Best Ever Banana Bread Muffins In 8 Easy Steps

These Banana Bread Muffins are the perfect way to use up those overripe bananas sitting on your counter. They are incredibly moist, tender, and packed with classic banana bread flavor in a convenient, portable muffin form. This recipe requires just two bowls and delivers a quick, delicious breakfast or snack.

What is Banana Bread?

Banana bread is a type of sweet, moist quick bread made from mashed bananas. Its popularity surged in the United States during the 1930s with the rise of baking soda and baking powder, and it remains a comforting staple today. These muffins are simply a miniaturized version of the traditional loaf. (For more on the history, see the Banana bread

Ingredients

For the Banana Bread Muffins

• 1.75 cups (210 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (optional)
• 0.25 teaspoon salt
• 0.5 cup (1 stick or 113 g) unsalted butter, melted
• 0.75 cup (150 g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 3 ripe bananas, mashed (about 1.5 cups)
• 0.5 cup chopped walnuts or chocolate chips (optional)

How to Make Banana Bread Muffins

1. Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the pan well.
2. Combine Dry Ingredients (Bowl 1): In a large bowl, whisk together the 1.75 cups of flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 0.25 teaspoon salt. Set aside.
3. Combine Wet Ingredients (Bowl 2): In a separate medium bowl, whisk together the melted butter and the 0.75 cup of sugar until well combined. Whisk in the 2 eggs one at a time, followed by the 1 teaspoon of vanilla extract.
4. Add Bananas: Stir in the mashed bananas until just combined.
5. Mix Batter: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together until just mixed. Do not overmix; a few streaks of flour are okay.
6. Fold in Add-ins: If using, gently fold in the 0.5 cup of nuts or chocolate chips.
7. Bake: Divide the batter evenly among the 12 muffin cups. Fill each about two-thirds full. Bake for 18–22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Cool: Let the Banana Bread Muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips for the Perfect Banana Bread Muffins

• Use Very Ripe Bananas: The riper the banana (brown spots everywhere!), the sweeter and more flavorful your muffins will be.
• Do Not Overmix: Overmixing the batter develops the gluten, resulting in tough, dry muffins. Mix only until the flour is incorporated.
• Fill High and Bake Hot: Baking at 375°F (190°C) helps the muffins rise quickly and develop a nice dome top. Fill the cups about two-thirds full for a good height.

Conclusion

These Banana Bread Muffins capture all the comforting flavor of a classic banana loaf in less than 30 minutes. Their soft, moist interior and delicious aroma make them an ideal treat for breakfast, snack time, or even as a simple dessert. They are proof that some of the best baking comes from using up ingredients you already have.

Best Ever Banana Bread Muffins In 8 Easy Steps

foodifa

A super moist and easy recipe for classic banana bread in muffin form, perfect for using overripe bananas.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12

Calories 250 kcal

Ingredients

  

• 1.75 cups 210 g all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon optional
• 0.25 teaspoon salt
• 0.5 cup 1 stick or 113 g unsalted butter, melted
• 0.75 cup 150 g granulated sugar
• 2 large eggs at room temperature
• 1 teaspoon pure vanilla extract
• 3 ripe bananas mashed (about 1.5 cups)
• 0.5 cup chopped walnuts or chocolate chips optional

Instructions

 

• Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the pan well.
• Combine Dry Ingredients (Bowl 1): In a large bowl, whisk together the 1.75 cups of flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 0.25 teaspoon salt. Set aside.
• Combine Wet Ingredients (Bowl 2): In a separate medium bowl, whisk together the melted butter and the 0.75 cup of sugar until well combined. Whisk in the 2 eggs one at a time, followed by the 1 teaspoon of vanilla extract.
• Add Bananas: Stir in the mashed bananas until just combined.
• Mix Batter: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together until just mixed. Do not overmix; a few streaks of flour are okay.
• Fold in Add-ins: If using, gently fold in the 0.5 cup of nuts or chocolate chips.
• Bake: Divide the batter evenly among the 12 muffin cups. Fill each about two-thirds full. Bake for 18–22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
• Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Keyword banana bread muffins, banana muffin recipe, breakfast muffins, overripe bananas, quick bread