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Easy Banana Bread Muffins | Ready in 30 Minutes

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Easy Banana Bread Muffins are delicious and have bunches of banana taste. Friends and family love these and they can be made ahead of time and frozen for a grab and go snack!

This easy banana bread muffin recipe is the perfect add on for snacks, packed lunches and taking on the go.

Start with this basic recipe and add in your favorite ingredients like pecans, walnut or mini chocolate chips.

banana bread muffin grouping

How to Make Banana Bread Muffins

Now I don’t mean to be impartial, but these came straight outta my Grandma’s weathered metal recipe box. In case you haven’t figured it out, that makes this the best banana bread recipe ever.

So of course, my friends, I wanted to share it with you.

I like this recipe because it’s simple and even though it has sugar, butter and other deliciousness, it has ingredients coming straight from your kitchen.

You KNOW what these are made of, and they don’t have the chemically, shelf stable flavor so many of the store bought muffins have.

It’s a pretty standard recipe…

Stir together your dry ingredients – in this case your flour, baking powder, baking soda and salt.

In a separate bowl, mash up very ripe bananas with a fork.

Tip: Remember, this isn’t the time for a banana beauty pageant. We want ripe, sweet bananas that look like this. Or worse.

Using a mixer, beat the sugar and softened butter until creamy and light in color. Add the egg to combine, then the bananas.

Gradually add the dry ingredients, then put into silicone cups, paper lined cups or greased muffin tins to bake.

I liked using these mini muffin pans for our preschooler snacks and packed lunches. The “big” kids would eat a dozen of these!

banana bread muffins in a group

How to Store Banana Bread Muffins

I like to store all my muffins and quick bread in an airtight container or a gallon sized ziplock bag. This keeps the muffins moist and delicious!

They’ll keep for several days this way.

How to freeze muffins

Muffins can be placed in a zippered freezer bag and frozen for up to 3 months. This way, you can pull one or several muffins as you need them.

You can remove them overnight or for an hour or two to thaw at room temperature.

No patience? Raising hand right here…

Throw a muffin or two into the microwave for just a few seconds to warm them and devour!

Muffin Variations

Want to mix things up a bit? Try these variations:

  • add chocolate chips to the batter
  • add chopped walnuts or pecans to the batter
  • make as a loaf instead of muffins
  • freeze for later to gift to a friend or for when unexpected company stops by.

Throw a few muffins into the lunch box or tractor cab of someone you love! They’re perfect for field meals!

More muffin recipes you’ll love

made with love, Deanne
easy banana bread muffins
Yield: 24 muffins

Easy Banana Bread Muffins

five easy banana bread muffins on a tray with a coffee cup.

Easy Banana Bread Muffins are moist and have bunches of banana taste. Bake a batch for now and freeze some for a grab and go snack!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2.5 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 bananas, very ripe
  • 1 1/4 cup granulated sugar
  • 1 cup butter, softened
  • 1 egg, room temperature

Instructions

  1. Preheat oven to 400 degrees. Place a liner in muffin pans.
  2. In a medium sized bowl, stir together flour, baking powder, baking soda and salt. Set aside.
  3. In a small bowl, mash bananas with a fork. Set aside.
  4. In a large bowl, beat butter and sugar until light and fluffy. Add egg and beat to combine. Add bananas.
  5. In four batches, beat in flour mixture until incorporated. Divide batter into prepared muffin cups.
  6. Bake in oven for 25-30 minutes. Remove from muffin pans and cool on a wire rack.

Notes

Ideas to change up this recipe:

  • Fold in 1 cup semisweet chocolate chips to final batter.
  • Add chopped pecans or walnuts to final batter
  • Bake as a loaf instead of muffins

To Freeze: Place cooled muffins in an airtight container. Freeze for 1-2 months. Thaw and serve.

Nutrition Information:

Yield:

24

Serving Size:

1 grams

Amount Per Serving: Calories: 171Total Fat: 8gSaturated Fat: 5gUnsaturated Fat: 0gCholesterol: 27mgSodium: 142mgCarbohydrates: 24gFiber: 1gSugar: 12gProtein: 2g

DID YOU MAKE THIS RECIPE?

Tag me on Instagram at @ThisFarmGirlCooks or leave me a comment & rating below.


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Gita

Thursday 23rd of July 2020

Oh, they look so moist and fluffy! Perfect recipe to use up my bananas!

Pavani

Thursday 23rd of July 2020

Wow, such soft, fluffy and delicious banana bread muffins. I would love to try your recipe sometime soon. Thank you for sharing.

Beth

Thursday 23rd of July 2020

Yummy! I love banana anything! I can't wait to try this!

Toni

Thursday 23rd of July 2020

These are so good! Everyone at my house loved it!

Jen

Thursday 23rd of July 2020

Thanks for the tip about freezing them. I love making big batches on Sunday and this will be a great way to make breakfasts easier.

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