Banana Bread Muffins

5 from 10 votes

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A comforting and simple recipe for Banana Bread Muffins that use up those extra ripe bananas we all have on our counters. A splash of vanilla and sour cream are what keep these muffins extra tasty and moist!

Growing up, Banana Bread Muffins were always a weekly staple. I’m not sure if its because none of my siblings wanted to eat the fresh bananas on the counter or if my Mom was just over zealous with her banana buying BUT we’d always end up with those very spotty, brown bananas more often than not. Instead of making actual Banana Bread, she would make Banana Bread Muffins which are equally as delicious, but quicker to make (and therefore quicker to eat!)

Banana bread muffins

Now that I’m a mother, I find myself in the same predicament. Always left with bananas. Instead of the plethora of banana desserts or simple smoothies you tend to think of first, I’ve developed this recipe for Banana Bread Muffins that is lower on sugar and a little more healthful than any dessert. Only 6 tablespoons of oil in this whole recipe!

muffin batter

How to make Banana Bread Muffins:

  1. Stir oil, egg and vanilla together in a large bowl.
  2. Add in sour cream and mashed banana.
  3. Slowly incorporate the flour, leavenings and salt until just combined.
  4. Divide batter between paper lined muffin tins and bake 20 minutes at 350 degrees.
  5. Enjoy warm with butter.

banana muffin batter in tins

Optional Banana Muffin add-ins

Depending on what you and your family like in your muffins, feel free to incorporate any of the ingredients below. Take your banana bread muffins to next level delicious with these tasty extras.

  • Chocolate chips – fold in 1/2 cup semi sweet chocolate chips to the finished muffin batter and bake as usual. Makes for an extra sweet muffin.
  • Cinnamon – stir in 1 teaspoon ground cinnamon with the dry ingredients for a warm, spicy muffin.
  • Chopped walnuts – fold in 1/2 cup chopped walnuts to the finished muffin batter and bake according to directions. My family is very opinionated when it comes to nuts, so I left them out, but that would be delicious.
  • Raisins – add in 1/2 cup raisins to your finished batter and bake according to directions below. Raisins are not my jam, but I have totally seen these make appearances here and there in banana muffins. To each her own!

banana bread muffins in basket

Keeping Banana Bread Muffins Moist

There are a few tips and tricks built right into this banana muffin recipe that will yield you super soft, sweet and moist muffins every time.

  • Vegetable oil– any light colored oil in any baked good is a good sign that the finished product will be moist. Butter works similarly, but not quite as well as straight up oil.
  • Mashed Banana– the addition of this banana ‘paste’ is a surefire way to ensure your muffins will not only be very banana-y but also moist as ever. The same goes for using applesauce or pumpkin puree in a muffin.
  • Sour cream– the dairy and slight fat content from sour cream really makes a world of difference in muffins, cookies or cakes. Try it and see for yourself! Plain greek yogurt works in a pinch too.
half banana muffin with butter

More Banana Bread Recipes to Try!

This is a great recipe to have on hand. Simple pantry ingredients and easy enough to make any day of the week. Save, pin, bookmark, print, these Banana Bread Muffins will become a family staple.

Have a great day, friends!

5 from 10 votes

Banana Bread Muffins

A comforting and simple recipe for Banana Bread Muffins that use up those extra ripe bananas we all have on our counters. 
servings 14 muffins
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Ingredients

Instructions

  • Preheat oven to 350 degrees. Line 14 muffin cups with paper liners and set aside.
  • In a large bowl, stir oil, sugar, egg and vanilla together until well combined. Stir in mashed banana and sour cream.
  • In a small bowl, whisk together flour, baking powder, baking soda and salt. Pour dry ingredients into wet and stir until just combined.
  • Scoop batter into prepared muffin tins until filled 2/3 of the way. Bake 18-20 minutes or until a toothpick comes out clean.  
  • Enjoy warm or at room temperature. 

Nutrition

Calories: 142kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 65mg | Potassium: 46mg | Sugar: 10g | Vitamin A: 25IU | Calcium: 19mg | Iron: 0.5mg
Course: Breads
Cuisine: American
Keyword: banana bread, banana muffins
Polaroid photo of granola bars

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Recipe Rating




18 Responses
  1. Tiffany

    Looks yummy! We are BIG banana eaters! I made your Banana Pudding recipe..and OMG! is it good! Looking forward to making these 🙂

  2. Hannah

    5 stars
    The kids and I made this Banana Muffin recipe today and it was so good!! We will be making these often. Thank you Lauren for the recipe.

  3. D. Ewing

    5 stars
    Another delicious and simple recipe from Lauren’s Latest. We really enjoyed these! Thank you for keeping your recipes simple AND delicious!

  4. Diane

    5 stars
    Decided to skip my morning exercise and make these muffins instead! Wow!!! So delicious! I added the cinnamon and used plain Greek yogurt. Easy and so good!!!

  5. The Best Banana Nut Bread Recipe | Lauren's Latest

    […] I’m sharing the Best Banana Nut Bread Recipe today because I prefer banana bread with nuts. Some people are banana bread purists and others prefer chocolate chips, but I am in the nut category (though if I’m being honest, I’ve never met a banana bread I didn’t like). This is a delicious, adaptable, moist banana bread recipe that is nearly fail-proof. It’s the epitome of comfort and happiness and by the end of the week, I always seem to have spotty bananas around to make this or simple banana bread muffins. […]

  6. Sara

    5 stars
    Thank you for this simple, delicious, and wholesome recipe. Both my kids love these muffins (3 yrs old and 10 yrs old) and I feel good about them eating them. I did take your suggestion of adding a teaspoon of cinnamon. Perfect! Good luck with baby-on-the-way. Both of my children were born in August so I understand uncomfortable summer pregnancy! The best part– flip flops and dresses!

  7. Missi Boyer

    I can’t wait to make these…I always have bananas left over. I am picky about the ripeness of them so they have a very short window in my house. Thank you for sharing!

  8. Jenny

    5 stars
    My kids have loved muffins since they were old enough to eat them, so I knew I had to try these. They are delicious and are my new favorite banana muffin recipe! I’ve tried a lot and like to find one we will stick with. This is it!

  9. Debra

    5 stars
    Everyone says these are the bomb! I’ve made them many times. Wondering how it would come out in loaves, Baking time etc. I’d tried a few other fruit “muffin recipes” in loaf pans and didn’t come out well.

  10. Danielle

    Idk how you can say step 1 mix oil, butter, and etc. When there’s no butter on the ingredients list like how much butter are we using I wish I didn’t start making this to post comments that will never get approved in time to get an answer

  11. SARAH GUTIERREZ

    We needed to use up bananas and these muffins were perfect! We used a jumbo muffin pan and it yielded 4 with perfect tops fluffing over the top. I had to cook for about 10 minutes longer. I had to exchange the plain yogurt with vanilla flavored because we were out of sour cream and plain yogurt. These muffins were absolutely amazing! I made half with pecans in them.

  12. Deb

    5 stars
    Oh Lauren these are soooo good!!!! Not surprising of course, I hope they end up freezing well, I made a double batch to use up our bananas. Thank you for this recipe!!

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