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This easy recipe for banana bread muffins lets you enjoy the wonderful taste of freshly baked banana bread in just 20 minutes. Perfect for a quick breakfast or snack anytime!
Banana Bread in Muffin Form
I’ve been making this banana bread muffins recipe for years, and it’s definitely a family favorite. I just took one of our favorite banana bread recipes, which originally came from one of my mom’s old cookbooks, changed it slightly, and made muffins instead of an actual loaf of bread.
These delicious banana muffins take about 20 minutes to bake, so you can enjoy the taste of homemade banana bread in no time. It’s a huge plus if it’s too warm for baking bread or if you just don’t have that kind of time. If you love banana muffin recipes as much as we do, try my cake mix banana muffins or banana cranberry muffins or these super moist zucchini banana muffins next!
Ingredient Notes
Here’s a quick list of what you need to make this banana bread muffin recipe. Full amounts are in the printable recipe card below.
- Ripe bananas — Make sure they have plenty of brown spots for best flavor.
- Eggs — act as a binder for the muffin batter
- Flour — all purpose flour
- Baking soda and Baking powder — work together to help the muffins rise
- Sea Salt — or kosher salt for flavor
- Vanilla extract — for flavor
- Cinnamon — for extra flavor. You can omit this if you’re not a fan of cinnamon.
- Melted Butter — I use salted butter, but unsalted butter is fine. You can sub oil if you prefer.
- Milk — moistens the batter and helps thin it out a little. I use 2 percent milk, but any kind of milk will work.
- Sugar — I use white sugar instead of brown sugar for a little sweetness
- Chocolate chips — my kids insist! You can leave them out if you like.
How to Make Banana Bread Muffins
I made this a one-bowl recipe. Just add your eggs, then mash bananas. Add the remaining dry ingredients, and mix together slightly. Then, add the wet ingredients, and mix the batter until just combined — a few lumps are fine. Stir in the chocolate chips, then scoop the batter into a greased muffin tin, and bake!
The muffins take around 18-20 minutes to bake. Every oven is different, so start testing them at 18 minutes. They’re done when the tops spring back lightly when touched and no longer wet looking. If you Insert a toothpick into the center of the muffins, it should come out fairly clean — a little bit of crumbs or chocolate on the toothpick is fine. Enjoy them plain or slathered with honey butter or regular butter.
Storage
Store the cooled muffins in an airtight container at room temperature for 3-4 days. You can freeze the muffins for up to 3 months. They freeze well and taste just as good as freshly baked muffins when thawed.
Recipe Tips
Don’t over mix the batter. I usually use a fork and mix until just combined. This prevents the muffins from being too heavy or tough.
Use a cookie scoop to pour batter into muffin cups. It’s less messy this way.
Place a paper towel under the muffins when storing to absorb excess moisture.
The BEST Banana Bread Muffins
Ingredients
- 3 medium ripe bananas about 1½ cups
- 2 large eggs
- 1 ¾ cups all purpose flour
- ⅔ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ⅓ cup melted butter cooled slightly
- 1 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350℉, and lightly grease a 12-cup muffin tin with butter or non stick cooking spray
- In a large mixing bowl, add the eggs, and beat slightly
- Add the bananas, and mash well
- Add the flour, sugar, baking powder, baking soda, cinnamon and salt, give the dry ingredients a quick stir
- Add the milk, vanilla and melted butter, and stir the batter until just combined. Don't over mix — a few lumps are fine
- Stir in the chocolate chips
- Scoop the batter into the muffin pan
- Bake for 18-20 minutes or until toothpick inserted into center of the muffins comes out fairly clean. Should not be wet, but a few crumbs and/or chocolate is fine
- Allow to cool slightly, then remove from the pan to finish cooing on a wire rack or platter
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can you add protein powder to this recipe?
I haven’t tried that, so I can’t say for sure.
This recipe was so easy and the flavors are huge. Everyone loved them. This is my new go to for really ripe bananas.
Thanks! So glad you enjoyed the muffins!
Perfect recipe for my family to make over the Easter holidays! YUM!
Yum! What a great healthy thing to grab on the way out the door. Love banana bread too! Happy Easter to you and your family Dee!
Lori