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Banana Bread Muffins

This banana bread muffins recipe brings a simple and delicious twist to a beloved classic. Using ripe bananas, the recipe guides you through easy steps to create moist, flavorful muffins. These banana muffins are a crowd-pleaser for all ages, perfect for a quick breakfast or a satisfying snack.

a muffin pan with brown muffins in it on a wire rack, with plates in the back and butter
Photo Credit: Dishes Delish.

Okay, I’m going to keep it real. Although I love bananas, I don’t like them in baked goods. I don’t like them in bread, muffins, or sliced and cooked in pudding.

BUT Christopher does. So, here is my banana muffin recipe, which I make for him when he wants some.

I can’t speak to their yumminess, but Christopher certainly loves them, and I bet you will, too.

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Ingredients and substitutions

  • Ripe bananas – I don’t like to use overripe mushy bananas, but you can, and it will come out perfectly fine.
  • Eggs – take them out half an hour before starting the recipe.
  • Olive oil – or your favorite vegetable oil. You can use the same amount of melted butter if you want a buttery taste.
  • Milk – I use almond milk, but any milk will do.
  • Vanilla extract – use 100% pure if you can afford it.
  • Flour – I use spelt flour, but any traditional flour will work. A 1:1 gluten-free flour will work too..
  • Sugars – I use both brown sugar and white sugar.
  • Baking powder
  • Baking soda
  • Cinnamon – don’t add too much. I find that 1/2 teaspoon is the perfect amount.
  • Salt – I use sea salt.

Helpful tips

  • The reason you take eggs out of the refrigerator at least 30 minutes before baking is it helps the egg combine better with the ingredients, making it a smoother batter.
  • Also, room-temperature eggs contribute to a more even bake. Cold eggs can affect the overall temperature of the batter, leading to uneven cooking or baking. For instance, a batter with cold eggs might not rise as evenly, resulting in a denser or unevenly cooked product.
  • If you don’t own a whisk, beat the egg with a fork before adding it to the wet ingredients.
  • My go-to flour is sprouted spelt, but this recipe works with whole wheat flour and all-purpose flour.
  • Even though I didn’t add nuts like walnuts or pecans, they are a great addition. Another fun addition is chocolate chips – though hubby prefers his muffins without that addition. Boo on him.
  • Storage – you can place the muffins in an airtight container and refrigerate them for up to 10 days. We end up freezing half of them and taking them out when needed. To freeze them, place them in an airtight container and the freezer for up to 3 months. Gallon ziplock bags work perfectly.
A bite taken out of a muffin still in the wrapper with more muffins in the back on a wire rack
Photo Credit: Dishes Delish.

How to make banana bread muffins

Pre-Step

Take out the egg at least a half hour before starting the recipe. You want it to get as close to room temperature as possible.

Step One

Preheat the oven to 400 degrees Fahrenheit, and place muffin liners in the muffin pan. Also, get one large bowl and a medium-sized bowl.

I love these bowls.

Step Two

Gather the ingredients – ripe bananas, flour, sugars, baking powder and soda, salt, vanilla extract, milk, large egg, cinnamon, and oil.

Bananas, sugars, egg, baking powder and soda, cinnamon, oil, milk, and vanilla on a wooden table
Photo Credit: Dishes Delish.

Step Three

Peel the bananas and add to a large mixing bowl. Take a fork and mash bananas as much as you like. Christopher tends to like chunky banana pieces. (A)

Step Four

Add the wet ingredients – egg, vanilla, milk, and oil. (B)

Left - mushed bananas in a glass bowl. Right - egg, milk, oil, vanilla added to the bananas
Photo Credit: Dishes Delish.

Step Five

Use a whisk to mix the wet ingredients. (C)

Step Six

In another bowl, add the flour, sugar, brown sugar, white sugar, baking powder, baking soda, cinnamon, and salt. (D)

Left - wet ingredients mixed together. Right - the dry ingredients in a glass bowl
Photo Credit: Dishes Delish.

Step Seven

Wash and dry your whisk, and then mix the dry ingredients. (E)

Step Eight

Add the flour mixture to the wet mixture. (F)

The dry ingredients mixed together and added to the wet ingredients in the bowl
Photo Credit: Dishes Delish.

Step nine

Take a rubber spatula and fold the ingredients together without overmixing. (G)

Step ten

Spoon the banana muffin batter into the lined muffin tin 3/4 of the way up. (D)

The dry ingredients mixed with the wet ingredients and then spooned in a muffin pan with liners
Photo Credit: Dishes Delish.

Step eleven

Adjust the oven temperature from 400 degrees F to 350 degrees F. Place the muffin pan in the oven and set the timer to 20 minutes. Test the muffins’ doneness using a cake tester or a toothpick. They are done if the tester comes out clean.

Step twelve

After five minutes, remove the muffins from the pan and place on a wire rack to cool.

muffins on a wire rack cooling with butter in the back and plates
Photo Credit: Dishes Delish.

I plate one and slather some butter on it.

a white plate with a muffin cut in half with butter on one side. There are more muffins in the background along with butter
Photo Credit: Dishes Delish.

Now for a bite?

A plate with two halves of a muffin both with butter melted on it. In the back are more muffins on a rack
Photo Credit: Dishes Delish.

