• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Display Search Bar
  • Contact
Follow me on Facebook! Follow me on Twitter! Follow me on Instagram! Follow me on Pinterest! Follow me on Google Plus! Follow me via RSS!

I Heart Eating

Recipes for people who love to eat.

  • Home
  • About
    • Contact
      • Work with Me
    • Rules and Disclosures
  • Recipe Index
  • Subscribe
  • Press

Home » Breakfasts » Banana Bread Muffins

Banana Bread Muffins

Posted by: Kate / Breakfasts, Muffins / Posted: 01/09/19 / Last updated: 04/14/20

Jump to Recipe - Print Recipe -

Best banana bread muffins! This easy, one-bowl healthy banana bread muffin recipe makes moist and tasty banana muffins in no time. Banana bread muffins in a blue linen lined basket

We have a strange phenomenon at our house. I buy bananas, and then they disappear right away.

So, next time I buy more bananas, and then they sit. And sit. And sit.

Which is ok with me because then I can make banana bread muffins.

I developed this banana bread muffin recipe based on my popular banana nut bread recipe. These muffins are moist and tasty without being heavy or greasy.

They're also an easy one-bowl recipe that comes together in no time! 

How to make banana bread muffins

Banana bread muffin batter with a whisk in it

Begin by mashing the bananas until only small chunks remain.

Next, mix in the oil and brown sugar until well-combined.

Whisk in the eggs and vanilla until incorporated.

Banana bread muffin batter in a glass bowl

Add the buttermilk, and whisk until incorporated.

Next, add the dry ingredients, and whisk until just combined. Don't overmix. If you overmix, you'll end up with tough or dense muffins.

Finally, whisk in the nuts, if using.Banana bread muffin batter in a muffin tin

Divide the batter between the prepared muffin cups, and bake.

The muffins should spring back when lightly pressed, and the tops will be just barely golden brown.

How long will the muffins keep

The muffins will keep for 2 days at room temperature or up to 4 days in the fridge.

I store them in a resealable container.

Basket of banana bread muffins on a wood cutting boardMore muffin recipes!

  • Maple Brown Sugar Oatmeal Muffins
  • Bakery Style Blueberry Muffins
  • Cinnamon Muffins

If you’ve tried this banana bread muffin recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

Banana Bread Muffins

Moist banana bread muffin recipe. Check out the tips and step-by-step photos above the recipe for more information.
Author:I Heart Eating
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings:12 muffins
Course: Breakfast
Cuisine: American
Keyword: banana bread, muffin
Banana bread muffins in a blue linen lined basket
Print Rate
4.5 from 2 votes

Ingredients

  • 1 cup mashed overripe bananas¹ (about 3 medium bananas)
  • 1/4 cup oil²
  • 3/4 cup light brown sugar (packed)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup buttermilk³
  • 1 1/2 cups all-purpose flour⁴ (properly measured)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup chopped walnuts or pecans (optional)
US Customary - Metric

Instructions

  • Preheat oven to 350F. Grease or line a 12-cup muffin tin. Set aside. 
  • In a large bowl, mash bananas until only small chunks remain. 
  • Whisk in oil and brown sugar. Mix until well combined. 
  • Whisk in eggs and vanilla until combined.
  • Whisk in the buttermilk until incorporated. 
  • Add flour, baking soda, baking powder, salt, and cinnamon. Whisk until just combined. Do not over-mix. 
  • Stir in nuts if using. 
  • Divide batter between prepared muffin cups.
  • Bake for approximately 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, and tops are turning golden brown.
  • Remove from oven and let cool in pan for five minutes. 
  • Remove muffins from pan and serve warm or place on wire cooling rack to cool to room temperature. 

Notes

  1. Using overripe bananas (bananas that are at least half speckled) will give you sweeter muffins with stronger banana flavor. 
  2. Oils such as canola oil, melted coconut oil, and even light olive oil work well. However, if you use melted coconut oil, it's best to have your ingredients at room temperature to avoid clumps of coconut oil. 
  3. Full-fat or low-fat ok.
  4. I recommend sifting or aerating the flour, spooning, and then leveling. Too much flour will give you dry or dense muffins.
  5. Nutrition values are estimates. 

Nutrition Information

Serving: 1muffinCalories: 180kcal (9%)Carbohydrates: 30g (10%)Protein: 2g (4%)Fat: 5g (8%)Cholesterol: 27mg (9%)Sodium: 125mg (5%)Potassium: 140mg (4%)Sugar: 15g (17%)Vitamin A: 50IU (1%)Vitamin C: 1.7mg (2%)Calcium: 34mg (3%)Iron: 1mg (6%)
Did you make this recipe?Tag @i_heart_eating on Instagram and hashtag it #ihearteating.
  • Pinterest
  • Facebook
  • Email
Whole Wheat Chocolate Chip Cookies
Easiest Chocolate Chip Cookie Recipe

Reader Interactions

Join the Conversation

    Leave a Comment Cancel reply

    Rate this recipe:




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Chelsea says

    January 13, 2019 at 6:46 pm

    5 stars
    Best banana muffins I ever made! Recipe was easy and the muffins were really good.

    Reply
  2. monika says

    January 12, 2019 at 6:26 pm

    4 stars
    It would be great if you provided GRAM measurements, especially for flour. This is most accurate!
    In any case, I wanted to let you know that I made these and they turned out well! I had to make some adjustments because of what I had available. I used TWO bananas, not three. I RAN OUT of baking powder so used a splash of vinegar, and used all-purpose gluten-free flour because although I am not part of the GF craze, the people for whom I made these, are… :)

    Reply
    • Kate says

      January 12, 2019 at 10:30 pm

      I’ve added the weights in grams. Glad you liked the muffins and that gf flour worked out well. I get that question frequently, so it’s good to hear that that worked out. Thanks for commenting!

      Reply

Primary Sidebar

Welcome!

I'm Kate Dean- mom to four young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family's favorite tried-and-true recipes.

Read More »

Subscribe via email

to stay in the loop on new posts!

Featured On

Footer

Instant Pot

Plate of Instant Pot ziti topped with melted mozzarella cheese

Instant Pot Ziti

Instant Pot Indian Butter Chicken

Instant Pot Italian Mac and Cheese on a stoneware plate

Instant Pot Italian Mac and Cheese

Popular Posts

Stack of brownie cookies with a bit missing

Brownie Cookie Recipe

Easiest chocolate chip cookies on a tan silicone baking mat

Easiest Chocolate Chip Cookie Recipe

Whipped Buttercream Frosting

Whipped Buttercream Frosting

Cookie Recipes

Chocolate peanut butter cookies on a wooden cutting board

Chocolate Peanut Butter Cookies

Tray of doubletree chocolate chip cookies

Doubletree Chocolate Chip Cookie Recipe

Stack of M&M cookie bars on a piece of parchment paper

M&M Cookie Bars

Follow me on Facebook! Follow me on Twitter! Follow me on Instagram! Follow me on Pinterest! Follow me on Google Plus! Follow me via RSS!
  • About
  • Contact
  • Work with Me
  • Privacy
Copyright © 2021 I Heart EatingTheme by Once Coupled & Melissa Rose Design