Best Banana Bread Muffin Recipe (Moist, Easy, One Bowl)

Why You’ll Love This Recipe

This banana bread muffin recipe gives you the comfort of classic banana bread in a portable, single‑serve form that works for busy mornings and snack time.

• Moist and flavorful
  The combination of ripe bananas, a blend of white and brown sugar, and melted butter (or oil) creates a moist crumb and deep banana flavor without being heavy or greasy.
• One-bowl, easy cleanup
  Everything comes together in a single mixing bowl, which means fewer dishes and a recipe you’ll actually want to make on a weekday.
• Flexible mix-ins
  You can keep them simple or load them up with chocolate chips, nuts, or even a cinnamon‑oat streusel topping for extra texture and flavor.
• Freezer-friendly
  These muffins freeze well, so you can bake once and enjoy a quick homemade breakfast or snack for weeks.

Best Banana Bread Muffin Recipe

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• Author: Sophia Davis
• Total Time: 40 minutes
• Yield: 12 standard-size muffins 1x

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Description

These moist banana bread muffins are everything you love about classic banana bread, baked into perfectly portable muffins. Made with ripe bananas, simple pantry ingredients, and one bowl, they’re ideal for busy mornings, lunchboxes, or a cozy afternoon treat. Kids and adults in the US will love the familiar flavor and soft, bakery-style texture.

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Ingredients

Scale 1x2x3x

3 medium very ripe bananas, mashed (about 1 1/2 cups)
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1/4 cup milk or buttermilk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
1 teaspoon ground cinnamon (optional but recommended)
1/4 teaspoon ground nutmeg (optional)
3/4 cup semisweet chocolate chips or chopped walnuts (optional)

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Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease each cup.

2. In a large mixing bowl, mash the bananas with a fork until mostly smooth with a few small lumps.

3. Whisk in the melted butter, granulated sugar, and brown sugar until well combined.

4. Add the eggs, milk or buttermilk, and vanilla, and whisk until the mixture looks smooth and slightly thick.

5. Sprinkle the flour, baking soda, baking powder, salt, cinnamon, and nutmeg evenly over the wet ingredients.

6. Gently fold the dry ingredients into the wet mixture with a spatula just until no dry flour streaks remain; do not overmix.

7. Fold in the chocolate chips or nuts, if using, until they are evenly distributed.

8. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

9. Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

10. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before storing or serving.

Notes

• For the best flavor and sweetness, use bananas that are very ripe with lots of brown spots; under-ripe bananas will make the muffins less sweet and more dense.

• If you’re baking in a dark metal pan, start checking for doneness a couple of minutes early, as dark pans brown and bake faster.

• To keep muffins extra moist, let them cool completely, then store them in an airtight container at room temperature for 2–3 days, or freeze for up to 3 months.

• For a fun bakery-style touch, sprinkle a few extra chocolate chips or chopped nuts on top of each muffin before baking.

• Prep Time: 15 minutes
• Cook Time: 18–22 minutes
• Category: Breakfast, Dessert, Snack, American cuisine
• Cuisine: American

Nutrition

• Calories: ~220 per muffin (estimate)

Ingredients

Understanding each ingredient helps you tweak this banana bread muffin recipe to your taste while keeping the texture just right.

Bananas

• Use very ripe bananas with lots of brown spots; they’re sweeter and mash more easily.
• Ripe bananas add moisture, sweetness, and structure, so they replace part of the fat and sugar naturally.

Flour

• All‑purpose flour gives a soft, tender crumb that still holds the muffin shape.
• If you measure with cups, lightly spoon flour into the cup and level it with a knife to avoid packing in too much.

Sugar

• A mix of granulated sugar and light brown sugar creates balanced sweetness.
• Brown sugar adds a hint of caramel flavor and extra moisture for that banana‑bread vibe.

Butter or oil

• Melted butter adds rich, classic bakery flavor.
• Oil (like canola or sunflower) gives an even softer, more moist crumb and stays soft longer after baking.

Eggs

• Eggs provide structure so the muffins rise nicely and don’t collapse as they cool.
• Room‑temperature eggs incorporate more easily and help the batter mix without overworking it.

