Easy Banana Bread Muffins are a household favorite here. The kids always gobble them up, and they make a perfect after-school snack or quick breakfast on busy mornings.
Banana Bread Muffins
This recipe turns classic banana bread into individual muffins—easy to bake, share, and enjoy. The texture is moist and tender, and the flavor is rich with ripe bananas and a hint of vanilla. These muffins are forgiving and simple to make, so they’re great for bakers of all levels.
You can bake this same batter in a traditional loaf pan or a bundt pan if you prefer. If you want a swirl of cinnamon sugar or to fold in mix-ins like chocolate chips or chopped nuts, see the variations and tips below. This batch easily feeds a crowd—one recipe yielded a dozen muffins plus extra loaf portions when tested.
Try our Traeger Banana Bread too!
Recipe Shopping List
Before you start, gather these pantry staples. For exact measurements, see the ingredients list in the recipe card below.
- White sugar
- Brown sugar
- Vegetable oil
- Eggs
- Ripe bananas
- Sour cream
- Vanilla extract
- Baking soda
- All-purpose flour
Try our French Toast Recipe!
How To Make This Recipe
Below is a concise overview of the method so you know what to expect. Use the full ingredient list and detailed instructions in the recipe card further down for exact amounts and timing.
- Preheat – Preheat your oven to 350°F (175°C).
- Prep – Line a muffin tin with paper liners or grease it lightly.
- Mix – Combine the wet and dry ingredients together until just incorporated; avoid overmixing to keep the muffins tender.
- Bake – Fill muffin cups and bake at 350°F for about 15–20 minutes, or until tops are golden and a toothpick inserted in the center comes out clean. Oven times vary, so check early.
- Cool & Serve – Let the muffins cool for a few minutes in the pan, then transfer to a rack to finish cooling. Store in an airtight container; refrigeration will extend freshness.
Make this delicious Cranberry and Orange Bread too!
Recipe FAQ
Yes. These muffins freeze well and are ideal for preparing ahead. Bake, cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Thaw at room temperature or gently reheat in the microwave for a quick snack or breakfast.
Popular add-ins include chocolate chips, chopped nuts, or fresh berries. To add a cinnamon-sugar topping, sprinkle the mixture on the batter before baking. For a swirled loaf, pour half the batter into the pan, add a cinnamon-sugar layer, then top with the remaining batter and more cinnamon sugar. Fold mix-ins gently into the batter to avoid overmixing.
More Breakfast Recipes
- Blackstone Breakfast Quesadillas
- Traeger Bisquick Breakfast Bake
- Traeger Caramel Rolls
- Butter Swim Biscuits and Gravy
- Baked Blueberry Brioche French Toast
- Apple Fritters
- Fisher Fair Scone Waffles
- Homemade Dry Pancake Mix
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Easy Banana Bread Muffins
Moist, flavorful banana muffins made with sour cream for extra tenderness. Quick to mix and even quicker to disappear—perfect for families, bake sales, or a make-ahead breakfast.
10 minutes
15 minutes
25 minutes
Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 eggs
- 5 extra-ripe bananas, mashed
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 2 teaspoons baking soda
- 3 cups all-purpose flour
Instructions
- Toss all ingredients into a large mixing bowl and stir until just combined, about 2 minutes. Do not overmix; a few small lumps are fine.
- Portion the batter into greased or lined muffin cups, filling each about two-thirds full. Bake at 350°F (175°C) for approximately 15–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a cooling rack. Store in an airtight container at room temperature for up to two days or refrigerate for longer freshness. To freeze, cool completely and place in a freezer-safe container for up to three months.
Nutrition Information
Yield: 12
Serving Size: 1 muffin
Amount Per Serving:
Calories: 505
Total Fat: 24g
Saturated Fat: 4g
Cholesterol: 73mg
Sodium: 245mg
Carbohydrates: 68g
Fiber: 2g
Sugar: 38g
Protein: 6g
Nutrition data is an estimate. If you require precise values for medical reasons, consult a trusted nutrition resource.
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