Favorite Banana Bread Muffins – Yummy Toddler Food

Transform pantry staples and ripe bananas into the very best Banana Bread Muffins with this tried and true recipe. Plus, they’re lower in sugar and store so well!

There are few things I love more than banana bread, but I often crave the convenience of a muffin. And so, Banana Bread Muffins! These take a classic recipe and turn it into tender, moist muffins that are easy to take on the go—or for little kids to pick up and enjoy.

These are one of my very favorite ways to use overripe bananas and they are just lightly sweetened (when compared to classic banana bread).

They’re made with whole grain flour and basic pantry staples and work so well because of the moisture from the bananas.

We love the combo of cinnamon and vanilla in the recipe. We sometimes add chocolate chips to the batch, but they’re just as good plain. (Well, my oldest will eat them only with chocolate chips, but the rest of the family enjoys them either way!) We prefer to serve them slightly warm.

(You may also like Pumpkin Banana Muffins, Easy Pumpkin Muffins, Sugar Free Banana Muffins, and Lower Sugar Banana Bread.)

Ingredients You Need

Here’s a look at what you’ll need for this Banana Bread Muffins recipe so you know what to expect when planning your baking:

• Unsalted butter: I prefer unsalted butter in baking so I can control the amount of salt I then add.
• Very ripe bananas: The browner the better for sweetness, so be sure to use very ripe bananas here.
• Eggs: I use large eggs in my baking, so use that size to ensure the volume is correct. They help the muffins hold together and bake up with a tender texture.
• Vanilla extract: You can use pure or imitation vanilla extract according to what you have on hand or that meets your budget.
• Whole wheat flour: I like to use whole grain flour here since the moisture in the bananas ensures that the muffins stay super moist.
• Sugar: There is granulated sugar in this recipe (but it’s about half as much as you’d find in a traditional banana bread recipe.)
• Baking soda: Be sure that your baking soda is fresh as it will help the muffins bake through well.
• Cinnamon: We like cinnamon in our banana bread muffins, though you could leave it out if you prefer.
• Salt

Ingredient Substitutions

• Gluten-free: Use a 1:1 style of gluten-free baking mix.
• Dairy-free: Use melted coconut oil in place of the butter.
• Egg-free: Omit the eggs and add ½ cup milk to the batter.
• You can use all-purpose flour if desired. The muffins may need a little longer in the oven to ensure they are baked through, but the recipe works with either flour.
• Use plain whole milk yogurt instead of the butter or you can do half and half. If you use yogurt, the muffins may take a little longer to bake.

Step-by-Step Instructions

Here’s a look at how to make this Banana Bread Muffin recipe so you know what to expect from the process. Scroll down to the bottom of the post for the full information, including the amounts and timing.

Step 1. Mash the bananas smooth with a fork in a bowl or a pie plate.

Step 2. Mix in the rest of the wet ingredients. Then add the dry ingredients.

Step 3. Divide the batter among your muffin pan. We usually bake these in a 12 cup standard size muffin pan.

Frequently Asked Questions

How to Store

Store any leftover Banana Bread Muffins, once fully cooled, in an airtight container at room temperature for 3 days, in the fridge for 5 days. Or freeze in a zip top storage bag with as much air removed as possible for up to 6 months.

Thaw in the fridge or at room temperature.

More Muffin Recipes

You may also like these easy muffin recipes to share with the kids:

Best Tips for Success

• Serve chilled or slightly warmed. 
• Use all-purpose flour if desired. They may need 16-18 minutes in the oven.
• Use plain whole-milk yogurt instead of the butter.
• Add ½ cup chocolate chips to the batter if desired.
• Mash the bananas very smooth with a fork or a potato masher. (This is a good step for the kids to help with!)
• Spread on some all-fruit jam, a thin smear of nut butter, or cream cheese if desired.

I’d love to hear your feedback on this recipe if you try it for your family, so please comment and rate the recipe below!

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• Preheat the oven to 375 degrees F and grease a standard muffin pan with nonstick spray. (I use classic Pam spray.)

• Add the butter, bananas, eggs, and vanilla to a large bowl. Stir to combine.

• Stir in the flour, sugar, baking soda, cinnamon and salt.

• Divide the batter among the prepared muffin tins, using about ¼ cup batter In each cup. Bake for 14-16 minutes, or until muffins are golden brown and a cake tester inserted into the center comes out cleanly.

• Transfer muffins from the pan to a wire rack to cool.

• Serve warm or at room temperature.

• Store any leftover muffins, once fully cooled, in an airtight container at room temperature for 3 days, in the fridge for 5 days. Or freeze in a zip top storage bag with as much air removed as possible for up to 6 months. Thaw in the fridge or at room temperature.
• Serve chilled or slightly warmed. 
• Use all-purpose flour if desired. The muffins may need 16-18 minutes in the oven.
• Use plain whole-milk yogurt instead of the butter.
• Add ½ cup chocolate chips to the batter if desired.
• Omit the sugar if desired, but be sure to use VERY ripe bananas so the muffins taste sweet. (They will not be super sweet, but it’s an option.)
• Mash the bananas very smooth with a fork or a potato masher. (This is a good step for the kids to help with!)
• Spread on some all-fruit jam, a thin smear of nut butter, or cream cheese if desired.
• Gluten-free: Use a 1:1 style of gluten-free baking mix.
• Dairy-free: Use melted coconut oil in place of the butter.
• Egg-free: Omit the eggs and add ½ cup milk to the batter.

Serving: 1 muffin, Calories: 205kcal, Carbohydrates: 29g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 200mg, Potassium: 187mg, Fiber: 3g, Sugar: 12g, Vitamin A: 296IU, Vitamin C: 2mg, Calcium: 16mg, Iron: 1mg

This post was first published December 2021.