These banana bread muffins are moist, fluffy and perfectly sweet. Is there anything better than banana bread in muffin form?!
Perfect Banana Bread Muffins
Banana bread in muffin form! What’s not to love?! These banana bread muffins are everything you love about banana bread (moist, fluffy texture, and perfectly sweet flavor!), but made into delicious muffins.
Why you’ll love ’em!
Super Fluffy: these delicious fluffy muffins are truly moist banana bread in muffin form!
Kid-Friendly: The kids are going to absolutely gobble these muffins up! They make for a great healthy breakfast idea or even mid-day snack.
Freezer-Friendly: One of the best things about these muffins is that they freeze well. So, if you need to stock up on snacks or breakfasts, these need to be your go-to!
Ingredients for Banana Bread Muffins
- All-purpose flour: Feel free to use white whole wheat flour if you want to, that should work. We have not tested this recipe with gluten-free flour.
- Baking soda: Don’t skip the baking soda.
- Kosher salt: Salt helps balance out the sweetness of these banana bread muffins.
- Light brown sugar: the brown sugar in the recipe gives these banana bread muffins a delicious and classic banana bread sweetness. Feel free to substitute it with coconut sugar.
- Unsalted butter: Make sure your butter is room temperature, so it can easily cream together.
- Vanilla extract: A touch of vanilla is all you need for these muffins.
- Mashed ripe bananas: You can really use any banana for these banana bread muffins, but very ripe bananas have the best flavor!
- Eggs: We recommend using large eggs, no other size!
- Maple syrup: The flavor that maple syrup gives to this recipe is amazing!
- Greek yogurt: Why Greek? It works with the baking soda to leave you with fluffy and moist banana bread muffins!
- Unsweetened almond milk: This batter can be a bit thick and the almond milks helps to thin it out a bit.
How to Make Banana Bread Muffins
Preheat & Prep
Preheat the oven to 350ºF and line a muffin tin with liners.
Combine dry ingredients
Add the flour, baking soda, and salt to a bowl and whisk the ingredients together.
Combine wet ingredients
In a large bowl, cream the butter, brown sugar, and vanilla together with an electric mixer until combined and fluffy. Then, crack in eggs and mix to combine. Add mashed banana, maple syrup, Greek yogurt, and almond milk and mix on low with an electric mixer until all ingredients are combined.
Slowly add dry ingredients to wet and mix until combined.
Fill muffin liners
Generously fill each muffin well. We filled ours between 3/4 of the way full and all the way to the top.
Bake & Enjoy!
Bake at 350ºF for 23-25 minutes. Remove the banana muffins from the oven and let cool for at least 10 minutes before eating.
Latest Muffins & Bread Recipes
Chocolate Chips: Add 1/2 cup of your favorite chocolate chips to this recipe for a sweeter, more dessert-like banana muffin! Or follow this Banana Chocolate Chip Muffins recipe.
Banana Blueberry: Add a pint of fresh (or frozen!) blueberries to the batter before baking.
Banana Nut: Easily give these banana muffins a crunch with 1/2 cup of chopped walnuts or pecans.
Carrot Cake: Fancy things up a bit with 1/2 cup of shredded carrot and 1/3 cup of chopped walnuts to give these a carrot cake twist!
Can you make these vegan?
Since these banana bread muffins contain eggs, they are not considered vegan. We suggest following our Vegan Banana Bread recipe and making muffins with the batter instead of a loaf.
Top Tips for Banana Bread Muffins
Measure the mashed banana: Be sure to mash the bananas AND THEN measure them before adding them to the muffin batter. The size of banana you use will determine how much mashed banana you end up with.
Make them your own: These are classic banana bread muffins, but feel free to add chocolate chips, chopped nuts or berries to flavor to your liking.
Substitute bananas for applesauce when you’re in a pinch: Yes, people ask this question even when making banana bread muffins! Applesauce will work instead. Use 1 cup of applesauce in place of the 3 mashed bananas.
This recipe is a great way to use up all the frozen bananas you have in your freezer! Let your bananas thaw completely before mashing and measuring.
Make sure to use a light baking flour such as white whole wheat or all-purpose flour to prevent your banana bread muffins from being tough and dense.
Yes! And this is exactly why we created these banana bread muffins. You get the moist texture and flavor of banana bread but in muffin form.
Let your banana bread muffins cool completely on a cooling rack. Then, transfer into an airtight container or gallon-size plastic bag and store them on the countertop for up to 2-3 days OR in the refrigerator for up to 3-5 days.
Let the banana bread muffins cool completely and then wrap in a piece of tin foil. Remove as much air as possible and then place into the freezer for up to 3 months.
