Banana Bread Muffins

by Sabrina Snyder

Last Update:

13 Comments

5 from 6 votes
12 Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Banana bread muffins are made from a classic banana bread recipe (no mixer, just one bowl) topped with walnuts for an easy portable breakfast.

We all know and love traditional American recipes like Banana Bread 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 my Chocolate Banana Muffins too!

Sabrina’s Banana 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 the morning commute, school lunches, or outings (plus, it’s much more fun than using a classic muffin recipe.)

Dinner, then Dessert

Banana Bread Muffins Recipe

Banana bread muffins are made from a classic banana bread recipe (no mixer, just one bowl) 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
Baked muffins, one in front with bite taken out
PrintRate

Ingredients
 

  • 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

Instructions

  • 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.
  • Fill muffin tin and sprinkle the rest of the walnuts on top.
  • Bake for 20-25 minutes, until toothpick poked in center muffin comes out clean.

Nutrition

Calories: 260kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 216mg | Potassium: 156mg | Fiber: 2g | Sugar: 12g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg

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Sabrina’s Tips

In order to keep your muffins light and fluffy, avoid over-mixing your batter. When I’m adding inclusions like chocolate chips or nuts I just give it a quick mix or fold them in with a spatula at the end to ensure they’re dispersed without working the dough further.

Table of Contents

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About this Recipe

This delicious muffin recipe takes all of that banana flavor you love and molds it into cute, mini loaves. This is such an easy dish to make that it may quickly become one of your favorite recipes. If you’re looking for more Banana Bread Recipes, I have a number of them for you to try including Hawaiian varieties, chocolate ones, cake mix hacks and more. Try them all!

How to Store

  • Serve: Banana muffins are good for about 3 days at room temperature if you keep them in an airtight container.
  • Store: Your leftovers will last a bit longer in the fridge. If you wrap them in plastic wrap, muffins will stay good for about a week.
  • Freeze: You can freeze the leftover banana nut 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.

Variations

  • Chocolate Chips: Chocolate Chip Banana Bread 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.
  • Pecans: Stir in chopped pecans along with, or instead of the walnuts. 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 my Iced Banana Nut Bread and frost the tops of your muffins for a fun, fancy dessert.
  • Applesauce: Banana Muffins with applesauce are an easy and popular variation. Swap out half the oil for applesauce to make these muffins a bit healthier.
  • Sour Cream: Banana Nut Muffins with sour cream can be a richer treat. You can add ½ cup of sour cream to your batter and cut the oil in half.

More Tasty Banana Muffin Recipes

Muffin with bite taken out and recipe name over top

The following photos were in previous versions of this post:

Collage of baked muffin with bite taken out and in pan
Banana Bread in muffin form with walnuts on top
Banana Muffins in muffin tin
Banana Muffins with walnuts in half
Banana Bread as a Muffin with Walnuts

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.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

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

    Reply

  4. 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!

    Reply

  6. 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!

    Reply

  7. 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..

    Reply