Easy Banana Bread Muffins
These quick and easy Banana Bread Muffins are moist, packed with flavor, and you can whip them up with a few simple ingredients in just 30 minutes.
They are great for a grab-and-go breakfast or as a delicious healthy snack—plus, they’re easy to customize and freezer-friendly!
If you’re a fan of moist, flavorful muffins, you’re in for a treat! Banana bread muffins, just like my chocolate chip muffins, have all the goodness of bakery-style treats but with a healthier twist.
Banana muffins are delicious on their own, or you can try them warm with a bit of honey or peanut butter alongside your morning matcha smoothie.
Why you’ll love these banana bread muffins
- Quick and easy: the recipe is simple to follow, even for beginner bakers.
- Naturally sweetened with ripe bananas and maple syrup.
- Packed with walnuts, providing protein, fiber, and healthy fats.
- Versatile: customize with your favorite mix-ins or toppings.
- Freezer-friendly: perfect for busy mornings, make them ahead and store them in the freezer.
Ingredients & substitutions
Here are some helpful notes about the key ingredients for banana muffins with nuts:
- Flour: I used spelt flour, but you can substitute it with regular all-purpose flour or a 1-1 gluten-free flour blend.
- Bananas: You’ll need 2 large or 3 medium bananas to yield 1 cup (240 grams) of mashed banana. Look for ripe bananas with plenty of brown spots, as they are easier to mash and have a sweeter taste.
- Maple syrup: feel free to swap it with honey, coconut sugar, or brown sugar instead. I also tried these muffins with half maple syrup and half monk fruit sweetener, and they turned out perfect.
- Oil: I prefer a neutral-tasting oil like grapeseed oil when baking. However, you can use any type of oil you like, such as avocado, olive, or even melted butter or coconut oil.
- Nuts: if walnuts aren’t your thing, try using pecans, chopped hazelnuts, or any other type of nuts you like. You can also add sunflower seeds or pumpkin seeds for a nut-free option.
See the recipe card below for a detailed ingredient list and step-by-step instructions.
How to make easy banana muffins
This banana bread muffin recipe is incredibly flexible, so feel free to get creative and add in your favorite mix-ins.
- Dried fruit and spices: for a fun twist, try adding chopped dried fruit, crystallized ginger, or spices like cinnamon, nutmeg, or ginger to the batter.
- Chocolate chips: for a decadent treat, add chocolate chips to the batter.
- Toppings: add a sprinkle of coarse sugar for extra crunch and sparkle, or try shredded coconut for a tropical twist.
- Vegan and egg-free: to make a flax egg, mix 2 tablespoons of ground flaxseed with 2 tablespoons of warm water and let it sit for a few minutes until it thickens. Then, use the flax egg in place of the regular egg in the recipe.
- Gluten-free: substitute the spelt flour with a gluten-free 1:1 baking blend.
Tips for success
- Measure your flour accurately by using the spoon and level method or by weighing it. Using too much flour can result in a dense muffin.
- Use fresh baking soda and baking powder. These leavening agents help the muffins rise. If they are more than 3 months old, it’s best to replace them.
- Use ripe bananas with plenty of brown spots. They have a sweeter, more intense flavor and are easy to mash.
- Don’t overmix the batter, as this can make the muffins tough. It’s okay to have a few lumps in the batter.
- Bake the muffins quickly after mixing the batter to get fluffy muffins with a nice dome shape on top. Leavening agents act quickly as soon as the liquid and dry ingredients come together.
- Test for doneness by inserting a toothpick into the center of a muffin after 20 minutes. If the toothpick comes out clean, the muffins are done. If there’s wet batter on the toothpick, continue baking for a few more minutes.
Storage & freezing instructions
Leftovers: store leftovers in a sealed container on the countertop or in the fridge for up to 5 days. If you prefer your muffins slightly warm, you can reheat them in the oven or microwave before serving.
Freezing: banana muffins freeze beautifully, making them perfect for meal prep or quick snacks. To freeze, place cooled muffins in a freezer bag or airtight container and freeze for up to 2 months. When ready to eat, thaw muffins overnight in the fridge or microwave them for about 1 minute.
Frequently Asked Questions
You have two options:
1- Place them in a brown paper bag with an apple for 24–48 hours.
2- Place them in their peels on a baking sheet and bake at 350 degrees F (175 degrees C) for about 10 minutes, or until the skin turns dark and the bananas are soft.
The addition of oil to this recipe will help keep the muffins moist and prevent them from drying out.
Yes, you can. Let the frozen bananas thaw at room temperature, drain off any extra liquid, then mash them and use them as directed in the recipe.
This recipe makes 12 muffins. If you need more, you can easily double or triple the ingredients.
Simply click on the number of servings in the recipe card and slide the toggle that appears to the number of servings you want to make. The ingredient amounts will change accordingly.
Have you tried these easy banana muffins yet? Share your feedback, variations, or any questions you have in the comments below. We’re here to help!
How To Make It: Banana Bread Muffins
- 1½ cups (180 g) spelt flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (240 g) mashed bananas
- 1 large egg at room temperature
- ⅓ cup+1 tablespoon (86 ml) oil I used grapeseed oil
- ½ cup (157 g) maple syrup
- 1 teaspoon vanilla extract
- ½ cup (57 g) walnuts + plus more for sprinkling on top (optional) chopped
- Preheat the oven to 375° F (190° C). Spray with non-stick cooking spray a 12-cup muffin pan or use cupcake liners.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the mashed bananas and egg. Then add the oil, maple syrup, and vanilla extract, and mix until everything is well incorporated.
Make the batter
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the walnuts.
Divide and bake
- Fill each muffin cup about ¾ full with the batter. Sprinkle chopped walnuts on top if desired.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for 5 minutes in the pan, then transfer them to a wire rack to finish cooling.
- Bananas: You’ll need about 2 large or 3 medium bananas to yield one cup of mashed banana.
- Flour: you can use regular all-purpose flour in place of spelt flour.
- Oil: I used grapeseed oil, but you can replace it with avocado oil, olive oil, canola oil, safflower oil, coconut oil, or melted butter.
- Sweetener: instead of maple syrup, you can use honey, coconut sugar, or brown sugar.
- Nuts: if you’re not a fan of walnuts, try pecans, chopped almonds, or any other preferred nuts. Chocolate chips or chopped dried fruit can also be added for a different flavor or a nut-free option.
- Make it egg-free or vegan: substitute the regular egg with a flax egg.
- Make it gluten-free: a gluten-free flour blend works well instead of spelt flour.
- Storage: store leftover muffins in a sealed container either on the countertop or in the fridge for up to 5 days. Reheat them in the oven or microwave as needed.
- Freezing: let the muffins cool to room temperature, then place them in a freezer bag or airtight container. They can be frozen for up to two months. To thaw, microwave them for about a minute or transfer them to the fridge the night before you plan to eat them.