Best Banana Bread Muffins Recipe

Best Banana Bread Muffins Recipe | Moist & Fluffy Treats

I recently made this best banana bread muffins recipe, and every bite was moist, flavorful, and so satisfying. I had a bunch of speckled bananas sitting on the counter and figured it was time to turn them into something special. The process was simple, the ingredients were things I always have at home, and the result was better than I expected.

If you’re looking for an easy muffin that tastes like banana bread (but quicker and more portable), I’m excited to share this recipe with you. You can also enjoy similar comfort food ideas like this Tuna Steak Bowl Recipe for a satisfying and hearty meal option.

Ingredients

Here are the ingredients I used, along with tips and notes to help you get the best result:

• 4 medium over-ripe bananas (the riper the better—they mash easily and bring more sweetness).
• 1 cup all-purpose flour (this forms the structure of the muffins; using too heavy a flour can make them dense).
• ¾ cup light brown sugar, packed (adds sweetness and a caramel-like richness thanks to the molasses in brown sugar).
• ⅓ cup unsalted butter, melted (butter helps keep the muffins moist and gives that rich flavor).
• 1 large egg, beaten (provides structure and binds the ingredients together).
• ½ tablespoon vanilla extract (just a splash enhances the flavor and makes them taste bakery-good).
• 1 teaspoon baking soda (helps the muffins rise and stay light).
• ¼ teaspoon salt (very important—brings out the sweet and banana flavor and balances everything).
• ½ cup chocolate chips, optional (for those who love a little chocolate in their muffins).
• ½ cup chopped walnuts, optional (adds crunchy texture and nutty flavor; skip if nuts aren’t your thing).

Note: Yields about 12 muffins, depending on the size of your muffin tin.

Variations

If you or someone you’re baking for has dietary preferences or you just want to mix things up:

• Dairy-free: Replace the melted butter with melted coconut oil or a non-dairy buttery spread.
• Sugar-reduced: Use half the brown sugar and add a tablespoon of maple syrup or honey to keep the moisture.
• Flavor add-ins: Swap chocolate chips for butterscotch or peanut butter chips. Use pecans instead of walnuts for a different nutty flavor.
• Whole-wheat or gluten-free: Use part whole-wheat flour or a certified gluten-free flour blend, but note the texture might be a little more dense.

If you love easy, homey dishes like these muffins, you might also enjoy making the Rotisserie Chicken Pasta Recipe — another quick and flavorful option perfect for busy days.

Cooking Time

• Prep Time: 20 minutes
• Baking Time: 20 minutes
• Total Time: 40 minutes

Equipment You Need

• Muffin tin (12-cup): To bake the muffins evenly.
• Paper liners or nonstick spray: To prevent sticking and make cleanup easier.
• Large mixing bowl: For combining the wet and mashed banana mixture.
• Whisk or spoon: To mix the ingredients smoothly.
• Fork or potato masher: To mash the bananas easily and evenly.

How to Make Best Banana Bread Muffins?

Preheat and Prepare Your Pan

Start by preheating your oven to 375°F (190°C). Grease your 12-cup muffin tin with cooking spray or use paper liners so the muffins release easily.

Mash Bananas and Mix Wet Ingredients

Peel your ripe bananas and mash them in a large bowl until fairly smooth. Stir in the beaten egg, melted and cooled butter, and vanilla extract until well combined.

Combine Dry Ingredients and Fold Everything Together

In another bowl, whisk together the flour, brown sugar, baking soda, and salt. Pour the dry mix into the wet banana mixture and stir gently until just combined—don’t overmix or your muffins will be tough. If using chocolate chips or walnuts, fold them in now.

Bake the Muffins

Spoon batter into the muffin tin, filling each cup about three-quarters full. Bake for roughly 20 minutes, or until a toothpick inserted into the center of a muffin comes out with moist crumbs. Let the muffins cool briefly in the pan, then transfer them to a wire rack to finish cooling.

Additional Tips for Making this Recipe Better

Here are some helpful lessons I’ve learned from making this recipe a few times:

• I always use bananas that are heavily speckled or even mostly brown—this extra ripeness means sweeter, more flavorful muffins.
• I resist the urge to overmix after adding the dry ingredients—mix just until you no longer see streaks of flour.
• I let the butter cool slightly after melting so it doesn’t “cook” the egg when combined.
• I keep total mix-ins (like chocolate chips and nuts) to about 1 cup so they don’t overpower the banana flavor or weigh down the batter.
• I test the muffins a couple of minutes early, since ovens vary; taking them out when they still have moist crumbs keeps them tender.

How to Serve Best Banana Bread Muffins?

