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Home / Muffins, Breads & Donuts

Banana Bread Muffins

A Delicious banana muffin recipe made with overripe bananas and flavored with vanilla. The best banana muffins for breakfast on the go.

Erren Hart

|

last Updated:

09/12/2021
5 from 2 votes
Jump to Recipe Video
Serves: 12
Prep: 15 minutes mins
Cook: 20 minutes mins

a basket of banana bread muffins

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Make these delicious banana bread muffins for breakfast on the go, picnics or packed lunches. Moist and tasty, a guaranteed family favorite.

a muffin sliced in half with a basket of banana bread muffins behind it
Pin This Recipe For Later!

There can never be enough excuses to bake with bananas, it’s one of my favorite ingredients. I often find a few leftover, slightly tired looking bananas in the fruit bowl at the end of the week. A great way to use up these sad brown bananas is to make these flavorful muffins!

  • Why This Recipe Works
  • The Best Bananas for Banana Bread Muffins
  • How To Quickly Ripen Bananas
  • Ingredient Notes
  • How To Make Banana Bread Muffins
  • Tips & Variations
  • Storage Instructions ?
  • FAQs
  • Rate This Recipe
  • Recipe

Why This Recipe Works

  • Using overripe, browned skin bananas adds extra flavor and moisture to the muffins as older bananas are sweeter and contain more moisture than yellow bananas.
  • Buttermilk adds a nice tang and even more moisture
  • Using a mixture of butter and oil adds moisture and a buttery flavor that can’t be beat.
  • Brown sugar adds not only sweetness, but a caramel taste that’s truly delicious.
  • A touch of cinnamon and nutmeg add spice without overpowering the banana flavor.

The Best Bananas for Banana Bread Muffins

It may be surprising, but the best bananas to use in baking aren’t yellow; they’re brown or black. Spotty bananas are perfect. The blacker the better, but try to avoid using bananas that are oozing or growing mold as these are most likely past their best!

How To Quickly Ripen Bananas

If you don’t have overripe bananas, you can easily use yellow bananas by softening them first to bring out extra flavor and moisture. Just slice the bananas, place in a microwave-safe bowl and cook on high in the microwave for 30 seconds at a time until tender and easy to crush with a fork.

Ingredient Notes

over ripe bananas, brown sugar, butter, and oil
  • Bananas: Use medium to large bananas. It’s always best to use the ripest bananas you have in your fruit bowl, the riper they are the more banana flavor.
  • Brown Sugar – I use light brown sugar, but dark brown sugar will work too.
  • Buttermilk: Use full-fat or low fat buttermilk. If you don’t have buttermilk on hand, simply combine ¼ cup milk with ½ teaspoon vinegar and allow to stand for 5 minutes.
  • Butter: I use salted butter in my baking as a preference, but you can use unsalted too.
  • Oil: I use canola oil in this recipe, but you can use most vegetable oils, coconut oil or olive oil.

How To Make Banana Bread Muffins

  1. Mash the bananas.
  2. Combine the dry ingredients.
  3. Mix the wet ingredients together.
  4. Combine wet and dry ingredients.
  5. Pour into a muffin tin.
  6. Bake for around 25 minutes.
  7. Serve and enjoy!

Step By Step Instructions

Mash the bananas into the warm melted butter.

bananas being mashed with a potato masher

Add the oil, buttermilk, beaten eggs, and vanilla. Mix well to combine.

cake batter being mixed

In a separate bowl, combine the dry ingredients.

dry ingredients

Add the wet ingredients to the flour mixture and mix to combine.

wet ingredients being poured into dry ingredients

Divide the batter equally into a greased muffin pan or line the pan with paper liners.

banana bread muffin batter in a muffin tray ready to go in the oven

Bake for around 25 minutes.

banana bread muffins straight out of the oven

Allow to cool on a wire rack.

banana bread muffins cooling on a rack

Serve and enjoy!

a basket of banana bread muffins

Love traditional banana bread? Be sure to try my award winning banana bread recipe!

Tips & Variations

  • Be sure to follow the recipe closely. Mixing the dry and wet ingredients well before combining them helps to avoid overmixing (which can create a dense, tough muffin).
  • To measure the flour correctly, use a measuring cup for dry ingredients. Fill the cup by scooping and level off the top of the cup once full. This will ensure you’re not adding extra, which could result in a muffin.
  • For extra texture, add some walnuts or a mixture of nuts of your choice to transform them to banana nut muffins.
  • Add dark chocolate chips to appeal to the kids (and adults too of course) for banana chocolate chip muffins.

