These easy banana bread muffins come together in less than 30 minutes and are a great recipe to use up overripe bananas. This banana bread muffin recipe gives you all the flavour of a classic banana bread, but in a fraction of the baking time!
Hi hi! I am just popping in to share this super easy banana bread muffin recipe! I recently posted my banana chocolate chip muffin recipe, and wanted to follow it up with the recipe for banana bread muffins.
I love making homemade banana bread, but sometimes I don't want to wait the full hour that it takes to bake in the oven - enter these banana bread muffins. They have the exact same taste and texture as a banana bread, but bake up in far less time, making them a super quick and easy alternative. They are great way to use up leftover bananas!
I am slowly filling up my muffin recipe collection here on the site (it is weirdly lacking, not sure if that makes me a terrible baking blogger or not?!), and these banana muffins are the perfect addition, if I may say so myself!
If you are after a dairy free or egg free muffin recipe, check out my vegan banana muffin recipe! I also love my banana chocolate chip muffin recipe if you're looking for a lighter textured muffin than this one!
How to make banana muffins
This easy banana bread muffin recipe truly couldn't be more simple - you just mix up a classic banana bread batter, and plop it into your muffin pans!
This is a super simple recipe - you cream together your butter and sugars (we use both brown and white sugar in this banana muffin recipe), add the eggs, then pop in the mashed banana mixture and yoghurt. You then fold in the dry ingredients, and the batter is plopped into the prepared muffin pans.
I like to sprinkle mine with a little raw / turbinado sugar just for a little crunch, but you do you here! You can finish them any way that you like. They then have a quick spin in the oven, and you are all good to go!
How to tell when muffins are done
The best way to tell when a muffin is done is to give one a gentle poke with your finger. You want it to spring back completely. You can also insert a toothpick or skewer into the middle - when it comes out with only a few moist crumbs attached, you know your muffins are properly baked.
Muffin liners vs no muffin liners
I often make my own parchment paper muffin liners, but for this banana bread recipe I baked them directly in the muffin pan. I love that nice caramelised edge that banana bread has, and didn't want to sacrifice that with my banana bread muffin recipe. Make sure that your pan is well greased / you are using one that you know won't stick too much so that your muffins remove easily! If you are worried, the recipe will also work great using regular muffin liners.
To see how to make your own parchment paper liners, check out my post: 30 Minute Banana Chocolate Chip Muffins
How to mash bananas
Confession: I hate mashing bananas. It's one of my least favourite tasks. However, enter my handy trick: using a handheld electric mixer to mash my bananas. You can use a fork or a masher to mash bananas if you like, but giving them a quick mix with the mixer gets the job done super quick, and you're using the mixer anyway, so it really makes sense!
How to make banana muffins moist
Often muffins can be a little bit boring if you ask me - and they can very often be dry. While banana bread muffins don't often run that risk as much as something like a chocolate muffin, I have a few wee things I do to help keep these banana muffins nice and moist, the main one being the addition of a little bit of greek yoghurt!
I love using yoghurt in my baking recipes - it makes it's way into a bunch of things including my vanilla cake and my tiramisu cake. What it does is provide moisture without adding too much liquid. If you don't have greek yoghurt on hand, you can easily sub in some sour cream if you have some that needs to be used up!
The tip to a perfectly domed muffin
I use two baking temperatures in this banana bread muffin recipe, in order to get a nice springy, domed muffin. It is particularly important for a more dense recipe like a banana bread muffin.
The muffins go into the oven at a relatively high heat (430°f / 220°c) for 10 minutes, then the oven temperature is dropped to 375°f / 190°c. The reason for the initial blast of heat is to give the muffins a chance to puff up nicely in the oven, giving them that lovely domed top. The final baking time at a lower temperature gives the insides of the muffin a chance to bake fully.
Can this recipe be made into jumbo muffins?
I tried, and it got a bit weird. They were super flat because they needed so long in the oven. It does work, but I much prefer regular sized muffins. It would however make super yum mini banana muffins!
How do you store muffins?
Store muffins in an airtight container at room temperature. I like to eat them fresh on the day that they are made, then zap them briefly in the microwave or toast lightly before serving if it is past the day that you made them on.
Muffins with frozen bananas
Can you make banana muffins with frozen bananas? Absolutely you can. If you are using frozen bananas, defrost the bananas then discard any super wet liquid, then weigh out the quantity you need and proceed with the recipe. This is another reason why baking in grams is so good - regardless of whether your bananas are fresh or frozen, you still end up with the correct quantity (there truly is nothing worse than a recipe calling for four bananas and not specifying the size)
Can muffins be frozen?
