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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! They’re loaded with banana flavor and nuts for the best banana muffins you’ll ever have!
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Best Banana Bread Muffins 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!
Ingredients Needed
- 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 the bananas using a fork.
- Combine the sugar and oil and eggs in a bowl. Stir until combined.
- Add the mashed bananas and milk, then stir.
- Mix in flour, salt, and baking soda. Mixture will be slightly lumpy.
- Stir in the nuts.
- Place muffin batter in muffin liners about 2/3 full. Sprinkle the rest of the nuts over the top of each muffin and then bake them for about 15 minutes or until a toothpick comes out with just a few crumbs.
How to mash bananas for muffins
You can use a fork or a potato masher to mash bananas. Just place them in a bowl and mash them until they break down. I’ve also used the blender but using a masher is easier!
How to store banana bread muffins
Banana bread muffins will keep 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.
Tip From Dorothy
Expert Tips
- The best bananas for moist banana muffins are overripe ones with very spotty or brown peels.
- 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.
Banana Bread Muffin FAQ
Yes, you can freeze banana nut muffins for up to a month.
First, accurately measure the flour. The best way is to measure your flour with a kitchen scale. If you don’t have one, use the spoon and level method for measuring with a dry measuring cup. Second, make sure you measure the oil (or butter) correctly. If you don’t add enough fat to the batter, your muffins won’t be as soft. Lastly, don’t over bake the muffins.
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.
Yes, you can use dairy-free milk in this recipe. Make sure to add one teaspoon of vinegar to the wet ingredients. This will activate the baking soda, so your muffins puff up while they bake.
Use a 1:1 gluten free flour in place of the all-purpose flour to make gluten-free banana muffins.
Banana Bread Muffins
Ingredients
- 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
Instructions
- 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.
Recipe Video
Recipe Notes
- 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.
Recipe Nutrition
Favorite Banana Bread Recipes
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 April 16, 2023
AMAZING recipe!!! We got 7 medium and delicious muffins. I used 5 small bananas and it came up great