Love banana bread? Then you have to make these super simple banana bread muffins that bake a whole lot faster and taste like the real thing!
Hi friends! Just stopping by really quick to share a baked good recipe that I pretty much SHOCKED my taste buds with. When something sweet hit my palate at 7am on Monday morning with a bite of these banana bread muffins, let’s just say they didn’t want me to stop eating!
I always like to have a breakfast bread or muffin on hand when we have company. These muffins are great when the family is over for the holidays. And because I had more than enough ripe bananas on hand I figured why not try making muffins with my traditional banana bread recipe in a muffin pan?
I’m feeling a little giddy, as most of my baking adventures lately have been a flop! So much so that the kids avoid the kitchen when they see the muffin pan hit the oven.
Although with these banana bread muffins I heard Anthony ask for seconds with a mouthful— which is a BIG one for him.
Whether or not you have company for the holidays or need a quick grab n’ go breakfast, then these banana bread muffins are for you! And your company! They can thank me later…
Here are some more muffin recipes you should try!
- Blueberry yogurt muffins
- Mini Monkey Bread Muffins
- Crunchy Peanut Butter Muffins
- Healthy chocolate muffins with Greek yogurt
- Apple cinnamon oatmeal muffins
- Pumpkin spice muffins
- Carrot pumpkin cheesecake muffins
Check out 10 Healthy Grab-and-Go Breakfast Recipes for some more on the go breakfast ideas!
- 2 cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 stick butter [1/2 cup]
- ¾ cup brown sugar
- 2 eggs
- 3 ripe bananas
- Preheat over to 350. Spray muffin tin pan with non-stick cooking spray. In a large bowl combine flour, baking soda, and salt.
- In a separate bowl cream together the butter and sugar. Stir in eggs and mashed banana. Then add banana mixture to flour mixture and stir until combined.
- Fill muffin tins with batter [almost to the top]. Bake for 20 minutes.
Love banana bread?! Then you have to try these banana bread muffins! Click To Tweet
Great recipe. Easy, delicious, a big hit at my house.
Thank you so much for the feedback Ann!
Excellent recipe! The muffins were a real hit here at home! Thank you! I added nuts to some of them and were also delicious!
Nuts would have been a great addition!!
Just made these this evening and added semi sweet chocolate chips. Wow, they are delicious!
Great idea on adding the chocolate chips!!!
Discovered we were out of baking soda; used 2tsp of baking powder and yielded deliriously light/airy muffins! Also reduced sugar to 1/4 cup and even 5yrold still enjoyed the muffin.
Wow! Trying to clean to sell our house, I whipped these up so no one would dirty my kitchen with their breakfast bowls and cups and plates and silverware (3 kids and a husband). This is simple, quick, and tasty! I wish I had three bananas, but I only had two fairly larger ones. Maybe a hint of cinnamon or nutmeg next time… Thank you!
These are great! Super easy and delicious! I used silicone cupcake cups and had to cook them for a bit longer but still came out great. Thank you!!
I’m so glad you liked them!
Hi. I plan to try this recipe tonight. Do you have nutrition facts, or about how many carbohydrates are in each muffin? Thanks 🙂
These are our favorite things to make. Easy and tasty and perfect!!!!! We add some brown sugar/cinnamon crumble mixture to the top.
I made these muffins & I added a little bit of cinnamon & a dash of nutmeg. They ended up way too dry & my husband didn’t like em at all.
These muffins are amazing! My only problem with them is that they disappear far too quickly & that even with a family of 6 I’m responsible for eating way too many of them! Whenever I get bananas that are too far gone to eat I peel them & freeze them 3 to a Ziploc so that they are ready for this recipe. Just put them in the refrigerator overnight to thaw & they are super gooey & ready to make these moist and delicious muffins. I double or triple the recipe & freeze them by the dozen so that I only dirty my kitchen once, & then we almost always have them available when we want them. Just pull out 1 muffin at a time from the freezer bag & microwave for 30 seconds & they are as good as freshly made. Perfection!
Making these right now for our girl scouts bake-off. We shall see how they measure up to the other breakfast items that are there! We’re excited! ?
What is your recipe for the brown suger crumb topping? Please let me know soon as I’m making them now! Thanks
Great recipe! Super easy and delicious!
They are a fav here too!
This recipe is alright. … honestly there is to much flour in this recipe. These muffins aren’t moist at all!!! Sad but True!! I’d find a different one.
You can always decrease the flour!
I decided to bake these as a reward for my high school students and I decreased the flour to 1 & 1/2 cups and added 1 tsp of baking powder and 1/2 cup of sour cream to add to their already moist texture.. my students loved them! Thank you!!
Just tried this recipe with 2-3 year olds for a cooking class and it was a HUGE hit-they asked for the recipe!!!
Thnaks so much for sharing!
Just made them, added 1/4 cup oats. 1/2 tsp cinnamon, crushed or chopped nuts . A tablespoon molasses. Used 1/2 cup brown sugar and 1/4 cup white sugar . They are delicious.
I’m sure with out my changes they would still be just delicious. Not dry. Maybe people are over cooking. Possibly packing the flour . Next time I am adding the rasins also more oats . Thanks for the basic recipe.
Did the same and added chips. Huge hit! The kids preferred over traditional loaf.
That was my hope, being titled nutrition mom… ?
I made these today and have a brand new muffin recipe! They are fabulous! I did not add the salt because I don’t like to, and frankly, we eat way too much salt nowadays. I put most of the batter in a sprayed muffin tin and a scoop in a 6 muffin top tin. I baked the muffin tops for 9 minutes and the full muffins for 20. They turned out fabulous! I will be sharing this recipe! Thank you so very much. It was super easy to make. If we have to help out for another bake sale, these are going on the menu!
If you want to sweeten them a little more, you can always sprinkle a tiny bit of white sugar on top before baking.
I just roughly put this recipe into my fitness pal. I used 1 cup of coconut flour and 1 cup of gluten free flower and everything else the same. I made larger muffins and did 9. For 12 muffins each muffin is 224 calories, 26C, 11F, 6P are the macros!
I used coconut flour and gluten free flour for this recipe then i split it in half and did half dark choc chips and half walnuts. They came out great!
These were great! I used paper tins around the muffins, and they baked fine, just got a little stuck to the paper in the end (I would recommend following her instructions to bake directly in the pan!). They rose beautifully–definitely fill almost all the way to the top as they’ll only rise about 1/2-3/4 of an inch! I used a hand mixer for the wet ingredients then folded them into the dry. So simple and delicious. Thank you!