Another thing I love about muffins - they freeze super well. Just pop them into an airtight container or a ziploc bag and freeze for up to 3 months, then bring out and defrost at room temperature. I prefer to re warm them or toast them slightly if I am eating them from frozen.
Frequently Asked Questions
What tools and equipment do you use?
You can find a full list of the tools and equipment I use on my products page
Which pan did you use?
My favourite muffin pan is a USA pan muffin pan - they are super non stick, and a great investment! You can use whatever pan you like though!
Can I add mix-ins to banana muffins?
Yes - add whatever you like! Chocolate chips would be super yum, or stir in some nuts such as toasted pecans or chopped walnuts just before you add the batter to the tins.
For more Banana recipes, check out:
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Print
30 Minute Banana Bread Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 muffins 1x
- Category: muffins
- Method: baking
- Cuisine: american
- Diet: Vegetarian
Description
These easy banana bread muffins come together in less than 30 minutes and are a great recipe to use up overripe bananas. This banana bread muffin recipe gives you all the flavour of a classic banana bread, but in a fraction of the baking time!
Ingredients
- 420g over ripe bananas (weight is flesh of bananas only, not including skin)
- 70g full fat greek yoghurt or sour cream, at room temperature
- 115g unsalted butter, at room temperature
- 80g granulated sugar
- 120g brown sugar
- 2 large eggs (100g not including shell), at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- 235g all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- Raw sugar for sprinkling, optional
Instructions
- Preheat the oven to 430°f / 220°c. Grease a muffin pan with butter or baking spray (I like to bake these directly in the pan with no liner but feel free to use one if your muffin pan isn’t super nonstick) - you will use 10 holes of the muffin tin.
- Add the over ripe bananas and greek yoghurt to a medium bowl. Either using a handheld electric mixer or a fork, mash the bananas until fairly smooth and the yoghurt is incorporated.
- In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing until well incorporated. Add the vanilla and mix to combine.Add the banana and yoghurt mixture to the bowl and mix until incorporated.
- Combine the flour, baking soda baking powder, salt, and cinnamon in a medium bowl (I quickly wipe out the banana bowl and use it for the dry ingredients but use a new one if you like). Add to the wet ingredients and mix until just combined. Be careful not to over beat the mixture. I like to stop just before it is incorporated and finish it off by hand.
- Divide the batter between 10 holes in the muffin pan, filling right to the tops (you can divide between 12 if you want but you will need to reduce the baking time slightly).
- Sprinkle with raw sugar if using. Bake the muffins for 10 minutes at 430°f /220°c, then reduce the oven temperature to 375°f / 190°c and bake for a further 9-10 minutes, until the muffins are golden brown and a skewer inserted into the center comes out clean.
- Remove from the oven and leave to stand for 5 minutes then remove from the muffin tin and leave to cool completely on a wire rack.
- Store leftovers lightly wrapped at room temperature for up to 4 days. Leftovers are best lightly toasted.
Keywords: Muffins, banana muffins, banana bread muffin recipe, easy banana muffins
Comments
What are the measurements in cups, tsp and tbsp in this recipe?
Hi, there is a note in the post about this - please see the heading 'why is this recipe in grams?'
Made these as soon as I saw this and they are delish!!
★★★★★
My new fave! So so good and because you gave us the recipe in grams, I was able to scale it back to make 5 muffins.
Thank you!!
★★★★★
In English, is what I need to know the amounts needed
Hi there, the recipe is in the post!
These are so good! I have made a lot of banana muffins in my time but the search for the best recipe ends here. Thanks!
★★★★★
These turned out great!
★★★★★
Can you use GF flour/almond flour??
Thanks,
I haven't tried sorry!
It would be very helpful if you gave amounts of ingredients in teaspoons, tablespoons, cups, etc in U.S. measurenents.
Thanks
Hi Annette,
Please see the section of the blog post titled "why is this recipe in grams?" which addresses this. Cups are not accurate which is why I do not use them. Thanks!
After scrolling for 20 minutes and not finding "Why recipe is in grams', not finding the recipe OR the ingredient list I lost interest. That is sad!
You may want to get your computer checked if it takes you 20 minutes to scroll to the bottom of a page... I have a 'jump to recipe' button which takes you there, and the part about grams is directly above it. If anything is sad, it is you being so entitled that you think it is ok to leave a rude comment like this on a free recipe that I have put hours and hours of work into, only to have you complain because you can't take the time to navigate to the bottom of the page. There are plenty other recipes on google if you would like to use one which better suits you. But that rudeness is not welcome here.
