Banana Bread Muffins • Moist & Fluffy Bakery Style {Video} • Two Purple Figs

What could be better than a batch of oven warm Banana Bread Muffins, especially when drizzled with cream cheese glaze? These are heavenly, delicious, moist, bakery style banana bread muffins that you will fall in LOVE with them! Read more below for step by step, video, expert tips and FAQ to the best banana bread muffins recipe.

Can you ever get enough banana everything? Our original Whole Wheat Banana Bread is the most moist whole wheat banana bread recipe you’ll find!

Chocolate Banana Chocolate Chip Cake is the utmost chocolatey cake that stays moist and sweet thanks to bananas. Cinnamon Roll Pancakes has a swirl of cinnamon sugar that’s blended with a mashed banana for a sweet surprise you’ll love!

What Are Banana Bread Muffins?

Banana bread muffins combine classic banana bread flavor with a light, fluffy texture. It’s prepared the same way in one bowl and using just a a whisk, however it cooks in a fraction of the time!

You end up with muffins that stay fresh and moist for DAYS, richly flavored with banana, cinnamon and vanilla. We love them studded with pecans or chopped walnuts and some chocolate chunks.

These treats are perfect for breakfast, snacks, or dessert and are especially great for using up overripe bananas. Actually, we intentionally leave out a few bananas to over ripe as an excuse to bake with them!

Why You’ll Love Banana Bread Muffins Recipe?

• It’s your cozy delicious banana bread taste.
• The recipe is ready in less than half the time.
• These banana bread muffins are extremely moist. Like SO tender!
• Pecans and chocolate chips (or chunks) adds extra decadence and flavor to the humble banana bread.
• Cream Cheese Icing is of course the icing on the cake! And we LOVE that!
• Muffin size makes them perfectly portioned and easy to grab and go.
• These banana bread muffins are perfect for all baker levels! All you need is a bowl and whisk, no fancy technique or tools.
• They are make ahead friendly and FREEZER friendly, so perfect for emergency cravings!
• The banana bread muffins stays MOIST for days and days, so leftover are so very welcome! 🙂

Ingredients You’ll Need

• Overripe Bananas: The star of the muffins! Overripe brown bananas are sweeter and more flavorful when heavily spotted or brown.
• Brown Sugar: Adds sweetness and moistness.
• Eggs: Bind and add richness.
• Vanilla Extract: Enhances flavor.
• Oil: Keeps the crumb soft. You can use melted butter for that buttery flavor, however we found oil to uield a more moist muffin that stays fresher longer.
• Greek Yogurt. For a rich, moist muffin, You can use sour cream or buttermilk.
• All Purpose Flour: Provides structure. You can substitute part whole wheat flour similar to our Whole Wheat Banana Bread.
• Baking Soda & Baking Powder: Create lift so muffins rise tall.
• Salt. Essential for the flvors to shine.
• Optional Add-ins: Chocolate chips (or chunks), walnuts or pecans, Cinnamon.
• Cream Cheese Icing: The icing on the cake! It’s optional, but we always have some on hand so it works SO well!!

How to Make Banana Bread Muffins

1. Mash Bananas & Preheat Oven

• Preheat the oven and line a muffin pan or grease it well. Place the overripe bananas in a large bowl to mash.
  
• Mash them using a potato masher, or use a fork if you don’t have one.

2. Mix Wet Ingredients

• In the same banana bowl, add in your wet ingredients.  This includes the brown sugar, egg, oil, yogurt or sour cream, vanilla and cinnamon.
• Use a whisk to blend them all together until smooth.

3. Add Dry Ingredients

• In a small bowl, whisk separately the flour, baking soda, baking powder, salt, and any optional extra spices.
  
• Now add that flour mixture to the wet ingredients bowl and stir them together. We prefer using a spatula to avoid over beating the batter.

4. Fold in Add Ins

• Finally, fold in chocolate chips, nuts, or seeds if using. We love a mix of chopped pecans and chocolate chunks.

5. Fill & Bake

• We love using an ice cream scoop (1 inch size) to scoop some banana bread muffins batter into the prepared muffin tins.
• This way they are easier and quicker to fill, and they cook evenly since they all have the same amount of batter.
  
• It’s best to fill the muffin cups nearly all the way to the top if you want the beautiful bakery style banana bread muffins.
  
• Bake the muffins for about 18 minutes until a toothpick in the center comes out clean. Or if you touch the top of the muffin, it should spring back slightly.
• Let the muffins cool in the tray for 3-4 minutes until they are cool to handle. You can then let them cool in a wire rack until they’re ready to eat.

