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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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 16 Muffins
Calories: 173kcal
Author: Michelle / Now Cook This!


  • 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


  • 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.

Recipe 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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