I made Quick Banana Bread Muffins that stay ridiculously moist and portable so you’ll finally stop skipping breakfast.

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I’m obsessed with these Quick Banana Bread Muffins because they hit that sweet, slightly caramelized banana note I crave. I love that they’re exactly the kind of grab-and-go thing I want for chaotic mornings.

I adore recipes that turn very ripe bananas into something that’s soft, moist, and just a little crisp on top. Sometimes I make Banana Muffins With One Banana when I’m low, and other times I pile on extras.

Unsalted butter is non-negotiable for me and a splash of coffee, really. It makes the crumb rich without being greasy.

Seriously, these muffins disappear faster than I expect.

Ingredients

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All-purpose flour — gives structure and chew, so muffins hold together without being heavy.
Baking soda — helps rise fast, makes crumbs light and airy when bananas are moist.
Baking powder — adds extra lift, so tops puff up and don’t sink.
Salt — balances sweetness and makes other flavors pop, you’ll notice the difference.
Granulated sugar — sweetness and crisp edges, it caramelizes a bit while baking.
Light brown sugar — adds a mellow molasses note and keeps muffins soft and moist.
Unsalted butter — richness and tender crumb, plus that buttery taste you want.
Eggs — bind everything and add protein, they give structure and a springy texture.
Ripe bananas — basically the main flavor and natural sweetness, super moist and aromatic.
Vanilla extract — small but cozy flavor boost, it makes things taste homey.
Yogurt or sour cream — plus some tang and extra moisture, keeps muffins from drying.
Walnuts or chocolate chips — optional crunch or sweetness, fun contrast in every bite.

Ingredient Quantities

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1/2 cup (1 stick) unsalted butter, melted and slightly cooled

2 large eggs, room temp

3 very ripe bananas, mashed (about 1 1/2 cups)

1 teaspoon vanilla extract

1/4 cup plain yogurt or sour cream

1/2 cup chopped walnuts or chocolate chips, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well so muffins don’t stick.

2. In a large bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder and 1/2 teaspoon salt; set aside.

3. In another bowl stir 1/2 cup granulated sugar and 1/4 cup packed light brown sugar into 1/2 cup melted unsalted butter that’s been cooled a bit, add 2 large eggs and whisk until smooth.

4. Mash 3 very ripe bananas (about 1 1/2 cups) with a fork until mostly smooth but a few small lumps are fine, then stir in 1 teaspoon vanilla extract and 1/4 cup plain yogurt or sour cream.

5. Pour the banana mixture into the butter/egg/sugar mix and fold together, then add the dry ingredients and gently fold until just combined; do not overmix or the muffins will get tough.

6. Fold in 1/2 cup chopped walnuts or chocolate chips if using, saving a few extra for sprinkling on top if you want them to look nice.

7. Scoop batter into the muffin tin filling each cup about 3/4 full; this makes nicely domed muffins and prevents overflow.

8. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter; ovens vary so start checking at 18 minutes.

9. Let muffins cool in the pan for 5 minutes then transfer to a wire rack to cool completely or eat warm if you cant wait. For extra-moist results store in an airtight container within a day or refrigerate for longer storage.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. 12-cup muffin tin (paper liners or to grease)
3. Mixing bowls (one large, one medium)
4. Measuring cups and spoons
5. Whisk and fork
6. Rubber spatula or wooden spoon for folding
7. Measuring cup for melted butter and liquids
8. Cooling rack
9. Toothpick or cake tester

FAQ

Q: Can I make these with whole wheat flour?

A: Yes, but swap no more than half the all purpose flour for whole wheat. If you use all whole wheat the muffins may turn dense and a bit dry. Try adding an extra tablespoon of yogurt or a splash of milk to keep them moist.

Q: My bananas aren't ripe enough, what can I do?

A: You can speed ripening by putting them in a 300°F oven for 10 to 15 minutes until the skins are very dark. Or microwave a peeled banana for 20 to 30 seconds. The texture changes a bit, but flavor works fine when you mash them.

Q: Can I replace the butter with oil or a healthier fat?

