There are few things I love more than banana bread, but I often crave the convenience of a muffin. And so. Banana Bread Muffins! These take a classic recipe and turn it into tender, moist muffins that are easy to take on the go—or for little kids to pick up and enjoy. These are one a my very favorite ways to enjoy overripe bananas and they are just lightly sweetened (when compared to classic banana bread). They’re made with whole grain flour and basic pantry staples and work so well because of the moisture from the bananas. We love these with cinnamon and vanilla in the mix and served slightly warm. We sometimes add chocolate chips to the batch, but they’re just as good plain. (Well, my oldest will only eat them with chocolate chips but the rest of the family enjoys them either way!) (You may also like Pumpkin Banana Muffins, Easy Pumpkin Muffins, Sugar Free Banana Muffins, and Lower Sugar Banana Bread.)
How to Make Banana Bread Muffins Moist
The main keys to moist banana bread muffins is to use very ripe bananas, not over mix the batter, and to not over bake them. So if you follow the directions in the recipe and try not to mix the batter past when it’s all combined, you should be good to go! Sign up for our email updates to get tips and ideas sent to your inbox.
Ingredients You Need
Here’s a look at what you’ll need for this recipe so you know what to expect when planning your baking:
Unsalted butter: I prefer unsalted butter in baking so I can control the amount of salt I then add. Very ripe bananas: The browner the better for sweetness! Eggs Vanilla extract Whole wheat flour: I like to use whole grain flour here since the moisture in the bananas ensures that the muffins stay super moist. Sugar: There is granulated sugar in this recipe (but it’s about half as much as you’d find in a traditional banana bread recipe.) Baking soda: Be sure that your baking soda is fresh as it will help the muffins bake through well. Cinnamon: We like cinnamon in our banana bread muffins, though you could leave it out if you prefer. Salt
Ingredient Substitutions
Gluten-free: Use a 1:1 style of gluten-free baking mix. Dairy-free: Use melted coconut oil in place of the butter. Egg-free: Omit the eggs and add ½ cup milk to the batter. You can use all-purpose flour if desired. They may need a little longer in the oven to ensure they are baked through, but it works with either flour. Use plain whole milk yogurt instead of the butter or you can do half and half. If you use yogurt, it may take a little longer to bake.
Step-by-Step Instructions
Here’s a look at how to make this recipe. Scroll down to the bottom of the post for the full information. TIP: If you want to mix in chocolate chips or add a few on top of the muffins, go right ahead!
Tips for How to Mash Bananas
I typically use a potato masher or a fork to mash bananas. The main thing to look for getting most of the lumps out of the bananas. Because when the mash is smooth, the end results of the muffins will have a more consistent (and lump-free) texture.
How to Store
Store any leftover banana bread muffins, once fully cooled, in an airtight container at room temperature for 3 days, in the fridge for 5 days. Or freeze in a zip top storage bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature.
More Muffins Recipes
You may also like these easy muffin recipes to share with the kids:
Blueberry Banana Bread Sugar-Free Banana Muffins ABC Muffins Banana Oatmeal Muffins
Best Tips for Success
Serve chilled or slightly warmed. Use all all-purpose flour if desired. They may need 16-18 minutes in the oven. Use plain whole milk yogurt instead of the butter. Add ½ cup chocolate chips to the batter if desired. Mash the bananas very smooth with a fork or a potato masher. (This is a good step for the kids to help with!) Spread on some all fruit jam, a thin smear of nut butter, or cream cheese if desired.
I’d love to hear your feedback on this recipe if you try it for your family, so please comment and rate the recipe below!