Milk or buttermilk

• Regular milk softens the crumb and helps dissolve the sugar evenly.
• Buttermilk adds a gentle tang and reacts with baking soda to create extra rise and tenderness.

Leavening

• Baking soda reacts with the acidity from bananas and buttermilk (if using) for lift.
• Baking powder adds additional rise so the muffins don’t bake up too flat or dense.

Vanilla and spices

• Vanilla rounds out the banana flavor and makes the muffins smell incredible.
• Cinnamon and nutmeg give that “banana bread” warmth and make the muffins taste like they came from a bakery.

Optional mix-ins

• Chocolate chips, chopped nuts, shredded coconut, or dried fruit all work well.
• Add about ¾–1 cup total mix‑ins so you don’t overload the batter and weigh it down.

Ingredient Substitutions

You can easily adapt this banana bread muffin recipe to what you already have in your pantry or to your dietary needs.

Sugar alternatives

• Replace part or all of the granulated sugar with coconut sugar for a deeper caramel note.
• Liquid sweeteners (like maple syrup or honey) can be used for up to ¼ cup, but reduce the milk slightly so the batter doesn’t become too loose.

Oil vs. butter

• For a richer, more “banana bread” flavor, use melted butter.
• For maximum moistness and a slightly lighter texture, use a neutral oil; this also keeps the crumb softer after a day or two.

Dairy-free options

• Swap butter for coconut oil or a neutral plant‑based butter.
• Use unsweetened almond milk, oat milk, or soy milk instead of regular milk or buttermilk.

Whole-wheat option

• Use ½ whole‑wheat flour + ½ all‑purpose flour to keep the muffins tender.
• Whole‑wheat flour absorbs more liquid, so add 1–2 extra tablespoons of milk if the batter looks too thick and stiff.

Using frozen bananas

• Thaw frozen bananas in a bowl, then drain off excess liquid so the batter doesn’t become watery.
• Mash as usual; you may need a tiny extra spoon of flour if the batter seems very loose.

Step-by-Step Instructions

Here is a more detailed guide so you feel confident at every stage of making this banana bread muffin recipe.

Prepare muffin tin

• Set your oven to 350°F (175°C) for a standard bake; this gives even cooking and a moist crumb.
• Line your muffin tin with paper liners or lightly grease with oil or baking spray to prevent sticking.

Mash bananas

• Peel and place bananas in a large mixing bowl.
• Mash with a fork or potato masher until almost smooth with a few small bits; this gives texture without stringy chunks.

Mix wet ingredients

• Whisk in melted butter or oil until fully blended with the bananas.
• Add both sugars, whisking until the mixture looks slightly lighter and glossy, then whisk in eggs, milk or buttermilk, and vanilla.

Add dry ingredients

• Sprinkle the flour, baking soda, baking powder, salt, and spices evenly over the wet mixture.
• Gently fold with a spatula, scraping the sides and bottom; stop as soon as you no longer see dry flour.

Fold in mix-ins

• If using chocolate chips or nuts, gently stir them in at the end.
• Overmixing at this stage can compress the batter and make the muffins tough.

Fill muffin cups

• Use a scoop or large spoon to fill each muffin cup about ¾ full.
• Try to keep the portions even so they bake at the same rate and finish together.

Bake + doneness cues

• Bake for 18–22 minutes, rotating the pan once halfway if your oven has hot spots.
• Muffins are done when:
  • The tops spring back lightly when pressed.
  • A toothpick in the center comes out with a few moist crumbs, not wet batter.
  • The edges look set and lightly golden.

Cool properly

• Let the muffins rest in the pan for about 5 minutes so they firm up and release more easily.
• Transfer to a cooling rack and let them cool to room temperature before sealing in a container to prevent condensation and soggy tops.

Pro Tips for Moist Muffins

If you want your banana bread muffin recipe to turn out perfectly every time, these small details matter.

For a lighter dessert option, these flourless peanut butter cookies deliver great flavor without the extra carbs.

