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!
Why This Recipe Works
With a simple stir-together method, this basic muffin recipe delivers superior tenderness and pure banana flavor. It’s high in fiber, lower in added sugars, and is a great toddler breakfast or snack…that works for parents, too.
(You may also like Pumpkin Banana Muffins, Easy Pumpkin Muffins, Sugar Free Banana Muffins, and Lower Sugar Banana Bread.)
Table of Contents
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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.
Featured Review⭐️⭐️⭐️⭐️⭐️
“I make these muffins every Sunday for my kids to take for school snack all week long. They always turn out perfect and my kids love them. I do only 2 bananas and ½ cup pumpkin and I sub whole milk Greek yogurt for the butter, and always add chocolate chips. They’re so good!” —Erin
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.
Step 1. Mash the bananas smooth with a fork in a bowl or a pie plate.
Step 2. Mix in the rest of the wet ingredients. Then add the dry ingredients.
Step 3. Divide the batter among your muffin pan. We usually bake these in a 12 cup standard size muffin pan.
Step 4. Add chocolate chips if using. Bake until lightly golden brown.
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 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
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
- ½ cup unsalted butter (melted and slightly cooled; 1 stick)
- 1½ cups mashed very ripe bananas (about 3 large)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- ½ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ 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 muffin tins, using about ¼ cup batter In each cup. Bake for 14-16 minutes, or until muffins are 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 leftover 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.
- Serve chilled or slightly warmed.
- Use all-purpose flour if desired. The muffins 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
This post was first published December 2021.
Delicious recipe! My 3 year old son absolutely loves these! My only question is if it’s ok to use an electric hand mixer instead of mixing with a spoon?
Sure you can use an electric mixer.
These are great! I used the egg sub of 1/2 cup milk in your notes and had to bake for 19 minutes (if that helps anyone else subbing). I love how simple and quick this recipe is!
I found this recipe a few months ago. My kids and hubby love this recipe and request it often. Thank you so much for sharing.
Have made these several times – so easy and so delicious! We all love them!
Made this recipe with my picky eating toddler who will be turning three in a couple weeks. She was so excited to help, which she often is when helps in the kitchen. She normally won’t eat the things she helps make, but she couldn’t wait for these to cool down so she could try one. Made mini muffins for her and gave her one for dessert. She loved it! I liked them too. Just the right amount of sweet.
Made these today and used vegan substitutes. Toddler, big kid and husband approved.
Hi! How would the baking time/temp differ if making mini muffins?
Mini muffins are usually in the 10-12 minute range. Enjoy!
These turn out PERFECT-every time!
Hi Amy,
The banana muffins turned out great and incredibly moist. I just made a few changes- added honey instead of the sugar, added half cup of yogurt and half cup of ghee and used 1:1 of the wheat flour to all purpose flour. As always, my toddler found it delicious!
How much honey or syrup instead of sugar?
Thanks 😊
Sure you can use the same amount
I use silicone muffin trays and mine always seem to get too dark on the bottom. Should I reduce the temperature? Other than that, they are so great!
You could certainly try that. I use regular pans so I can’t say for sure, but you could do 350 and see if that helps.
Super easy and delicious! Made these quick after bedtime tonight. Used reg flour since I was out of whole wheat and added a few mini choc chips on top. Every recipe I try of yours is a hit in our house! Will be serving these for breakfast tomorrow.
What can I use instead Of the sugar for these muffins? Honey? Applesauce? Maple maple syrup? And would the cooking time remain the same?
You could use maple syrup or honey in place of the sugar if you prefer and yes, baking time is the same.
We have allergies in the household. So instead of butter, I used applesauce. Instead of sugar, I used a smidge of pure maple syrup as well as a sprinkle of coconut sugar. Turned out amazing and I’ve already had two (I made these for my daughter)! Next time I will try with Buckwheat to be even more allergy-friendly.
Awesome! You may want to reduce the amount of buckwheat or increase the milk a smidge to make sure it’s not too dry as that flour absorbs much more intensely than wheat. But could work if you keep that in mind. Enjoy!
The muffins are light and taste delicious!
Delicious! Great with a few chocolate chips as well. I only had 2 mushy bananas and they still turned out fine.
Finally a banana muffin recipie that turned out good for my toddler and I. I thought I was cursed with making banana muffin and bread recipies because ive tried a few and they were a complete fail, untill this morning when I’ve made this and they were a success! I halved the recipie and made them into mini muffins because I thought it was going to be another internet recipie flop but I will make these again for sure. I scoffed a few with some butter on them warm from the oven and my toddlers wanting his second:) thanks