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Banana Bread Muffins

With these easy homemade Banana Bread Muffins, you get all of the awesome deliciousness of banana bread in a fraction of the time. They’re moist, fluffy, lightly sweet, and full of banana flavor!

Don’t throw out those brown, soft, overripe bananas! They’re full of sweet banana flavor, and they’re exactly what you need to make these scrumptious banana muffins that are perfect for breakfast, brunch or a quick snack!

I pretty much always have bananas on my counter. I love snacking on them, and I put them in smoothies, cereal, and oatmeal. Every now and then, a few of them get forgotten about, and they turn all brown and soft – and it doesn’t bother me one bit!

Why? Because that means it’s Banana Bread Muffin time!

I love banana bread. It’s sooo good, but the thing is it usually takes an hour or more to bake. Grrr! Sometimes you just don’t have that kind of time. Sometimes you’re just impatient.

Problem solved! These banana bread muffins take only about 20 minutes to bake.

Since I use my favorite banana bread recipe to make them, they taste exactly the same. Plus, they’re super easy to make. You don’t even have to pull out the mixer!

And, hey, if you don’t have any time to bake when those bananas are at their brown, almost-black best, just peel them, put them in a freezer bag and freeze. When you’re ready to bake up a batch of these muffins, thaw them out, mash them up, and you’ll be good to go!

several banana bread muffins on a white surface

Ingredients you need:

  • Eggs
  • Sugar
  • Overripe bananas
  • Vegetable oil
  • Vanilla
  • Cinnamon
  • Flour (all-purpose)
  • Baking powder
  • Baking soda
  • Salt

Equipment Needed:

  • 2 standard muffin pans (recipe makes 16 muffins)
  • Paper muffin/cupcake liners

Here’s a look at how to make Banana Bread Muffins:

three images showing steps to make banana bread muffins
three images showing steps to make banana bread muffins
three images showing how to make banana bread muffins
three images showing how to make banana bread muffins

Tips & Tidbits:

  • It’s all about the bananas! Overripe, brown, soft bananas are what you want to use for this recipe. Bananas spotted and streaked with brown are good. Bananas that are all brown are even better (almost black even!). They’re sweeter and have better banana flavor, and they’ll mash easier and incorporate into your batter better. Trust me, your muffins will not be nearly as good if you use firm, ripe yellow bananas.
  • I prefer to use paper cupcake/muffin liners because they help ensure the muffins won’t stick to the pan. Plus, easier clean-up! If you don’t have any, be sure to grease the muffin cups instead.
  • For fluffy muffins, be sure not to over-mix the batter! Over-mixed muffins will be dense. Once you add the flour mixture, stir just until the flour is completely incorporated.
  • Only fill the muffin cups ¾ full. If you overfill them, the batter may spill out onto the pan once the muffins start to rise.
  • To make sure your muffins are nice and moist, be sure not to over-bake them! They are ready when a toothpick inserted in the center comes out with a few moist crumbs but with no wet batter.
  • Feel free to change things up and add nuts or chocolate chips or blueberries, etc. On the recipe card, I’ve included instructions for turning them into these (Yum!) double chocolate banana bread muffins…
double chocolate banana bread muffins on a white surface

Tips & Tidbits (continued):

  • These muffins are at their best the day you bake them, but they will last about 2 to 3 days at room temperature, wrapped, before they start to dry out and lose their freshness. I suggest freezing any that you know you’re not going to eat right away to preserve the freshness.
  • To freeze: wrap each muffin individually in plastic wrap or foil and then put them in freezer bags or a freezer container. They should last for 2 to 3 months. Thaw at room temperature or remove plastic wrap and foil and microwave for 20 to 30 seconds.
  • If you’d like to make a loaf of banana bread instead of muffins, pour the batter into a greased loaf pan and bake at 350°F for about an hour or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Cool in pan for 10 minutes, then remove to a wire rack to cool completely.
close-up of a single banana bread muffin with more muffins in the background

These muffins are soooo good when they’re still just slightly warm from the oven…and a little slather of butter doesn’t hurt things, either! YUM!

I hope you try this recipe for Banana Bread Muffins and love it as much as I do. Thanks for visiting today!

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banana bread muffins on a white surface

Banana Bread Muffins

With these easy homemade Banana Bread Muffins, you get all of the awesome deliciousness of banana bread in a fraction of the time. They're moist, fluffy, lightly sweet, and full of banana flavor!
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Author: Michelle / Now Cook This!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 Muffins
Estimated Calories: 173

Ingredients

  • 2 large eggs
  • 1 cup sugar
  • cups mashed overripe bananas, about 3 bananas
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 350°F. Line muffin pans with paper liners. Paper liners help ensure the muffins don't stick to the pan and make for easy clean-up, but if you don't have any, grease the muffin cups instead.
  • In a large bowl, mix together the eggs and sugar until well combined.
  • Add the mashed bananas, vegetable oil, vanilla, and cinnamon; stir until well combined.
  • In a medium bowl, mix together the flour, baking powder, baking soda, and salt until well combined.
  • Add the flour mixture to the banana mixture. Mix gently just until the flour mixture has been incorporated (this helps keep them fluffy; over-mixed batter makes the muffins dense).
  • Spoon the batter into the muffin cups, filling each one ¾ full. Don't overfill the cups, as the batter may spill out onto the pan as the muffins start to rise.
  • Bake for 17 to 20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (or clean) and no wet batter. For moister muffins, I like to take them out when there are a few moist crumbs on the toothpick.
  • Allow the muffins to cool in the pan for 5 minutes.
  • Carefully remove the muffins from the pan to wire racks to cool completely.

Notes

  • Feel free to change things up and add nuts or chocolate chips or blueberries, etc.
  • FOR DOUBLE CHOCOLATE BANANA BREAD MUFFINS: add ¼ cup of cocoa powder to the flour mixture and gently stir 1 cup of chocolate chips into the batter after adding the flour mixture. You should get 18 muffins. 223 calories per muffin.
  • To make a loaf instead of muffins: Pour the batter into a greased loaf pan and bake at 350°F for about an hour or until a toothpick inserted in the center comes out with a few moist crumbs (or clean) but no wet batter. Cool in pan for 10 minutes, then remove to a wire rack to cool completely.
  • These muffins are at their best the day you bake them, but they will last about 2 to 3 days at room temperature, wrapped, before they start to dry out and lose their freshness. I suggest freezing any that you know you’re not going to eat right away to preserve the freshness.
  • To freeze: wrap each muffin individually in plastic wrap or foil and then put them in freezer bags or a freezer container. They should last for 2 to 3 months. Thaw at room temperature or remove plastic wrap and foil and microwave for 20 to 30 seconds.
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