The Best Banana Muffins

The Easiest and Best Banana Muffins Recipe EVER! These are simple to whip up and perfect for a weekend breakfast. Loaded with banana and topped with crumb topping, I can’t get enough of this easy muffin recipe!

The Best Banana Muffins recipe ever

I feel like I definitely don’t give muffins enough play around here, and I don’t know why! I mean, who doesn’t love a muffin? I do have a few pretty choice muffin recipes here, ranging from Gooey Cinnamon Muffins all the way to the savory side with Pizza Muffins. BUT I have never posted a classic Banana Muffin recipe! Today we remedy that situation.

I used my Chocolate Chip Banana Bread recipe and morphed them into muffins with a few necessary tweaks. It was easy, and you should make them.

These Banana Muffins are super easy to make, loaded with bananas and sprinkled with buttery crumb topping! I love these so much because they always turn out perfectly. They’re perfect to make over the weekend, and then you can grab them for a quick breakfast throughout the week!

Soft and Easy banana muffins recipe

How Do You Make Banana Muffins?

This Banana Muffin recipe is so easy! No mixer is needed, just a few very ripe bananas! Like I said, I adapted my Chocolate Chip Banana Bread recipe for this recipe, because it’s the ABSOLUTE best! I tweaked it just little bit, because that recipe uses thinly sliced bananas to add extra moisture, but the banana slices don’t work as well in muffins. So found that if you mash them, but leave them fairly lumpy it works great! But I really like making banana bread AND these banana muffins with butter instead of oil because I find it adds more flavor!

How to Make Banana Muffins

Do You Have To Add Nuts To These Muffins?

I know adding nuts to baked goods is a personal preference, so I included the option for walnuts in the recipe card below, but you can certainly omit the nuts from this recipe as well! You can even add chocolate chips into the muffins if you like chocolate!

What Else Could You Add To These Muffins?

Banana Pairs well with so many things in baked goods! Here is a list of some fun add-in ideas!

  • Chocolate Chips
  • Mini Peanut Butter Cups
  • White Chocolate Chips
  • Blueberries
  • Cranberries
  • Pumpkin Spice
  • Coconut
  • Cinnamon

Can You Freeze These Banana Muffins?

YES! These Banana Muffins freeze perfectly! After they’ve cooled completely, you can just place them in a zip-top bag and freeze them for up to a month!

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This is an Easy Banana Muffin Recipe You Need To Try!

Whether it be a weekend breakfast, or on a weekday before work and school, this muffin recipe is a great way to start your morning!

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The Best Banana Muffins

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: Breakfast

Description:

These Banana Muffins are easy and delicious!


Ingredients:

  • 3 medium bananas
  • 1/2 cup butter, melted
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup sour cream
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups all purpose flour
  • optional – 1/2 cup chopped walnuts

Crumb Topping

  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar 
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 1 1/2 cups all-purpose flour

Instructions:

  1. Preheat oven to 350°F.  Place cupcake liners in a muffin tin. Set aside.
  2. In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
  3. In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
  4. Fold in the walnuts, if desired.
  5. Portion out 1/4 cup batter into each muffin tin and prepare crumb topping.
  6. In a medium bowl combine all the crumb topping ingredients: granulated sugar, brown sugar, salt, butter, and flour. The mixture should form large crumbs. Top each muffin with an equal portion of the crumb topping.
  7. Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.

Notes:

Store airtight for up to 3 days.

Optional: You can add in 1/2 cup chocolate chips if desired!

Keywords:: banana bread, recipe, banana muffins, cookies and cups, banana

Want To Save This Recipe?

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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15 Responses
  1. Jesus

    This was amazing, substituted the sour cream for a non-dairy yogurt for my lactose intolerant friend. Took them out early because my oven runs hot and they are soooo much better moist.

  2. Francesca

    Thank you for this amazing recipe! My husband and two boys went through a batch in two days and asked me to make more. It’s our new favorite treat!

  3. Gloria

    This recipe is fantastic but the recipe needs to be changed to state it makes at least 24 cupcakes. It made 28 for me. These are so good.

  4. Jordan Sussi

    I made these yesterday and they turned out FANTASTIC! My fiance said “these are are the best things I’ve ever had”. Will definitely make these again very soon. Thanks for the great recipe!

    I especially liked how moist/dense they were and the streusel topping!

  5. june

    Shelly,
    My husband just ate the last two for an after dinner treat. Asked when I am baking them again:)
    I have cut way back on my baking…I could do it all day long. Since we are an empty nest, we both lack the willpower to limit our passion for sweets. Next time I will make a single recipe and freeze some.
    I have a feeling that next time will be soon. I doubled because my sons were both home from grad school for their grandmothers 90th. They both are watching their sweet intake and neither one of them tasted one. I will be reminding them every chance I get what they missed out on. Worth every single calorie! P.S. Mine were done baking at 25 minutes. LOVE your cookbook too:)

  6. june

    OMG I cannot stop talking about this recipe! I made these this past weekend. I have shared with friends and even raved to my grocery store clerk. BEST muffin I have ever made including eaten. I doubled and still had enough batter for a small loaf pan since I only have two 12 cupcake pans. Be prepared for that. I froze some .. eager to see how they freeze.

  7. Venice

    I made these this morning and added chocolate chips instead of nuts.

    Although flavor is great, the recipe made 13 overflowing muffins and the topping was probably double what I needed. I wished I had read the comment above first. I hate wasting food and that is why I gave this a 4 rather than a 5. It took more than 30 min too bake as well because they were too full and the middle ended up a little undercooked still and the top too brown.

    If I were to make these again, I would halve the topping recipe and fill each muffin cup half way (not the 1/4 cup suggested). I would anticipate this to create 16-18 muffins. I might also reduce the sugar amount in the topping since it was pretty sweet.

    Thanks for a great recipe! With minor tweaks, I think this will be perfect for my family 🙂

    Lastly, I think you meant when these are completely COOLED then they can be frozen, not completely COOKED.

  8. Sarah

    Made these this morning. I added a bit of maple extract to the batter and some maple sugar to the crumble. (I didn’t want to put the nuts in so I felt like I’d need something else.) The kids just tried them and they’ve been given rave reviews. If I make again, I’ll only make half the crumble topping. Although it made 16 muffins, I didn’t use even half the topping. Thank you for the great recipe! It will be at the top of the list for each time we have some ripe bananas to put to use.

    1. Jeanna

      Made these muffins for my husband’s comand and they loved them!!!! I added mini chocolate chips instead of walnuts and they were amazing! Thank you best muffin recipe I’ve found!!!

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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