Banana Bread Muffins

Moist and fluffy Banana Bread Muffins are the best way to start the day! This tried and true recipe has the best texture and such delicious flavor. With a subtle scent of cinnamon, these muffins are quick and easy to make.

about these banana bread muffins

Today we are bringing out the big guns with this banana bread muffin recipe.

They have all the moist, rich goodness of your favorite banana bread, but conveniently baked in muffin form!

Now why would we suggest muffins over the traditional loaf? I’m so glad you asked. The key to these is the lovely brown crust that forms on the outside of the muffins. Instead of just on a couple of sides of a piece of bread, you get that golden brown goodness in every single bite.

This makes them perfect for breakfast on the go, any morning of the week. These banana bread muffins are portable and flavorful, but they are also fantastic candidates for being made ahead of time.

Freezing muffins is my go-to most months because they are easy to make and they last for up to 3 months in the freezer. Plus, I share my tips below on how to freeze them individually. That way you can pull out as many as you need, whenever you want, without risking freezer burn.

Want another killer muffin recipe to make and freeze for meal prep? Blueberry chia seed muffins are the best complement to these banana bread muffins to prep for a month of breakfasts!

ingredients

flour. Use all-purpose flour to make these banana muffins. You can also use a gluten-free 1:1 ratio flour instead. Whole wheat flour can also be used.

leavening agents. You will need both baking powder and baking soda for this recipe.

salt. Use fine kosher salt.

cinnamon. The cinnamon gives these muffins the best spice flavor!

bananas. Make sure to use overly ripe bananas as they give you the best flavor possible.

butter. Use unsalted butter for this recipe.

sugar. I like to use dark brown sugar for the deep molasses flavor it brings. You can also use light brown sugar, if preferred.

egg. I recommend using large eggs for baking.

vanilla. High-quality vanilla extract is what will give your baked goods the best flavor! I make my own homemade vanilla extract, but you can also use Madagascar Bourbon Pure Vanilla Extract from Nielsen Massey.

milk. You can use whole milk, 2% milk, or skim milk, depending on your preference.

nuts. I like to use chopped walnuts. You can also use pecans!

chocolate. Milk chocolate chips are what I use in this recipe, but you can also use dark chocolate or white chocolate.

this recipe’s must haves

To measure out all of the ingredients, have your measuring cups and measuring spoons ready.

Use your stand mixer to make the batter for the muffins! You can also use a large bowl of a set of mixing bowls and an electric hand mixer to make the batter instead.

To bake the muffins, you need a muffin tin. I like to use these parchment paper cupcake liners, but you can also grease the pan with nonstick cooking spray.

here’s how to make banana bread muffins

make batter

Mash bananas well until smooth and add to the bowl of a stand mixer. Pour in melted butter, brown sugar, egg, vanilla extract and milk. Beat until just combined.

Add dry ingredients to the banana mixture, beating until combined. Fold in nuts and chocolate chips.

Spoon banana muffin batter into a muffin tin with liners. Be sure to fill them all the way to the top!

bake

Bake for 5 minutes at 425˚F. Reduce heat to 350˚F and continnue to bake for 15 to 18 minutes. A toothpick inserted in the center should come out clean when they are done.

cool

Cool the muffins for 5 minutes before removing to a cooling rack to cool completely. Store at room temp in an airtight container for up to 3 days.

tips and tricks

use really ripe bananas. Make sure you are using overripe bananas! The riper the better for the best banana flavor.

add in your favorite mix-ins. We love to use walnuts and chocolate chips, but you can use whatever mix-ins you like for your banana bread. Other ideas include pecans, raisins, other types of chocolate chips, etc.

More tasty muffin recipes: Red Velvet Muffins | Honey Blackberry Oatmeal Muffins | Lemon Poppy Seed Muffins | Banana Nutella Muffins | Pumpkin Banana Muffins

why did my muffins come out dry?

If your muffins turned out dry, they were likely over-baked. This is what causes the muffins to dry out.

do I have to add chocolate chips?

Chocolate chips can be omitted from the recipe. You can also use a different type of chocolate chip, such as dark chocolate or even white chocolate, if preferred.

do I have to use walnuts?

No, you can omit the walnuts if you prefer. You can also use another type of nut such as pecans.

why didn’t my muffins rise properly?

If your muffins didn’t rise, the most likely culprit is the baking soda and/or baking powder used. Make sure that they are not expired! This is usually the issue when muffins do not rise the correct way.

If both your baking soda and baking powder are still good, you may have beaten the mixture too much. Be sure to stop mixing the batter just after each element is incorporated.

can you freeze banana bread muffins?

Yes, freezing muffins is one of my favorite ways to prep breakfast ahead of time! All you have to do is wrap the muffins individually in a layer of plastic wrap, followed by a layer of aluminum foil. Store them in an airtight freezer bag for up to 3 months.

Thaw as many muffins as you like at room temperature overnight when ready to eat them! They can be enjoyed at room temperature or pop them in the microwave for a handful of seconds until warmed through.

Need some inspiration for breakfast this week? Check out my breakfast recipes page!

what to serve with banana bread muffins

Slather them with whipped butter, or serve as is fresh out of the oven. If they aren’t fresh out of the oven, I definitely recommend warming them up in the oven or microwave!

I love to enjoy these muffins with my favorite cup of coffee or tea for breakfast! If you know me, you know I love a dirty chai latte so that is the best pairing for me. These muffins are also a fantastic snack.

Making a breakfast or brunch spread? Serve these muffins up with your favorite eggs, sausage, bacon, and more as the sweet element of the meal.

how to store and reheat

Store. Cool muffins to room temperature before storing in an airtight container. Store at room temperature for up to 3 days. If you store them in the refrigerator, they will stay good for up to 1 week.

Reheat. To warm these muffins, do so in the microwave for about 10 seconds. They can also be reheated in the oven at 350˚F for about 5 minutes.

Freeze. Muffins can be frozen easily! Cool completely before wrapping each muffin individually in a layer of plastic wrap. Wrap in a layer of aluminum foil as well. This is the best way to prevent freezer burn from ruining the muffins. I store mine in freezer bags to easily label them in a batch noting what kind of muffins they are and the date they were made. Muffins can be frozen like this for up to 3 months.

Thaw. Thaw muffins on the countertop overnight at room temperature. Enjoy once thawed, or reheat them as instructed above to enjoy them warm!

more tasty breakfast recipes

Ready in less than 20 minutes, this breakfast croissant sandwich is packed with prosciutto, cheese, fig jam, and mustard.

Blueberry cream cheese french toast casserole is an easy overnight breakfast recipe that’s always the star of the show!

This savory, shareable turkish eggs platter is a simple, hearty meal that’s perfect for pairing with toasted slices of bread.

Looking for a sweet mini treat? Banana mini muffins are loaded with peanut butter and mini chocolate chips!

Finally, if you make this banana bread muffins recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!