Banana Bread Muffins

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These banana bread muffins are worth waking up for! Overripe bananas can easily be turned into moist muffins with the perfect hint of cinnamon. Using basic ingredients found in your pantry, everyone will be reaching to get their hands on one…or two!

Muffins are an easy grab-and-go breakfast including our blueberry muffins, popular applesauce oatmeal muffins, or streusel-topped whole wheat buttermilk muffins.

Three banana bread muffins piled on top of eachother.

Easy Breakfast Muffins

These muffins are similar to classic banana bread but baked in a muffin pan. If you have three over-ripe bananas sitting on your counter you can easily turn them into a moist and delicious muffin recipe.

No need for fancy ingredients as this recipe keeps things easy and simple. A bit of flour, butter, sugar, eggs and spices for flavor – just mix, pour and bake!

  • SCRUMPTIOUS – Nothing beats a warm muffin fresh out of the oven!
  • FREEZER-FRIENDLY – These are the perfect grab-and-go snack to freeze. We recommend making a double batch as these will keep frozen for up to three months!
  • PACKABLE – Toss one in your tote for a quick pick-me-up mid-afternoon.

Banana muffins are a great in-between meal snack or a fast option for breakfast as you head out the door in the morning. This easy muffin recipe will make you wish you grabbed two!

Recipe ingredients on the counter including bowls of brown sugar, white sugar, eggs, flour, ripe bananas, butter, baking powder, salt, cinnamon and baking soda.

Recipe Ingredients

Most of us already have these items in our pantry and fridge, but if not, every grocer will stock them. Here’s a list of what you’ll need with full details in the recipe card at the bottom:

ALL PURPOSE FLOUR – I find that all-purpose flour makes the best base for this recipe. However, you can also substitute with half whole wheat flour to add more fiber.

BANANAS – Save those overripe brown bananas that are squishy with lots of brown spots. These are the best to use in any banana bread recipe like this one.

GRANULATED SUGAR + BROWN SUGAR – Both granulated white sugar and brown sugar are needed. Coconut sugar can also be used.

CINNAMON & NUTMEG – Paired with bananas, this is where the flavor comes from.

EGGS – You’ll need 2 large eggs which will help to create a fluffier muffin texture.

BAKING POWDER/BAKING SODA – Together, these ingredients will help the batter to rise in the oven.

SALT – A little bit of salt always helps bring all the ingredients together.

VANILLA EXTRACT – Vanilla extract will bring a warming and sweet flavor to the recipe.

Pro Tip: Avoid adding more bananas to the recipe. The result will be a dense batter that will not bake as well.


It’s easy to customize these muffins with a few flavor additions. These can be added to the batter or sprinkled on top of the muffin. Use these ingredients below if you’re looking to add a little pizzazz to the recipe:

NUTS OR SEEDS – Add a quarter cup of chopped walnuts, pecans or almonds. For seeds, try unshelled pumpkin seeds, sunflower seeds, hemp seeds or ground flaxseed.

CHOCOLATE CHIPS  Adding half a cup of chocolate chips will bring these muffins to the next level. Perfect for the chocolate lovers out there.

DRIED FRUITS – Raisins or dried cranberries will add an extra layer of flavor, perfect for a morning meal.

COCONUT – Unsweetened shredded coconut can add more texture and flavor without extra sweetness.

FRESH BERRIES – Berries taste incredible with the banana flavor, similar to our strawberry banana bread. Fresh blueberries or raspberries would also taste great.

ROLLED OATS – If you want a healthier, gluten-free option try our popular banana oatmeal muffins that use rolled oats as the base.

PUMPKIN PIE SPICE – Use 2 tsp of pumpkin pie spice in place of the cinnamon and nutmeg. Your house will smell like the holidays.

Pro Tip: Heavier ingredients like blueberries will tend to sink in the batter before the cooking process has allowed them to set in place. To prevent this, toss the ingredients with a bit of flour before adding them to the batter.

Four images grouped together. First is sliced bananas in a bowl. Second is mixed wet ingredients and two raw eggs dumped in a large white bowl with electric mixer. Third is wet batter in a white bowl with spatula. Fourth is unbaked muffins in a muffin pan.

How To Make Banana Bread Muffins

If using frozen bananas, be sure to thaw them to room temperature and remove excess moisture. Here’s an overview of how to make these muffins with the full instructions in the recipe card at the bottom of this post.

