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.
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.
I liked using these mini muffin pans for our preschooler snacks and packed lunches. The “big” kids would eat a dozen of these!
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!
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
- 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
- Preheat oven to 400 degrees. Place a liner in muffin pans.
- In a medium sized bowl, stir together flour, baking powder, baking soda and salt. Set aside.
- In a small bowl, mash bananas with a fork. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add egg and beat to combine. Add bananas.
- In four batches, beat in flour mixture until incorporated. Divide batter into prepared muffin cups.
- Bake in oven for 25-30 minutes. Remove from muffin pans and cool on a wire rack.
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.
Serving Size:1 grams
Amount Per Serving: Calories: 171Total Fat: 8gSaturated Fat: 5gUnsaturated Fat: 0gCholesterol: 27mgSodium: 142mgCarbohydrates: 24gFiber: 1gSugar: 12gProtein: 2g