Imagine this: you walk into your kitchen on a lazy morning, the sun peeking through the windows, and there they are, those overripe bananas, sitting there like they’re begging to be turned into something magical. That’s your sign to make these Banana Bread Muffins, and trust me, you won’t regret it.
This banana bread muffin recipe is everything you’ve ever wanted in a muffin: moist, tender, and bursting with banana goodness in every bite. It’s like banana bread, but in muffin form, so you can grab one, pop it in your hand, and take your banana-loving joy on the go.
What makes these muffins stand out? They’re easy to make, super flavorful, and just the right balance of sweet and comforting.
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Whether you’re looking for a quick breakfast or a sweet snack to pair with your afternoon coffee, these yummy banana muffins are exactly what you need.
So, ready to turn those bananas into something deliciously unforgettable? Let’s get started!
The Ingredients You’ll Need
- Unsalted Butter – Adds that rich, melt-in-your-mouth texture without too much salt.
- Ripe Bananas – Overripe bananas make these muffins sweet, moist, and banana-packed.
- Granulated Sugar – Just the right amount of sweetness to complement the bananas.
- Brown Sugar – Adds a warm, caramel-y richness that deepens the flavor.
- Egg – Helps bind everything together while keeping the muffins light and fluffy.
- All-Purpose Flour – The base that gives structure and helps our muffins stay soft.
- Baking Soda – The secret to getting those muffins to rise and stay airy.
- Baking Powder – Extra lift to make sure your muffins are perfectly fluffy.
- Kosher Salt – A little pinch to balance the sweetness and bring out the banana flavor.
- Cinnamon – Adds a warm, cozy spice that makes these muffins irresistible.
How to Make Banana Bread Muffins
First things first, preheat your oven to 375° F. That way, when your batter’s ready, the oven is already at the perfect temperature to give those muffins a nice rise.
Line your muffin tin with paper liners, we want these muffins to slide right out.
Grab a large bowl and mash your overripe bananas until silky and smooth.
Add both your granulated and brown sugars to the mix and stir until everything is well combined.
Now, crack in your egg and give it a gentle whisk. Pour in that melted butter, this is what’s going to give your muffins their richness and moist texture.
Stir everything together, and let the bananas and butter work their magic.
In a separate bowl, grab your dry ingredients: flour, baking powder, baking soda, cinnamon, and a pinch of salt.
Give them a quick whisk to make sure everything’s well-mixed. You don’t want clumps of baking soda in your muffins, no one wants a surprise bite of that!
Carefully blend the dry mix into the wet ingredients until just combined. Be gentle here. It’s tempting to stir like crazy, but really, just fold it together until everything’s combined.
You’ll know it’s done when you don’t see any more dry flour, but try to avoid overmixing, this will keep your muffins soft and fluffy instead of dense.
Scoop the batter into your muffin tin, making sure each cup is about two-thirds full. I love using an ice cream scoop for this, it keeps the portions even, and it’s just so much easier! Plus, it looks fancy.
Bake the muffins in the oven for 18 minutes, or until they’re golden and set. You’ll start to notice the muffins getting golden around the edges and slightly puffed up in the middle.
The real test? If a toothpick inserted into the center comes out clean, your muffins are baked just right!
Once they’re done, let them cool for about a minute in the tin. This helps them firm up a little before you pop them out. Transfer them onto a cooling rack and allow them to cool fully. Time to enjoy!
3 Mistakes to Avoid When Making Banana Bread Muffins
1- Using Under-ripe Bananas
Bananas should be really ripe for this recipe. The riper, the better! If they’re not fully ripe, your muffins won’t be as sweet, moist, or flavorful.
Look for bananas that have plenty of brown spots, these are packed with flavor and natural sweetness.
2- Overmixing the Batter
This is a big one! When you mix the wet and dry ingredients, make sure you fold them gently until just combined.
Overmixing can lead to dense, heavy muffins. For the perfect fluffiness, keep things light and effortless!
3- Not Measuring Your Ingredients Properly
Baking is a science, so precision matters! Too much flour or not enough sugar can mess with the final result.
Use measuring cups and spoons (not just any cup from your kitchen) and level off your ingredients for the most accurate measurements.
How to Store Your Banana Bread Muffins
At Room Temperature:
Store the muffins in an airtight container, they’ll stay tender and tasty for a couple of days. Easy, and perfect for grabbing one whenever you’re craving a snack!
Freezing for a Later Treat:
If you’ve baked extras, individually wrap the muffins in plastic and store them together in a freezer bag. They’ll keep up to 3 months.
Skip the Fridge:
While it might seem like a good idea, the fridge can actually dry out your muffins faster.
More Muffins You’ll Love
The Best Moist Banana Bread Muffins: Soft and Irresistible
Ingredients
- 1½ cups mashed overripe bananas (about
- 3 large ones)
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- ⅓ cup unsalted butter melted and slightly cooled
- 1 large egg lightly beaten
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
Instructions
- Preheat your oven to 375° F so it’s nice and hot when your batter’s ready. Line your muffin tin with paper liners to make sure those muffins slide right out when they’re done.
- Grab a large bowl and mash your ripe bananas thoroughly, don’t hold back, the flavor’s all in there!
- Add the granulated and brown sugars and mix them in. Crack in your egg and give it a quick whisk.
- Pour in the melted, slightly cooled butter, it’s going to add that rich, moist texture. Give everything a good stir to ensure the bananas and butter are fully incorporated.
- Use a separate mixing bowl to blend the flour, baking powder, baking soda, cinnamon, and salt with a whisk. Make sure everything’s well-mixed to avoid any clumps of baking soda.
- Now softly mix the dry ingredients into the wet base, folding gently. Be careful not to overmix, fold until everything’s just combined to keep your muffins light and fluffy.
- Using a spoon, neatly portion the batter into the muffin tin, leaving space by filling each about two-thirds full. A cookie scoop works wonders here for even portions.
- Place the tin in the oven and let the muffins bake for about 18 minutes. You’ll know they’re ready when they’re golden around the edges and puffed up in the middle. Test with a toothpick, if it comes out clean, they’re perfect!
- Allow the muffins to sit in the tin for a minute, then move them to a wire rack to cool fully. Enjoy!
Notes
- Don’t pull the muffins out of the tin too soon. Let them sit for a minute so they don’t fall apart when you transfer them.
- If you want extra sweetness, add a handful of chocolate chips to the batter. Yummy bonus flavor!
- To make them even fluffier, add a teaspoon of sour cream or yogurt to the batter.
