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Banana Bread Muffins

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These Banana Bread Muffins are the perfect way to use up ripe bananas! Soft, flavorful, and slightly sweet, they combine the best of banana bread and muffins into one convenient and satisfying treat. Perfect for breakfast, snacks, or even dessert.

Ingredients

Scale

For the Muffins:

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 tsp cinnamon (optional)

  • 1/2 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 1/2 cups mashed ripe bananas (about 3 medium bananas)

  • 1/4 cup sour cream or buttermilk

  • 1/2 cup chopped walnuts or chocolate chips (optional)

For the Topping (optional):

  • 2 tbsp butter, melted

  • 2 tbsp brown sugar

  • Pinch of cinnamon

Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.

2. Mix Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

3. Make the Muffin Batter:

In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, and beat well after each addition. Stir in vanilla extract and mashed bananas, then add sour cream or buttermilk. Gradually mix in the dry ingredients, folding until just combined. If you’re adding nuts or chocolate chips, fold them in now.

4. Fill the Muffin Tin:

Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.

5. Optional Topping:

In a small bowl, combine melted butter, brown sugar, and cinnamon. Spoon a little bit over each muffin for a sweet, crumbly topping.

6. Bake the Muffins:

Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

7. Serve and Enjoy:

Serve warm or at room temperature, and enjoy the soft, comforting flavors of these Banana Bread Muffins!

Serving Suggestions:

 

  • Serve with a dollop of peanut butter or Nutella for extra flavor

  • Pair with a hot cup of coffee or tea for breakfast

  • Top with a drizzle of honey for a sweet touch

Notes

Pro Tips:

  • Use very ripe bananas with plenty of brown spots for the best flavor and sweetness

  • Don’t overmix the batter to keep the muffins light and fluffy

  • For extra moist muffins, you can add a tablespoon of sour cream or Greek yogurt

Common Mistakes to Avoid:

  • Overmixing the batter – can make muffins dense

  • Not using ripe enough bananas – the sweetness and flavor won’t be as rich

  • Not letting the muffins cool before storing – can cause them to become soggy

Storage Instructions:

  • Store in an airtight container at room temperature for up to 3–4 days

  • Refrigerate for up to a week for longer freshness

  • Freeze for up to 2 months — thaw at room temperature before enjoying

 

Enjoy these soft, banana-packed Banana Bread Muffins — they’re the perfect snack or breakfast! 

Find it online: https://bakesbliss.com/banana-bread-muffins/