Banana Bread Muffins
April 8, 2018 | By Jeremy Scheck | 22 Comments
Baking a great banana bread recipe into muffin form somehow makes something so simple seem a little more special. I highly recommend you do this, but without making a few adjustments, you’ll often end up with sunken, sad–looking muffins. Nobody likes sad muffins, so I have you covered with this recipe. It’s my favorite banana bread recipe with the leavening agents lightly tweaked to achieve dramatically tall muffins. To justify eating these as breakfast, I like to substitute half of the all purpose flour for whole wheat flour.
Banana Bread Muffins
Ingredients
- 2 or 3 ripe bananas
- 5 and 1/2 tablespoons (75g) melted butter
- 1/2 - 1 cup sugar (100-200g) (I usually use right around 3/4 cup but I adjust according to the ripeness of my bananas)
- 1 egg
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 and 1/2 cup (200g) all purpose flour (I like subbing in half whole wheat flour for a heartier muffin)
- 1 teaspoon ground cinnamon
- Pinch ground cloves (optional)
- Chocolate chips (optional)
Instructions
- Preheat your oven to 350° F. Use a pastry brush to liberally butter a standard 12 well muffin pan or line it with muffin liners.
- In a medium mixing bowl, mash the bananas with a fork or a potato masher.
- Add the rest of the ingredients in the order in which they are listed, whisking briefly between each addition.
- Use a large ice cream scoop to fill each well about 2/3 of the way up in the prepared pan. When you scrape every last bit of batter, you'll have just enough for 12. Sprinkle the tops of each with sparkling sugar or extra chocolate chips.
- Bake 16-18 minutes, until the muffins are puffed tall and spring back when lightly pressed on top.
- Let the muffins cool 5 minutes in the pan before using an offset spatula or a pairing knife to loosen the sides and remove the muffins. Enjoy warm, or set to cool completely to room temperature on a wire rack.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
These muffins are so so good!! They are the moistest muffins I have ever baked and keep fresh for a while. They are the perfect snack or breakfast and I have made them many times now because of how amazing they are! I love this recipe and highly recommend!!!
These muffins are super easy to make, little to no mess and they taste great! I made these and my family loved them! All of the ingredients were already in the house and made for a super inexpensive, but delicious breakfast. This is the second recipe of Jeremy’s that I’ve tried and I can’t wait to try more!
Delicious and so easy to make! Perfect for using up extra ripe bananas. Mine ended up needing a few extra minutes in the oven. Much faster than banana bread but equally as delicious.
LITERALLY HANDS DOWN THE BEST BANANA ANYTHING EVER!!!! I am an avid banana bread maker and this is definitely the best one I’ve come across. Not dense, not crazy rich, super light, very fluffy, moist, and most importantly, the banana flavor comes through! The muffins were gone in minutes. This (and the actual banana bread recipe that I have yet to try) will 100% be my go-tos for banana bread.
Another great recipe from this website!!! It was so straight forward and the final product was so good. The cloves added some good flavor although that part was something my family said they could do without but they still loved them. Will totally be make again. I also love how its all in one bowl so it makes it that much easier!!
Furiously hungry one morning I wanted banana bread but couldn’t stand the thought of waiting 60 mins for a loaf to bake.. these muffins came to the rescue!! Taste just like chocolate chip banana bread but in easy to bake muffin form. Kept me full all morning at work which is a tough challenge for most breakfasts due to the physical nature of my work.
A simple and delicious recipe! My 18 month old son adores these, so naturally this is now a staple recipe at our place. It’s very convenient that it’s just enough batter to make 12 large muffins, so you only need one pan and one oven trip!
I’m a huge fan of Jeremy’s recipes and this is one that I’ve come back for multiple times! Super simple and yummy.
I have never made anything related to banana bread before and these were absolutely perfect. So easy to make and they tasted delicious warm. The chocolate chips were perfect. Second successful recipe I’ve tried from this website–won’t be the last.
Would it be possible to sub the sugar for something like applesauce?
These are the best muffins I’ve ever tasted or baked, hands down. I cannot believe how incredibly moist they are, and it’s an overall great experience.
Omg!!this is litearlly the best banana bread i’ve ever made.it’s not to sweet so it’s perfect for my mom.if u add more walnuts omg it taste like heaven. tysm for the recipe. of course i’m gonna make it more.love from indonesia❣❣❣
Best banana bread I’ve ever had! I used 3 very ripe bananas & half a cup of sugar. Perfectly sweet & moist, definitely will make again!!
these muffins are so good i’ve made them probably five times for my family and everyone loves them. congrats on being a household name jeremy
these came out amazing!!!
Delicious and easy to make. We were low on chocolate chips or baking chocolate, so I filled each middle with a dollop of Nutella. (If banana and Nutella are a classic crepe flavor, then they should work well as a muffin, right?). Happy Family. 🙂
Thanks.
I’ve made it countless of times, i’ve memorized it. Excellent. so easy to make. thank you Jeremy! please churn out more easy bake recipes like this. thank you.
This is an amazing recipe, 10/10 would recommend!
I used brown bread flour instead of all purpose (I had to add a little milk) and it was scrumptious
It’s great, we love it! thank you.
I make these ALL the time and they’re a favorite with my family, roommates, and I even made a gf version for my friend and they’re still amazing.
Thnkyou!!greetings from aruba!! I loved it!
These were so easy to make and SO delicious! I did half with choc chips and they were amazing. They came together so quick and were so good!!