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A hand holding a banana bread muffin with a bite taken out of it.

Banana Bread Muffins

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. 

  • Total Time: 30 minutes
  • Yield: 12 muffins 1x


  • 4oz (1/2 Cup) Unsalted Butter, melted
  • 50 Grams (1/4 Cup) Brown Sugar
  • 100 Grams (1/2 Cup) Granulated Sugar
  • 2 Teaspoons Vanilla Extract
  • 2 Large Eggs, at room temp.
  • 3 Large Ripe Bananas, smashed (12-13oz)
  • 2oz (1/4 Cup) Sour Cream or Greek Yogurt
  • 218 Grams (1 3/4 Cup) All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt


  1. Preheat oven to 400F/205C and grease a muffin tin or add muffin liners.
  2. In a large bowl add the butter, sugars, vanilla extract, eggs, mashed bananas, and sour cream. Mix until fully combined.
  3. 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.
  4. 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!
  • Author: Elizabeth Waterson
  • 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

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