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Hey, muffin lol! If you’re craving something sweet, moist, and absolutely irresistible, you’ve got to try my Banana Bread Muffins. These bad boys are packed with the goodness of ripe bananas and a hint of cinnamon, making them perfect for breakfast, a snack, or anytime you need a little treat.
Let me spill the tea: I let my bananas get super ripe on purpose just so I can whip up these muffins. Trust me, those black-speckled bananas are pure gold. They make the moistest, most flavorful muffins you’ve ever tasted. And honey, the best part? These Banana Bread Muffins are super easy to whip up. No mixer needed, just a fork, a spoon, and a whole lot of love.
If you love this recipe check out my Pumpkin Banana Bread, Banana Pudding Cups and Strawberry Overnight Oats.
Ingredients banana bread muffins
Greased 12 Muffin Pan: Prepares the muffins for baking without sticking.
All Purpose Flour: One and three-quarter cups provide the perfect base for the muffins.
Baking Soda: One teaspoon helps the muffins rise and become fluffy.
Overly Ripe Bananas: Two bananas for that sweet, natural banana flavor.
Melted Butter: One stick to add richness and moisture.
Pure Vanilla Extract: One teaspoon for that classic vanilla flavor.
Milk: A quarter cup to keep the batter smooth and add moisture.
Cinnamon: Half a teaspoon to add a warm, cozy spice.
Brown Sugar: Three-quarters of a cup for a deep, caramel sweetness.
How to make banana bread muffins
Preheat your oven to 375°F. In a mixing bowl, combine melted butter, brown sugar, vanilla, and milk. Mash the bananas into the wet mixture using a fork.
Sift in the flour, baking soda, and cinnamon, and mix with a large spoon until just combined. Spoon the batter into a greased 12-muffin pan, filling each halfway.
Bake for 20 minutes, increasing the temperature to 400°F for the last 5 minutes for a golden top. Cool on a rack for 5 minutes and enjoy!
Commonly asked questions
Yes, you can freeze them. Wrap each muffin in plastic wrap and store in a freezer bag. Thaw at room temperature or warm in the microwave.
Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Using overly ripe bananas and a mix of butter and brown sugar keeps the muffins moist and flavorful.
Banana Bread Muffins
Ingredients
- 1 3/4 c all purpose flour
- 1 teaspoon baking soda
- 2 bananas, overly ripe
- 1/2 c butter, melted
- 1 teaspoon pure vanilla extract
- 1/4 cup milk
- 1/2 teaspoon cinnamon
- 3/4 cup brown sugar
Instructions
- Grease a 12 muffin tin. Preheat oven to 375.
- Mix melted butter, sugar, vanilla and milk together in a mixing bowl.
- Mash in the bananas to the wet mixture using a fork, do not use a mixer. Using super ripe bananas is key to ensure the muffins are nice and moist. My bananas were basically black on the outside.
- Sift in flour, baking soda and cinnamon. Mix together using a large spoon. Using a mixer will over mix the batter.
- Add batter to the prepared muffin tin. Filling about 1/2 way. Bake in the oven for 20 minutes. In the last 5 minutes I turned the oven to 400 to ensure a nice brown top.
- Take out and cool on a cooling rack for 5 minutes and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe and added some walnuts to it. It came out so delicious and very moist.
Wow, thank you so much! I’m so happy you enjoyed and were able to tweak to your liking.