These banana bread muffins are worth waking up for! They’re quick, easy, and moist with the perfect hint of cinnamon. A few basic ingredients from your pantry are all you need to make this delicious grab-and-go snack!
Easy Breakfast Muffins
If you have three over-ripe bananas sitting on your counter you can easily turn them into this moist and delicious banana bread muffin recipe. Add flour, butter, sugar, eggs, and spices for flavor then simply mix, pour into a muffin pan, and bake! It’s that easy to make this satisfying recipe perfect for breakfast, lunch, and in-between.
Muffins are always an easy grab-and-go breakfast such as my blueberry muffins, popular applesauce oatmeal muffins, or streusel-topped whole wheat buttermilk muffins.
Recipe Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas – mashed with a fork
How To Make Banana Bread Muffins
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
Step 1: Preheat the oven to 350°F. Line a muffin pan with paper liners or spray with nonstick cooking spray.
Step 2: Mix the dry ingredients together in a bowl: 1 ½ cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, ¼ tsp nutmeg and ½ tsp salt.
Step 3: Melt the ½ cup butter in the microwave (should be melted but not boiling/too hot). Add to a medium bowl with ½ cup granulated sugar and ¼ cup brown sugar. Mix with an electric mixer.
Step 4: Add in 2 large eggs and 1 tsp vanilla extract. Mix with a hand mixer.
Step 5: Mash 3 ripe bananas well with a fork.
Step 6: Add the mashed banana to the wet ingredients and mix.
Step 7: Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Note: Fold in chopped nuts or chocolate chips at this time if using.
Step 8: 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.
Step 9: Place muffins on a rack to cool completely.
Ingredient Add-Ins
These ingredients will compliment the muffin flavor nicely. Feel free to mix them into the batter, or sprinkle them on top of extra crunch.
- ¼ cup chopped nuts (walnuts, pecans, almonds), or seeds (pumpkin, sunflower, hemp, ground flaxseed) or rolled oats.
- ½ cup chocolate chips, dried fruit (raisins or cranberries), shredded coconut, fresh berries (blueberries, raspberries, chopped strawberries)
- If you want a healthier, gluten-free option try my banana oatmeal muffins which use rolled oats as the base.
How To Store Leftovers
- Place in a container with a lid or a ziplock bag. Place a thick paper towel under and over the muffins to keep them from getting soggy. Store at room temperature or in the fridge for 4-5 days.
- To Freeze – Wrap each muffin in saran wrap and then store in a large freezer bag to help prevent freezer burn. These will keep up to 6 months.
- Frozen muffins can be popped into the microwave for 15 seconds wrapped in a paper towel, and enjoy.
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Banana Bread Muffins
Ingredients
- 1 ½ cups all purpose flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas - mashed with a fork
Instructions
- 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: 1 ½ cups all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, ¼ tsp nutmeg and ½ tsp salt.
- Melt the ½ cup butter in the microwave (should be melted but not boiling). Add to a medium bowl with ½ cup granulated sugar and ¼ cup brown sugar. Mix together with an electric mixer.
- Add in 2 large eggs and 1 tsp vanilla extract. Mix with a hand mixer.
- Mash 3 ripe 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:
- Place in a container with a lid or a ziplock bag. Place a thick paper towel under and over the muffins to keep them from getting soggy. Store at room temperature or in the fridge for 4-5 days.
- FREEZE – Wrap each muffin in saran wrap and then store in a large freezer bag to help prevent freezer burn. These will keep up to 6 months.
- Frozen muffins can be popped into the microwave for 15 seconds wrapped in a paper towel, and enjoy.
Nutrition
The nutritional information provided is an estimate and is per serving.