Moist, decadent, and satisfying banana bread muffins are a comfort food snack you can enjoy any time of the year. Enjoy breakfast on the run with these grab-and-go treats for guilt-free pleasure.
We’ve all had bananas getting way too ripe to enjoy as is. And of course, they make the best banana bread, so no worries about food going to waste.
The last time I had extra ripe bananas, I decided to make muffins instead of bread. Then I took them to a baby shower, and they disappeared fast. All my friends raved about how delicious they were. Note to self: make a double batch next time.
Why Turn Banana Bread Into Muffins
First, muffins are so much more convenient than quick bread and cake. This handheld treat is perfect for breakfast and snacks on the run. Besides, banana bread tastes better the next day, so they’re ideal for weekly meal prep.
They’re especially handy when school starts and kids are rushing to catch the bus, or however they’re getting there. Give them a healthy muffin, and let them run. Back-to-school prep has never been easier.
How to Make Banana Bread Muffins
- Mash the bananas, beat in the eggs, sugar, sour cream, and vanilla extract, then mix in the dry ingredients.
- Stir in the melted butter, pour the batter into the prepared muffin pan, add desired toppings (mine were chocolate chips, streusel, pecans, and some were left plain), and bake. Enjoy!
Recipe Notes
- Change out toppings for the same batch. Sprinkle with chocolate chips, rolled oats, toasted grated coconut, nuts (pecans are my favorite), or a streusel crumb mixture for a delicious crunch.
- Overripe bananas make the best bread. In fact, they’re sweet enough that you could leave out the sugar completely for an even healthier snack.
- If you have overripe plantains, they’ll work too.
Make Ahead and Storage Instructions
These guys taste even better the next day and are perfect for a stress-free breakfast on a crazy weekday. So go ahead and make a double or triple batch, let them cool completely, then keep them in the fridge for up to a week or the freezer for up to 6 months.
What to Serve With Banana Bread Muffins
We love slathering them with honey, strawberry butter, peanut butter, and almond butter. For a decadent but easy dessert, I load them up with caramel frosting. For a heartier breakfast, we add our favorite Scotch eggs. But mostly, we enjoy them as a snack on their own with a cup of chai tea or latte.
More Easy Muffin Recipes to Enjoy
Watch How to Make It
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This blog post was originally published in October 2020 and has been updated with additional tips, new photos, and a video.
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Prep: 10 minutes
Cook: 12 minutes
Rest Time: 10 minutes
Total: 32 minutes
American
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Line a muffin pan with cupcake liners or parchment paper. Optionally, spray with cooking oil.
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In a mixing bowl, beat the mashed bananas, eggs, sugar (brown and white), sour cream, and vanilla extract.
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Sift the flour, baking powder, baking soda, and salt into the banana mixture, and mix thoroughly.
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Mix in the brown butter, scraping down the sides of the bowl as you mix.
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Pour the batter into the prepared muffin pan. Add optional toppings and bake for about 12 minutes, or until a toothpick inserted in the center comes out clean.
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Let the muffins rest for 10 minutes before serving.
- For a healthier version, cut the sugar in half or leave it out completely and replace half of the all-purpose flour with whole wheat and rolled oats.
- Make sure the muffins are completely cooled before storing.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Serving: 1muffin| Calories: 336kcal (17%)| Carbohydrates: 55g (18%)| Protein: 6g (12%)| Fat: 11g (17%)| Saturated Fat: 6g (38%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 3g| Trans Fat: 0.3g| Cholesterol: 56mg (19%)| Sodium: 318mg (14%)| Potassium: 166mg (5%)| Fiber: 2g (8%)| Sugar: 22g (24%)| Vitamin A: 348IU (7%)| Vitamin C: 2mg (2%)| Calcium: 57mg (6%)| Iron: 2mg (11%)
Course: Breakfast, Snacks
Cuisine: American