Storage Instructions ?

  • Store at room temperature: These banana bread muffins can be stored in an airtight container for up to 3 days. They often taste better the day after baking.
  • Freezing Instructions: You can freeze these muffins for up to three months, just add to a freezer bag and place in a freezer for up to 3 months.

FAQs

Is there a difference between banana bread and banana cake?

The difference between banana bread and banana cake is simply banana bread is more dense and less sponge like than banana cake.

Should you use butter or oil in muffins?

You can use both butter and oil in muffins, butter adds taste and oil helps create a moist tender crumb.

Can bananas be too ripe to use for banana bread?

Bananas can’t be too ripe for banana bread, as long as they aren’t moldy they are perfectly fine to use.

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a basket of banana bread muffins

Recipe

Banana Bread Muffins

A Delicious banana muffin recipe made with overripe bananas and flavored with vanilla. The best banana muffins for breakfast on the go.
5 from 2 votes
Print
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Total Time: 35 minutes mins
Serves 12

Ingredients

  • 3 bananas ( very ripe to black)
  • 5 tablespoons butter (melted and cooled)
  • 1 tablespoon canola oil (or vegetable oil)
  • ¼ cup buttermilk (at room temperature)
  • 2 eggs ( beaten)
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon (optional)
  • ⅛ teaspoon nutmeg (optional)

Instructions

  • Preheat oven to 350°F. Grease a muffin tin with non-stick cooking spray or line with muffin liners.
  • Add the bananas to a bowl with the warm, melted butter and mash using a fork or potato masher.
  • Add the oil, buttermilk, beaten eggs, and vanilla. Mix well to combine.
  • In a second large bowl, whisk together the flour, sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg until combined.
  • Pour the wet ingredients into the dry ingredients and mix together with a wooden spoon until combined (the mixture will be thick).
  • Divide batter between 12 muffin cups and bake for 20-25 minutes or until a cake tester comes out clean.
  • Remove from the oven and allow to cool for five minutes before removing from the pan. Serve warm or cooled.
  • Store remaining muffins covered at room temperature for up to 3 days.

Tips

  • Be sure to follow the steps of the recipe closely. Mixing the dry and wet ingredients well before combining them helps to avoid overmixing (which can create a dense, tough muffin).
  • Measure the flour correctly by using a measuring cup for dry measurements, then level off the top of the cup once the flour is scooped. This will ensure you’re not adding extra, which could result in a dry muffin.
Show Nutrition Hide Nutrition

Nutrition

Calories: 218 | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 225mg | Potassium: 153mg | Fiber: 1g | Sugar: 17g | Vitamin A: 213IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
Created by Erren Hart
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5 from 2 votes (1 rating without comment)

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7 responses

  1. Erren Hart Avatar
    Erren Hart
    03/13/2023

    Thank you for leaving a comment about this recipe. Your feedback is appreciated, and I’m glad to hear that you enjoyed it. Please let me know if you have any questions or suggestions for future recipes. Thanks again for trying it out and sharing your thoughts!

    Reply
  2. Cynthia G. Avatar
    Cynthia G.
    08/28/2022

    I just made this recipe and it came out great! I added 1 cup of blueberries I had in the fridge, yummm! Thanks for all the tips that make prepping easier.

    Reply
    1. Erren Hart Avatar
      Erren Hart
      08/30/2022

      Thank you for trying our recipe Cynthia, we’re glad to hear you enjoyed it! Adding blueberries is a great idea, we love that addition. Thanks for the feedback on the tips; we’ll keep them in mind when creating future recipes.

      Reply
  3. Erren Hart Avatar
    Erren Hart
    11/22/2021

    So great to hear and thank you for taking the time to comment! 🙂

    Reply
  4. Erren Hart Avatar
    Erren Hart
    10/15/2021

    How great! I’m happy to hear it! 🙂

    Reply
  5. Erren's Kitchen Avatar
    Erren’s Kitchen
    09/27/2021

    Thank you Olive, I’m so glad you enjoyed them 🙂

    Reply
  6. Erren Hart Avatar
    Erren Hart
    09/15/2021

    So great to hear, Linda! Thanks for letting me know! 🙂

    Reply
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