A: Yes, use the same amount of neutral oil like vegetable or canola. Olive oil works but gives a bit of flavor. If you want less fat, try applesauce for half the butter amount, but muffins will be softer and less rich.

Q: How do I know when the muffins are done?

A: Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they are done. Tops should spring back lightly when touched. Avoid overbaking cause they keep baking a little after you take them out.

Q: Can I freeze these muffins?

A: Yes, cool completely, wrap individually in plastic wrap or foil and put in a freezer bag. They keep up to 3 months. Thaw at room temp or warm in the microwave for 20 to 30 seconds to bring back that just-baked taste.

Q: Want them less sweet or extra add-ins?

A: To cut sweetness, reduce granulated sugar by 2 to 4 tablespoons. For add-ins, fold in blueberries, raisins, shredded coconut or chopped nuts. If using frozen fruit toss it in a little flour first so it doesn't sink to the bottom.

Banana Bread Muffins Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour 1:1 for nuttier, slightly denser muffins, or use a 1:1 gluten free baking blend if you’re avoiding gluten. They won’t rise quite the same but still tasty.
Unsalted butter (1/2 cup): use neutral vegetable oil or melted coconut oil instead. Use about 1/3 cup oil for 1/2 cup butter; muffins stay moist but a bit less rich.
Granulated sugar + brown sugar: replace with honey or maple syrup, using about 3/4 cup liquid sweetener and reduce other liquids by ~3 tablespoons. Expect a deeper flavor and browner top.
2 large eggs: make flax eggs for a vegan option by mixing 2 tablespoons ground flaxseed with 6 tablespoons water, let sit 5 minutes till gelled. Works well but muffins might be slightly more crumbly.

Pro Tips

1. Use very ripe bananas with lots of brown spots for the best sweetness and moisture; if they’re not ripe enough, microwave whole bananas for 20–30 seconds to soften and deepen flavor.
2. Measure flour by spooning it into the cup and leveling with a knife instead of scooping; too much flour makes muffins dense and dry.
3. Mix just until the dry ingredients disappear. A few streaks of flour are better than overbeating, which makes the muffins tough.
4. Toast walnuts or chocolate chips for extra flavor, and press a few on top of each muffin before baking so they look bakery-fresh. Store in an airtight container once cooled to keep them moist.

Banana Bread Muffins Recipe

Recipe by Sarah level

0.0 from 0 votes

I made Quick Banana Bread Muffins that stay ridiculously moist and portable so you'll finally stop skipping breakfast.

Servings

servings

Calories

321

kcal

Equipment: 1. Oven (set to 350°F / 175°C)
2. 12-cup muffin tin (paper liners or to grease)
3. Mixing bowls (one large, one medium)
4. Measuring cups and spoons
5. Whisk and fork
6. Rubber spatula or wooden spoon for folding
7. Measuring cup for melted butter and liquids
8. Cooling rack
9. Toothpick or cake tester

Ingredients

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
2 large eggs, room temp
3 very ripe bananas, mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup plain yogurt or sour cream
1/2 cup chopped walnuts or chocolate chips, optional

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well so muffins don't stick.
In a large bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder and 1/2 teaspoon salt; set aside.
In another bowl stir 1/2 cup granulated sugar and 1/4 cup packed light brown sugar into 1/2 cup melted unsalted butter that's been cooled a bit, add 2 large eggs and whisk until smooth.
Mash 3 very ripe bananas (about 1 1/2 cups) with a fork until mostly smooth but a few small lumps are fine, then stir in 1 teaspoon vanilla extract and 1/4 cup plain yogurt or sour cream.
Pour the banana mixture into the butter/egg/sugar mix and fold together, then add the dry ingredients and gently fold until just combined; do not overmix or the muffins will get tough.
Fold in 1/2 cup chopped walnuts or chocolate chips if using, saving a few extra for sprinkling on top if you want them to look nice.
Scoop batter into the muffin tin filling each cup about 3/4 full; this makes nicely domed muffins and prevents overflow.
Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter; ovens vary so start checking at 18 minutes.
Let muffins cool in the pan for 5 minutes then transfer to a wire rack to cool completely or eat warm if you cant wait. For extra-moist results store in an airtight container within a day or refrigerate for longer storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.