Bakery-Style Banana Bread Muffins Recipe – Moist, Easy & Irresistible

If you love banana bread, you’ll adore this easy banana bread muffin recipe. Moist, fluffy, and full of banana flavor, these muffins are perfect for breakfast, snack time, or a sweet treat on the go. They capture everything you love about classic banana bread but in a quicker, more portable form. No mixer needed—just ripe bananas and a few pantry staples. Whether you’re baking for your family, prepping ahead for the week, or using up overripe bananas, this recipe is a must-try. Read on for step-by-step instructions, tips, and delicious variations.

Ingredients Banana Bread Muffins Recipe

Step By Step Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup.

Prepare the Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the egg, sugars, oil (or melted butter), and vanilla extract. Whisk until well combined.

Add the Dry Ingredients: Sift in the flour, baking soda, salt, and cinnamon (if using). Stir until just combined—do not overmix.

Fold in the Extras: Gently fold in chopped walnuts or chocolate chips if using. This adds texture and flavor to the muffins.

Fill the Muffin Tin: Spoon the batter evenly into the muffin cups, filling about ¾ full.

Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

How to Serve?

• Warm with a pat of butter
• With a glass of milk or cup of coffee
• Drizzled with melted chocolate for dessert
• With fresh berries and yogurt for breakfast
• Wrapped for gifting or school lunches

Tips & Variations

Nutrition

1. Calories: ~180 kcal
2. Carbohydrates: 25 g
3. Protein: 3 g
4. Fat: 7 g
5. Saturated Fat: 1 g
6. Sugar: 12 g
7. Fiber: 1 g
8. Cholesterol: 20 mg
9. Sodium: 170 mg
10. Calcium: 15 mg

Recipe Card

Bakery-Style Banana Bread Muffins Recipe – Moist, Easy & Irresistible

Recipe by Rachael ray

Servings

12

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

180

kcal

Moist and fluffy banana bread muffins that come together in one bowl. A perfect way to use up ripe bananas and enjoy a classic flavor in muffin form.

Ingredients

• 3 ripe bananas (mashed)

• ½ cup granulated sugar

• ¼ cup brown sugar

• 1 large egg

• ⅓ cup vegetable oil (or melted butter)

• 1 teaspoon vanilla extract

• 1 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon ground cinnamon (optional)

• ½ cup chopped walnuts or chocolate chips (optional)

Directions

• Preheat the Oven:
• Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup.
• Prepare the Wet Ingredients:
• In a large mixing bowl, mash the ripe bananas until smooth. Add the egg, sugars, oil (or melted butter), and vanilla extract. Whisk until well combined.
• Add the Dry Ingredients:
• Sift in the flour, baking soda, salt, and cinnamon (if using). Stir until just combined—do not overmix.
• Fold in the Extras:
• Gently fold in chopped walnuts or chocolate chips if using. This adds texture and flavor to the muffins.
• Fill the Muffin Tin:
• Spoon the batter evenly into the muffin cups, filling about ¾ full.
• Bake:
• Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Cool and Serve:
• Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Video

Notes

• Use overripe bananas for maximum flavor and sweetness.
• Do not overmix the batter—this can make the muffins dense.
• These muffins freeze well! Store in a freezer-safe bag and thaw as needed.
• Great for batch baking—double the recipe and freeze half.
• Add a sprinkle of sugar on top before baking for a lightly crisp top.

FAQs

Conclusion