Breakfast

Homemade Banana Bread Muffins

4.82 from 49 votes
My Banana Bread Muffins recipe takes everything you love about banana bread, puts it into a muffin, and tops it with cinnamon sugar!

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! 

[ Try my Best-Ever Banana Bread recipe, too! ]

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)!

Banana Bread Muffins on a cooling rack, cover with cinnamon sugar.

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.):

  1. 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).
  2. Combine the flour, baking soda, cinnamon, and salt in a medium bowl.
  3. In another large bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, vanilla, and bananas until thoroughly combined.
  4. Fold the dry ingredients into the banana mixture until it is just combined. Be sure not to overmix!
  5. 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.
  6. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack.
  7. While the muffins are cooling, prepare the topping by combining the sugar and cinnamon in a bowl.
  8. 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.

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! 

A close up of the interior of my banana bread muffins, to show texture and consistency.

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

4.82 from 49 votes
My Banana Bread Muffins recipe takes everything you love about banana bread, puts it into a muffin, and tops it with cinnamon sugar!
Author: Gemma Stafford
Servings: 12 Muffins
Prep Time 20 mins
Cook Time 30 mins
My Banana Bread Muffins recipe takes everything you love about banana bread, puts it into a muffin, and tops it with cinnamon sugar!
Author: Gemma Stafford
Servings: 12 Muffins

Ingredients

Banana Muffins

  • cups (7½oz/213g) all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ½ teaspoon salt
  • cup (2½oz/71g) granulated sugar
  • 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

Cinnamon Topping

  • ¼ cup (2oz/57g) granulated sugar
  • ½ teaspoon ground cinnamon
  • 3 tablespoons butter melted

Instructions

  • 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.

Submit your own photos of this recipe

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jody26
jody26
12 days ago

Can I use light brown sugar instead of dark?

JulieC613
14 days ago

Hey Gemma I submitted a photo of a banana bread muffin recipe of yours that I made only with a little twist. 1 I turned it into an 8×8 loaf baked it at 359 for 50mins. I let rest for 20min then poked holes in it and allowed to rest for 10mins. I heated and made the toppings all combined then poured that all over the top of the loaf. I allowed that to rest another 20mins and I make a drizzle of icing sugar vanilla and a little water to fancy it up. It was absolutely delicious 😋 Thank… Read more »

Roona S
3 days ago

I just made this banana muffin and oh my they are really delicious! I am planning to make them again this weekend and give to my mother in law. I am sure she will like them too!

Bob Bailey
5 days ago

These are great, Easy, Quick & delicious. I made cupcakes instead of muffins. Love them , and it is definitely a keeper !!

6 days ago

Wow super yummy muffins. I had tried the banana bread few times and this recipes is too good. Easy servings, more over my 6yr girl loved it so much with chocolate chips. Thank you Gemma for the wonderful recipe. Kisses to Georgie baby.

Zehra Bilal
Zehra Bilal
8 days ago

Hey Gemma… love the recipe. However can we just cupcake liners if we dont have the muffin tray? I read somewhere you can double the liners and use them. Dont have foil ones. Have the regular ones.

Hijab Fatima
8 days ago

Hey Gemma
I made banana bread muffins today and they turned out AWESOME……😋
Thanks for the recipe 😍

Terri
9 days ago

I made these muffins this morning and they are awesome! I added pecans and baked in the large size muffin pan (6 instead of 12) for 25 minutes. My husband gave these a two thumbs up! Thanks Gemma!

Hailey
Hailey
10 days ago

Hey Gemma I was wondering If you could make this recipe in a bread tin and if so would it be the same tempter and time to bake or no and if not what would I bake it at and how long thanks Gemma I love your recipes.

Raquel
Raquel
14 days ago

Can I bake two12 cup muffin tins at the same time?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford