Classic banana bread muffins are the perfect way to use up some overripe bananas. With a tender crumb and warming cinnamon, these are a lovely comfort food treat.
Banana Bread Muffin Recipe
These fluffy and moist muffins are the perfect balance of sweetness with just a hint of cinnamon. It's the best basic banana muffin recipe and is so simple to make.
Also, do not forget to pair these muffins with coffee! Check out these coffee recipes to start your morning off on the right foot.
Dry muffins are disappointing in so many different ways, so having a recipe that produce a soft and moist muffin is a must. With mashed bananas and coconut oil, these fluffy muffins are never dry!
Everyone knows I have a love for muffins. From chocolate chip muffins to strawberry muffins, I'll never turn down these yummy sweet treats. And when I have brown bananas, I know I can repurpose them into easy banana muffins.
This recipe will be a new favorite in no time and the entire family will love how amazing the muffins turn out. They're perfect every single time!
Why You'll Love this Recipe
There is so much to love about this simple recipe. Banana bread muffins are the best form of this classic quick bread flavor:
- Make a dozen muffins in just about a half hour. You don't have to spend a long time in the kitchen to have bakery-quality treats.
- Muffins make the best shareable snack. Serve them at parties, bring them to friends, or make a batch to munch on during the week.
- You can eat banana muffins as a quick on-the-go breakfast, a great mid-day snack, or even as a dessert!
These key ingredients are all you need to make the best banana muffins ever:
- ripe bananas
- coconut oil
- brown sugar
- large egg
- vanilla extract
- all-purpose flour
- baking powder
- ground cinnamon
Substitutions and Variations
To turn these into banana nut muffins, mix some chopped walnuts or chopped pecans into the muffin batter. You can also mix in some chocolate chips to make some chocolate chip banana bread muffins.
You can use a gluten-free 1:1 flour substitute, such as King Arthur Measure for Measure Flour, to make this recipe without gluten.
If you do not have coconut oil on hand, you could use melted butter or another neutral oil in its place.
Add extra spices like ground nutmeg, ground clove, or ground allspice to have a more bold warming spice flavor.
For an extra sugary addition, top the muffin batter with streusel topping before baking. It will add a nice crispy sugar top to the muffins! You can mix in some chopped nuts to the topping too.
How to Make Banana Bread Muffins
Follow these step by step instructions to make delicious banana bread muffins:
Mash bananas in a large bowl until they are mostly smooth. Then add in the coconut oil, brown sugar, egg, and vanilla extract and stir until combined.
In a separate mixing bowl, whisk together the all purpose flour, baking powder, ground cinnamon and salt.
Gradually add the dry ingredients to the wet ingredients, stirring well until combined. Be careful not to overmix, a few lumps in the batter is perfectly fine.
Divide the batter evenly among the muffin cups, filling them ⅔ of the way.
Bake for 18-22 minutes until the muffins until golden brown and the top of the muffin bounces back to the touch. You can also insert a toothpick into the center of the muffins, and if it comes out clean it's done!
Remove the muffins from the oven and allow them to cool slightly in the pan. Then transfer to a wire rack until they cool completely.
How to Store Banana Bread Muffins
Banana bread muffins are best fresh, but can be just as good a day or two later — or even a month later — if stored properly.
I have a whole post about how to store and freeze muffins, but here are a few key tips:
Store leftover muffins in an airtight container, lined with paper towels to help collect condensation from residual heat in the muffins. For best results, make sure that the muffins have completely cooled on the wire rack before storing.
The best way to store muffins depends on how soon you want to eat them:
- Within 3 days of baking them: Store them on the countertop at room temperature.
- In the next few days: Store them in the fridge, but with the risk of a change in texture. Alternatively, store what you’ll eat in the next few days using the countertop method, then freeze the rest.
- Within the next 3 months: Store leftovers in the freezer — reheat when you get a muffin craving! When storing in the freezer, you can use an airtight container or freezer bag with paper towels.
Tips for Success
This recipe is incredibly simple, but I want to make sure your muffins turn out great every time you make them! So check out these few tips for success to make this easy muffin recipe turn out wonderfully:
- Be careful not to over-mix the banana muffin batter. Over-mixed muffins can become really tough and chewy once baked.
- Use refined coconut oil so that the muffins don't have a coconut taste. Unrefined coconut oil still has a mild coconut flavor.
- For extra tall muffins, fill the muffin cups to the rim with batter. Just keep in mind that this will make 9 muffins instead of 12.
- If your bananas are not as ripe, you can microwave them for 30 seconds before mashing.
Bananas that are really brown can still be used as long as there are no fruit flies around them and they haven't begun to rot. Don't use bananas that have gone too overripe. I like to use ones that have large brown spots, they seem to be the sweetest and best for banana bread muffins.
It is best to keep the oven closed while muffins bake. If you open the door, or even crack it, it could effect the rise and the muffins tops may not rise as much as they should. Keep all of the heat trapped in the oven while baking to have the best results and evenly baked muffins.
More Muffin Recipes
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
- 2-3 ripe bananas (about 1 cup mashed)
- ⅓ cup coconut oil, melted
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a mixing bowl, mash the ripe bananas with a fork until they are mostly smooth. If your bananas are not as ripe, you can microwave the banana for 30 seconds before mashing.
- Add the coconut oil, brown sugar, egg, and vanilla extract to the mashed bananas. Stir until the mixture is well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ⅔ full. For extra tall muffins, fill the muffin cups to the rim (but this will make 9 muffins instead of 12).
- Bake in the preheated oven for 18-22 minutes until muffins bounce back when gently touched.
- Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 159Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 174mgCarbohydrates: 23gFiber: 1gSugar: 7gProtein: 2g