Measure flour correctly

• Use the spoon‑and‑level method: fluff flour, spoon into the measuring cup, then level off.
• Too much flour is the number‑one reason muffins turn dry or dense.

Use very ripe bananas

• Bananas should be mostly brown on the outside and very soft inside.
• Under‑ripe bananas won’t mash well, taste bland, and can give a slightly chewy texture.

Avoid overmixing

• Once the dry ingredients are added, fold gently until just combined.
• Overmixing develops gluten, which leads to tough, rubbery muffins instead of soft, tender ones.

Avoid overbaking

• Start checking at the low end of the baking time.
• Remember muffins continue to set from residual heat after leaving the oven, so pull them as soon as the centers are just cooked through.

Optional high-heat start

• For a taller top, you can:
  • Bake at 400°F (200°C) for 5 minutes, then reduce to 350°F (175°C) for the remaining time.
• This quick burst of heat encourages a slightly higher rise while still keeping the crumb moist.

Common Mistakes to Avoid

Even an easy banana bread muffin recipe can go wrong if a few key points are missed.

Dense or gummy texture

• Usually caused by too much flour, underbaked centers, or heavy overmixing.
• Fix by measuring flour carefully, mixing gently, and baking until a toothpick comes out with only a few moist crumbs.

Sinking centers

• Often from opening the oven door too early, too much leavening, or underbaking.
• Avoid peeking in the first 12–15 minutes and ensure baking powder and baking soda are fresh and measured accurately.

Dry muffins

• Overbaking or too much flour are the main culprits.
• Use very ripe bananas, measure flour lightly, and pull muffins from the oven as soon as they’re done.

Wet bottoms

• Leaving muffins in the hot pan too long traps steam and moisture.
• Transfer to a cooling rack after about 5 minutes instead of letting them cool completely in the tin.

Muffin Texture: What to Expect

These muffins are intentionally like banana bread in muffin form rather than airy cupcake‑style muffins.

• Banana bread–style crumb
  Expect a soft, tender interior with a tight crumb that’s moist but not wet.
• Soft tops (not tall domes)
  The high banana content gives a softer, slightly rounded top instead of a tall, dramatic “bakery dome,” which matches the comforting banana bread style.

Variations

Once you master the base banana bread muffin recipe, you can customize it for different moods and occasions.

Banana nut

• Fold in ¾–1 cup chopped walnuts or pecans.
• For extra flavor, lightly toast the nuts in a dry pan or in the oven for a few minutes before adding.

Banana chocolate chip

• Add ¾ cup semi‑sweet chocolate chips (or a mix of semi‑sweet and milk chocolate).
• Sprinkle a few extra chips on top before baking for a bakery‑style look.

Nut + chocolate

• Use ½ cup chocolate chips + ½ cup chopped nuts.
• This gives a rich, crunchy, and gooey combination that feels more like a dessert muffin.

Mini muffins

• Use a mini muffin pan and fill each cup nearly full.
• Bake at 350°F (175°C) for about 10–13 minutes, checking early since minis cook quickly.

Streusel topping

• Combine: ¼ cup flour, ¼ cup brown sugar, 2 tablespoons cold butter, and a pinch of cinnamon with a fork until crumbly.
• Sprinkle about 1–2 teaspoons over each muffin before baking for a crunchy, sweet topping.

Healthy & Special-Diet Options

You can make this banana bread muffin recipe a bit lighter or more suitable for different diets while keeping good flavor.

Whole-wheat

• Use 1 cup whole‑wheat flour + 1 cup all‑purpose flour.
• Add 1–2 tablespoons extra milk if the batter seems particularly thick to prevent a heavy texture.

Reduced sugar

• Cut total sugar to ¾ cup or even ⅔ cup for a less sweet muffin; the bananas still provide natural sweetness.
• You can also use more ripe bananas (up to 1 ¾ cups) to help make up for the reduced sugar.

Lower fat

• Replace half of the butter or oil with plain Greek yogurt or unsweetened applesauce.
• This keeps the muffins moist while lowering overall fat content.