You can wrap 2 together or all 12, it’s all up to you! You can also store them in a freezer-safe gallon-size bag for additional freezer protection.
Banana Bread Muffins
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup light brown sugar packed
- ¼ cup unsalted butter room temperature
- 2 teaspoons vanilla extract
- 3 medium ripe bananas mashed (~1 cup mashed)
- 2 large eggs
- ½ cup maple syrup
- ¼ cup plain Greek yogurt
- ¼ cup unsweetened almond milk
- First, preheat the oven to 350ºF and line a muffin tin with liners.
- Add the flour, baking soda, and salt to a bowl and whisk the ingredients together. Set aside.
- In a large bowl, cream the butter, brown sugar, and vanilla together with an electric mixer until combined and fluffy. Then, crack in eggs and mix to combine. Add mashed banana, maple syrup, Greek yogurt, and almond milk and mix on low with an electric mixer until all ingredients are combined. Slowly add dry ingredients to wet and mix until combined.
- Generously fill each muffin well. We filled ours between 3/4 of the way full and all the way to the top.
- Bake at 350ºF for 23-25 minutes or until a toothpick comes out clean when inserted into the center.
- Remove the banana muffins from the oven and let cool for at least 10 minutes before eating.
Tips & Notes
- Be sure to mash the bananas and measure them before adding them to the muffin batter. The size of banana you use will determine how much mashed banana you end up with.
I must say that these banana bread muffins are a true delight. The texture is perfectly moist and fluffy, and the sweetness is just right. The combination of banana bread in muffin form creates a unique and satisfying taste experience. It’s evident that a great deal of care and attention went into crafting these muffins. I would highly recommend them to anyone looking for a delicious and satisfying treat. Well done!
Kid friendly and delicious, go make them now?
My kids and I made these muffins and they got the big thumbs up!
Love this recipe! The greek yogurt and milk are a great addition to leave the muffins fluffy and not dry at all. Super easy to make!
So easy to make and delicious! Added mini chocolate chips to mine & they turned out great!
These muffins were so easy to make! I made them with my home daycare kids. Picture is of my daughter enjoying her muffin. Although our muffins are not as pretty they are delicious!
These muffins were quick and easy to make and they ended up being perfect. Banana muffins are my favourite, I will definitely keep making these. I used whole wheat flour instead of regular flour and they turned out really well!!
Love this recipe! Super easy to make. I used mostly banana but added some applesauce as I only had 2 bananas on hand. My 2-year-old loves them!
They are so pretty, too!
They’re yummy! I ate a couple (the plan was 1 but 1 turned into 4…) and the rest are going into the freezer for after baby gets here!
Excellent! Did some with chocolate chips and some without. Chocolate chips ones won as a favorite but they were gobbled up by the next day!!
This recipe made 12 good size muffins. I added chocolate chips to mine and they are tasty! I will be drizzling a little PB or almond butter when I have my next muffin. Adding these to the rotation for a quick & easy breakfast on the go for the kids and I.
These muffins are delicious! They’re quick and easy to bake and make for a perfect mid-day snack or quick breakfast.
Those muffins look delish, Jenna!
Easy recipe to follow and great tips. Added chocolate chips to some and peanut butter chips to others. So good! Going to try the carrot cake option next time.
Ooo pb chips — what a great idea!
These are the new go-to for sure! The perfect sweetness (not overkill) and fluffy but hearty. I topped with peanut butter because obviously 😉
I loveeee these topped with peanut butter too 😀
Whole wheat and protein powder made this delicious and nutritious! Also added dark choco chips and pecans 😋
Woah these are good! I’ve been on the hunt for the best banana muffins and I have to say, these probably are the best I’ve tried. I layered in chocolate chips as I filled up the muffin pan because chocolate chips are a banana bread requirement in our house. I also used thawed frozen bananas and subbed the banana juice (liquid from thawing) for the almond milk so the banana flavor was extra pronounced. This recipe is definitely a keeper!
So glad you loved these muffins, Julie!
These muffins turned out great! They are very moist and flavorful. I used up some bananas I’d had stashed away in my freezer.
Such a great way to use frozen nanners!
I’ve made these muffins for 3 consecutive weeks! They are so easy to throw together. My husband loves them for a pre workout snack and my son gobbles them up for breakfast. Thank you for this simple, wholesome, delicious recipe!
Easy. Delicious. Moist and oh so yummy. I added a few mini chocolate chips and pecans.
Love this recipe easy and so moist! Made mine into mini loaves with walnuts and some with chocolate chips!
Ohhh mini loaves! Such a great idea!