Appetizers and Snacks/ Breads/ Breakfast/ Freezer Friendly

Easy Banana Bread Muffins | Ready in 30 Minutes

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

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.

Note: I may use referral or affiliate links for the products I love.

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

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


  • 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


  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.


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



Serving Size

1 grams

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

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  • Reply
    April 22, 2019 at 9:17 pm

    Love the idea of making a whole bunch of these and freezing them for quick breakfast grabs on those super busy mornings! Great classic recipe!

  • Reply
    Veena Azmanov
    April 22, 2019 at 9:27 pm

    Best option for a yummy and healthy breakfast. Bananas to making these Muffins sounds so interesting and delicious.

  • Reply
    Beth Pierce
    April 22, 2019 at 10:00 pm

    I have some bananas that are ready to be baked; I’ll have to make these this week!

  • Reply
    Jennifer Duncan
    April 22, 2019 at 10:14 pm

    Ooh, these look yummy! I love the thought of making banana bread muffins rather than a loaf – so much easier to eat, portion, and store! I know what my baking session will be this weekend! 🙂

  • Reply
    April 22, 2019 at 11:00 pm

    I love banana bread muffins and love that I always have these ingredients on hand!

  • Reply
    Nart at Cooking with Nart
    July 23, 2020 at 8:09 am

    Look delicious and sound really easy to make. I’m going to add chocolate chips to the batter!

  • Reply
    July 23, 2020 at 8:15 am

    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.

  • Reply
    July 23, 2020 at 8:38 am

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

  • Reply
    July 23, 2020 at 8:43 am

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

  • Reply
    July 23, 2020 at 9:21 am

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

  • Reply
    July 23, 2020 at 10:31 am

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

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