Dairy-free

• Use plant‑based milk and plant‑based butter or oil.
• Make sure any chocolate chips are dairy‑free if needed.

Egg-free

• Replace each egg with ¼ cup unsweetened applesauce or a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5–10 minutes).
• Expect a slightly denser texture, but the muffins will still be moist and flavorful.

Tools You Need

You don’t need any special equipment for this banana bread muffin recipe, but a few tools make things easier and more consistent.

Muffin tin

• A standard 12‑cup muffin tin works best.
• Dark metal pans brown faster; keep an eye on baking time and consider checking a minute or two earlier.

Scoop

• A medium cookie or ice cream scoop helps portion batter evenly for consistent baking.
• If you don’t have a scoop, use a large spoon and try to fill each cup to about the same level.

Cooling rack

• A cooling rack allows air to circulate around the muffins so the bottoms don’t get soggy.
• This also helps them cool faster and prevents overbaking from residual heat.

Kitchen scale (optional)

• A scale gives the most accurate measurements, especially for flour.
• If you bake often, this small upgrade can dramatically improve consistency.

Storage, Freezing & Reheating

Handling your banana bread muffins correctly after baking keeps them safe and delicious for days.

Room-temperature storage

• Let muffins cool completely before storing to avoid condensation in the container.
• Store in an airtight container at room temperature for 2–3 days, ideally with a paper towel underneath and on top to absorb excess moisture.

Refrigeration

• For slightly longer storage (up to 5 days), refrigerate in a sealed container.
• Bring muffins back to room temperature or warm them briefly before eating for the best texture and flavor.

Freezing method

• Cool muffins completely, then place them in a single layer on a baking sheet and freeze until solid.
• Transfer to a freezer bag or airtight container and freeze for up to 2–3 months; label with the date.

Reheating instructions

• Reheat from room temperature in the microwave for 10–15 seconds per muffin.
• From frozen, thaw at room temperature for 30–45 minutes, or microwave in short bursts until just warm, not hot and dry.

Serving Ideas

These banana bread muffins are versatile and fit into your day in lots of ways.

Breakfast pairing

• Serve warm with a smear of butter, nut butter, or cream cheese and a cup of coffee or tea.
• Add a side of yogurt and fresh fruit for a more balanced breakfast.

Snack/lunchbox

• Pack a muffin with a piece of cheese or a handful of nuts for an easy afternoon snack.
• For kids’ lunchboxes, wrap individually in parchment or reusable wraps for less mess.

Dessert idea

• Warm a muffin and top with a scoop of vanilla ice cream or a dollop of whipped cream.
• Drizzle with a little melted chocolate or caramel for an easy, cozy dessert.

Nutrition Table (Per Muffin – Approximate)

Values will vary depending on exact ingredients, mix‑ins, and substitutions.

Storage & Safety Guidelines

Keeping your banana bread muffins safe to eat is just as important as making them delicious.

• Allow muffins to cool completely before sealing in any container to prevent trapped steam and mold growth.
• Do not leave muffins in a very warm or humid environment for more than a few hours; in hot climates, refrigeration is safer after the first day.
• When in doubt, check for off smells, visible mold, or a slimy texture, and discard any muffins that seem questionable.

FAQ

Why are my muffins dense?

• Common reasons include too much flour, overmixing the batter, or not enough leavening.
• Next time, measure flour lightly, whisk until just combined, and make sure baking soda and baking powder are fresh and correctly measured.

Why do muffins sink?

• Sinking often happens when the oven door is opened too early, or when the muffins are underbaked and still very wet in the center.
• Avoid opening the oven in the first 12–15 minutes and bake until the centers spring back and a toothpick comes out mostly clean.

Can I use frozen bananas?

• Yes, frozen bananas are great for this banana bread muffin recipe.
• Thaw them completely, drain off any excess liquid, and then mash; if the batter seems runny, add 1–2 tablespoons extra flour.

Can I make this as a loaf?

• You can pour the batter into a greased 9×5‑inch loaf pan.
• Bake at 350°F (175°C) for about 50–65 minutes, tenting with foil if the top browns too quickly, and check with a toothpick in the center.