Name: Banana Bread Muffins Recipe
Prep time: 15 min
Cook time: 19 min
Total time: 34 min
Ingredients: 4-5 ripe bananas; ¼ cup salted butter, melted; 1 large egg; 1 teaspoon pure vanilla extract; ¼ cup granulated sugar; ¼ cup light brown sugar; 1½ cup all-purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ½ cup chopped pecans ( (optional))

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Banana Bread Muffins are the perfect solution for those overripe bananas sitting on your counter. These breakfast treats combine the classic flavor of banana bread with the convenience of grab-and-go muffins.

Making these muffins is a breeze, and they're great for so many occasions. They're perfect for a quick breakfast, a tasty addition to brunch spreads, a hit at bake sales, or a thoughtful gift for friends and neighbors. For chocolate lovers, try these Chocolate Banana Muffins.

Two Banana Bread Muffins are stacked together on the counter.

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I first started making these banana bread muffins when I was always ending up with too many overripe bananas. Instead of tossing them out, I decided to turn them into something delicious. These muffins quickly became a family favorite, and now we actually look forward to having extra bananas!

What I love most about this recipe is how easy it is to change it up. You can make it your own by adding nuts, chocolate chips, or even a sprinkle of cinnamon sugar on top.

For serving, try spreading a warm muffin with a bit of butter or peanut butter. They're also delicious alongside a cup of coffee or tea.

I love packing these banana bread muffins for road trips and serving them at brunches with friends. If you have any leftovers, pop them in the freezer. They thaw quickly, making for an easy grab-and-go breakfast on hectic mornings.

Ingredient Notes

See printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make Banana Bread Muffins set out on the counter.

Bananas: 4-5 ripe bananas work best, but I've made this with 3 and it still turns out great. Overripe bananas (half brown, half yellow) give the best flavor, but yellow ones work too - they just need more mashing!
Butter: The recipe calls for salted butter, but unsalted works fine. You might need to add a pinch more salt if using unsalted.
Egg: Use a large egg for best results.
Vanilla extract: Pure vanilla extract adds the best flavor.
Granulated sugar: Helps sweeten the muffins.
Light brown sugar: Adds moisture and a hint of caramel flavor.
Flour: All-purpose flour is perfect, but I've used bread flour before and it works just as well.
Baking powder: Helps the muffins rise.
Baking soda: Works with the baking powder for the perfect texture.
Salt: Enhances all the flavors in the muffins.
Cinnamon: Adds a warm, comforting flavor.
Nutmeg: Complements the banana flavor with its earthy warmth.
Nuts: Totally optional, but they add a nice crunch. Walnuts are classic, but I personally love pecans. Almonds or peanuts are good too!

How To Make Banana Bread Muffins

First, preheat your oven to 375°F. Line a muffin pan with cupcake liners and set it aside.

Mashed bananas, egg, melted butter, and vanilla in a glass mixing bowl.

Granulated sugar and brown sugar are added to the banana mixture in the glass mixing bowl.

Next, grab a large mixing bowl and mash those bananas with a fork or masher. Add in the egg, melted butter, and vanilla extract. Give it all a good stir until the egg is well mixed in. Then, toss in both the granulated and brown sugars and mix again.

Flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a glass mixing bowl.

Flour mixture added to the banana mixture in the glass mixing bowl.

Pecans are added to banana muffin batter in the glass mixing bowl.

In another bowl, combine your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Now, add the flour mixture to your banana mixture. Stir until it's just combined - you'll end up with a thick, sticky dough. It should be soft enough to drip off the spoon but thick enough to hold its shape. If you're using pecans, fold them in now.

Banana Muffin batter in a glass mixing bowl.

Banana Muffin batter added to muffin pan.

Time to fill those muffin cups! Scoop about ¼ cup of batter into each liner. They should be nearly full - a bit more than ¾ full is perfect.

Pop the pan in the oven and bake for 16-19 minutes. You'll know they're done when the edges are slightly browned and the tops spring back when you gently press them with your finger.

Once they're done, carefully transfer the muffins to a cooling rack. Let your banana muffins cool a bit before digging in - if you can wait that long!

Substitutions and Variations

Switch up the sweetener. Try using maple syrup, honey, or coconut sugar instead of the granulated and brown sugars. Use the same total amount as listed in the recipe.
Add some protein. Mix in a quarter cup of peanut butter to the batter for a nutty flavor boost.
Go chocolatey. Fold in a half cup of chocolate chips along with (or instead of) the nuts for chocolate banana muffins.
Change up the nuts. While walnuts are classic, try pecans for a buttery flavor, or almonds or peanuts for a different crunch.

What if I don't have enough bananas?

If you're short on bananas, you can make up the difference with applesauce or Greek yogurt. Use about 1/4 cup for each banana you're missing.

Make-Ahead, Storing and Freezing

Make Ahead: The batter can be made a day in advance and stored in the refrigerator. When ready to bake, give it a quick stir and scoop into the muffin liners. You might need to add a minute or two to the baking time if the batter is cold.

Store: These banana bread muffins stay fresh in an airtight container at room temperature for 1-2 days. If you want them to last longer, pop them in the refrigerator where they'll keep for up to 4 days.

Freeze: Banana bread muffins freeze beautifully! Place them in a freezer-safe container or zip-top bag and they'll keep for up to 2 months. This is great for making a big batch and having a quick breakfast on hand. Thaw muffins overnight in the refrigerator or for about an hour at room temperature. For a warm muffin, microwave for 15-30 seconds. You can also reheat them in a 300°F oven for about 10 minutes.

Recipe Tips

Use very ripe bananas for the best flavor. If your bananas aren't quite ripe enough, you can speed up the process by placing them in a paper bag with an apple for a day or two.
Don't overmix the batter. Stir just until the ingredients are combined to ensure your muffins stay tender.
Fill the muffin cups about 3/4 full. This gives the muffins room to rise without overflowing.
Check for doneness by gently pressing the top of a muffin. If it springs back, they're ready. You can also insert a toothpick into the center - it should come out clean or with just a few moist crumbs.
Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack. This helps them set and makes them easier to remove from the liners.

Banana muffin cut open on parchment paper.

We love muffins at our house! My grandkids love these Nutella Banana Muffins. A few of my favorites are Blueberry Lemon Muffins, Peach Muffins, and Pumpkin Streusel Muffins.

With this muffin recipe, you get the classic banana bread flavors in muffin form! These muffins make a delicious breakfast, snack, or even dessert! This tried-and-true recipe is simple and easy to double for big batches. You’re going to love these delicious banana bread muffins!