These easy banana bread muffins are the best for breakfast or an afternoon snack! Made in one bowl in 30 minutes they will be your go-to recipe for soft and moist muffins.
If you love banana bread, these muffins have the same taste but bake a whole last faster! Zucchini banana bread muffins and mini banana muffins are two other favorites.
Table of Contents
The Best Easy Banana Bread Muffins
These banana bread muffins are incredibly soft, moist and they taste wonderful plain or with added mix-ins. Just like my chocolate chip banana bread, double chocolate banana bread, and cranberry banana bread they are great for an on-the-go breakfast or snack.
The best part about this recipe, though, is similar to my applesauce muffin you only need one bowl and 30 minutes to make them! It’s a quick and easy recipe for kids to help with and my oldest two kids (10 and 8) make them all the time.
Ingredients
This banana bread muffin recipe is the best when made with ripe bananas that have gone brown and spotty.
Find the full printable recipe with specific measurements below.
- Butter: Melt the butter ahead of time. The melted butter will add a moist texture to the muffins and give them rich taste.
- Sugar: Using both white and light brown sugar gives the muffins a moist and delicious taste!
- Eggs: The eggs bind all the ingredients together.
- Vanilla extract: Add in a balanced flavor!
- Sour cream: This is a hidden secret! The sour cream helps soften the muffins.
- Flour: All-purpose flour gives these homemade banana bread muffins the perfect texture and flavor.
- Baking powder and baking soda: Combined baking powder and baking soda will lift and build the muffin batter to raise high as it is baking.
- Ripe bananas: Mash your ripe bananas with a fork to receive the perfect consistency. Ripe bananas are yellow and brown in color and are very soft to the touch.
How to Make Banana Bread Muffins
Making easy banana bread muffins does not take a lot of work or time. They are perfect for those busy days you need a quick snack.
- Preheat oven and line muffin tins. Preheat the oven to 375°F and line two muffin tins with paper liners. Spray with nonstick cooking spray.
- Mix wet ingredients together. In a large bowl, using a hand mixer, cream together the butter and sugars using an electric mixer. Add the eggs, vanilla, and sour cream and stir just until combined.
- Add dry ingredients. Slowly add the dry ingredients including flour, baking powder, baking soda, and salt to the wet ingredients and stir with a wooden spoon just until combined. Do not over-mix. Then gently fold in the banana.
- Bake in the oven. Fill the muffin liners 2/3 of the way full. Bake for 18-20 minutes, or until lightly browned and a toothpick comes out clean. Transfer muffins to a wire rack to cool.
Variations
- Chocolate chips. If making chocolate chip banana bread muffins, add 1 cup chocolate chips with mashed banana and then sprinkle 1/2 cup on muffin tops before baking.
- Add-ins. Add in extras like chopped walnuts or pecans for a variation of my banana nut bread or some blueberries for a banana blueberry muffin.
- Warm flavor. Add a pinch of cinnamon.
Baking Tips and Variations
- Healthy muffins. The recipe can be lightened by using Greek yogurt instead of sour cream and apple sauce in place of butter in a 1:1 ratio.
- Don’t over-mix. It is best to not over-mix the batter! The banana bread muffins will not be as soft and tender.
- Ripe bananas. Use ripe bananas that are brown and spotty! The riper they are, the sweeter they are.
- Mini muffins: Make these banana bread muffins bite sized in a mini muffin pan. Bake for only 10-13 minutes.
Try these other banana recipes including cake mix banana bread, banana bread brownies and pumpkin banana bread.
More Muffin Recipes
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Banana Bread Muffins
Equipment
Ingredients
- ½ cup unsalted butter , softened (1 stick)
- 1 cup granulated sugar
- ⅓ cup light brown sugar , packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt or fine sea salt
- 1 ¼ cups ripe banana , mashed (about 3 medium bananas)
Optional: 1 1/2 cups semisweet or milk chocolate chips
Instructions
- Prep. Preheat the oven to 375°F. Line two muffin tins with paper liners. Spray with nonstick spray.
- Cream butter and sugar. In a large bowl using an electric mixer, cream together 1/2 cup butter and 1 cup granulated sugar and 1/3 cup brown sugar. Add 2 eggs, 1 teaspoon vanilla and 1 cup sour cream and stir just until combined.
- Add dry ingredients including 2 1/4 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda and 1 teaspoon salt. Slowly combine with the wet ingredients and stir with a wooden spoon just until combined. Do not over mix. Fold in 1 1/4 cups mashed banana and 1 cup of chocolate chips (if adding).
- Fill the muffin liners 2/3 of the way full. If adding chocolate chips, sprinkle the remaining 1/2 cup evenly over the top of the muffins.
- Bake for 18-20 minutes, or until lightly browned and a toothpick comes out clean. Transfer muffins to a wire rack to cool.
Notes
- Recipe can be lightened by using Greek yogurt instead of sour cream and apple sauce in place of butter in a 1:1 ratio.
- If making half regular and half with chocolate chips, use 3/4 cup chocolate chips.
- Can add in extras like chopped nuts, cinnamon and coconut.
- Could cut recipe in half to make 12 muffins instead of 24.
- Use my banana bread recipe to make a loaf instead of muffins.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
There are a few different variations that can happen when making a banana muffin recipe. The dry ingredients can be expired or past due which makes them not raise when baking. Also, excessive mixing or overmixing can cause the banana muffin batter to come out gummy.
Yes! Kickstart your metabolism with carbohydrates and vitamins for the energy you get from banana bread muffins. These banana bread muffins are full of Vitamin E, iron, omega-3 fatty acids, B vitamins, and essential minerals.
They will last stored in an airtight container for five to seven days long. They are the perfect breakfast or snack to have on the go.
Store in a zip-top bag at room temperature for up to 3 to 4 days. To avoid the muffins getting soggy, add a few folded paper towels to absorb moisture. You can also add to a freezer bag or container and store in the freezer for up to 2 months. To reheat, place the muffin in the microwave for 15-30 seconds, or until warm.
Categorized as: American, Bread, Breakfast, Freezer-Friendly, Kid-Friendly, Muffins, Muffins, Snacks
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
We love these Banana Bread Muffins. I use this recipe all the time & it never fails. Everyone in my family loves them!
I love easy baking recipes that can be done without lots of special ingredients or equipment!
you know, I bever really think about making banana bread muffins, but this was everything that I wanted and more! Thank you so much for sharing this amazing reicpe!
So easy to make and delicious.
I am so glad that they aren’t overly sweet. They sound delicious!
These muffins were so moist! I added walnuts and to part of them I added chopped chocolate. They tasted so yummy with the chocolate chunks and without. I’ve already shared this recipe and plan to save and use over and over. Thank you!
Yay! So glad you enjoyed them, Victoria. I love them chopped chocolate, too :)
Love these. We keep them stocked in the freezer for our easy breakfasts. We make both minis and big ones. Truly our favorite!
Made these today, excellent recipe!
I’m so glad you enjoyed them! :)
Can I use bananas that have been frozen and how do I adjust the ingredients to account for the extra liquid?
I would just let them thaw in a strainer to let the extra juices drain. It may make the texture of the banana bread a little more cakey, but it should be fine! :)
Absolutely perfect for the road or beach time. Thank you and enjoy your day :-)
Oh my, these muffins look amazing!! YUM!!!
I need to try this immediately, it looks so good!
This is easily a family favorite recipe in our home! My kids will devour these in an instant! Delish!
Totally need to make these with our leftover bananas this week!
Paige
Hope you enjoy! :)