Banana Bread Muffins Recipe

Banana Bread Muffins on a wire cooling rack.

5 from 1 vote

Banana Bread Muffins Recipe

These easy and delicious banana bread muffins have all the classic banana bread flavors in grab-and-go muffin form. They're an easy muffin recipe for year-round baking!

Prep Time15

Cook Time19

Total Time34

Course: Bread, Breakfast

Cuisine: American

Servings:

Calories: 197kcal

Author: Judy Wilson

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)

Instructions

Preheat the oven to 375 degrees Fahrenheit. Prepare a muffin pan with cupcake liners and set aside.
Ina large mixing bowl, mash the bananas with a fork or masher. Add the egg, butter, and vanilla extract and stir until the egg is well combined. Then stir in the granulated sugar and brown sugar. Set aside.
In a separate mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the flour mixture to the egg mixture and combine (a thick, sticky dough will form, soft enough to drip off the spoon but thick enough to hold its shape).
Mix in the chopped nuts. (optional)
Scoop about ¼ cup of dough into each baking cup of the prepared muffin pan (each should be nearly full, slightly more than ¾ full).
Bake for 16-19 minutes, or until the muffins are slightly browned around the edges and the tops hold their shape when gently pressed with your finger.
Carefully transfer to a cooling rack and allow to cool slightly before serving.

Notes

Four to five ripe bananas equals about two cups or 15 oz. For best results, use overripe bananas (half brown, half yellow).

I know 4 to 5 bananas can seem excessive for one dozen muffins, but they make them so moist and perfect! I have also made this recipe with 3 bananas, and it still works.

Store in an airtight container on the counter for 1-2 days, in the refrigerator for up to 4 days, or in the freezer for up to 2 months.

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