Banana Bread Muffins

Easy Banana Bread Muffins have turned into one of my favorite treats! I always seem to have a few bananas sitting on the counter that are just a little too far gone. Instead of letting them go to waste, I started turning them into these banana bread muffins, and honestly, I have not looked back.

They are soft, sweet, and cozy in the best way, and they make the whole kitchen smell amazing. I love keeping a batch on hand for breakfast or a quick snack, and they are perfect for sharing with family or friends. This recipe is simple, comforting, and a little nostalgic, which makes it one of my go-to favorites.

Ingredients for Banana Bread Muffins

• All Purpose Flour
• Baking Powder
• Baking Soda
• Salt
• Butter
• Brown Sugar
• Bananas
• Eggs
• Vanilla

How to make Banana Bread Muffins:

1. Preheat your oven to 350°F. Line a muffin tin with cupcake liners or spray it well with non-stick baking spray.
2. Peel and mash the bananas in a bowl using a fork until creamy. You can leave a few chunks if you like some texture.
3. In a small bowl, crack and lightly beat the eggs with a fork.
4. In a large mixing bowl, combine the flour and butter. Use a hand mixer or stand mixer on low speed until the mixture has a sandy texture.
5. Add the salt, baking powder, and baking soda. Stir to combine.
6. Add the brown sugar, vanilla extract, beaten eggs, and mashed bananas to the bowl.
7. Stir everything with a wooden spoon until just combined. Stop mixing as soon as the batter comes together to avoid overmixing.
8. Let the batter rest in the refrigerator for 30 minutes to 1 hour to hydrate the flour and create a more tender muffin. (You can skip this step if you’re short on time.)
9. Scoop the batter evenly into your prepared muffin tin.
10. Bake for 45 to 60 minutes, depending on your oven and how much banana you used. The muffins are done when a toothpick inserted in the center comes out clean and the tops are golden brown.
11. Let the muffins cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely.
    

Notes, Variations, and Substitutions

• No butter on hand? You can substitute with an equal amount of vegetable oil or melted coconut oil.
• Going dairy-free? Use a plant-based butter or neutral oil and you’re all set.
• Add-ins: Try chopped walnuts, pecans, chocolate chips, or even a swirl of peanut butter.
• Mini muffins: Use a mini muffin tin and reduce the bake time to around 20 to 25 minutes.
• Summer tip: Toss in fresh blueberries or raspberries for a seasonal twist. Serve them cold from the fridge on a hot day for a surprisingly refreshing snack.

Storage Tips:

Once completely cool, store muffins in an airtight container at room temperature for 3 to 5 days. To freeze, place cooled muffins in a zip-top freezer bag and freeze for up to 3 months. Let them thaw at room temperature for 1 to 2 hours before enjoying.

Perfect for stashing in your beach bag, packing in lunches, or bringing along for summer hikes. These muffins travel well and taste even better under the sun.

These muffins are soft, comforting, and full of that classic banana bread flavor, all wrapped up in muffin form!

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Yield: 12

Banana Bread Muffins

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 10 minutes

These banana bread muffins are soft, moist, and filled with warm banana flavor. Made with ripe bananas, brown sugar, and butter, they are simple to whip up and perfect for breakfast, snacks, or sharing. The batter comes together easily with no fancy equipment, and the muffins freeze beautifully. Whether you're using up overripe bananas or just craving something homemade, this recipe delivers every time.

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Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter ( 1 stick )
• 3/4 cup brown sugar
• 2 to 3 ripe bananas ( 1 to 1 1/2 cups mashed )
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. Line a muffin tin with cupcake liners or spray it well with non-stick baking spray.
2. Peel and mash the bananas in a bowl using a fork until creamy. You can leave a few chunks if you like some texture.
3. In a small bowl, crack and lightly beat the eggs with a fork.
4. In a large mixing bowl, combine the flour and butter. use and hand mixer or stand mixer on low speed until the mixture has a sandy texture.
5. Add the salt, baking powder, and baking soda. Stir to combine.
6. Add the brown sugar, vanilla extract, beaten eggs, and mashed bananas to the bowl.
7. Stir everything with a wooden spoon until just combined. Stop mixing as soon as the batter comes together to avoid overmixing.
8. Let the batter rest in the refrigerator for 30 minutes to 1 hour to hydrate the flour and create a more tender muffin. ( You can skip this step if you're short on time.)
9. Scoop the batter evenly into your prepared muffin tin.
10. Bake for 45 to 60 minutes, depending on your oven and how much banana you used. The muffins are done when a toothpick inserted in the center comes out clean and the tops are golden brown.
11. Let the muffins cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely.

Notes

• No butter on hand? You can substitute with an equal amount of vegetable oil or melted coconut oil.
• Going dairy-free? Use a plant-based butter or neutral oil and you're all set.
• Add-ins: Try chopped walnuts, pecans, chocolate chips, or even a swirl of peanut butter.
• Mini muffins: Use a mini muffin tin and reduce the bake time to around 20 to 25 minutes.
• Summer tip: Toss in fresh blueberries or raspberries for a seasonal twist. Serve them cold from the fridge on a hot day for a surprisingly refreshing snack.

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