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
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!)
Table of Contents
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 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.
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.
- Mash the bananas smooth with a fork in a bowl or a pie plate.
- Mix in the rest of the wet ingredients.
- Stir together the dry ingredients in a separate bowl. This ensures that the baking soda and salt are evenly distributed.
- Stir the wet ingredients into the dry.
- Divide among your muffin pan. We usually bake these in a 12 cup standard size muffin pan.
- 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.
Frequently Asked Questions
You can use all purpose, but know that they may need 2-4 additional minutes to bake through.
If they have a lot of brown spots, that is likely ripe enough. The more brown spots, the higher the sweetness.
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.
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:
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!
Favorite Banana Bread 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
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.
Equipment
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.
Thank you for all the great recipes! I love this one so much because I can add stuff to it and still comes out delicious and I’ve tried many toddler muffin recipes out there – this one is honestly the best! I do coconut oil, 4 ripe bananas(mix 1/4 quick oats and set aside), 1 grated apple, throw 3 carrots and a big handful of spinach in the food processor until finely chopped, do 1C whole wheat 1C all purpose and 3tbs of cane sugar. They come out sooo fluffy and delicious I could eat the whole batch myself. Btw I bake using a full mini muffin silicone pan 24 ct and half a silicone donut pan 6ct baking at 350F both take about 15 minutes but I always make sure using a toothpick.
Soundsa awesome!
Delicious and fast! We made mini muffins and my daughter had 2 immediately and says she can’t wait to eat more for breakfast tomorrow 👍👍
Absolutely the tastiest banana muffins I’ve ever made. We LOVE these in our house.
Just made these for the first time (with all-purpose flour) and they are delicious! Hoping our toddler agrees because we’ll be making these again and again.
Could these be made as mini muffins? If so, how long should I bake them? Thanks!
Yes, just reduce the baking time to 10-12 minutes. Enjoy!
All your muffins are favorites in our house and these don’t disappoint! Just made our second batch in the last few weeks. Flavorful, nutritious and delicious!!
I’ve made this recipe multiple times now with my toddler. It’s SO good. She is a very picky eater and gobbles these up, I can’t say that about many things. I split the recipe in half since it’s just for us, and it’s super tasty. If I don’t have enough bananas I add grated apple, have used monk fruit sweetener, and have always made them with all-porpuse flour, still get great results!
I’m so glad to hear that!
I made the egg-free version of these today, and they are fantastic!
These are delightful! The kiddos love them. They taste like a light nutty cross between a banana muffin and a bran muffin. They’re great for little hands because they hold their shape without turning to crumbs. Will definitely make these again.
Adding mini chocolate chips sure didn’t hurt either 😉
Absolutely FANTASTIC 👏 Perfect taste and texture. 🤤🤤🤤
What if I do not have muffin tins. Can I make bread? If so, how long would I need to cook it?
You could try it in a loaf pan and bake at 350 for 50-60 minutes or in an 8×8 inch pan and bake for about 30 minutes.
Hi Amy,
If my mods don’t like banana, would fruit substitute would you recommend that would go well with the chocolate chips too?
Thanks 🙏
So good! These muffins were really simple to put together. I went with plain yogurt instead of butter and added a 1/2 cup of chocolate chips, and they turned out great. Will definitely make these again. Thank you!
These were some of the best muffins I’ve ever made! I subbed the sugar for maple syrup, and they’re baby and toddler (and mom) approved! Thank you!
These are delicious! Thank you!!