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Banana Bread Muffins

Banana Bread Muffins

Course Bread, Breakfast, brunch
Cuisine American
Keyword banana-bread-muffins
Prep Time 15 minutes
Cook Time 22 minutes
Cooling time 1 hour
Total Time 1 hour 37 minutes
Servings 12 muffins
Calories 239kcal
Author Melissa Sperka


  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ tsp ground cinnamon
  • 2 medium ripe bananas mashed to equal 1 cup
  • 2 large eggs beaten
  • ½ cup butter melted (1 stick)
  • 1 tsp pure vanilla extract


  • 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.


Serving: 1serving | Calories: 239kcal | Carbohydrates: 37g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 269mg | Potassium: 141mg | Fiber: 1g | Sugar: 19g | Vitamin A: 294IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg