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Hi Bold Bakers!
Did you know that banana bread was the most Googled recipe in 2020? If you’re like millions of other bakers, you probably made your own homemade banana bread with some spotty bananas you forgot about on your counter. You’ve probably made it a few times over the past year!
Let’s upgrade banana bread this year by making banana bread muffins! My homemade banana bread muffin recipe comes together quickly, and it’s one of my favorite breakfast treats! The muffins are so soft and moist, and I love the crunchy cinnamon-sugar topping. Simple and sweet, comforting, and delicious!
So reach for those three very ripe bananas, and let’s get to it!
What Are Banana Bread Muffins?
We all love banana bread, but making it into muffin form is both quicker and more convenient! These bake in only 20 minutes (give or take, depending on your oven and weather factors, of course). And while they have that great banana bread flavor, these muffins come out softer and less dense. Luckily this recipe makes 12, so you can grab more than one (or two)!
What You Need To Make Banana Bread Muffins
How Do You Make Banana Bread Muffins?
Making banana bread muffins is the perfect way to use up any bananas you’ve let get too mushy! Here’s how you make banana bread muffins (and don’t forget to get the full recipe with measurements, on the page down below.):
- Preheat your oven to 350°F (180°C). Prepare your 12-cup muffin tin by lining them with paper liners (if you don’t have any, you can simply butter and flour your tin so your muffins don’t stick).
- Combine the flour, baking soda, cinnamon, and salt in a medium bowl.
- In another large bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, vanilla, and bananas until thoroughly combined.
- Fold the dry ingredients into the banana mixture until it is just combined. Be sure not to overmix!
- Divide the batter into your prepared muffin cups and bake for 16-20 minutes. To check to see if the muffins are done baking, insert a toothpick into the center. If it comes out clean, they are finished.
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack.
- While the muffins are cooling, prepare the topping by combining the sugar and cinnamon in a bowl.
- Brush the muffin tops with melted butter, and then roll the muffin in the cinnamon-sugar. Return the muffin to the rack and let it finish cooling.
How NOT To Make Banana Bread
Despite the easiness of this recipe, there are in fact ways to make mistakes when whipping up a loaf. Let me break down the most common things people get wrong, so you can avoid them and sail straight to success. Find that information here in my master Best-Ever Banana Bread recipe!
Gemma’s Pro Chef Tips For Making Banana Bread Muffins
- To make sure these muffins stay super tender, you’ll want to be mindful not to overmix the batter.
- You can add in ¾ cup (4½oz/128g) chocolate chips, ¾ cup (3¾oz/106g) chopped walnuts, or pecans, to these muffins when you fold in the flour.
- Be sure your bananas are very ripe for the most pronounced banana flavor.
- If you don’t have any paper muffin liners, butter, and flour your muffin tin, so they don’t stick!
- Bananas freeze very well! If you have some ripe bananas but don’t have the time to make muffins, peel them and store them in an airtight container in the freezer. When you’re ready to bake, defrost on the counter or in your microwave, proceed as directed above!
How Do I Store Banana Bread Muffins?
Any leftover banana bread muffins can be kept in an airtight container at room temperature for up to 2 days. If you want to store them for longer, you can freeze the muffins for up to 2 months. Defrost them at room temperature for about an hour, or microwave briefly before serving.
Make More Banana Bread!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Banana Bread Muffins Recipe
- 1½ cups (7½oz/213g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup (2½oz/71g) granulated sugar
- ⅓ cup (2oz/57g) dark brown sugar
- ½ cup (4oz/115g) butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 medium-sized very ripe bananas mashed
- ¼ cup (2oz/57g) granulated sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons butter melted
- Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine the flour, baking soda, cinnamon, and salt.
- In another large bowl, whisk the granulated sugar, brown sugar, melted butter, eggs, vanilla, and bananas until thoroughly combined.
- Fold the dry ingredients into the banana mixture until just combined. Take care not to overmix.
- Divide batter evenly into prepared muffin cups and bake for 16-20 minutes, until a toothpick inserted into the center of the muffins come out clean.
- Let the muffins cool in the pan for 10 minutes before transferring to a rack.
- While the muffins are still warm, prepare the topping: combine the sugar and cinnamon in a bowl.
- Brush the tops of the muffins with the melted butter, roll in the cinnamon-sugar and then return to the rack to let cool completely.
- Store any leftover muffins in an airtight container at room temperature for up to two days. For longer storage, freeze for up to 2 months. Defrost at room temperature for about an hour or microwave briefly.