Easy Banana Bread Muffins

Tender and moist, these easy Banana Bread Muffins are topped with a cinnamon-spiked crumb for an extra special burst of flavor. Simple to make with ripe bananas, greek yogurt, vanilla and a few other ingredients that are readily available in your kitchen right now.

Banana Bread Muffins in a basket.

 

If you haven’t noticed already (and you’ve been following us for awhile), we LOVE our banana bread.  I don’t know if it’s because we constantly buy too many bananas so we’re always armed with the main ingredient or if we just REALLY love Banana Bread in every size shape and form.

It makes a great food gift for friends and family to drop off when they’re in extra need of love but it also serves as the perfect “just when you need it” snack. My basic banana bread recipe is perfect for playing around with and adapting in so many ways like our favorite Blueberry Banana Bread.  It’s just what you want when you’re craving a blueberry muffin or cake.

And since you can totally turn banana bread into muffins because any basic quick bread recipe can be converted to a muffin, I’ve been on the Banana Muffin wagon for years. 

Banana Bread Muffins on a plate with a pat of butter.

BANANA BREAD MUFFINS

If you’re looking for the best banana muffin recipe, look no further.  I’ve been working on this recipe for decades (yes, I’m that old) and it’s absolutely perfect.

The batter is a basic quick bread that I added very ripe bananas to and it really is the most tender, moist banana bread recipe I’ve ever tried. The secret is in the Greek Yogurt I added to the mix.  It keeps the bread moist and the tang of the yogurt balances out the sweetness of the banana. If you don’t have Greek yogurt you can substitute it with sour cream with amazing results.

To add a bit of texture, I whipped up an easy crumb topping that I tossed in a dash of cinnamon just to give it some spice. You can leave it out if you’re not a fan of cinnamon but the warm notes just make it all the more fabulous.

Banana Bread Muffins on a cooling rack.

HOW TO MAKE BANANA MUFFINS

Because this is a simple quick bread recipe, you’ll just be mixing everything up in one big bowl.

To start, blend together the sugar and butter until fluffy. Mix in the greek yogurt, banana, milk and eggs until combined.

Whisk together the dry ingredients and slowly add them to the wet ingredients, mixing until just combined. The trick is not to over mix the batter so stop when it’s well blended otherwise your muffins will not be light, fluffy and tender.

Divide the batter evenly among the wells of a muffin tin filling just halfway. This recipe makes 12 standard size muffins. 

Bake for 20-25 minutes or until the top springs back when lightly pressed in the center.

Allow your banana bread muffins to cool on a cooling rack or enjoy warm from the oven with a big pat of butter.

Banana Bread muffin on a white plate with a pat of butter.

WHY USE RIPE BANANAS FOR BANANA BREAD

Ripe bananas are much sweeter than underripe bananas so this is an opportunity to take advantage of what nature has to offer. Because it’s sweeter, we don’t have to add as much granulated sugar to the mix.

Plus, ripe bananas are much easier to mash up and blend into the banana bread batter.

CAN YOU FREEZE BANANA MUFFINS

You can totally freeze muffins with great success making them even better for grab and go breakfasts when time is short.

To freeze your muffins, allow them to cool completely and then wrap them, individually, in plastic wrap before transferring to a freezer bag. Press out the air and seal.

Transfer your muffins to the freezer and freeze for up to 3 months.

To thaw your muffins, simply allow to thaw at room temperature (about 30 minutes) or pop them in the microwave for a couple minutes.

Banana Bread Muffin on a white plate.

HOW TO QUICKLY RIPEN BANANAS FOR BANANA BREAD

Now that you’re drooling over these amazing banana bread muffins, you’re wondering how long it will take for those bananas on your counter to be ready. No worries, I got you covered. 

To ripen your bananas quickly, place your unpeeled bananas on a foil lined baking sheet and roast in the oven at 300 degrees for 15-20 minutes or until the peels are black. Allow to cool and then peel your now ripe bananas. They’re now ready to be baked into banana bread, muffins or cake.

Banana bread muffins cooling on a rack.

VARIATIONS ON MUFFINS

You can add a few fun things to your banana bread muffins to make them unique like a handful of chocolate chips or chopped nuts. For birthdays, we like to add rainbow sprinkles and raisins are always a fun fruity addition, too!

If you’re looking for even more easy Banana Muffin recipes, we are LOVE this Banana Bread Muffin recipe with chocolate chips and ricotta cheese. It’s so amazing and light, it’s definitely on our top five list.

We’re also loving this Pumpkin Banana Bread during the fall months, the warm spice flavor is so totally autumn. And if you want something more chocolatey, this Triple Chocolate Banana Bread is simply fantastic. You may also love this Pina Colada Banana Bread….it’s a super fun twist!

Moist, tender and easy, these Chocolate Chip Ricotta Banana Bread Muffins are the perfect breakfast or brunch recipe. | TheSuburbanSoapbox.com

 

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Banana Bread Muffins in a basket.

Easy Banana Bread Muffins

Kellie
The perfect grab and go breakfast, this easy Banana Bread Muffin is topped with a cinnamon spiked crumb topping. Kids go bananas for these!
0 from 0 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 12
Calories 295 kcal

Equipment

  • muffin tin

Ingredients
  

  • 1 cup granulated sugar
  • 1/4 cup butter softened
  • 1 2/3 cups mashed ripe banana about 3 bananas
  • 1/4 cup 2% milk
  • 1/4 cup plain fat free Greek yogurt I used Chobani
  • 2 large eggs
  • 2 cups all purpose flour I used King Arthur
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 4 tablespoons butter softened
  • 1/2 cup flour
  • 1/2 cup brown sugar

Instructions
 

  • Preheat oven to 350˚F.
  • In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, greek yogurt and eggs mixing until combined.
  • In a small bowl, whisk together the flour, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended.
  • Divide the batter evenly between the wells of a muffin tin lined with cupcake papers or coated with cooking spray filling halfway.
  • Using a fork, stir together the butter, flour and brown sugar in a small bowl until pea sized crumbs form. Sprinkle the crumb topping evenly over the top of the muffin batter.
  • Bake at 350˚F for 20 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool on rack.

Notes

Banana Bread Muffins can be made up to 3 days in advance and stored in an airtight container at room temperature.
To freeze: Wrap tightly in plastic wrap and then wrap again with foil. Freeze for up to 3 months. Thaw completely before serving.

Nutrition

Calories: 295kcalCarbohydrates: 51gProtein: 5gFat: 9gSaturated Fat: 5gCholesterol: 48mgSodium: 273mgPotassium: 138mgFiber: 1gSugar: 29gVitamin A: 293IUVitamin C: 2mgCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!

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