These muffins are delicious at any temperature—warm, room temperature, or chilled. For presentation, arrange a few in a lined basket and dust lightly with powdered sugar. For a café-style vibe, serve them on a wooden board with a little butter or cream cheese for spreading. Add a few banana slices or a drizzle of melted chocolate for an elegant touch when serving guests.

Nutritional Information

Each muffin (including mix-ins) has approximately:

• Calories: 250 kcal
• Protein: 3 g
• Carbohydrates: 35 g
• Fat: 11 g

These numbers may vary slightly depending on ingredient brands and portion sizes.

Make Ahead and Storage

Storage

Once the muffins are completely cooled, store them in an airtight container at room temperature for 2–3 days. If your kitchen is warm or humid, keep them in the refrigerator and enjoy within a week.

Freezing

Wrap individual muffins in plastic wrap or place them in a freezer-safe zip bag. They freeze beautifully for up to 3 months. To thaw, simply leave them at room temperature overnight or pop them into the fridge.

Reheating

To enjoy freshly warmed muffins, heat one in the microwave for 10–20 seconds or reheat in a 325°F oven for 5 minutes. Warming them slightly brings back that “just-baked” texture and aroma.

Why You’ll Love This Recipe?

There are so many reasons I adore these banana bread muffins—and you will too:

• Simplicity: The ingredients are pantry staples, and the method is straightforward. You don’t even need a mixer!
• Moist and Flavorful: Thanks to ripe bananas and butter, every bite is soft, sweet, and packed with banana flavor.
• Versatility: You can customize them with nuts, chocolate chips, or different flours to suit your taste.
• Perfect for Ripe Bananas: It’s the best way to use up overripe bananas instead of throwing them out.
• Great for Any Occasion: Ideal for breakfast, snacks, lunchboxes, or quick desserts—they’re always a crowd-pleaser.

These Best Banana Bread Muffins are everything you want in a quick, cozy homemade treat—sweet, moist, and full of banana flavor. I love making a batch on Sunday and enjoying them all week long with coffee or tea. Once you try them, you’ll understand why they’re my go-to recipe whenever ripe bananas appear on the counter!

Ben Carraoli

Best Banana Bread Muffins Recipe

I recently made this banana bread muffins recipe, and wow—every bite was moist, flavorful, and so satisfying. I had a bunch of speckled bananas sitting on the counter and figured it was time to turn them into something special. The process was simple, the ingredients were things I always have at home, and the result was better than I expected.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Ingredients Method Notes

Ingredients

  

• 4 medium over-ripe bananas the riper the better—they mash easily and bring more sweetness.
• 1 cup all-purpose flour this forms the structure of the muffins; using too heavy a flour can make them dense.
• ¾ cup light brown sugar packed (adds sweetness and a caramel-like richness thanks to the molasses in brown sugar).
• ⅓ cup unsalted butter melted (butter helps keep the muffins moist and gives that rich flavor).
• 1 large egg beaten (provides structure and binds the ingredients together).
• ½ tablespoon vanilla extract just a splash enhances the flavor and makes them taste bakery-good.
• 1 teaspoon baking soda helps the muffins rise and stay light.
• ¼ teaspoon salt very important—brings out the sweet and banana flavor and balances everything.
• ½ cup chocolate chips optional (for those who love a little chocolate in their muffins).
• ½ cup chopped walnuts optional (adds crunchy texture and nutty flavor; skip if nuts aren’t your thing).

Method

 

1. Start by preheating your oven to 375°F (190°C). Grease your 12-cup muffin tin with cooking spray or use paper liners so the muffins release easily.
2. Peel your ripe bananas and mash them in a large bowl until fairly smooth. Stir in the beaten egg, melted and cooled butter, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, brown sugar, baking soda, and salt. Pour the dry mix into the wet banana mixture and stir gently until just combined—don’t overmix or your muffins will be tough. If using chocolate chips or walnuts, fold them in now.
4. Spoon batter into the muffin tin, filling each cup about three-quarters full. Bake for roughly 20 minutes, or until a toothpick inserted into the center of a muffin comes out with moist crumbs. Let the muffins cool briefly in the pan, then transfer them to a wire rack to finish cooling.

Notes

• I always use bananas that are heavily speckled or even mostly brown—this extra ripeness means sweeter, more flavorful muffins.
• I resist the urge to overmix after adding the dry ingredients—mix just until you no longer see streaks of flour.
• I let the butter cool slightly after melting so it doesn’t “cook” the egg when combined.
• I keep total mix-ins (like chocolate chips and nuts) to about 1 cup so they don’t overpower the banana flavor or weigh down the batter.
• I test the muffins a couple of minutes early, since ovens vary; taking them out when they still have moist crumbs keeps them tender.