  1. PREP – Preheat your oven to 350°F and fill a muffin tin with paper cups or use a non-stick cooking spray. 
  2. DRY INGREDIENTS – Whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium mixing bowl.
  3. MELT BUTTER – Melt the butter in a small dish in the microwave. Let it cool for a minute before pouring.
  4. WET INGREDIENTS – Next, combine the cooled melted butter with the brown sugar and white sugar in a large bowl until smooth. Add the eggs and vanilla extract. Mix once more until everything is incorporated.
  5. BANANAS – Using a small bowl, mash bananas using a handheld potato masher or fork. You can leave a few small chunks for texture. Add this to the wet ingredient bowl.
  6. MIX TOGETHER – Now combine the wet ingredients with the dry ingredients and mix until just combined. Try not to overmix. If you are using anything extra like nuts or dried fruits, now is the time to add them.
  7. BAKE – Divide the batter in the muffin tin filling each one about 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean from the center of the muffin. Place muffins on a wire rack to cool completely.

Pro Tip: As with most baking recipes, mix the wet and dry ingredients in separate bowls to ensure consistency throughout.

How To Store

These banana muffin recipe leftovers can easily be stored on the counter, in the fridge or frozen. Here’s how to do it:

  • COUNTERTOP – Store at room temperature for up to three days.
  • REFRIGERATE – Use an airtight container with a resealable lid or cover to maintain moisture and freshness.
  • FREEZE – These muffins will keep in a freezer bag or container for up to three months.
  • REHEAT – Once thawed, pop them into the microwave for 15 seconds.

Serve With

  • BUTTER Fresh out of the oven or reheated in the microwave, butter is always a good topping.
  • FRUIT PRESERVES OR COMPOTE Add a dollop of regular jam or our strawberry chia jam. for a berry flavor.
  • FROSTING – If you are really looking to impress your guests, you spread a cream cheese frosting on top.
Banana bread muffins in a muffin pan.

Common Questions

Can I use frozen bananas?

Yes, just be sure to thaw to room temperature and remove any excess moisture by blotting with a paper towel.

How do I add more moisture to the muffins?

Be sure to follow all steps accurately. If you’re adding an extra dry ingredient, like rolled oats, try adding 2-3 Tbsp of milk.

Why are my muffins dry?

It is quite possible that you are measuring flour wrong. The flour will compress and it’s important to sift before measuring. Try using a spoon to pour the flour into the measuring cup. Be sure to level off your measured amount. Then sift the flour into the mixing bowl for the fluffiest results.

Can you use a banana bread recipe for muffins?

Yes. This recipe is very similar to our one-bowl banana bread but allows for 12 muffins. If using a banana bread recipe that’s designed for a loaf pan, you may get more or less than one dozen muffins.

How long do you bake banana bread muffins?

These muffins can be baked at 350°F for 18-20 minutes.

A banana bread muffin sliced in half.

If you’re looking for a quick and easy snack or breakfast option, these banana bread muffins are sure to please. Just know that once your family and friends get a chance to try this recipe, you’ll likely have to make more!

More Muffin Recipes

For more easy muffin recipes, try these:

Three banana bread muffins sitting on top of eachother.

Banana Bread Muffins

Overripe bananas can easily be turned into a moist and delicious muffin with the perfect hint of cinnamon
5 from 1 vote
Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins



  • Preheat the oven to 350°F. Line a muffin pan with paper liners or spray with nonstick cooking spray.
  • Mix the dry ingredients together in a bowl: all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  • Melt the butter in the microwave (should be melted but not boiling). Add to a medium bowl with granulated sugar and brown sugar. Mix together with an electric mixer.
  • Add in eggs and vanilla extract. Mix with a hand mixer.
  • Mash the bananas well with a fork.
  • Add the mashed banana to the wet ingredients and mix.
  • Add the dry ingredients to wet ingredients and mix until just combined. Do not overmix.
    Note: Fold in chopped nuts or chocolate chips at this time if using.
  • Divide the batter into a muffin pan. Fill each cup ⅔ full. Bake for 18-20 minutes, or until a toothpick comes out clean when poked with a fork.
  • Place muffins on a rack to cool completely.

Recipe Notes:

Leftovers can easily be stored on the counter, in the fridge or frozen. Here’s how to do it:
  • COUNTERTOP – Store at room temperature for up to three days.
  • REFRIGERATE – Use a container with a resealable lid or cover to maintain moisture and freshness.
  • FREEZE – These muffins will keep in a resealable bag or container for up to three months.
  • REHEAT – Once thawed, pop them into the microwave for 15 seconds.


Calories: 213kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 237mg | Potassium: 142mg | Fiber: 1g | Sugar: 16g | Vitamin A: 296IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg
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