Christopher says, delicious!! I hope you enjoyed this banana bread muffins recipe.

Other muffin recipes

And as always, may all your dishes be delish.

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!

square photo of a wire rack with cooling muffins on it

Banana Bread Muffins

These banana bread muffins are both delicious and easy to make. They make for the perfect on the go breakfast or snack.
5 from 9 votes
Print Pin Rate
Course: Breakfast, Muffins and Breads
Cuisine: American
Keyword: banana bread muffins, banana muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 195kcal

Ingredients

  • 3 bananas (ripe without being too mushy)
  • 1/3 cup olive oil (or vegetable oil of your choice)
  • 1/4 cup almond milk (any milk will do)
  • 1 large egg (taken out 1/2 hour before starting the recipe)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour (I used spelt but all-purpose flour is great too)
  • 1/2 cup brown sugar
  • 1/4 cup white granular sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt (I use sea salt)

Instructions

  • Place the rack in the middle of the oven. Preheat oven to 400℉ and line a muffin pan with paper liners. Get two mixing bowls, one bigger than the other.
  • Add the bananas to the larger mixing bowl. Take a fork and mash the bananas to the consistency you want.
    3 bananas
  • Add olive oil, milk, egg, and vanilla extract. Whisk together until combined.
    1/3 cup olive oil, 1/4 cup almond milk, 1 large egg, 1 teaspoon vanilla extract
  • In the other bowl, add the dry ingredients – flour, brown sugar, white sugar, baking powder, baking soda, cinnamon, and salt.
    1 1/2 cups flour, 1/2 cup brown sugar, 1/4 cup white granular sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon salt
  • Use a clean whisk to mix the dry ingredients until combined.
  • Add the dry ingredients to the wet ingredients.
  • Take a rubber spatula and fold the ingredients together until combined. Be careful not to overmix the batter.
  • Spoon the batter into the muffin pan (paper liners) about ¾ the way up.
  • Lower the oven temperature to 350℉ and place the muffin pan in the oven. Bake for 18 – 20 minutes. (Depending on your oven – my muffins take 20 minutes). Test the doneness with a cake tester or a toothpick. It should come out clean.
  • Let the muffins cool in the pan for 5 minutes before removing them and placing them on a wire rack for cooling.
  • Slather with butter and eat, smile, and enjoy.
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Notes

Helpful tips

  • The reason you take eggs out of the refrigerator at least 30 minutes before baking is it helps the egg combine better with the ingredients, making it a smoother batter.
  • Also, room-temperature eggs contribute to a more even bake. Cold eggs can affect the overall temperature of the batter, leading to uneven cooking or baking. For instance, a batter with cold eggs might not rise as evenly, resulting in a denser or unevenly cooked product.
  • If you don’t own a whisk, beat the egg with a fork before adding it to the wet ingredients.
  • My go-to flour is sprouted spelt, but this recipe works with whole wheat flour and all-purpose flour.
  • Even though I didn’t add nuts like walnuts or pecans, they are a great addition. Another fun addition is chocolate chips – though hubby prefers his muffins without that addition. Boo on him.
  • Storage – you can place the muffins in an airtight container and refrigerate them for up to 10 days. We end up freezing half of them and taking them out when needed. To freeze them, place them in an airtight container and the freezer for up to 3 months. Gallon ziplock bags work perfectly.

Nutrition

Serving: 1muffin | Calories: 195kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 159mg | Potassium: 175mg | Fiber: 1g | Sugar: 17g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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22 Comments

  1. I didn’t have any almond milk so I replaced with with low-fat milk and the results were delicious. I’ll be making these banana bread muffins regularly now that I’ve found this recipe.

  2. Came here to say these banana bread muffins taste as good as they look. I love using up all the brown bananas from my freezer. PS they’ve already been requested for brunch this weekend.

  3. Nothing beats a good banana muffin! A favorite in our house, we make them almost every week. I did use spelt and almond milk, per your suggestion and they came out terrific. Wonderful recipe, thank you so much.

  4. I love how easy and delicious your banana muffin recipe is. I get bored of making eggs every morning. This muffin and coffee is hearty and delicious. I actually dip it in my coffee! Thanks so much for the recipe.

  5. It just so happens I had some bananas that were ready, and your recipe came at the right time. It is super delicious, and what a great change for breakfast than just a plain slice of bread. I also love it for an afternoon snack with butter and jam. I admit I have a sweet tooth, but your muffins do not help either. So good! Thank you.

  6. We loved these little banana bread muffins. Popped the extras in the freezer for grab and go breakfasts on busy weekdays too!

    1. Hi Lee, Thanks for the question. Yes, you can mix it the day before and refrigerate, but don’t add them to the muffin tins. Keep it in a bowl and cover with plastic wrap. Transfer the batter to the muffin tin right before you’re going to bake them. One not is that they will bake up extra tall because they’ve rested in the fridge. I hope this helps.

  7. These banana bread muffins are simply amazing! My dad baked some for our family, and they finished in no time. Simple and easy recipe that my dad followed and results was so good.

  8. Delicious banana bread muffin recipe! They were super moist and my kids love them. Perfect for busy school mornings. We used whole milk, canola oil, and all-purpose flour because that’s what we had on hand. So good!

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