These easy banana bread muffins are soft, moist, and made in one bowl—ready in just 30 minutes! Perfect for breakfast or a quick snack.

Banana bread muffins lined up together on the counter.

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Easy Banana Bread Muffins

These banana bread muffins are soft, moist, and perfect for using up ripe bananas. They taste amazing on their own or with mix-ins like chocolate chips—just like my kids favorite chocolate chip banana bread.

Like my easy banana bread, this recipe comes together in just one bowl—great for busy mornings or beginner bakers. You might also like my zucchini banana bread muffins or mini banana muffins for more bite-sized options!

Ingredient Notes

Ripe spotty bananas on the counter to be used in banana bread muffins.

Find the full printable recipe with specific measurements below.

  • Ripe bananas: The riper, the better! Soft bananas with brown spots give the muffins their natural sweetness and moist texture.
  • Melted butter: Adds richness and keeps the muffins soft—no mixer needed!
  • Sugar: A mix of white and brown sugar gives the best flavor and moisture.
  • Eggs and vanilla: Help bind the batter and round out the flavor.
  • Sour cream: The secret to tender, bakery-style muffins.
  • Flour, baking powder & soda: The dry ingredients that give the muffins structure and a fluffy rise.

How to Make Banana Bread Muffins

Combining muffin batter in a glass bowl.
  1. Start by mixing the wet ingredients. Cream the melted butter and sugars in a large bowl, then mix in the eggs, vanilla, and sour cream until just combined.
  2. Next, stir in the dry ingredients—flour, baking powder, baking soda, and a pinch of salt. Be careful not to overmix!
  3. Gently fold in the mashed bananas until everything is just combined.
  4. Scoop the batter into muffin liners, filling them about two-thirds full. Bake until the tops are golden and a toothpick comes out clean, then let them cool on a wire rack before diving in.
Moist banana muffin broken open to show soft texture inside.

Add-Ins

  • Chocolate chips. If making chocolate chip banana bread muffins, add 1 cup chocolate chips with mashed banana and then sprinkle 1/2 cup on muffin tops before baking.
  • Add-ins. Add in chopped walnuts or pecans for a variation of my banana nut bread, some blueberries for a seasonal variation or coconut for something tropical.
  • Warm flavor. Add a pinch of cinnamon.
Stack of banana muffins on a white counter with a bite removed from two to show chocolate chips.

Baking Tips

  • Lighten them up: Swap in Greek yogurt for sour cream and use applesauce instead of butter for a healthier twist (1:1 ratio).
  • Avoid overmixing: Stir the batter just until combined to keep the muffins soft and tender.
  • Smaller batch. Cut recipe in half to make 12 muffins instead of 24.
  • Mini muffin option: Use a mini muffin pan and reduce the bake time to 10–13 minutes.
Close up of banana bread muffins with golden fluffy tops.

Try these other banana bread recipes including my cake mix banana bread recipe, banana bread brownies and pumpkin banana bread.

More Muffin Recipes

Banana Bread Muffins

5 from 12 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 24
These easy banana bread muffins are soft, moist, and made in one bowl—ready in just 30 minutes! Perfect for breakfast or a quick snack.
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Equipment

Ingredients 

  • ½ cup unsalted butter , softened (1 stick)
  • 1 cup granulated sugar
  • ⅓ cup light brown sugar , packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon table salt or fine sea salt
  • 1 ¼ cups ripe banana , mashed (about 3 medium bananas)

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

Instructions

  • Prep. Preheat the oven to 375°F. Line two muffin tins with paper liners. Spray with nonstick spray.
  • Cream butter and sugar. In a large bowl using an electric mixer, cream together 1/2 cup butter and 1 cup granulated sugar and 1/3 cup brown sugar. Add 2 eggs, 1 teaspoon vanilla and 1 cup sour cream and stir just until combined.
  • Add dry ingredients including 2 1/4 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda and 1 teaspoon salt. Slowly combine with the wet ingredients and stir with a wooden spoon just until combined. Do not over mix. Fold in 1 1/4 cups mashed 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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

If making half regular and half with chocolate chips, use 3/4 cup chocolate chips.
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. 
Freezing: Add to a freezer bag or container and store in freezer for up to 2 months. 

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

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Why did my banana muffins turn out gummy?

Gummy muffins are usually caused by overmixing the batter or using expired leavening agents like baking soda or baking powder. Mix just until combined for soft, fluffy muffins.

How long do banana bread muffins last?

They’ll stay fresh in an airtight container at room temperature for 3–4 days, or up to 1 week in the fridge. For longer storage, freeze for up to 2 months.

What is the best way to store banana bread muffins?

Store at room temperature in a zip-top bag with a paper towel to absorb moisture. To freeze, place in a freezer-safe container or bag. Reheat in the microwave for 15–30 seconds.