Banana Bread Muffins
These cute as a button Banana Bread Muffins features a dense banana infused batter that has a depth of flavor from just a hint of cinnamon added to the mix. They bake in a snap finishing with a gorgeous golden exterior and fluffy in the middle texture. They’re easy-to-prepare and make a cuppa tea or java sing. Serve them any time of day you’re in the mood for a sweet homemade treat with no fancy ingredients required.
Easy Banana Bread Muffins Recipe
I love how changing the shape of something changes the way people look at it. Muffins have to be round, right? Not always! However this recipe will work in a standard muffin tin, too. Being a frugal girl at heart it makes me feel warm and fuzzy when I get the opportunity to use as an ingredient in a recipe bananas that are overripe and not suitable for much else. How to make Banana Bread Muffins: (Scroll down for full printable recipe.)
- Prepare Pan – Preheat the oven to 350°F. Liberally spray a 12-cup muffin tin with baking spray or use cupcake liners. Set aside.
- Dry Ingredients – In a medium-size mixing bowl use a whisk to sift together the flour, sugar, baking powder, baking soda, salt and cinnamon.
- Wet Ingredients – Make a well in the center of the bowl and add the bananas, eggs, butter and vanilla. Use a large non stick spatula to mix until fully combined.
- Transfer to Pan – Divide the batter evenly between the wells in the muffin tin.
- Bake – Bake per the recipe until a toothpick inserted into the center comes back clean.
- Cool – Cool for 15 minutes in the muffin tin then remove to a rack to cool completely.
How to Make the BEST Banana Bread Muffins
- Ingredients you’ll need to make homemade Banana Bread Muffins: All purpose flour, ripe bananas, baking powder, baking soda, butter, large eggs, vanilla extract and salt.
- Kitchen tools you’ll need: A stand mixer or hand mixer (optional), medium bowl, measuring cups and spoons, 12 cup muffins pan, silicone spatula, whisk, ice cream scoop, cooling rack.
- The batter for these muffins is so simple to make, you don’t have to use a mixer at all. You can easily mix by hand.
- If you’d like to add toasted walnuts, toasted pecans or chocolate chips to the batter you can! Around 1/2-1 cup will work depending on your personal preference.
- You can bake the cupcakes directly in the pan after spraying with baking spray. You can also use liners in the wells, if you prefer.
- The best bananas for banana bread are overripe and the skins are mostly brown.
- You can freeze bananas before they brown in a container or storage bag for making smoothies, banana bread, cakes or for making a batch of banana pancakes.
- Store baked Banana Bread Muffins in an airtight container at room temperature for up to 3 days or chilled for 4-5 days.
- You can freeze these muffins for up to 3 months.
More Recipes Using Bananas to Make
- Overripe bananas give me all the reason I need to whip-up a loaf of Reese’s Peanut Butter Banana Bread.
- You’ll flip for my signature Banana Pudding Cream Cheese Pound Cake.
- Another family favorite, my Chocolate Chip Peanut Butter Banana Bundt Cake.
- There’s nothing better than a single layer Banana Fosters Snack Cake for smaller gatherings.
- Mini Banana Chocolate Chip Toffee Muffins are ideal for holiday brunches and small hands.
- Don’t ever let ripe bananas go to waste, you may also like to checkout this collection of 18 Creative Ways To Use Overripe Bananas on Parade.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Banana Bread Muffins
Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 2 medium ripe bananas mashed to equal 1 cup
- 2 large eggs beaten
- 1/2 cup butter melted (1 stick)
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F. Liberally spray a 12-cup muffin tin with baking spray or use cupcake liners. Set aside.
- In a medium-size mixing bowl use a whisk to sift together the flour, sugar, baking powder, baking soda, salt and cinnamon.
- Make a well in the center of the bowl and add the bananas, eggs, butter and vanilla. Use a large non stick spatula to mix until fully combined.
- Divide the batter evenly between the wells in the muffin tin. (Tip: An ice cream scoop works best)
- Bake for 20-22 minutes or until a toothpick inserted into the center comes back clean.
- Cool for 15 minutes in the muffin tin then remove to a rack to cool completely.
- Store chilled or at room temperature in an air tight container.
Nutrition
I’m a sucker for banana bread. Its so easy to make and yet I rarely make it because I can’t (or shouldn’t) eat an entire loaf. Having muffins means I can freeze most of them and take them out when I want on.
I’m also a sucker for the heal ends of banana bread loafs. The crunchy outside is my favorite. Again, muffins means every single one has a crunchy top! Delicious. Thanks for the recipe.
I’m so happy you loved these muffins, thank you!
This is my ALL TIME GO TO banana muffins recipe. Everybody raves about them and I love them. Wondering if the recipe could be converted to make a loaf.
Thank you so much! I’m sure you could adapt it, sure.
I generally add 1/4-1/2 cup of sour cream to my sweet bread or muffins It adds moisture. You can also use yogurt.
Great recipe. I made them this morning and the were very moist and delicious. I found the square muffin pan on Amazon!
Oh yay, I’m happy you loved these and found the pan!
I’ve been looking for the prefect banana bread/muffin recipe and i happens to stumble upon this and let me tell you…. I had to bake the bananas to ripen them and then I followed your recipe, BEST BREAD EVER!! these were the exact flavor and texture I was looking for!!
Thank you so much!
Great
Lucious muffins. Where did u get the paper liners for the square pan?
You can get them at craft stores like Michael’s or cake decorating supply stores.
Delicious! Subtitled the sugar for maple syrup and use whole meal flour. I’m also added some blueberries
Just made the muffins very easy and taste great
Thanks so much!
Super easy to put together, and they smell like they will be a great quarantine treat for my kiddos! I was actually able to get 16 standard cupcake size muffins out of it! Yay!
Hi Jennifer, I love you were able to stretch the batter a bit. My square muffin pan openings are a little bit larger, hence the difference. These freeze like a dream, too. Stay well!
Made these muffins at 5:30 AM and they are delicious! Moist and just the right amount of banana flavor. My husband gives them 👍👍👍. Making more for the freezer with my left over ripe bananas today!
Hi Tish, how wonderful, thank you so much!
Can you add nuts and make them mini banana nut breads?
Sure, go for it!
Excellent Recipes – ingredients that are always available. Your recipes are so useful. Thanks for
the printable recipes. GREAT !!!!!!!!!!!!!!!!!!!
Thank you so much, I’m delighted you’re finding some to enjoy!
Made this yesterday. It was delicious!
I love these too, thanks!
When using a normal cupcake/muffin pan, is the cooking time still the same?! I can’t wait to make these!
Yes, it should be.
Thank you so much for some great ideas. I can not wait to try them.I’m sure you have great grilling idea’s 2. I can not wait 2 try some new recipes. Thank you
Welcome, thank you for visiting!