Banana Bread Muffins taste just like a loaf of your favorite banana bread. Made with ripe bananas, cinnamon and topped with butter, brown sugar and cinnamon crumble.

Have extra ripe bananas? Be sure to check out this cake mix banana bread, banana oatmeal pancakes and banana oatmeal cookies. 

Muffins make the perfect on the go breakfast or quick snack. My kids would eat muffins all day long if they could. These banana bread muffins are by far our favorite. The perfect amount of sweetness and full of flavor. 

Why you will love this banana bread muffin recipe

• Uses basic ingredients you probably have at home. 
• Delicious way to use up over ripe bananas. Don’t throw them away!
• Tastes like banana bread in a portable form. 

Ingredients needed

Flour – Use all purpose flour for this recipe

Bananas – The riper the better and sweeter. 

Butter – Use unsalted butter. You will want to melt the butter for the muffins and soften the butter for the crumble. 

Egg – To give the muffins structure. 

Baking powder, baking soda, cinnamon, sugar, vanilla

How to make banana bread muffins

Scroll to the bottom for full printable recipe, ingredients and video. 

If you are like me and have over-ripe bananas always laying around, this recipe is the perfect way to use them up.

• Dry Ingredients: Stir all flour, baking soda, baking powder, salt and cinnamon in a bowl.
• Wet Ingredients: Mix together the sugar, mashed banana, egg, vanilla and butter.
• Mix: Slowly add dry ingredients in with the wet ingredients and combine with an electric mixer. 

• Fill: Fill muffin cups about 3/4 way with batter.
• Crumble: Add softened butter, cinnamon, flour and brown sugar to a bowl. Using a fork, combine ingredients into a crumble. Top muffins with crumble and bake at 375 degrees. 

How to store

Store muffins at room temperature in an airtight container for up to 3 days. 

Can you freeze muffins?

Yes! To freeze baked muffins, let them cool completely. Place them on a baking sheet and freeze for 1-2 hours. When they are completely frozen, place them in a freezer safe bag. They will stay good for about 2 months in the freezer. To reheat, microwave for about 20 seconds.

Tips and variations

• Make 2 batches! They go fast and you can freeze them.
• Use the back of a fork or a potato masher to easily mash bananas.
• To check if they are cooked through, insert a toothpick to see if it comes out clean. 
• If you love chocolate, add 1/2 cup of chocolate chips to the batter.
• Want additional protein, add 1/2 cup chopped nuts like walnuts or pecans to the batter.
• To make mini muffins, bake for approximately 10 minutes.
• Don’t have ripe bananas? Place them in a brown paper bag and close loosely. They should start to ripen in a day.

Having a good muffin pan is a must! I have one regular size and one mini muffin pan. I like this Wilton 12 cup pan.  

More easy breakfast recipes

• Freezer Smoothie Packs – Frozen fruit and yogurt packaged up for a quick smoothie.
• Zucchini Bread – One of my favorite zucchini bread recipes. 
• Cinnamon Toast – The best cinnamon toast recipe. 
• Sausage, Egg, Cheese Monkey Bread – Fun for a brunch of holiday. Pull apart biscuits with sausage, egg and cheese. 
• Fruit and Yogurt Parfaits– Layers of fresh fruit, yogurt and granola.

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