Banana Bread Muffins

12 Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Banana bread muffins are made from a classic easy banana bread recipe topped with walnuts for an easy portable breakfast. 

We all know and love traditional American recipes like Banana Bread (just one bowl, no mixer!), but you aren’t just limited to using a loaf pan. Spice up an old favorite by making perfectly sized, shareable banana bread muffins or try our Chocolate Banana Muffins too!

Banana Bread Muffin with WalnutsBANANA BREAD MUFFINS

This banana muffin recipe has a short cook time, is perfect for bake sales and potlucks, and makes banana bread even more portable for school lunches (plus, it’s much more fun than using a classic muffin recipe.)

I get asked all the time:

Can banana bread be made into muffins?

Yes, banana bread can very easily be made into muffins with just a quick alteration to the cooking time. Instead of baking for 1 hour, you bake your muffins for 18-20 minutes.

This delicious muffin recipe takes all of that banana flavor you love and molds it into cute, mini loaves. This is such an easy meal to make that it may quickly become one of your favorite recipes.

If you’re looking for more Banana Bread Recipes we have a number of them for you to try including Hawaiian varieties, chocolate ones, cake mix hacks and more. A whole section full!


  •  Preheat oven to 350 degrees F (176.6 degrees C), and fill a muffin pan with standard white muffin cups.
  • In a large bowl whisk together the sugar, oil, egg and vanilla extract until combined.
  • Stir in the mashed bananas and half of the chopped walnuts.
  • Set the rest aside for later.
  • Mix in the dry ingredients (all-purpose flour, baking soda, salt and cinnamon.)
  • Divide the batter evenly into the muffin tin and sprinkle the remaining walnuts on top.
  • Put it in the oven and bake until a toothpick poked in center muffin comes out clean.

Banana Bread in muffin form with walnuts on top


  • Chocolate Chips: Chocolate Chip Banana Bread Muffins has been a favorite for as long as banana bread has been around, and for good reason. The chocolate chips add some sweetness to the savory bread and also have a pleasant crunch.
  • Blueberry: mix in blueberries for a light, summery taste that goes great with coffee for brunch.
  • Peanut Butter: you can add peanut butter to the batter (make sure you mix well) for a denser, more savory flavor. Peanut butter also makes your banana bread have a thicker, more dessert feel.
  • Pecans: you can stir in chopped pecans along with the walnuts or instead of. Sprinkling the top of each muffin with a handful of nuts can really dress them up and make them more eye catching.
  • Brown Sugar: lightly dust each muffin with a little brown sugar. The extra sugar is crunchy and delicious.
  • Cupcakes: use the recipe for banana bread icing from the Iced Banana Nut Bread and frost the tops of your banana bread muffins for a fun, fancy dessert.
  • Applesauce: Banana Bread Muffins with Apple sauce are an easy and popular variation. Swap out half the oil for applesauce to make these muffins a bit healthier.
  • Sour Cream: Banana Bread Muffins with Sour Cream can be a richer treat, if you want you can add ½ cup of sour cream to your batter and cut your oil in half.


Banana Bread Muffins in muffin tin


Banana bread muffins are great for breakfast and go great with a ton of brunch foods. If you’re looking for other easy make ahead breakfasts, here are some recipes to try.


  • Serve: banana bread is good for about 3 days at room temperature if you keep it in an airtight container.
  • Store: your leftovers will last a bit longer in the fridge. If you wrap them in plastic wrap, banana bread muffins will stay good for about a week.
  • Freeze: you can freeze the leftover banana muffins for about 3 months. I would recommend thawing it and eating it before you hit the 3 month mark to enjoy it while still moist.

Banana Bread Muffin with walnuts in half

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Banana Bread Muffins

Banana bread muffins are made from a classic easy banana bread recipe topped with walnuts for an easy portable breakfast. 
Yield 12 Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 1/2 cup sugar
  • 1/2 cup  vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 ripe bananas , mashed
  • 1/2 cup walnuts , chopped
  • 2 cups flour
  • 1 teaspoon  baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon


  • Preheat oven to 350 degrees and line muffin tin with cupcake liners.
  • In a large bowl whisk together the sugar, oil, egg and vanilla extract until well combined.
  • Add bananas and half of the walnuts.
  • Add flour, baking soda, salt and cinnamon.
  • Add to muffin pan and sprinkle the rest of the walnuts on top
  • Bake for 20-25 minutes, until toothpick poked in center muffin comes out clean.


Calories: 258kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 14mg | Sodium: 215mg | Potassium: 154mg | Fiber: 2g | Sugar: 12g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

Banana Bread Muffins


About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. I love banana bread so I know I’m really going enjoy these muffins. Perfect for a handy grab and go breakfast or snack.

  2. Banana bread is a favorite in our house whether it’s in a loaf form or a muffin. These muffins will be gobbled up in no time!

  3. I love the nuts in these muffins — to me, that’s always the best part — the crunchy topping. Banana bread is always a hit in our house — definitely want to try them in muffin form!

  4. Peanut butter..I never thought of that. How much? And do you change any of the other ingredients if you add? I’d make it in a banana bread. Great idea btw..