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!)

banana bread muffins on counter

Banana Bread Muffins

There are few things I love more than banana bread, but I often crave the convenience of a muffin. And so. Banana Bread Muffins! These take a classic recipe and turn it into tender, moist muffins that are easy to take on the go—or for little kids to pick up and enjoy.

These are one a my very favorite ways to enjoy overripe bananas and they are just lightly sweetened (when compared to classic banana bread).

They’re made with whole grain flour and basic pantry staples and work so well because of the moisture from the bananas.

We love these with cinnamon and vanilla in the mix and served slightly warm. We sometimes add chocolate chips to the batch, but they’re just as good plain. (Well, my oldest will only eat them with chocolate chips but the rest of the family enjoys them either way!)

How to Make Banana Bread Muffins Moist

The main keys to moist banana bread muffins is to use very ripe bananas, not over mix the batter, and to not over bake them. So if you follow the directions in the recipe and try not to mix the batter past when it’s all combined, you should be good to go!

ingredients-in-lower-sugar-banana-bread

Ingredients You Need

Here’s a look at what you’ll need for this 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!
  • Eggs
  • Vanilla extract
  • 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.
  • Salt

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. They may need a little longer in the oven to ensure they are baked through, but it works with either flour.
  • Use plain whole milk yogurt instead of the butter or you can do half and half. If you use yogurt, it may take a little longer to bake.
how to make banana bread muffins step by step

Step-by-Step Instructions

Here’s a look at how to make this recipe. Scroll down to the bottom of the post for the full information.

  1. Mash the bananas smooth with a fork in a bowl or a pie plate.
  2. Mix in the rest of the wet ingredients.
  3. Stir together the dry ingredients in a separate bowl. This ensures that the baking soda and salt are evenly distributed.
  4. Stir the wet ingredients into the dry.
  5. Divide among your muffin pan. We usually bake these in a 12 cup standard size muffin pan.
  6. Bake until lightly golden brown.

TIP: If you want to mix in chocolate chips or add a few on top of the muffins, go right ahead!

Tips for How to Mash Bananas

I typically use a potato masher or a fork to mash bananas. The main thing to look for getting most of the lumps out of the bananas.

Because when the mash is smooth, the end results of the muffins will have a more consistent (and lump-free) texture.

banana bread muffins in baking pan

Frequently Asked Questions

Do I have to use whole wheat flour?

You can use all purpose, but know that they may need 2-4 additional minutes to bake through.

How do I know if my bananas are ripe enough?

If they have a lot of brown spots, that is likely ripe enough. The more brown spots, the higher the sweetness.

Can you freeze muffins?

Sure! Just let them cool fully on the wire rack, then place into a freezer bag and remove as much air as possible before sealing. Freeze for up to 6 months.

banana bread muffins on bear plate

How to Store

Store any leftovers, 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.

More Muffins Recipes

You may also like these easy muffin recipes to share with the kids:

banana bread muffins on muffin pan

Best Tips for Success

  • Serve chilled or slightly warmed. 
  • Use all 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.

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!

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banana-bread-muffins-on-countertop

Favorite Banana Bread Muffins

Be sure to use super ripe bananas—the more black and brown spots, the better the flavor and sweetness will be!—for the best results here.
4.98 from 90 votes
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Cuisine American
Course Breakfast
Calories 205kcal
Servings 12 (Makes 12 muffins)

Ingredients

  • 1/2 cup unsalted butter (melted and slightly cooled; 1 stick)
  • 1 1/2 cups mashed very ripe bananas (about 3 large)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups whole wheat flour
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
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Instructions

  • Preheat the oven to 375 degrees F and grease a standard muffin pan
    with nonstick spray. (I use classic Pam spray.)
  • Add the butter, bananas, eggs, and vanilla to a large bowl. Stir to combine.
  • Stir in the flour, sugar, baking soda, cinnamon and salt.
  • Divide the batter among the prepared baking pan, using about ¼ cup batter In each cup. Bake for 14-16 minutes, or until golden brown and a cake tester inserted into the center comes out cleanly.
  • Transfer muffins from the pan to a wire rack to cool.
  • Serve warm or at room temperature.

Notes

  • Store any leftovers, 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.
  • Serve chilled or slightly warmed. 
  • Use all 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.
  • Omit the sugar if desired, but be sure to use VERY ripe bananas so the muffins taste sweet. (They will not be super sweet, but it’s an option.)
  • 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.
  • 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.

Nutrition

Serving: 1muffin, Calories: 205kcal, Carbohydrates: 29g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 200mg, Potassium: 187mg, Fiber: 3g, Sugar: 12g, Vitamin A: 296IU, Vitamin C: 2mg, Calcium: 16mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    My kids and I love these muffins. They eat multiple as soon as they’re cool enough, which is saying something because they’re not that crazy about bananas or muffins 😆 we make them in the mini muffin pan and I use the leftover batter in a loaf pan for my own special treat!

  2. These are delicious! The batter was dry but the muffins were not! I followed the recipe exactly and will say that I managed to make 12 muffins AND 12 mini muffins (no complaints there!).

  3. 5 stars
    Can’t remember if I’ve made these before, but just made them this morning. Ended up putting 4 bananas in and chocolate chips. I like to blend my bananas and eggs on low in the blender for a smooth consistency. So yummy! And the 3 littles who were having a tea party all approved!

  4. 5 stars
    What did I do 🥲. My muffins were incredibly dry. I used whole milk yogurt instead of butter. Can anyone recommend a frosting I can make to sweeten this up

    1. Replacing butter with milk will change the consistency, which is why there is butter in the recipe:)

  5. 5 stars
    I used three large bananas, but I found the batter to be too dry so I added a container of applesauce. With adding the chocolate chips, the volume of the batter was increased, making the muffins bigger. I had to add five minutes to the cook time. Suggest reducing flour by a little bit.

  6. 5 stars
    Excellent recipe, thanks! I used AP flour (that was all I had), placed the sugar with the bananas and the rest of the wet ingredients (oops – I was on autopilot mode…), added mini chocolate chips, and baked in mini muffin cups for 12 minutes. My picky toddler loved it!

  7. 5 stars
    These muffins are delicious! My toddler (and my husband) absolutely love them. Might I be able to add grated carrots to this recipe?

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