Classic banana bread muffins are a wonderful way to use up overripe bananas. Tender and moist with a hint of warming cinnamon, these muffins make a comforting snack or breakfast that’s easy to prepare.
Banana Bread Muffin Recipe
These muffins are fluffy and moist, offering the right amount of sweetness with a subtle cinnamon note. This straightforward banana muffin recipe yields bakery-quality results with minimal effort.
Pair these muffins with coffee for a lovely breakfast or mid-morning treat. The combination of banana and cinnamon complements coffee especially well.
Dry muffins are disappointing, so this recipe focuses on producing a soft, moist crumb. Using mashed ripe bananas and coconut oil (or a neutral oil) keeps the muffins tender without drying out.
If you enjoy baking muffins, this recipe will become a favorite. It’s reliable, family-friendly, and perfect for sharing or grabbing on the go.
Why You’ll Love this Recipe
There are several great reasons to make these banana bread muffins:
- You can make a dozen muffins in about 30 minutes – quick enough for busy mornings.
- Muffins are easily shared: bring them to gatherings, give them to friends, or enjoy them through the week.
- They work as breakfast, a snack, or a simple dessert.
Ingredients
You need just a handful of common ingredients to make these muffins:
- ripe bananas
- coconut oil (melted)
- brown sugar
- large egg
- vanilla extract
- all-purpose flour
- baking powder
- ground cinnamon
- salt
Substitutions and Variations
Customize these muffins easily:
- Add chopped walnuts or pecans for banana nut muffins.
- Stir in chocolate chips for banana chocolate chip muffins.
- Use a gluten-free 1:1 flour substitute to make them gluten-free.
- Swap coconut oil for melted butter or another neutral oil if preferred.
- Add extra warm spices like nutmeg, clove, or allspice for more depth.
- Top with streusel (brown sugar, flour, butter, and chopped nuts) for a crunchy, sweet topping.
How to Make Banana Bread Muffins
Follow these clear steps to bake moist, tender banana muffins:
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the pan well.
Mash 2–3 ripe bananas in a large bowl until mostly smooth (about 1 cup mashed). Stir in 1/3 cup melted coconut oil, 1/4 cup brown sugar, 1 large egg, and 1 teaspoon vanilla extract until combined.
In a separate bowl whisk together 1 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; a few lumps are fine.
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 18–22 minutes, until the tops are golden and spring back when touched or a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before storing.
How to Store Banana Bread Muffins
These muffins are best fresh but can keep well with proper storage:
- Let muffins cool completely before storing to avoid condensation.
- Store at room temperature in an airtight container for up to 3 days. Line the container with paper towels to absorb residual moisture.
- For longer storage, refrigerate for a few days or freeze for up to 3 months. Wrap or place in an airtight container or freezer bag with paper towels to protect texture.
Tips for Success
Use these practical tips to ensure consistently great results:
- Do not overmix the batter; overmixing leads to dense, chewy muffins.
- Choose refined coconut oil if you want a neutral flavor; unrefined oil will lend a mild coconut note.
- To make extra-tall muffins, fill the cups to the rim; this will reduce the yield to about nine muffins instead of twelve.
- If your bananas aren’t very ripe, microwave them for 30 seconds to soften and sweeten them before mashing.
FAQ
Very brown bananas are ideal as long as they haven’t started to rot or attracted pests. Bananas with large brown spots are typically sweetest and work best for banana muffins.
It’s best to keep the oven closed while muffins bake. Opening the door can affect rise and result in flatter tops. Keep heat stable for even baking.
More Muffin Recipes
- Chocolate Muffins
- Healthy Banana Chocolate Chip Muffins
- Lemon Blueberry Muffins
- Basic Muffin Recipe
Did you make this recipe?
If you try this recipe, please leave a review and let me know how it turned out. Feedback helps improve recipes and is always appreciated.
Banana Bread Muffins
Ingredients
- 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
Instructions
-
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
-
Mash ripe bananas in a mixing bowl until mostly smooth. If bananas aren’t ripe, microwave for 30 seconds before mashing.
-
Stir melted coconut oil, brown sugar, egg, and vanilla into the mashed bananas until combined.
-
Whisk together flour, baking powder, cinnamon, and salt in a separate bowl.
-
Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
-
Divide batter among muffin cups, filling about ⅔ full. For taller muffins, fill to the rim (yield will be about 9 muffins).
-
Bake 18–22 minutes, until tops spring back when touched or a toothpick comes out clean.
-
Cool in the pan briefly, then transfer to a wire rack to cool completely.
Nutrition
| Carbohydrates: 23g
| Protein: 2g
| Fat: 7g