Banana bread muffins are the perfect grab-and-go breakfast. They are wonderfully moist and packed with subtly sweet banana flavor. Plus they only take 30 minutes to make. Time to get baking.
Whether you're looking for a tasty addition to brunch or a quick, grab-and-go breakfast treat, these banana bread muffins are just what the doctor ordered. It's hard to imagine that something so tasty can be whipped up in 30 minutes. They are moist, fluffy, and just the right amount of sweet. Spread them with your favorite butter and/or jam and you'll find yourself sighing into a state of contentment in no time.
Why You'll Love These Moist Banana Muffins
Quick, easy, and delightfully tasty these muffins are some of my favorites. Here's why I think you will love them just as much as I do.
- Quick and easy. While banana bread takes somewhere around an hour to bake, these homemade muffins only need 10 minutes of prep time and 20 minutes in the oven.
- Perfect texture. No one likes a dry muffin. Luckily these goodies are far from that. The moisture from the bananas and the addition of the sour cream to the batter yield a tender, moist finished product.
- Just the right amount of sweetness. The natural sweetness from the bananas and the added blend of brown and granulated sugars yield the perfect level of sweetness in these breakfast muffins.
- Versatile. I love how easy it is to add extra goodies to these muffins. Check out the section below titled "Add-In Ideas" for some inspiration.
- They smell so good in the oven. I don't know about you but the smell of baking sends me to a warm, peaceful place. These banana bread muffins are some of my favorites in that regard. Your whole house will smell like baking heaven.
What You'll Need
I bet you already have most of these ingredients in your kitchen. Here's what you will need to make these simple, moist banana bread muffins. Don't forget to scroll to the recipe card below for measurements.
- Unsalted Butter
- Brown Sugar - The brown sugar gives a nice richness to the batter that you won't get if you use only granulated sugar.
- Granulated Sugar
- Vanilla Extract
- Eggs - Make sure the eggs are at room temperature. They will incorporate more easily into the batter, diminishing the risk of over-mixing.
- Ripe Bananas - It is crucial that the bananas are very ripe. The ripening not only softens them, making them easier to mix into the other ingredient, but it also converts the starches in the fruit to sugars. This makes for a much sweeter muffin.
- Sour Cream or Greek Yogurt - Either one will do. Note that the Greek yogurt will add a tang to the muffins and often yields a slightly less tender end product. It's a matter of personal preference.
- All-Purpose Flour - Feel free to use your favorite 1:1 gluten-free flour instead.
- Baking Soda
- Baking Powder
Don't miss my pumpkin banana muffins!
This banana bread muffin is a great base recipe but can be made even more delicious with the addition of an add-in or two. Here are some of my favorites.
- Something sweet. Throw in 1 cup of chocolate chips. Semi-sweet or dark chocolate would be my top choices here. White chocolate chips would be yummy as well.
- Fresh fruit. Add 1-1 ½ cups blueberries, raspberries, or strawberries to the batter. I suggest tossing them in flour before adding them. This will prevent the fruit from sinking to the bottom of the muffins.
- Nuts and seeds. Who doesn't love a banana nut muffin? Add 1 cup of walnuts, sunflower seeds, pumpkin seeds, or almond slivers.
How to Make Banana Bread Muffins
Just 10 minutes of prep time and 20 minutes in the oven? It doesn't get much better than that. Here's an overview of how to make these moist banana muffins. Make sure to scroll to the recipe below for more detailed instructions.
- Prep. Preheat oven to 400F and grease the muffin tins.
- Mix together the butter, sugars, vanilla extract, eggs, mashed bananas, and sour cream.
- Sift in the dry ingredients into the wet banana mixture and fold them in gently.
- Rest the batter for 10 minutes.
- Bake. Fill the muffin liners to the top and bake for 5 minutes before reducing the oven temperature to 350F and baking for 12-15 minutes
- Cool. Let the muffins cool on a wire rack for 5 minutes before removing them from the tins.
Tips for the Best Homemade Muffins
In search of the perfect muffin? Here come some simple tips and tricks that will help you achieve the best banana muffins with sour cream you've ever experienced.
