Favorite Banana Bread Muffins

Transform pantry staples and ripe bananas into the very best Banana Bread Muffins with this tried and true recipe. Plus, they’re lower in sugar and store so well!

There are few things I love more than banana bread, but I often crave the convenience of a muffin. And so, Banana Bread Muffins!

This one-bowl muffin recipe turns classic banana bread into kid-size muffins, with the same tender texture but half as much added sugars.

These are one of my very favorite ways to use overripe bananas. Plus, they are made with whole grain flour and basic pantry staples to ensure they are easy for parents to make.

You can even add chocolate chips or blueberries to the batch for more flavor, too!

(You may also like Pumpkin Banana Muffins, Easy Pumpkin Muffins, Sugar Free Banana Muffins, and Lower Sugar Banana Bread.)

Ingredients You Need

Here’s a look at what you’ll need for this Banana Bread Muffins recipe so you know what to expect when planning your baking:

• Unsalted butter: I prefer unsalted butter in baking so I can control the amount of salt I then add.
• Very ripe bananas: The browner the better for sweetness, so be sure to use very ripe bananas here.
• Eggs: I use large eggs in my baking, so use that size to ensure the volume is correct. They help the muffins hold together and bake up with a tender texture.
• Vanilla extract: You can use pure or imitation vanilla extract according to what you have on hand or that meets your budget.
• Whole wheat flour: I like to use whole grain flour here since the moisture in the bananas ensures that the muffins stay super moist.
• Sugar: There is granulated sugar in this recipe (but it’s about half as much as you’d find in a traditional banana bread recipe.)
• Baking soda: Be sure that your baking soda is fresh as it will help the muffins bake through well.
• Cinnamon: We like cinnamon in our banana bread muffins, though you could leave it out if you prefer.

Ingredient Substitutions

• Gluten-free: Use a 1:1 style of gluten-free baking mix.
• Dairy-free: Use melted coconut oil in place of the butter.
• Egg-free: Omit the eggs and add ½ cup milk to the batter.
• You can use all-purpose flour if desired. The muffins may need a little longer in the oven to ensure they are baked through, but the recipe works with either flour.
• Use plain whole milk yogurt instead of the butter or you can do half and half. If you use yogurt, the muffins may take a little longer to bake.

Step-by-Step Instructions

Here’s a look at how to make this Banana Bread Muffin recipe so you know what to expect from the process. Scroll down to the bottom of the post for the full information, including the amounts and timing.

How to Store

Store any leftover Banana Bread Muffins, once fully cooled, in an airtight container at room temperature for 3 days, in the fridge for 5 days. Or freeze in a zip top storage bag with as much air removed as possible for up to 6 months.

Thaw in the fridge or at room temperature.

Best Tips for Success

• Serve chilled or slightly warmed. 
• Use all-purpose flour if desired. They may need 16-18 minutes in the oven.
• Use plain whole-milk yogurt instead of the butter.
• Add ½ cup chocolate chips to the batter if desired.
• Mash the bananas very smooth with a fork or a potato masher. (This is a good step for the kids to help with!)
• Spread on some all-fruit jam, a thin smear of nut butter, or cream cheese if desired.
• If you have more bananas to use, try my Banana Yogurt and my Banana Popsicles.

Related Recipes

Spinach Egg Muffins (So Good)

Best Hidden Veggie Muffins

Favorite Donut Muffins

Healthy Chocolate Chip Muffins

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I’d love to hear your feedback on this recipe if you try it for your family, so please comment and rate the recipe below!

This post was first published December 2021.