Banana Bread is one of my favorite things to make and especially eat. Making delicious muffins equals convenience and easy portability when you just need a quick breakfast or snack to grab and go. Make sure your bananas are really ripe (spotty bananas are OK) to get the most banana flavor.
Why You’ll Love this Recipe
These simple and easy banana muffins are done in 30 minutes and a great way to use bananas that have gone a little past their prime for eating. The hardest part will be to not eat them all!
Love this banana muffin recipe? Try some of my other favorites like Monkey Bubble Muffins with Fresh Orange Glaze, my favorite banana bread recipe: Banana Pumpkin Chocolate Chip Bread (which would be great made into muffins), or my Christmas morning savior: Apple Cinnamon Bread Pudding.
Ingredients You’ll Need
This easy banana bread muffin recipes requires only a few basic ingredients like all purpose flour, sour cream, and butter. The sour cream is a must to create tender muffins that melt in your mouth.
- Mix-ins: chocolate chips, walnut pieces, or chopped pecans.
- Butter: unsalted butter at room temperature for creaming with the sugar.
- Sugar: white granulated sugar is used in this recipe, but you could also try splitting the white sugar in half and using brown sugar for the other half.
- Eggs: 2 large eggs.
- Flour: All-purpose flour or a blend of all-purpose and whole wheat flour works also.
- Baking Soda: is a leavening agent that helps the muffins rise and become fluffy and light.
- Salt: All recipes on FG are tested using Kosher salt. If you decide to use table salt, 1/2 the amount in the recipe and taste.
- Mashed Bananas: 3-4 overripe bananas or brown bananas work best because they have developed sugars while they ripen which is where the banana flavor comes from. You can also use ripe frozen bananas that are brought to room temperature.
- Sour Cream: I used a full fat sour cream which will make moist muffins
- Vanilla: use a good quality vanilla extract for the most optimal flavor.
- Sugar Crystals: optional, but add a nice crunch
Find the printable recipe card with exact measurements and instructions below.
Special Equipment Needed
- Muffin Liners or paper liners
- Muffin Tin
How to Make Banana Bread Muffins
This is a simple recipe and everything gets added to one medium bowl and mixed with a hand mixer or a stand mixer with a paddle attachment, just until combined before adding to a muffin pan and baking.
Step 1: Preheat the oven
Preheat the oven temperature to 350ºF. Line the muffin tin with paper liners and set aside.
Step 2: Cream the sugar and butter
In a medium bowl or the bowl of a stand mixer, add the butter and sugar and cream on medium speed until light and fluffy. Add the eggs and beat well to combine.
Step 3: Add the dry ingredients
Add the all-purpose flour, baking soda, and salt to the wet ingredients and blend well to combine.
Step 4: Add the bananas
Add the bananas, sour cream, and vanilla and mix just until combined. Don’t overbeat. Stir in 1/2 cup of nuts or 1 cup of chocolate chips with a rubber spatula, if using.
Step 5: Fill the muffin tin
Use a hinged scoop to evenly distribute the banana muffin batter into the muffin cups or use a spoon. Sprinkle evenly with sugar crystals. Bake for 20-23 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Tips for Storing Leftovers
- For storing: store at room temperature covered tightly in plastic wrap for a few days or in the fridge for 1 week.
- For reheating: place on a microwave safe plate and heat at 30 second intervals until just warmed through.
- How to freeze: place the muffins in an airtight container or freezer bag and store up to 3 months in the freezer.
FAQs
Yes, you can! Bring the frozen bananas to room temperature before starting this recipe. Mash as you would fresh bananas.
Use a potato masher or a fork to roughly mash the ripe bananas for best results.
This recipe calls for sour cream which aids in keeping the batter moist while it cooks. Bananas also provide moisture that keeps the muffins soft and tender.
Muffins will typically stay fresh at room temperature for a few days if wrapped in plastic wrap or stored in an airtight container.
More Recipes We Love
Here are some of my other favorite recipes.
- Classic Banana Bread
- Blueberry Cornmeal Muffins
- Whole Wheat Banana Muffins
- Easy Lasagne Muffins
- Chocolate Port Wine Cake
- Chocolate Chip Cookie Pie
- Chocolate Gingerbread Croissant Bake
Banana Bread Muffins
Ingredients
- 1 stick butter, room temperature
- 1 cup white granulated sugar
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup mashed ripe bananas, about 3 or 4
- ½ cup sour cream
- 1 tsp vanilla extract
- ½ cup chopped walnuts, optional
- 1 cup chocolate chips, optional
- 2 tbsp sugar crystals
Instructions
- Preheat oven to 350ºF. Line muffin tin with muffin liners. Set aside.
- In a medium bowl or the bowl of a stand mixer, add the butter and sugar and cream until light and fluffy. Add the eggs and beat well to combine.
- Add the flour, baking soda, and salt to the wet ingredients and mix well. Add the bananas, sour cream, and vanilla and mix to combine. Stir in nuts or chocolate chips, if using.
- Use a hinged scoop to distribute the banana mixture in the prepared muffin tin. Sprinkle evenly with sugar crystals.
- Bake 20-24 minutes, or until a toothpick inserted into the center comes out clean. Remove and cool before servings.
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
These muffins are so tender and delicious. My favorite banana bread muffins for sure. Hope you love them as much as we did.