Banana Bread Muffins

I am so excited to share with you an easy banana bread muffins recipe that will leave you craving more than just one! These homemade banana bread muffins combine the best of both worlds, bringing together the timeless charm of banana bread with the convenience and portability of muffins. They can easily be made with chocolate chips, or even frozen for later use.

Banana Bread Muffins

Why I Love This Recipe

Banana bread muffins have long been adored by my big family. They are simple to make and delicious enough that everyone enjoys them. They offer a perfect balance of sweetness and moistness, making them an irresistible treat for breakfast, a midday snack, or anytime you’re in need of a comforting indulgence. And since some of my kids love them with chocolate chips, I will often make half of them with some semisweet chocolate chips mixed in.

So, tie up your apron strings, preheat your oven, and get ready to embark on a baking journey that will fill your home with the sweet aroma of nostalgia. Our banana bread muffins are bound to become a staple in your repertoire, satisfying your cravings and enchanting your loved ones with their irresistible flavor. Let’s dive in and discover the magic of these homemade delights together!

Banana Bread Muffins Ingredients & Tools

  • Very ripe bananas
  • Canola oil
  • White granulated sugar
  • Large eggs
  • Vanilla extract
  • All purpose flour
  • Baking soda
  • Kosher salt
  • Muffin tin
  • Paper muffin liners
  • Large mixing bowl
Banana Bread Muffins

How to Make Banana Bread Muffins

If you have a few basic baking ingredients and a bit of time, you can create the best banana muffins ever!

How to Make Banana Bread Muffins

  1. Only use overripe bananas

    Using overripe bananas is the key to success in banana bread muffins. You want the skins to be equal parts brown and yellow for the best results. You know they are ripe enough if you wouldn’t want to eat them. Using overripe bananas not only helps the banana flavor of the muffins but the moisture levels as well.

    If your bananas aren’t ripe enough, you can pop them into a 350-degree oven for 5-10 minutes until they turn dark brown all over. It isn’t quite as good as using naturally overripe bananas, but it works well in a pinch.

  2. Use a gentle hand when mixing together the dry and wet ingredients

    They key to tender banana bread muffins is to not over mix the wet and dry ingredients. Use a large rubber spatula and gently fold the ingredients together. Don’t be afraid to leave behind some streaks of flour. They will get absorbed into the batter and keep the finished product soft.

  3. Don’t over bake the muffins

    If your muffins end up dry and crumbly, most likely you over baked them. First, get yourself an oven thermometer and be sure that your oven is truly heating up to the temperature you have it set to. Next, start checking your muffins about 7 minutes before the shortest bake time. Gently tap on the center of a few banana bread muffins. If they bounce back when you touch them, they are done baking. Pull them out, remove them from the muffin tins, and let them cool on cooling racks.

Recipe FAQs

Can bananas be too ripe for banana bread?

Yes, bananas can become too ripe for banana bread and muffins. If bananas become too ripe, they will begin to spoil and need to be thrown away. So, how do you know if bananas are still good? Simply pull open the peel and take a peek at the flesh of the banana. A few brown spots on the flesh are fine. If the flesh has turned translucent, become very soft, or begun to have an “off” smell, throw it away.

How do you moisten dry muffins?

The best way to moisten dry muffins is to keep them from getting dry to begin with. To do this, don’t over-mix the muffin batter and don’t over-bake them in the oven. If it is too late and your muffins are dry and crumbly, the best thing to do is to create a simple syrup and brush all the surfaces of the muffins with the syrup. Simply bring equal parts of granulated sugar and water to a boil over medium heat then remove from the stove. Use a pastry brush to cover the dry muffin with the simple syrup mixture. Let sit for 15 minutes and repeat with more simple syrup if needed.

Banana Bread Muffins

Can I use frozen bananas in this muffin recipe?

If you have some frozen bananas in the freezer, you can definitely use them in this recipe. You’ll need to allow them to come to room temperature before using them in the recipe and mashing them up. I would add an additional 2-3 teaspoons of all purpose flour to the dry ingredients to compensate for the added moisture of the frozen bananas.

Can I use regular bananas that aren’t overripe?

Ideally, it is best to make banana bread muffins using overripe bananas. However, if that is not an option, preheat your oven to 350 degrees and place the whole bananas in for 8-10 minutes. You are looking for the peels to turn a very dark brown and the flesh to roast. You’ll know they are done when the flesh is soft to the touch. Let the bananas cool before adding the to the rest of the recipe so they don’t cook the eggs.

How to store leftover banana bread muffins

You can store leftover banana bread muffins in an airtight container at room temperature for up to 5 days. If you want them to last longer, simply wrap each muffin individually in plastic wrap and place them in the freezer. They will last for 3-5 months in the freezer. When it comes time to use them, keep them wrapped and set them out \ at room temperature until thawed. Or, you can pop them into the microwave at 50% power for 1-2 minutes.

Banana Bread Muffins

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Banana Bread Muffins

Banana Bread Muffins

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Easy and moist recipe that turns out perfectly every time!

  • Total Time: 30 minutes
  • Yield: 12 muffins 1x



2 cups mashed very ripe banana, about 5 bananas

2 large eggs

3/4 cup granulated sugar

1/3 cup vegetable oil

2 teaspoons vanilla extract

1 2/3 cup bread flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt


  1. Preheat oven to 425 degrees and line a muffin tin with paper liners. 
  2. In a large bowl, mix together the mashed banana, eggs, sugar, oil and vanilla. Whisk well.
  3. Add all the dry ingredients on top of the wet ingredients. 
  4. Using a large rubber spatula, gently fold the ingredients together. Do not over-mix or the muffins will turn out tough. You want to leave a few streaks of flour in the batter. Let sit for 5 minutes.
  5. Use an ice cream scoop to evenly divide the muffin batter into 12. The tins will be very full. Add a sprinkle of granulated sugar over the top of each muffin.
  6. Bake for 14 to 18 minutes, until the tops are a light golden brown and spring back when gently touched.
  7. Remove from the pan to stop the baking and cool on a rack.
  8. Store leftovers in an airtight container at room temperature, or you can wrap them individually in plastic wrap and freeze them for 3-4 months. 


If your bananas are not overripe, you can place them into a 350 degree oven for 5-10 minutes until the skins are dark brown and banana becomes soft inside. 

  • Author: Carole Jones
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breads
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 236
  • Sugar: 20 g
  • Sodium: 267 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 31 mg

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Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

1 comment

11 months ago

Hi there..thank you for sharing this recipe. I love baking muffins and of course Banana Muffins. I would try this recipe to.

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