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Banana bread muffins are the perfect way to use up ripe bananas and make a cozy, comforting treat that always disappears fast. The muffins are moist, flavorful, and filled with sweet banana goodness, ready in under 30 minutes.
“These muffins are soft, lightly sweet, and perfect for breakfast or a quick snack.”
-Becky
These banana muffins come together fast with simple ingredients and a single bowl. Whether you’re baking a quick breakfast, prepping for a brunch, or making a snack for the week, this recipe delivers soft, fluffy muffins with that classic banana bread flavor in every bite.
If you’re looking for more easy breakfast muffin recipes, try these Double Chocolate Chip Muffins or Lemon Blueberry Muffins. For a simple breakfast protein, try Egg Bites. Don’t forget to round off the breakfast with crispy Millionaire Bacon and a cup of coffee with Homemade Pumpkin Spice Creamer.
Ingredients You Will Need
- all purpose flour – Forms the base and gives the muffins structure
- ripe bananas – About 2 cups mashed; the riper the better for natural sweetness
- granulated sugar – Adds just the right amount of sweetness
- unsalted butter, melted – For rich, buttery flavor
- eggs – Room temperature eggs mix more evenly into the batter
- vanilla extract – Try this Homemade Vanilla!
- baking powder – Helps the muffins rise
- baking soda – Works with the bananas to create lift
- salt – Balances the sweetness and enhances flavor
- Optional: ½ cup chopped walnuts or chocolate chips – For a fun twist or added texture
A full list of ingredients is included in the recipe card below.
Recipe Variations
- Add extra spice – Stir in ½ teaspoon cinnamon or a pinch of nutmeg for extra flavor.
- Swap sugar – Try replacing half (or all) of the granulated sugar with brown sugar for a richer taste.
- Add tang – Mix in ¼ cup buttermilk or sour cream for extra moisture.
- Try a topping – Sprinkle coarse sugar on top before baking.
- Mix it up – Fold in chopped pecans, mini chocolate chips, or dried cranberries for a different flavor and texture.
How to Make Easy Banana Bread Muffins
- Preheat your oven to 350 degrees F (177 degrees C). Line a muffin tin with paper liners or grease with nonstick spray.
- In a large bowl, mash the ripe bananas until smooth. Add the sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Stir until fully combined.
- Gradually add the dry ingredients to the banana mixture. Stir just until everything is combined. Be careful you don’t overmix. If you’re adding chocolate chips or nuts, fold them in gently now.
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tips
- Use overripe bananas – These muffins get most of their sweetness from the bananas, so make sure yours are heavily spotted or fully brown. If your bananas are still yellow or just lightly speckled, the muffins may taste more mild or bready than sweet.
- Don’t overmix the batter – Stir just until you no longer see flour. Overmixing can make the muffins dense.
- Make them sweeter – You can increase the sugar by ¼ cup or use brown sugar instead of granulated sugar for deeper flavor. Even adding a drizzle of honey or maple syrup works well with the banana flavor.
- Toppings – Press a few chocolate chips or chopped nuts on top before baking for a bakery style look.
- Make ahead – These muffins freeze well. Let cool completely, then store in an airtight bag for up to 2 months.
Banana Bread Muffin FAQs
The riper, the better. Look for bananas with deep brown spots or even fully brown skins. They’re softer, sweeter, and perfect for baking.
Absolutely. Let them cool completely, then store in a zip-top freezer bag for up to 2 months. Thaw at room temp or warm in the microwave for 15–20 seconds.
This usually happens if the batter is overmixed or the muffins were under baked. Make sure your leavening agents are fresh and your oven is fully preheated before baking.
More Easy Breakfast Recipes
Fall Recipes
Pumpkin Spice Coffee
Holidays
Pumpkin Spice Syrup
Breakfast
Homemade Pop Tarts
Breakfast
Homemade Cinnamon Rolls
If you have tried this recipe or any others from Celebrating Simply, I’d love it if you would leave a ⭐ star rating and share your thoughts in the ✍️ comments below. Your feedback means a lot!
Banana Bread Muffins
Equipment
- Muffin Pan
Ingredients
- 2 cups all purpose flour
- 4 bananas, ripe, about 2 cups
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Optional: 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat your oven to 350 degrees F (177 degrees C). Line a muffin tin with paper liners or grease with nonstick spray.
- In a large bowl, mash the ripe bananas until smooth. Add the sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Stir until fully combined.
- Gradually add the dry ingredients to the banana mixture. Stir just until everything is combined. Be careful you don't overmix. If you’re adding chocolate chips or nuts, fold them in gently now.
- Spoon the batter into the muffin tin, filling each cup about ¾ full. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These banana bread muffins are perfect for a quick breakfast on the go!