6. Glaze and Serve

• While those banana bread muffins are GREAT and such a delicious way to enjoy banana bread in a rush, we LOVE to glaze them!
• Especially since we have our cream cheese icing ready, and it comes together in MINUTES using just a FEW ingredients.
  
• Drizzle some of that lusciously sweet Cream Cheese Icing over the banana bread muffins and spread the tops if you like or let it drip.

We have a weakness for cream cheese anything. Try this decadent mini raspberry cheesecakes and this divine cheesecake streusel raspberry cake or these fresh berry citrus poppy seed bars!

Banana Bread Muffin Tips

1. As with our Chocolate Banana Chocolate Chip Cake and Whole Wheat Banana Bread, it is crucial to use very ripe bananas.
2. This recipe tastes exactly like your favorite loaf of banana bread, except it has a muffin shape and it cooks in a fraction of the time! So you save on bake time and get to enjoy your favorite banana bread quicker!
3. You don’t need a mixer or any special equipment for this recipe.
4. Mashing the bananas for the batter makes for a luscious banana bread muffin, however you may opt for some chunks if you want them that way.
5. Don’t overmix the batter once you add in the flour.  Over stirring makes dense muffins, so switch to a spatula rather than a whisk.
6. Fill the muffin pan evenly, we prefer to use an ice cream scoop for consistent sizes.
7. Test for doneness by using a toothpick and it should be clean or with moist crumbs.
8. It’s best to have the Cream Cheese Icing ready and stored in your fridge ahead of time, if not, you can prepare it while the muffins are baking.
9. Keep an eye on them while baking. Usually takes anywhere between 18-20 minutes depending on your oven.
10. Let the banana bread muffins cool for 8 minutes before removing them and serving.
11. Glaze while still warm.

Why Use Overripe Bananas?

It’s important to use ripe bananas as they’re impeccably flavorful and sweet. These components are essential for a good banana bread. As bananas ripen, starches convert to sugars which increases both sweetness and moisture.

The bananas should look deep yellow with brown spots or mostly brown, even nearly black. They should feel soft and fragrant, as shown in the image above.

How to Store Banana Bread Muffins?

Once cooled down completely, store the muffins in an airtight container on the counter for 3 days. You can also place them in a freezer bag and freeze non glazed muffins for 2 months.

Can I use a banana bread recipe for muffins?

Yes! But muffins bake faster due to smaller size.

How do I avoid dry muffins?

Use enough banana, don’t over bake, and avoid over mixing the batter.

Can I make these gluten-free?

Yes! Use your favorite  1:1 gluten-free flour blend with xanthan gum.

Can I use frozen bananas?

Yes! If you have frozen bananas, they work beautifully. First you need to thaw completely, drain excess liquid you see. Then mash and use as per the recipe. Frozen bananas are often sweeter and softer, making them ideal for muffins.

What are good add ins, other Variations?

Chocolate chips, nuts, seeds, shredded coconut, or cinnamon chips, all work beautifully. Other variations to try includes a Peanut butter swirl, Cinnamon streusel topping, adding in blueberries or cream cheese filling.

Why are my banana bread muffins dense instead of fluffy?

Dense muffins are usually caused by one (or more) of these common issues:

1.  Overmixing the batter: When flour is overmixed, gluten develops too much, creating a tight, heavy crumb. Mix just until the flour disappears.
2. Too much banana: While bananas add moisture, excess can weigh down the structure. Stick to about 1 cup mashed banana (3 medium bananas).
3.  Expired leavening agents: Old baking soda or baking powder won’t give proper lift. Replace every 6–12 months for best results.
4. Underbaking: If muffins are slightly underdone in the center, they collapse and become dense as they cool.

How do I know when muffins are done?

Look for golden tops and edges pulling slightly from pan. Then use a toothpick inserted in center, which should come out clean or with moist crumbs. If you use a thermometer, aim for an internal temperature around 200–205°F.

Can I turn this into mini muffins?

Yes! Fill the mini muffin tray and bake at 350 degrees F for about 10 minutes. Those mini muffins are perfect when glazed, a great treat for the entire family !

Why do my muffins stick to liners?

This happens if the muffins are too warm when peeled, or if the liners are low quality. Also if your batter has no oil or butter. Finally, it’s best to allow the muffins to cool to room temperature before attempting  to remove the liners.

Muffin Recipes