These epic 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 also incredibly fast and easy. You’re going to love these easy muffins! Trust me; just make them!
I never used to be a huge fan of banana bread, but let me tell you- I fell in love with these muffins the moment I tasted them. They’re soft, nutty, moist without being 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.
Recipe Ingredients
For this recipe, you’ll need the following:
- Bananas
- All-purpose flour
- Walnuts
- Granulated sugar
- Baking soda
- Plain yogurt
- Large eggs
- Unsalted butter
- Kosher salt
How to Make Banana Bread Muffins
If you’ve ever made banana bread, preparing these muffins is almost exactly the same process except you use a standard muffin pan instead of a loaf pan. It’s also a very similar process to making muffins:
- Mash super ripe bananas in one bowl.
- Whisk together the dry ingredients in another bowl, followed by the wet ingredients in another.
- Combine the three, divide evenly among greased muffin tins. Bake!
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 tips
- 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. You can also read more about this in my post How to Measure Flour Correctly.
- 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.
How to Quickly Ripen Bananas
To speed up ripening, place the bananas in a paper bag and loosely fold the top to seal. If available, add an apple or 1-2 already ripe bananas to the bag to increase the amount of ethylene gas (this is what causes ripening). With this method, your bananas should ripen within 1-2 days.
How to Store
To store banana bread muffins, place them in an airtight container or sealed plastic bag, then store at room temperature for up to three days.
Can You Freeze These Muffins?
Yes, you can absolutely store these muffins in the freezer. It’s a great way to preserve their shelf life! To freeze, store the muffins in resealable freezer bags freeze for up to three months.
Why Egg Size Matters in Baking
This recipe calls for large eggs. Using different size eggs can drastically impact baked goods. Don’t substitute a different size unless you have a kitchen scale to measure an equal weight by volume (ounces or grams) to get the same total amount of egg.
Read more about why egg size matters in baking (and how to make substitutions).
How to Measure Flour
For baked goods (as well as desserts like custard and ice cream), I always recommend using a kitchen scale to measure flour by weight instead of volume. Weight (ounces, grams, etc) will always give an accurate measurement of dry goods; volume (cups) can create varied results.
A cup of flour can weigh anywhere from 3 1/2 to 5 ounces. That could make a big difference in your recipe! If you still want to use cups, there’s a proper technique to make sure you get the best results possible.
My post How to Measure Flour explains all of this in more detail.
More Muffin Recipes
Banana Bread Muffins
Ingredients
- 10 ounces all-purpose flour (approximately 2 cups using the Scoop & Sweep Method)
- 1 1/4 cups toasted walnuts, chopped finely
- 5 1/4 ounces granulated sugar (approximately 3/4 cup)
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 very ripe bananas, mashed
- 1/4 cup plain yogurt (I recommend full or low-fat)
- 2 large eggs, beaten
- 6 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Grease a 12-cup standard-size 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.
- Store leftovers in an airtight container or sealed plastic bag at room temperature for up to three days. You can also freeze them in a freezer bag for up to three months.
Video
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Valerie says
When I can’t sleep I’ll think of new ways of setting up photo shoots too…and then my p & s camera will laugh at them in the morning. ;-) Glad to hear I’m not the only one who takes their blog to bed with them at night!
These muffins are calling to me! They look so moist and happy. :D
Chung-Ah says
Focusing on photography and all the setting up of props can be so time consuming!
But you seriously did such a great job here – I love the rustic, simple presentation here. Well done!
Katie says
I made banana bread muffins recently and they were one of my favorite muffins to date. Yours are beautifully photographed! Good luck balancing work and personal time…being able to go home and forget about work is definitely the one thing I like about having a 9-5.
Jennifer Farley says
Thank you! I think it’s the one thing I miss about 9-5 life. Everything else is an improvement but the separation of work and play was wonderful.
Urban Wife says
I just HAD to pop in and leave a comment. After seeing these on Pinterest earlier, I thought \”self, what a perfect excuse to waste some time this afternoon…and use up those brown bananas.\” Well, I just took them out of the oven and couldn\’t resist trying one. OMG. So. flippin. good. Thanks for sharing the recipe and trust me, these are about to make a solid rotation in our breakfast menu. :)
Jennifer Farley says
Oh that makes my day! I’m so glad you tried them. Yay!
Marta says
And I am a fan of a banana bread, so this muffin are good for me. You’re lucky to have such a patient husband, and he’s lucky as well, because you pay him back with this amazing food. And Pinterest – it helps, I agree :)
Jennifer Farley says
I agree, I’m pretty lucky! He’s the best.
Noble Pig - Cathy says
Can’t wait to hear about your project…wish I could have these muffins with my hot tea right now!
Kate says
Sounds like me and my sleeping… I often dream about recipes and styling my food…weirdos! ;-) I’ll let you borrow my eggplant cake stand for a dozen of these yummylicious muffins!!
Jennifer Farley says
Great trade as far as I’m concerned!
Laura Dembowski says
The muffins look lovely! It is awesome you are so into food styling! That is definitely not where my passion lies- I’m too impatient. My work and private life are way too intertwined. I just want a break sometimes but it seems one never comes.
Jennifer Farley says
I definitely didn’t care about it for the first couple of years. It’s been a growing hobby.
Libby Bouma says
Holy Yum! I was just doing thinking about what I could make in a couple of weeks for breakfast when school starts. A super easy grab and go breakfast!
Jennifer Farley says
Good luck with school!
Jen L says
Simple and easy banana muffins. It’s lovely how your have risen perfectly! This will be my next muffin project!
Jennifer Farley says
These muffins definitely have the best shape of anything I’ve posted so far. I just replaced my baking soda and powder, that can go a long way!
philippe faure ice cream says
The tastiest muffin I’ve ever had.
Jennifer Farley says
They are pretty tasty! Thanks for stopping by.
Elizabeth says
MMm those muffins look fab! I could go one of those right with my morning cuppa, please! Can\’t wait to see what your secret project is! How exciting! I must say, I don\’t find that spaghetti pinterest photo you linked to pleasant at all. It makes me feel slightly nauseous and cross-eyed since most of it is out of focus! Isn\’t it strange how we all perceive food art differently. :)
Jennifer Farley says
I’ve seen quite a few out of focus pictures recently! It definitely takes some practice.
Roger Stowell says
Well, I have to say that all the day and night dreaming is producing great pictures.
Jennifer Farley says
Thanks Roger :)
Kathryn says
I’ve been loving all the pictures you’ve pinned recently, such great inspiration. As, indeed, are these muffins!
Jennifer Farley says
Thanks Kathryn!
Jessica says
It’s so sad when you come up with a great idea in your sleep only to realize that you don’t own half of the things that you had thought up while sleeping!
I would love to have these muffins around to munch on! Thanks for the mention!
Jennifer Farley says
Anytime, Jessica! I’m glad to know it’s not just me.