These banana bread muffins are soft, moist, and packed with warm cinnamon flavor — a perfect way to use up ripe bananas. They come together quickly in one bowl and bake into perfectly golden, bakery-style treats in about 40 minutes.
Ingredient Notes
Flour: For the most tender muffins, spoon and level your flour instead of scooping. A gluten-free 1:1 blend can work, though the texture may turn out slightly different.
Cinnamon: Use fresh cinnamon for the best flavor, as spices lose their potency over time. Pumpkin pie spice makes a great substitute for a slightly warmer twist.
Sugars: This recipe uses a combination of granulated and brown sugar for the best balance. Using both gives the richest result, but either alone will still work.
Bananas: Use very ripe bananas with plenty of brown or black spots. Frozen and thawed bananas work well too — just drain off any excess liquid if they seem overly watery.
Nuts: Walnuts or pecans are optional. Chop them fairly small so they distribute evenly throughout the batter. Toasting adds extra depth of flavor, but raw nuts work just as well.
Variations: Stir in a handful of mini chocolate chips for a sweeter snack-style muffin. Mix in a spoonful or two of oats for a heartier texture. A pinch of nutmeg alongside the cinnamon adds extra warmth.
How to Make Banana Bread Muffins
- Whisk the dry ingredients in one bowl and the wet ingredients in another.
- Stir the dry ingredients into the wet mixture just until combined.
- Fold in nuts or other add-ins.
- Divide the batter into lined muffin cups and bake.
Tips for Best Results
- Use ripe bananas: Very ripe, spotty bananas give the sweetest flavor and best texture.
- Don’t overmix: Mix the batter just until the flour disappears. Overmixing can make muffins dense.
- Don’t add extra bananas: Too much moisture can make the centers heavy.
- Check for doneness early: Ovens vary, so pull them as soon as a toothpick comes out clean.
Storage
Keep leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw at room temperature. To reheat, microwave for 10 to 15 seconds or warm in a low oven.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 40 minutes
- Servings: 12 muffins
- Method: Oven baked
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup melted butter
- ⅓ cup granulated sugar
- ¼ cup brown sugar