There's nothing quite like the smell of freshly baked banana bread muffins wafting through your home. This recipe is a perfect combination of moist, fluffy, and flavorful.
It's the perfect way to use up those ripe bananas sitting on your counter.
Whether you're an experienced baker or just starting out, this recipe is simple, fast, and easy to follow.
Why You Will Love This Recipe
So many reasons to love these muffins! Banana bread is a classic that everyone loves. It's easy to make, and you can whip up a batch in no time.
And by taking that delicious banana bread taste and forming it into muffins, you create the perfect grab-and-go version of banana bread.
Automatic servings ready to go!
How to Make these Banana Bread Muffins
Preheat your oven to 400F and line a muffin tin with paper liners.
Mash enough banana (about 2 to 3) to make one cup of banana puree. (If you previously froze your ripe banana its probably mostly liquid when thawed). Mix with one cup of sour cream and set aside.
In a large bowl, cream together the softened butter and sugar. Add in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla and the banana mixture.
In a medium bowl, combine the flour, baking soda, baking powder, and salt. Add this to the banana mixture and stir until just combined.
Spoon the batter into the lined muffin tin. I make about 15 muffins from this batch.
You might be able to fit all the batter into 12 cups to try to make bigger muffins, but I have not tried this. I’m okay with just baking a few more in a second batch using the same tin, since the bake time is so short.
Bake the muffins for 18-20 minutes at 400F. Test with a toothpick for doneness: when inserted in the center, it should come out clean. Oven times may vary so use these times as a guide.
Let the muffins cool in the tin for a few minutes, then remove to a wire rack to finish cooling. They are ready to eat right away. 😀
These banana bread muffins are delicious on their own or with a dollop of butter and a drizzle of honey. Try a little peanut butter – I think Elvis would approve!
They are perfect for breakfast, snacks, or even dessert.
Substitutions and Variations
You can substitute the sugar with brown sugar. If you don't have sour cream, you can use Greek yogurt. (Like I did in my strawberry muffins)
I didn’t add any nuts, but many do like this addition. Walnuts are the usual favorite, but pecans would also be yummy.
You can also add chocolate chips, dried fruit, or coconut flakes to the mixture for extra flavor and texture. Make them your own!
These muffins can be stored in an airtight container at room temperature for up to 3 days.
You can also freeze them for up to 3 months. To thaw, leave them at room temperature for a few hours or microwave them for a few seconds.
- Use ripe bananas for the best flavor and texture.
- Make sure all your ingredients are at room temperature before you start baking.
- Don't overmix the batter as this can result in tough muffins.
Frequently Asked Questions
Yes, you can use any neutral-flavored oil in this recipe. I tend to use canola oil in baking.
Yes, you can use brown sugar or any other sweetener of your choice.
Yes, you can substitute the egg with a flax egg or any other vegan egg replacer (I like JUST egg), and use vegan sour cream.
More Muffins to Love
Banana Bread Muffins
- 1 cup mashed bananas
- 1 cup sour cream
- ¼ cup butter
- 1 ⅓ cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Preheat oven to 400F. Line a muffin pan with paper liners.
- Combine banana and sour cream. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture.
- Combine the flour, baking soda, baking powder and salt; stir into the banana mixture until just combined.
- Divide the batter evenly between the muffin cups. I generally make 15-16 muffins, so do not fill the cups all the way.
- Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
This is a terrific muffin! I love the banana bread flavor but in easier to eat muffins. Great recipe!
Thank you! I really love the grab-and-go convenience of banana bread in muffin form!
What fabulous muffins! Using sour cream makes these so moist and tender.
I LOVE sour cream in banana bread, it really does make the taste special.
I love to make these and keep them in the freezer wrapped individually. Just pop one in the air fryer while my coffee brews in the morning and boom, instant breakfast!
Very smart to freeze for later. It's like having a fresh muffin whenever you want!
We LOVE banana bread! These muffins are like making a good banana bread but so much quicker!! Delish!
Yes, I especially love how quickly these bake! So delicious straight from the oven!
These banana bread muffins were perfect! I look forward to my cup of coffee in the morning along these moist and fluffy muffins. Thanks for the recipe.
Oh yes a banana bread muffin with a cup of coffee makes a perfect start to the day!
All the delicious flavors of banana bread, but in a more packable and portable format baked in muffins. Love this recipe for school lunches and after-class snacks!
Yes they are just perfect for lunches and after school. Anytime you need a grab-and-go, Which is almost every day!
These muffins came out delightfully crisp on the outside yet moist and flavorful inside. One of the best banana muffins I've had.
Excellent, they are always well received wherever I take them!
My home was filled with such delicious aroma when baking these. I've eaten way to many today, but hey life is short. Yum!
Yes the smell is impossible to resist!
These are delish! I followed the recipe to a t and the muffins turned out perfectly. I've got more bananas getting brown so I can see these muffins in our future again.
As soon as my bananas start turning brown, I make plans for banana bread muffins!