Do you love banana bread muffins as much as me? If you do, you have to try these. This is my go-to banana bread muffin recipe that I’ve been enjoying and perfecting for years! It’s easy to
This is a pretty standard banana muffin recipe with all the usual suspects: flour, butter, sugar, bananas, an egg, chocolate chips, etc.
You’re going to need a few mixing bowls for this recipe, so here are a few of my favorites!
What you can change about these banana bread muffins:
- The recipe calls for 1 cup each of whole wheat and all-purpose flour. But you can use all whole wheat or all-purpose instead of doing half and half if you’d like!
- If you’re gluten-free, I highly recommend using a flour blend that you trust or gluten-free all-purpose flour.
- If you’re vegan, you can use vegan chocolate chips and sub the egg with a flax egg (notes on that in the recipe below).
What to add in to take these banana bread muffins to the next level
- If you love nuts, replace 1/2 of the chocolate chips with chopped walnuts (or just add 1/2 a cup of chopped walnuts)
- Add 2 TBSP nut butter to give these a nutty taste
- Add 2 TBSP coconut flakes for another layer of flavor/texture
- I love adding chia seeds (2-3 TBSP) for texture
- If you have other flavors of chips (cinnamon chips, caramel chips etc) those work too!
Also if you prefer to use muffin liners, try out these silicone ones that you can reuse!
You can still make these muffins even if you’re missing some ingredients
- Feel free to omit the cinnamon if you don’t like it/don’t have it
- If you don’t have baking soda, skip it
- If you don’t have eggs, skip it – they’ll be fine
The only thing you can’t skip or replace is the banana!
However, if your bananas aren’t overripe yet (which is what you want), you can use ripe bananas and pop them in the oven for 10-15 minutes wrapped in foil at 350 degrees Fahrenheit!
Storage & Reheating Notes
These muffins can last on the counter for up to 5 days in an airtight container, and up to a week in the fridge in an airtight container. You can also freeze them for 3-6 months! No need to reheat them – they’re great at room temp or slightly warmed in a toaster oven.
Check out these other delicious banana recipes!
And here are some other great breakfasts!
Easy, No-Frills Banana Muffins For Snacks & Breakfast
Servings 12 muffins
- cooking spray or muffin liners
- 2 banana mashed
- 1/3 cup milk of your choice
- 1/2 cup butter melted, sub coconut oil or veg oil
- 1 tsp vanilla
- 1 egg sub flax egg (see notes)
- 1/2 cup granulated sugar sub maple syrup, agave or honey
- 1 cup whole wheat flour sub gluten-free all-purpose
- 1 cup all-purpose flour sub gluten-free all-purpose
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup chocolate chips optional, sub or add chopped walnuts
Preheat the oven to 350 F. Grease a muffin tin with cooking spray (or prep it with muffin liners).
In a large bowl and using a fork or whisk, mix the bananas, milk, butter, vanilla, egg, and sugar until well combined.
In another bowl, mix the flours, baking powder, baking soda, salt, and cinnamon together with a whisk or fork.
With a spatula, combine the wet and dry ingredients until just mixed (don’t over mix! stop once the dry ingredients are mixed in with the wet). Fold in the chocolate chips and/or nuts if using.
Using a 1/4 cup measuring cup, add the batter to the muffin tin. Bake for 18-20 minutes, until the muffins are golden and firm to the touch. Let them cool completely before storing in an airtight container on the counter or in the fridge!
- combine 1 TBSP flax seed or chia seed and 3 TBSP water in a bowl and stir.
- Let it sit for 15 minutes until it has a “goopy” texture — like an egg!