Banana Bread Muffins

Banana bread muffins are foolproof, soft and flavorful, with perfectly rounded dome tops. I’ve adapted them from my favorite banana bread recipe, and the results are everything I want in a muffin. They’re incredibly fast and easy. You’re going to love these easy banana bread muffins!

If you love banana bread, you don't want to miss these incredibly easy Banana Bread Muffins! They'll make your house smell amazing.

These muffins were a request from Jeff.  He doesn’t make a lot of recipe requests, so I’m always eager to please when the opportunity presents itself.

I’ve never been a huge fan of banana bread, but I’ll tell you- I fell in love with these muffins the moment I tasted them.

They’re soft, nutty, moist, and not overly sweet or dense. I’ve gone on to make these many more times since that first batch, and I can safely say we are both hooked.

Stirring banana bread recipe ingredients in a bowl.

Filling batter for banana bread muffins about 2/3 full.

I adapted these muffins from a Cook’s Illustrated banana bread recipe. They have never let me down, and this time was no exception.

I love these so much that I’ve even gone one step further and created brown butter banana bread muffins If you like brown butter as much as I do, I highly recommend checking those out.

Recipe Notes

  • I chop the walnuts very finely, both because I prefer less texture in the muffins, and because I think you get better flavor distribution that way. If you’re using raw nuts and need to toast them first, spread the walnuts in a thin layer on a baking sheet, and toast in a 350 degree F oven for around 5-7 minutes, shaking the pan once or twice, until fragrant.
  • I always recommend weighing the flour over using a measuring cup. I used 10 ounces of flour. If you measure out two cups, it might be 8 ounces (or more/less). You can buy inexpensive kitchen scales on Amazon. So worth it.
  • I always use plain, full fat or part-skim yogurt in this recipe, but I’d imagine that sour cream works as well. However, I haven’t personally tried it yet.

A photo of banana bread muffins.

Banana Bread Muffins on a wire rack
Print Pin Recipe

Banana Bread Muffins

5 from 10 votes
These banana bread muffins are a perfect breakfast for a lazy Sunday.
Course Breakfast, Brunch, Snack
Cuisine American
Keyword banana bread muffins
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 287
Author Jennifer Farley


  • 10 ounces all-purpose flour (approximately 2 cups)
  • 1 1/4 cups toasted walnuts, chopped finely
  • 5 1/4 ounces granulated sugar (3/4 cup)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 very ripe bananas, mashed
  • 1/4 cup plain yogurt
  • 2 large eggs, beaten
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract


  • Preheat the oven to 350 degrees F. Grease a 12-cup regular muffin tin.
  • In a large bowl, whisk the flour, sugar, baking soda, salt and walnuts together. In a separate bowl, combine the bananas, yogurt, eggs, butter and vanilla. Fold the wet ingredients into the dry until just combined. Scoop the batter evenly between the muffin tins.
  • Bake until the muffins are golden brown on top, approximately 20-25 minutes. Serve warm or at room temperature.


Adapted from The Best New Recipe by Cook's Illustrated Magazine


Calories: 287kcal | Carbohydrates: 39g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 230mg | Potassium: 204mg | Fiber: 2g | Sugar: 16g | Vitamin A: 4.9% | Vitamin C: 3.3% | Calcium: 2.9% | Iron: 9.3%

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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  • Can you make these without the walnuts? t feel like that is a lot to cut out since it is over a cup! I just don’t like nuts in bread!!

    • Hmmm, good question. I made these for my husband on request and I thought about leaving the nuts out for the same reason! I don’t like nuts in bread, either. But he wanted them so my solution was the chop the walnuts incredibly thin. They absorbed moisture from the batter and honestly you can’t really tell they’re there. If you cut them out you might not have enough batter to fill all of the tins but I think the muffins themselves will be fine.

  • Want to try this one. Looks yummy and interesting. But i don’t have yogurt. Can i use buttermilk instead of yogurt?

