These tasty banana bread muffins are an easy way to use brown bananas and create a breakfast or snack that your entire family will gobble up. Plus, the brown sugar topping in this recipe makes it unique and adds a little crunch too.
Trust me, this super tasty banana muffin recipe will become an instant family favorite in your household. I can’t recommend it enough. And be sure to follow my tips and tricks below to make the perfect bakery style muffins every time.
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Why These Muffins Are Simply The Best!
Let’s be honest; the best part about banana bread is the outside browned edges. I usually eat a slice of banana bread from the outside in because I want that outer crust first!
When you bake banana bread in a glass loaf pan, the inside gets fluffy, but you have way less surface area that comes into contact with the pan than you do when baking muffins. This means fewer brown edges.
Instead, a muffin tin allows for the batter to have crispy browned outside edges with every single bite! Also, the butter and sugar topping caramelizes on the sides of each muffin, so you get a lovely caramelized crunch around your banana bread muffin.
I have also made these into mini banana bread muffins using a mini muffin pan. This way, the mini muffins can be popped into your mouth in one bite!
Ingredients
This easy recipe can be changed to fit anyone’s taste, such as adding chopped walnuts or wheat flour. Everything you will need for these banana bread muffins is:
- 1-½ cup all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 3 mashed bananas
- 1 egg
- ⅓ cup melted butter
- ¾ cup white sugar
- Brown sugar topping:
- 2 tbsp all-purpose flour
- ⅛ tsp cinnamon
- ⅓ cup brown sugar, packed
- 1 tbsp butter
How To Make Tasty Banana Muffins
Add all your dry ingredients to a mixing bowl and combine well.
In a separate large bowl (large enough that you can whisk or use a hand mixer) or in your stand mixer, mix the wet ingredients. My favorite, go to stand mixer is here.
Once both are mixed separately, add the dry ingredients to the wet ingredients and keep on mixing until the banana muffin batter is just combined. Don’t over mix these or they won’t be as light and fluffy for your perfect bakery style treat.
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Fill muffin pan slots about ¾ of the way up with batter. You don’t have to line the tins since the muffins come out pretty easily without them, but it doesn’t hurt if you do want to line them.
In a small bowl, mix up the brown sugar and butter crumb topping using a fork, and place a spoonful (or more) on each banana bread muffin.
Now, you are ready to bake for 17–19 minutes until a toothpick comes out clean. All that’s left to do is enjoy this simple banana muffin recipe!
Banana Bread Muffin Tips And Tricks
- Make a batch and freeze the extra to defrost later in the week for breakfast or an after-school snack.
- Add chocolate chips to make them a bit sweeter and even tastier! Everyone needs chocolate for breakfast!
- Turn this recipe into banana bread by using a bread pan rather than a muffin pan.
- To help ripen bananas that are not quite brown enough, place them in a brown paper bag and close loosely.
- You can also brown bananas by placing them on a baking sheet and putting them in an oven at 300 degrees for 40 minutes. Once the skin is black, they are browned and ready to be used in this banana bread muffin recipe.
FAQs
Are Banana Muffins Bad For You?
This answer depends on how much butter and sugar is in the muffins. Bananas are naturally good for you and have lots of potassium. If you like your muffins sweet, the sugar content will be higher, therefore the muffins might be slightly less healthy but really tasty.
I'm of the opinion that everything is fine in moderation. Yes, banana bread muffins have a lot of carbs, but just don't go overboard. These muffins can last a while, especially if refrigerated or frozen. Enjoy one a day!
Should You Refrigerate Banana Muffins?
You can certainly refrigerate your leftover muffins to keep them fresh. I like to store my muffins for tomorrow’s breakfast or after-school snack in an airtight container in the fridge. This way, the muffins stay fresh for days after baking!
How Do You Keep Muffins Moist When Baking?
Butter is the best ingredient to help keep muffins moist while baking. I recommend using a high-quality butter to have the best texture and flavor throughout your muffins, such as grass-fed or Irish butter.
You should also avoid over-mixing your batter to ensure optimal texture. Over-mixing works the gluten in the flour too much, resulting in a tough, dense muffin.
At What Temperature Should I Bake The Muffins?
Bake these muffins at 350 degrees F. so that the oven is not too hot and not too cold. Any lower and the muffins would not be as browned on the outside,. Any higher and the batter will burn before the inside gets a chance to cook fully.
Are Muffins Better With Oil Or Butter?
This depends on the muffin itself and your preferences. I personally like to make cakes and muffins with butter, and brownies with oil. Brownies are dense and can handle oil, whereas cakes and muffins are tender and delicate, which I believe calls for butter.