- Grease the muffin tins thoroughly. No one wants their muffins sticking in the tins. Be generous with the cooking spray.
- Get the bananas right. Make sure your bananas are properly ripe. If they are not, they will not add the appropriate amount of moisture or sweetness to the batter. If they aren't quite ripe enough yet here are 5 fast ways to ripen bananas.
- Don't over-mix the batter. Over-mixing the muffin batter will overdevelop the glutens in the flour, ending you with an overly dense, tough finished product.
- Let the batter rest for ten minutes. This gives the batter a chance to thicken up and the flavors to meld.
- Allow your muffins time to cool. Give the baked muffins 5 minutes to cool on a wire rack before trying to remove them from the tins. Otherwise, they will likely fall apart.
These muffins are near perfect on their own but pair them with a yummy beverage or a delicious spread and you've got yourself something even more special. Here are some of my favorite ways to serve moist banana bread muffins.
- With a warm beverage. Cozy up with a hot coffee or hot chocolate and the Sunday paper while you sink your teeth into these yummy breakfast treats. Try my Crock Pot Hot Chocolate or this Baileys Hot Chocolate.
- Make it brunch. Pull out at the stops and serve these moist muffins with eggs, bacon, and some fresh fruit. You won't be sorry.
- With spread. I have been loving cutting homemade muffins in half and spreading a generous knife-full of good quality, salted butter over the halve. Looking for something a little sweeter? Strawberry or raspberry jam would go great here. Maybe even apricot preserve!
How to Store Leftovers
These muffins are best fresh out of the oven but if you find yourself with leftovers don't despair. They will stay good for a few days if stored properly. Line an airtight container with a paper towel and arrange the muffins in a single layer in the container. Top the muffins with another paper towel and seal the container. Store them at room temperature for up to 5 days.
Can I Freeze Banana Bread Muffins?
You can! Arrange the muffins in a single layer in an airtight container, seal the container, and place it in the freezer for up to 3 months. Alternatively, you can wrap individual muffins in a double layer of plastic wrap for a more convenient grab-and-go breakfast. When you are ready to enjoy, pop a frozen muffin in the microwave for 30 seconds and dive in.
More Easy Muffin Recipes
Muffins make the perfect grab-and-go breakfast or complement to a larger meal. They are so quick and easy to whip up and there are seemingly endless flavor combinations and options. These banana bread muffins are some of my favorites but here are a few other easy muffin recipes to try.
- Banana Blueberry Muffins
- Pumpkin Muffins
- Chocolate Zucchini Muffins
- Lemon Poppyseed Muffins
- Oat Flour Banana Muffins
- 4oz (½ Cup) Unsalted Butter, melted
- 50 Grams (¼ Cup) Brown Sugar
- 100 Grams (½ Cup) Granulated Sugar
- 2 Teaspoons Vanilla Extract
- 2 Large Eggs, at room temp.
- 3 Large Ripe Bananas, smashed (12-13oz)
- 2oz (¼ Cup) Sour Cream or Greek Yogurt
- 218 Grams (1 ¾ Cup) All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- Preheat oven to 400F/205C and grease a muffin tin or add muffin liners.
- In a large bowl add the butter, sugars, vanilla extract, eggs, mashed bananas, and sour cream. Mix until fully combined.
- Place a sieve over the wet ingredient and sift in the dry ingredients; flour, baking powder, baking soda and salt. Then use a spatula to gently fold to combine. Do not over mix, overmixing creates a tougher muffin. Let the batter rest for ten minutes.
- Fill the muffin liners to the top, if desired sprinkle with a little brown sugar on top. Bake for 5 minutes then reduce oven temperature to 350F/180C and bake for an additional 12-15 minutes, or until the muffins bounce back when you touch the top or a toothpick inserted comes out with no wet crumbs. Let cool on a wire rack for 5 minutes, best enjoyed the day made but leftovers keep for a few days at room temperature in an airtight container. Freeze for up to three months and then microwave for 30 seconds when you want one!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: banana bread muffins, moist banana muffins, homemade muffins, banana muffins with sour cream