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

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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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Renee

I just made these last night and they were super easy and so quick to make! To make the batter took just about 20 min and I ended up baking them for 30. They turned out so moist and the crumble on top is yummy!!

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Mamta Sethia
Mamta Sethia

Hi Shelly. I absolutely adore your recipes. I hope you don’t mind if I were to offer a suggestion. Just to cater to a larger group of bakers, it would be awesome if you could also provide egg substitutes for your recipes. Can I replace egg here?

Kirsten
Kirsten

Should the sour cream or yogurt be room temp? Also, any differences using frozen bananas?

Teresa
Teresa

These are THE BEST banana muffins I have ever had. Thanks so much for sharing.

Polly Barry
Polly Barry

If I am using pumpkin spice in the banana muffins, how much do I put in?

Diane Hanoski

Wrong size makes 24 muffins therefore you need two pans, as dough. Goes flat while waiting to cook second batch

star
star

Absolutely by far the best muffins I’ve ever made! My family and friends want me to make a batch of them every weekend. thank you!

Renee Wood
Renee Wood

In the oven as we speak. So looking forward to eating them. There was a lot of batter so I did 12 and 3 in oversize muffin tin.

Bobbi
Bobbi

Just wanted to say This is a fantastic recipie! Made it this morning and it was moist and delectable. I read the reviews before making it. And I added a few suggestions from the reviews into mine. I did half brown sugar half white sugar, I used vanilla and maple extract and used maple sugar in my crumble and the muffins were heavenly. I also grated some fresh nutmeg in and did a little cinnamon. If you are looking for a tasty wonderful and quick breakfast muffin don’t look any further! My family snapped them up fast! I finally had… Read more »

Brittany Rose
Brittany Rose

I just made these and….WOW! They came out perfectly moist and delicious! I decided not to make the crumb topping but I did add chocolate chips. Thank you for the wonderful recipe!

Elana Beth

This is a great recipe! I did cut the amount of sugar in half, substituted white for brown sugar. I also used vanilla yogurt instead of sour cream, also added peanut butter chips, since cutting the sugar in half would give me that leeway. They turned out fabulous, very moist and flavorful. I’m sure they would have been just as good without substituting anything. It is just a really good basic recipe.

Jesus
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.

Francesca
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!

Gloria
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.

Jordan Sussi
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!

june
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… Read more »

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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