Banana Bread Muffins Recipe
Ingredients
- 1 ½ cup all purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 3 mashed bananas
- 1 egg
- ⅓ cup melted butter
- ¾ cup white sugar
Brown Sugar Topping
- 2 tbsp all purpose flour
- ⅛ tsp cinnamon
- ⅓ cup brown sugar packed
- 1 tbsp butter
Instructions
- Preheat oven to 350 degrees F. Lightly grease muffin tin with oil.
- In a bowl or stand mixer beat together bananas, egg, melted butter, and sugar.
- In a separate bowl mix together flour, salt, baking powder, and baking soda together
- Slowly add your flour mix into your banana mix. Mix until combined and then spoon into prepared muffin tin.
- In a small bowl add flour, cinnamon, brown sugar, and slightly softened butter. Use a fork to mix together. It should end up looking like crumbles. Add these on top of your muffins before baking.
- Bake for 17-19 minutes or until a toothpick comes out clean after being inserted into the muffin.
Video
Notes
- To help ripen bananas that are not quite brown enough, place them in a brown paper bag and close loosely.
- You can also brown bananas by placing them on a baking sheet and putting them in an oven at 300 degrees for 40 minutes. Once the skin is black, they are browned and ready to be used in this banana bread muffin recipe.
Nutrition
Other Great Recipes
- If you are a major dessert person, you have to try this Easy Rum Cake Recipe! The rum gives a special touch that is irresistible!
- Apple Pie Bites are an amazing treat that is also great for breakfast or an after-school snack!
- If you love muffins as much as my family does, try out this Bite-Size Peanut Butter Muffins recipe!
Caitlyn Frees
I did everything exactly as the recipe said but I had to cook my muffins ten minutes longer, and they still came out doughy!!
Jill
Question - I froze some overripe bananas. Do you know the approximate weight of the bananas you used?
Jenny Melrose
Hi Jill, the recipe calls for 3 bananas total. I'm not sure of the weight but 3 medium-sized bananas should do fine. Thanks!
Mary
What size bananas. The ones I have are big. Will it matter?
Jenny
Hi Mary! Without knowing the exact size of your bananas, let's just assume I typically use "medium" sized bananas. So if yours are really big just cut back a little. But it's hard to go wrong even if it's too many bananas- these muffins always turn out great no matter what I do!
Emily G
So delicious and moist! And I am not really baker, but it was easy. And I added chopped walnuts to the topping mixture and they turned out great!
margaret tucker
can include walnuts in this recipe
Jenny Melrose
Sure! Why not? I am allergic to nuts so I don't do it personally but please try it and let me know how it turns out
linda masolini
THE BEST!
Jenny Melrose
Awww thanks so much! So good to hear it.
Susan Moerke
The Best I’ve made! Light and fluffy. And easy
Jenny Melrose
Sooooooo glad you like them Susan! Now is the PERFECT time to be baking these with the family.
Andrea
Excellent recipe, they came out just right! Thank you
Jenny Melrose
Thanks for the great review Andrea! They are my fave too!
Kimadams
I found this recipe avout a year ago and I make them every few weeks for my husband. They are his favorite! Absolutely delicious.
Jenny Melrose
Oh thank you Kim! So glad to hear it! This brings a smile to my face.
Louise korin
I made the banana bread muffins and they are absolutely delicious. One question... can I turn this recipe into a loaf instead of muffins?
Thanks
Louise
Jenny Melrose
Absolutely! Just use a bread pan instead of a muffin pan. Or check out this recipe we if you want some ideas: https://thenymelrosefamily.com/banana-snack-cake/
Bethany
Made these yesterday and they were so delicious! Thanks!
Allie
Made these the other week, big hit in our house! Might just be my new go-to recipe. Thank you!
Jenny Melrose
Thanks so much for the kind words Allie! Glad you guys liked them!
Barb
I feel the recipe should have a distinction between muffin ingredients and the ingredients for the toppings as my child was making the recipe and was going to mistake the bottom of your list for the muffin mix.
SYLVAIN COLLIN
Here's my result of my very first time cooking muffins. I noticed I was missing a step, and it was putting the brown sugar on top. I was going to post a pic, but doing it this way, it won't let me. The butter was added in the mix instead of on top... Ouppsssss They are excellent.
Melanie Molzahn
Just made these muffins this morning. They turned out delicious!
Anna
I'm baking these now. Thanks for the recipe, much easier to follow than some of the others that I have found. I used brown sugar instead of white sugar, so fingers crossed they turn out okay.
Gale Reed
This recipe that was shared from another site is very similar to a recipe I remade 2 days ago which came from another site. It's our favorite banana muffin recipe. http://allrecipes.com/recipe/17652/banana-crumb-muffins/