These Banana Bread Muffins are so soft and fluffy. Feel free to make this easy banana muffins recipe plain or load them with chocolate chips or toasted nuts. They are the perfect grab and go breakfast when you are short on time.
We go through quite a few bananas every week. I eat the green ones and save the brown ones for banana waffles or sour cream banana bread.
Our kids are picky about what they eat for breakfast. Most days they just grab a protein shake or a cliff bar. But I have found that if I make muffins they will reach for those first.
Although, if I make these banana muffins without chocolate chips my kids let me know that the chocolate is missing. I guess they have the same sweet tooth that I have.
Why These Muffins are Best
Baking banana bread muffins is so much quicker than baking a loaf of banana bread. A batch of these muffins can be baked in 18 minutes, compared to a loaf of bread which is usually 60 minutes.
Muffins are much more convenient to grab and go when you are in a hurry. A muffin in a liner is much easier to eat in the car than a jar of chia pudding. Am I right?
These easy banana muffins taste just like banana bread, just a little bit lighter and fluffier. The best part is how moist and delicious they are.
Another great thing is that this is an easy one bowl recipe. Yay for making less mess in the kitchen, right?
This banana bread muffin recipe is easy to make with simple pantry items that you probably already have on hand. Make sure to buy extra bananas because you will want to make these again and again.
- Sugar - A mixture of brown sugar and granulated sugar sweetens the muffins.
- Oil - Used to give the muffins moisture and a soft tender texture. Make sure you use a neutral flavored oil. Melted butter can also be used.
- Bananas - The key to a good banana muffin is ripe bananas. Dark and spotty bananas will give the the best sweet flavor.
- Large Egg - Adds moisture and holds the ingredients together.
- Flour - We use all purpose flour in most of our recipes. Use the fluff and spoon method, so you are not adding too much. See how to measure flour if you are unsure.
- Cinnamon - Adds a delicious warm flavor.
- Baking Essentials - Baking powder, baking soda, vanilla extract, and salt are basics that everyone usually has on hand.
- Optional Mix-In's - You can leave the muffins plain if you like. Or add mini chocolate chips or chopped nuts.
How to Make Banana Bread Muffins
Follow this chocolate chip banana bread muffin recipe for a quick and easy breakfast treat. Line the tin with cupcake liners, mix the batter, and wait while they bake. You really cannot go wrong with this recipe.
- Mix the oil and sugars together in a large bowl. Add the egg, vanilla, and mashed bananas and mix again.
- Slowly mix the dry ingredients into the wet ingredients. Beat just until combined.
- Gently stir in chocolate chips or nuts if using.
- Spoon the batter evenly into a prepared muffin pan. Add a few extra chocolate chips on top and bake until a toothpick inserted in the center comes out mostly clean.
BRUCREW TIP: Do not over bake the muffins. You want them to be moist and delicious. Ours were done in 18 minutes. All ovens bake a little differently so, yours may be done in a little less or a little more.
The banana muffins will stay soft for 4-5 days, if kept in an airtight container on the counter.
These muffins are also freezer-friendly, so make a double batch and have some on hand later for breakfast or a late night snack.
Tips and Variations
- Use extra ripe bananas for best flavor. If the bananas on your counter are not quite ready, check out our post on how to quickly ripen bananas.
- Do NOT over mix your batter. This can make your muffins tough.
- All ovens run differently. Check the muffins a few minutes before the timer goes off. Insert a toothpick into the center. The muffins are done if it comes out with just a few moist crumbs on it.
- Change up the flavor of the recipe by adding shredded coconut, toasted nuts, or berries.
Yes, they sure do. They are just a little bit lighter and fluffier than a loaf of banana bread though.
The easiest way to mash bananas is with a fork and a plate. Peel the banana and place it on the plate. Use the tines of the fork to mash it into a chunky fruit puree.
Insert a toothpick into the center of a muffin and pull it out. Muffins are done if there are still a few moist crumbs on it. If there is raw batter on the toothpick, continue baking for a few more minutes.
Yes, these muffins freeze really well. Place the cooled muffins on a tray and freeze for 30 minutes, then place in a freezer safe bag or container. Freeze for 1-2 months.
Thaw on the counter for at least 30 minutes before serving, or heat in the microwave for 15-20 seconds.
Other Banana Muffin Recipes
- Chocolate Banana Muffins
- Banana Butterscotch Muffins
- Banana Nutella Muffins
- Peanut Butter Banana Chocolate Chip Muffins
- Banana Pineapple Muffins
- Banana Coconut Muffins
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*The post for Banana Bread Muffins was first published February 2013. The post was updated and republished September 2022.
The intro to the recipe states the cook time is 6 minutes, whereas the cook time in the body of the recipe is 20-24 minutes. My muffins are in the oven right now...I'm baking them for 20 min. Also, is the batter supposed to be extremely thick and sticky? I would say it came out looking like a cookie dough texture, even after leaving 1/3 a cup of the dry, mixed ingredients out (had I added the mixed, dry ingredients, the 'dough-batter' would have been a dry brick!). Perhaps the flour needs to be decreased to use only 1 cup? I will tinker around with the recipe on my next batch.
I'm not sure why it says that. You definitely need to bake these 18 minutes. I used the 1 1/2 cups of flour, and they were light and fluffy after baking.
I do not see where there is pudding mix in the list of ingredients
The recipe has been completely modified and I changed the ingredients to make this muffin recipe better than before. No pudding mix is needed now.
Can I use plain greek yogurt for this recipe?
Yes, that is what I actually used. I'm not sure why I didn't put that in the recipe...I'll fix that 🙂 I hope you like them!!!
best muffins will definetly make these again!!!!
Thanks I will be having to make it gluten free as well but I am pretty good at doing that.
I hope that works for you. Let me know what you think 🙂
Those look SO delicious!! I've pinned to my breakfast board-- can't wait to try them!
Emily @ Sweet Bella Roos
I don't know why I've never added chocolate chips to banana bread, but that has to change! Thanks for sharing at Pin It Thursday, I featured you this week
Ashley @ Kitchen Meets Girl
You know I love banana bread! I'm totally trying this next time--I always have brown bananas on my counter. 🙂
Glad to know I'm not the only one with brown bananas like always. You definitely need to try these the next time you make muffins...you won't regret it.
Oh my! I love recipes that are made with bananas. Do you think I could use raisins in place of the choc. chips?
Yes, you could definitely change out the chocolate chips. It will still have that fabulous texture but with a slightly different taste. I can't wait to hear how they turn out.
oh, yay!! I love playing, let's pretend. Let's also pretend that popcorn you made is super healthy too. BOOYAH! Now I can have ten servings of that too! Love that you adding pudding. I bet these are so tender.
These look divine, thank you.