How is the recipe vegetarian when eggs are used in the process??
Because eggs are vegetarian... same way that milk, butter, yoghurt etc are vegetarian.
Wow! Way to tell her! Some people are unbelievable! Thanks for all you do! And thanks for setting a standard the behavior!
Solid, straight forward recipe. Muffins turned out delicious as expected. Thank you for your work!
★★★★★
Dear Erin,
Your recipes are absolutely amazing and it’s so sad to read the comments you have to deal with. People are so entitled that even if you could bake for them and deliver for free, they’d still find something to complain about.
I have tried several of your recipes and I think you’re unbelievably talented.
I love reading your blogs as you tell us all the little secrets that can make our bakes better.
I hope you have learnt to laugh the stupid comments off. And thanks again for sharing all your brilliant recipes.
Thank you so much! xx
These are YUM! So moist… Quick, reliable recipe - and with it being in grams, it’s my favourite way to bake, thank you so much! X
★★★★★
Made these last night...simple, no- fuss recipe, that produces soft, fluffy banana muffins, that are really tasty too!
Definitely putting this recipe on my 'it's a keeper' list!
★★★★★
Great recipe! Muffins came out delicious and moist with the caramelized crispy edges from baking straight in the pan vs using tin liners. Love that Erin uses grams because it takes away any confusion while baking since you get the exact measurements.
Her focaccia recipe has been my go-to for the last year, glad to add another fool proof recipe to my baking arsenal
★★★★★
Just made this. Totally messed with the recipe (only had half the banana, added 1/2 cup chopped macadamia, so reduced the flour a little) and it still came out incredible! All the tsp/cup keyboard warriors are seriously missing out xx
Excellent recipe as always, Erin! I added a bunch of pecans and adjusted for altitude (I'm at 5,500ft/1676m, so on the lower side of high elevation) by reducing the baking soda to 3/4tsp and baking powder to 1/4tsp. I also tend to like my muffins sweeter than your average bear so I put all white sugar (my brown sugar was fully dried out) at about 230g and I was too lazy to pull the extra bit banana I threw in while weighing so my total banana weight was 435g.
I'd suggest that y'all make it "correctly" the first time if you aren't comfortable making adjustments on the fly (and risking meh results), but it's a pretty forgiving recipe truth be told. Oh! and I bought 4 medium-large, mostly green bananas that you'd find at the vast majority of supermarkets/grocery stores in the contiguous United States. Once they were very brown and ready, I end up using 3.25 of them the first time and 3 and 1/3 the second time. I say this not so you don't have to weight out your banana but so you know how many to purchase if you buy the standard large-ish bananas here in the States. Buy 4 but expect to freeze most of the 4th once you've weighed it out.
I love these muffins. So easy to make and they taste amazing. I used the 2x recipe measurements since I have a ton of overripe bananas and we are kind of sick of smoothies lol. I got 22 huge muffins. Using a food scale is the way to go to easily weigh out everything. I really wish more Americans like me would get on board with using a scale for baking. Way less mess and way more accurate. I haven’t used cups in years. Grams/ml are the way to go. Too bad some of the comments you get are so ignorant. Your recipes are always amazing.
★★★★★
So good! Did half the recipe and made mini muffins for my kid. These are superb! I always use your recipes because I know they will be in grams. Keep up the amazing recipes.
★★★★★
Just made these - they are awesome and easy to prepare and instructions are easy to follow.
Fantastic for when the banana bread craving hits hard😋
Erin, your recipes never disappoint !
★★★★★
I've made these many times now and they always turn out fantastic! I recently made them with Erin's 'week sneaky recipe' email updates to include the nut crumble topping and WOW were they ever good! Thanks, Erin!
★★★★★
Meant to write"wee" sneaky recipe! Oops!
Made these and they are so good!
Lovely easy recipe with clear instructions and all questions covered in a carefully considered way. So lucky to have this as a free resource, Thank you Erin for your hard work.
Make these they are bloody delicious!
★★★★★
Can I use wholewheat flour instead of plain?】
I haven't tried it sorry - you could try substituting some, but I wouldn't do all of it as they are already quite a dense recipe
Just made these for the second time and once again they turned out delicious!! The only modification I made was adding chocolate chips. I so appreciate the gram measurements, they’re the only way to bake - especially for bananas, since they’re never the same size! Thanks for all you do, Erin! Your recipes are my fave.
★★★★★