    • A good substitute for yogurt (and eggs, if need be) is to use soy milk with a splash of apple cider vinegar. I do about 2/3 cup with 1 tsp. of ACV mixed in and let it congeal slightly in a separate bowl (or just in the measuring cup) before mixing it in. I do this for a vegan banana bread, which I sometimes make. To just replace the yogurt and keep the eggs, do 1/4 c. soy milk with about 1/2 tsp. of ACV mixed in. It has the tang of yogurt and helps the bread stay moist.

  • I just made these up, along with a batch of oatmeal cookies. I decided to try cookie muffins, by dropping a spoonful of cookie in the middle of the muffin and covering them a bit with more muffin batter. Anyway, these turned out great! I did add cinnamon, nutmeg, gloves, and ginger….oh and dark chocolate chips shhh… I made about 18 medium sized muffins from this. Thanks (banana ;D ) bunches for the recipe!

  • Thanks for the recipe, it turned out great! I don’t like nuts so I substituted for 1 cup of raisins and I don’t keep yogurt in the house, but I didn’t use a substitute. They still turned out pretty moist and it was a perfect treat for a fall day!

  • maybe I didn’t put in enough baking soda? I didn’t have 3/4teaspoon so I just had to estimate. maybe that was it! Either way–i will check out other recipes in this site–I do love the pics! Thanks!

    • Hmmm, I’ve never tried it with sour cream. They obviously have a similar consistency but I’m not sure how that will change the flavor. My guess is that it will be find but I can’t guarantee it. Is there a particular reason you don’t want to use yogurt?

      • I use yogurt and sour cream interchangeably when baking, depending what’s in the fridge, and have always had good results. In fact, I used sour cream in this recipe for a bake sale last week – fantastic! Almost kept half for my long-suffering boys, who too often don’t get to eat what I bake. Which is why I’ve been shooing everyone away from these last three bananas for days, and will have fresh-baked when they get home from school today. Thanks for the yummy recipe!

  • Made these this morning & my family loved them! I used 1/2 whole wheat & 1/2 white. No nuts (BC baby can’t eat them) & added about 1/2C wheat bran (didn’t measure the bran). So fluffy & perfect! Do you think this would be good as a banana bread in loaf form or should I just go for a simple banana bread recipe? Thank you for sharing & your photos are beautiful!

  • I buy bananas all the time to put into my smoothies but inevitably I always either buy too many or don’t end up using them all. I’ve been looking for a simple and easy banana bread recipe. I will be trying this one out this week. I’ve never made banana bread (muffins) before. I’m really excited.

  • I’m looking forward to giving this recipe a try. I can never manage to find a recipe that is moist. I love making muffins for college. I’ll make these on the weekend, wrap them up individuals, and the night before take it out to thaw so during my crazy morning, I can grab the muffin for breakfast and eat it on the train with a cup of coffee. :)

    • I can’t say I’ve tested the recipe with strawberry yogurt. The muffins will still have the same physical structure but they’ll probably taste like strawberry banana bread muffins. Doesn’t sound too bad! :)

  • These muffins are to die for! I put in chocolate chips and it made them so creamy! I also used splenda (for baking). They are fabulous! Thanks

  • Hey Jen… Those cute lil muffins are so droolicious…. Had a question though… Made banana walnut cake yday and the recipe said I needed to use 100 gms castor sugar… however I thot it was kinda bland… So is the 3/4 cup sugar you mentioned sufficient????

  • Just wondered – you say to use a large muffin tin – do you mean the Texas style large muffin tin (holds 6) or the regular size cupcake/muffin tin that holds 12? Thank you!

    • Hi Janet! Great question. The recipe yields 12 regular muffins. For reference, I use the Wilton Nonstick 12-Cup Regular Muffin Pan. I didn’t realize there were large/jumbo muffin pans that were bigger than the regular size; I will modify the instructions to clarify. Thank you! :)

        • You can definitely use mini muffin pans! I usually reduce the cook time by about 1/3, but it can vary. My guess would be around 12-15 minutes. You’ll definitely want to use a toothpick in the center of one to double check before removing them from the oven. Enjoy!