Easy Banana Muffins

Easy Banana Muffins are light, fluffy, bakery-style treats bursting with warm, comforting flavor and the perfect touch of sweetness.

If you love Banana Bread and or Banana Bread Coffee Cake but want a Breakfast Recipe that is lighter and perfect for on the go, you will love these fluffy, cake-like Banana Muffins.

Sabrina’s Banana Muffin Recipe

If you’ve got some ripe bananas, a handful of common pantry items, a muffin tin, and 30 minutes, then you have everything you need for an easy breakfast! These fluffy, moist muffins are full of banana flavor and perfect for breakfast on the go.

Recipe Card

About this Recipe

The riper the banana, the better for muffins! As bananas ripen, they get sweeter and easier to mix by hand. If you have ripe bananas that you aren’t ready to use, simply freeze them. Peel the bananas, place them in a freezer-safe bag, and thaw on the counter when you are ready to use them. 

Chef’s Note

You can make muffins by hand if you don’t have a stand mixer. The nice thing about a stand mixer is you can control the speed and keep from over-mixing your batter. If you use beaters, only use them to cream the wet ingredients and use a spatula to fold in the dry ingredients because you only want to add the dry ingredients until you don’t see any unmixed flour. Any mixing beyond that point is overmixing.

Can this be Made Ahead of Time

These tasty muffins are a great recipe to make in advance. You can make them at the start of the week, and they will last for days on the counter. Individually wrap them in foil and freeze them for later. Just pop it in the oven wrapped in foil to heat or defrost overnight on the counter! The inherent moisture the mashed banana adds to the cake makes this recipe a great option for freezing/thawing; it won’t be a dry/crumbly cake as it thaws.

What to Pair With

For a quick breakfast on the go, serve muffins with a pat of butter. To serve them for a nice brunch, top them with fresh Whipped Cream and banana slices. You can drizzle them with Salted Caramel Sauce for dessert. You can also toast your banana muffin if you cut it in half, then spread the half with butter. A sweetened honey butter would also be a nice addition.

How to Store

• Serve: Muffins can be kept at room temperature for up to 3 days. Keep in an airtight container lined with a paper towel so they don’t get soggy.
• Store: Keep your muffins fresh longer by refrigerating in a plastic storage bag or an airtight container up to 1 week.
• Freeze: Flash freeze on a baking sheet for one hour so muffins don’t stick together. Freeze for 6 months in a freezer-safe bag.

Variations

• Chocolate Chips: Chocolate tastes delicious with banana. Fold in a ½ cup of semi-sweet chocolate chips, dark chocolate chips, or white chocolate chips. You can also add ⅓ cup of cocoa powder to your batter.
• Berries: Add 1 cup fresh blueberries, raspberries, blackberries, or chopped strawberry pieces to your muffins for fruity bursts.
• Streusel Topping: Make these Banana Crumb Muffins by adding the crumb topping to Blueberry Crumb Muffins.
• Add-Ins: For crunch and texture, add ½ cup chopped nuts like walnuts or pecans. You can also mix in dried pineapple or shredded coconut for sweeter, moist bites.
• Sour Cream: Swap out the whole milk with sour cream, Greek yogurt, or buttermilk for a tangy, rich muffin recipe.
• Healthy Banana Muffins: Substitute applesauce for the oil in this recipe for lighter, healthier muffins.
• Mini Muffins: This recipe will make about 18-24 mini muffins. Bake mini muffins for 11-13 minutes at 375 degrees.
• Jumbo Muffins: For large bakery-sized muffins, use a 6-cup muffin pan and bake at 375 degrees for 20-24 minutes.

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These photos were in a previous version of this post