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Banana Bread Muffins are so easy to make! They’re moist and soft and perfect for breakfast or a snack – they freeze great. This is my favorite banana bread recipe in muffin form – perfect for grab and go – with nuts or without – your choice!
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Best Banana Bread Muffins Recipe in the World
I’ve been making these banana nut muffins almost every week for years because the flavor and texture are amazing, and the muffins are freezer-friendly. It’s so easy to make a batch and freeze them to have on hand for breakfast, brunch, and snacks.
One of the most popular recipes on this site is my mom’s banana bread, and I use that recipe for these easy banana muffins. They have the same great flavor but are easier because they bake faster, so you can eat them sooner!
You’ll want to add this banana muffin recipe to your file because they are seriously the best. They are soft and full of banana flavor and you can add nuts or leave them out!
- Vegetable Oil: I love using oil in muffins because then I can mix by hand.
- Granulated Sugar: For sweetness – you can also use brown sugar.
- Mashed overripe bananas: Be sure the bananas have lots of brown spots! The brown spots make them sweeter and perfect for baking.
- Sour Milk: This is what my mom’s recipe calls for, it’s basically buttermilk. You can use buttermilk or use 1 tsp vinegar (see recipe notes).
- Baking Soda: The vinegar or sourness in the milk activates the baking soda, making these nice and fluffy.
- All-purpose flour: Be sure to measure it correctly.
- Chopped walnuts or pecans: Or use can omit, or use chocolate chips.
How to make Banana Bread Muffins
- Mash ripe bananas using a fork in a medium bowl.
- Combine the sugar and oil and eggs in a large bowl. Stir until combined. You don’t need to use a mixer unless you want to.
- Add the mashed bananas and milk, then stir or whisk.
- Fold in flour, salt, and baking soda. Mixture will be slightly lumpy.
- Stir in the nuts.
- Place paper liners in a muffin tin. Add banana muffin batter to muffin cups about 2/3 full. Sprinkle the rest of the nuts over each muffin top and then bake them for about 15 minutes or until a toothpick comes out with just a few crumbs.
Tip From Dorothy
- The best bananas for moist banana muffins are overripe ones with very spotty or brown peels. You can use frozen bananas too – I often freeze my overripe bananas in their peels. Allow to thaw before mashing.
- For the best soft banana muffins, use muffin liners when you bake them.
- When you add the flour, only mix until combined. It’s okay if there are some lumps in the batter – it doesn’t need to be completely smooth. If you overmix, your muffins won’t be as soft.
- Don’t over bake! The muffins are done baking when you insert a toothpick, and it comes out with a few moist crumbs. If you over bake them, they will be dry.
- Store muffins in an airtight container at room temperature for two days.
- You can freeze them in a freezer bag for up to one month. You can leave them out at room temperature to thaw or warm them up in the microwave.
Banana Bread Muffin FAQ
Yes, you can freeze banana nut muffins for up to a month.
Insert a toothpick into the center of a muffin. If it comes out with a few crumbs, the muffins are done baking. If there is wet batter on the toothpick, they need more time. If the toothpick comes out totally clean, they are probably overbaked.
Banana Bread Muffins
- ½ cup (119ml) vegetable oil
- ¾ cup (150g) granulated sugar
- 2 overripe bananas
- 2 large eggs
- 7 tablespoons sour milk or buttermilk (make your own by adding 1/2 teaspoon of vinegar or lemon juice to your milk and let it sit for 5 minutes)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups (248g) all-purpose flour
- 1 cup chopped nuts walnuts or pecans, divided
- Preheat oven to 350°F. Line muffin pans with liners or spray with nonstick cooking spray.
- Mash bananas with a fork or potato masher until smooth.
- Stir together granulated sugar and oil. Add mashed bananas, eggs, sour milk, salt, and baking soda and stir until combined. Mixture will be slightly lumpy.
- Add flour and stir until just incorporated. Stir in 1/2 cup chopped nuts. Divide evenly among muffin liners, filling about 2/3 full.
- Sprinkle each muffin with some of the remaining nuts.
- Bake for 13-15 minutes until a toothpick comes out with just a few crumbs.
- These are wonderful fresh from the oven or cooled to room temperature. Store in an airtight container for up to 2 days or freeze for up to one month. Defrost at room temperature or in the microwave.
- Use regular or nondairy milk (add 1 tsp vinegar) or use buttermilk
- Use softened or melted butter or oil
- Use GF 1:1 AP flour or half whole wheat and half all purpose flour
- Use chocolate chips in place of nuts or leave plain.
Banana Bread Muffins are so easy to make! This recipe is my favorite banana bread recipe made into banana nut muffins, perfect for breakfast or brunch!
Last Updated on February 11, 2024