakfast.

Seasonal Relevance

These muffins are perfect year-round but shine particularly in fall and winter when cozy baked goods are most comforting. They’re also great for spring brunches, summer picnics, and holiday gatherings, making them a versatile bake for all seasons.

Health Benefits

Bananas are a rich source of potassium, vitamin B6, and dietary fiber, supporting heart health and digestion. Using Greek yogurt or sour cream adds protein and helps keep the muffins moist without excess butter. Nuts add healthy fats and crunch, while dark chocolate chips can provide antioxidants. Moderating sugar keeps this recipe balanced while still satisfying your sweet tooth.

Pros and Cons

Pros	Cons
Quick and easy to make	Best eaten fresh
Great use for ripe bananas	Slightly higher in sugar
Portable and kid-friendly	Can dry out if overbaked
Customizable with add-ins	Requires ripe bananas on hand

Conclusion

Banana bread muffins are a simple yet delicious treat that captures the comforting flavors of classic banana bread in individual portions. They’re soft, moist, and bursting with sweet banana goodness, making them a hit with both kids and adults.

Whether enjoyed for breakfast, as a snack, or served at gatherings, these muffins are quick to prepare and versatile enough to adapt with your favorite add-ins. Bake a batch today, and you’ll have a go-to recipe that will never go out of style.

FAQs

Q1: Can I use frozen bananas for this recipe?
Yes, thaw and drain frozen bananas before mashing. They work just as well as fresh ripe bananas.

Q2: Can I make these muffins gluten-free?
Yes, substitute all-purpose flour with a gluten-free baking blend. Adjust baking time if needed.

Q3: How do I make them healthier?
Reduce the sugar slightly, swap butter for coconut oil, and use whole wheat flour for added fiber.

Q4: Can I add a crumb topping?
Absolutely! Mix flour, butter, brown sugar, and cinnamon for a streusel topping before baking.

Q5: How do I keep the muffins moist?
Avoid overbaking, use ripe bananas, and include yogurt or sour cream in the batter to lock in moisture.