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Banana Bread Muffins on a plate
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5 from 7 votes

Banana Bread Muffins

Banana Bread Muffins
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: muffins, banana bread, banana muffins
Servings: 12
Calories: 252kcal



  • 1 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup sugar
  • 3 ripe bananas, mashed
  • 1 egg
  • 5 tablespoons butter, melted
  • 1 teaspoon vanilla extract


  • 1/3 cup all purpose flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3 tablespoon butter, softened


  • Preheat oven to 375 degrees F. Spray muffin tin with non-stick cooking spray.
  • In a medium bowl stir together flour, baking powder, baking soda, cinnamon and salt. 
  • With an electric mixer, mix together mashed banana, egg, sugar, butter and vanilla. Slowly add in dry ingredients. 
  • Spoon mixture into muffin tins filling about each tin about 1/2 way. 
  • In a small bowl add flour, cinnamon, brown sugar and butter for the topping. Use a fork to mix together until it forms into crumbles. Sprinkle on top of each muffin. 
  • Bake for 15 minutes. Let the muffins cool in tin for 10 minutes before removing and place on wire cooking rack. 



  • 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.
  • 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.


Calories: 252kcal | Carbohydrates: 43g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 263mg | Potassium: 176mg | Fiber: 1g | Sugar: 25g | Vitamin A: 270IU | Vitamin C: 2.6mg | Calcium: 30mg | Iron: 1.1mg