Banana Bread Muffins Recipe

This banana bread muffins recipe delivers all the comforting flavors of classic banana bread in perfectly portioned muffins. Made with ripe bananas, these moist and tender muffins are easy to whip up and always a hit. Whether enjoyed for breakfast, a snack, or even dessert, they’re a delicious and family-friendly treat that never disappoints.

I’ll be honest—I love bananas, but not in baked goods. You won’t catch me eating banana bread, muffins, or even banana pudding.

But Christopher? He’s all about them. So whenever he gets a craving, I whip up a batch of these banana bread muffins just for him.

I may not be the biggest fan, but he absolutely adores them—and if you’re a banana lover, I have a feeling 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.

How to make this banana bread muffins recipe

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.

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)

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)

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)

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)

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.

I plate one and slather some butter on it.

Now for a bite?

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

Other muffin recipes

• Oat bran
• Butter rum
• Chocolate
• Pistachio
• Chocolate chip
• Cranberry orange

And as always, may all your dishes be delish.

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