Banana Bread Muffins

Only one bowl and 30 minutes to make! Incredibly soft and moist with the perfect amount of sweetness. These are the BEST banana bread muffins!

Banana bread is a family favorite at our house. We make it all the time and the kids even love to help. Sometimes we make yummy variations, like these easy muffins, chocolate chip banana bread, double chocolate banana bread and cranberry banana bread.

These banana muffins are incredibly soft, moist and have the perfect amount of sweetness. They taste wonderful plain or with added mix-in’s like chocolate chips, coconut or chopped nuts. They make a great on-the-go breakfast or snack to quickly grab when you’re in a pinch.

The best part about this recipe is that you only need one bowl and 30 minutes to make these muffins. SO easy and the perfect recipe for kids to help with. My oldest two kids (10 and 8) make them all the time.

So next time you have ripe bananas that have gone brown and spotty, definitely give these easy muffins a try. They’ll become an instant hit with your family and a tried and true recipe to always have in your back pocket. These really are the BEST banana muffins!

How to make banana bread muffins

1. Preheat oven and line muffin tins. Preheat the oven to 375°F and line two muffin tins with paper liners. Spray with nonstick cooking spray.
2. Mix wet ingredients together. In a large bowl, cream together the butter and sugars using an electric mixer. Add the eggs, vanilla and sour cream and stir just until combined.
3. Mix dry ingredients together. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients and stir with a wooden spoon just until combined. Do not over mix. Then gently fold in the banana.
4. Bake in oven. Fill the muffin liners 2/3 of the way full. Bake for 18-20 minutes, or until lightly browned and a toothpick comes out clean. Transfer muffins to a wire rack to cool.

Banana chocolate chip muffins

You can easily make these banana muffins into chocolate chip banana bread muffins if preferred. If adding chocolate chips, simply follow the added steps below.

To add chocolate chips: 

• Fold in 1 cup chocolate chips when folding in the mashed banana.
• Once muffin liners are filled with batter, sprinkle remaining 1/2 cup chocolate chips evenly over the top of the muffins (photo above).

Baking tips

• Recipe can be lightened by using Greek yogurt instead of sour cream and apple sauce in place of butter in a 1:1 ratio.
• Don’t over mix the batter! The bread will not be as soft and tender if over-mixed.
• If making half regular and half with chocolate chips, use 3/4 cup chocolate chips.
• Fill the muffin liners 2/3 of the way full so they have room to rise.
• Can add in extras like chopped nuts, cinnamon, coconut and more.
• Use ripe bananas that are brown and spotty! The riper they are, the sweeter they are.
• Could cut recipe in half to make 12 muffins instead of 24.
• To make a loaf of banana bread, check out this easy recipe.

Storage and freezing

To store: Store in a zip top bag at room temperature for up to 3-4 days. To avoid the muffins getting soggy, add in a few folded paper towels to absorb moisture.

To freeze: Add to a freezer bag or container and store in freezer for up to 2 months. To reheat, place muffin in microwave for 15-30 seconds, or until warm.

More muffin recipes:

• Blueberry Muffins
• Chocolate Chip Zucchini Muffins
• Banana Nutella Muffins
• Zucchini Muffins
• Easy Breakfast Muffins

Banana Bread Muffins

Course: bread

Cuisine: American

Keyword: banana bread muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 24

Calories: 153

Author: Jamielyn Nye

Only one bowl and 30 minutes to make! Incredibly soft and moist with the perfect amount of sweetness. These are the BEST banana bread muffins!

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Ingredients

• 1/2 cup unsalted butter , softened (1 stick)
• 1 cup granulated sugar
• 1/3 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon table salt or fine sea salt
• 1 1/4 cups ripe banana , mashed (about 3 medium bananas)

Optional: 1 1/2 cups semisweet or milk chocolate chips

Instructions

• Preheat the oven to 375°F. Line two muffin tins with paper liners. Spray with nonstick spray.
• In a large bowl using an electric mixer, cream together the butter and sugars. Add the eggs, vanilla and sour cream and stir just until combined.
• In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients and stir with a wooden spoon just until combined. Do not over mix. Fold in the banana and 1 cup of chocolate chips (if adding).
• Fill the muffin liners 2/3 of the way full. If adding chocolate chips, sprinkle the remaining 1/2 cup evenly over the top of the muffins.
• Bake for 18-20 minutes, or until lightly browned and a toothpick comes out clean. Transfer muffins to a wire rack to cool.

Notes

• Recipe can be lightened by using Greek yogurt instead of sour cream and apple sauce in place of butter in a 1:1 ratio.
• If making half regular and half with chocolate chips, use 3/4 cup chocolate chips.
• Can add in extras like chopped nuts, cinnamon and coconut. 
• Could cut recipe in half to make 12 muffins instead of 24.
• Use my banana bread recipe to make a loaf instead of muffins. 

 

Storing: Store in a zip top bag at room temperature for up to 3-4 days. To avoid the muffins getting soggy, add in a few folded paper towels to absorb moisture.

Freezing: Add to a freezer bag or container and store in freezer for up to 2 months. To reheat, place muffin in microwave for 15-30 seconds, or until warm.

Nutrition

Serving: 1muffin | Calories: 153kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 159mg | Potassium: 98mg | Fiber: 1g | Sugar: 13g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

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