Banana Bread Muffins

Banana bread muffins are a quick and simple way to whip up a warm, flavorful treat that’s ready in under 30 minutes. They’re perfect for make-ahead breakfasts, storing well for busy mornings when you need something wholesome and satisfying on the go.

Easy Banana Bread Muffins

I know that everyone raves about their own banana bread recipe, but I am hear to tell you that this recipe for banana bread muffins truly is going to be your new favorite recipe. These muffins are soft, moist and packed with rich banana flavor. They bake up beautifully with just the right amount of sweetness and are perfect for breakfast or just an afternoon snack.

These muffins store well in an airtight container or freezer, so you can always have a quick, homemade breakfast ready on those busy mornings. My boys literally devour these every single time I make them. I usually 3 or 4 times the recipe so that I have some left over for breakfasts.

The Cowboys’ Rating: 10/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients Are in Banana Bread Muffins?

• Frozen Bananas – Ok, THIS here is the KEY to the best banana bread. When bananas don’t get eaten and then start to go black on my counter, instead of throwing them away, I put them in the freezer. Peel and all. I don’t put them in a Ziploc bag, I don’t cut them up, I literally just throw them in the freezer and forget about them. Then, when I have time to make banana bread muffins or when the bananas in my freezer are getting out of hand, I will take them out of the freezer, place them in a bowl and let them thaw on the counter. When they are completely thawed, they are ready for banana bread muffins. When bananas are frozen, then thawed out, this process breaks down bananas and converts the remaining starches into extra sugar. This is what makes the bananas taste even sweeter and have more flavor in the muffins.
• Buttermilk – Ok here is the second key to making these banana bread muffins extra moist and delicious. BUTTERMILK. Buttermilk softens gluten which makes these muffins soft and tender.
• All-Purpose Flour – I use all-purpose flour for this recipe. I have also used Cup4Cup Gluten Free flour for this recipe as well.
• Salted Butter – You will want to make sure the butter is softened. Place the butter on your counter for about an hour before making this recipe to make sure it’s softened all the way through.
• Eggs – Eggs helps bind the dough together and makes the muffins soft and fluffy.
• White Sugar – Yes, there is a lot of sugar in this recipe. No, I don’t have any regrets about it. Just trust me. It’s worth every bite and calorie.
• Vanilla – I always use real vanilla instead of vanilla extract. It makes the flavor much richer.
• Baking Soda – Baking soda is a leavening agent which will help the muffins rise and become fluffy and delicious.
• Cinnamon Sugar (optional) – I like to sprinkle a little cinnamon sugar on the bottom of the cupcake baking liners to help prevent the muffins from sticking to the paper.

Tools You’ll Need

• I always use my KitchenAid to make banana bread, but you can use a Large Mixing Bowl with a Danish Dough Hook or a Hand Mixer
• Measuring Cups & Spoons
• Liquid Measuring Cup
• Spatula
• Muffin Pan
• Cupcake Baking Liners

Banana Bread Muffins Recipe

1. Several hours before making banana bread, take frozen bananas out of the freezer and allow to thaw completely.
2. Preheat oven to 350 degrees F.
3. In a large mixing bowl, cream together butter and sugar.
4. Add in eggs, vanilla and buttermilk and mix well.
5. Add flour and baking soda and mix until well incorporated.
6. Peel the bananas over the mixing bowl and dump into dough mixture. Mix until the bananas are well incorporated.
7. Line a muffin pan with cupcake baking liners and sprinkle a few tablespoons cinnamon sugar on the bottom to prevent the muffins from sticking.
8. Spoon a few tablespoons of the dough into each of the muffin liners. (fill about 2/3 of the way full).
9. Bake for 18-22 minutes until the tops of the muffins are golden brown.
10. When the timer is up, check to see if the muffins are ready by inserting a toothpick into the middle of the muffins, if it comes out clean, the muffins are done.
11. Remove from oven and let it sit for 5 minutes before transferring to a wire cooling rack.
12. Serve and enjoy!

Storage and Freezing

To store these banana bread muffins, place in an airtight container and store in the fridge. They will last up to a week and still be wonderful! My kids will take them out of the fridge, pop them in the microwave it for about 10 seconds, and enjoy fresh banana bread!

Did you know that you can also freeze these muffins? Seriously, save yourself some time and make a little extra and freeze the excess. Place these muffins in a Ziploc freezer bag and push as much of the air out of the bag as possible. Then for extra measure, place the entire bag in another freezer bag and place it in the freezer. These muffins are good for up to 3 months in the freezer! When you want to enjoy some delicious banana bread muffins, take them out of the freezer and let it thaw on the counter.

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