Banana bread muffins are moist, fluffy and filled with big banana flavor. Brown sugar, bananas, vanilla and a hint of cinnamon pack these muffins with flaovr. Then adding sour cream makes them perfectly tender. It’s an easy, no mixer recipe that makes perfect banana muffins every time.
Do you love banana bread? If yes (who doesn’t????) – then these banana bread muffins are definitely for you. They’re oh so moist and packed with flavor thanks to the bananas, brown sugar, cinnamon and vanilla.
The idea to make these banana bread muffins came last week. I had sooooo many brown bananas (aka – about 3 bunches), so clearly I had my baking work cut out for me. However, the idea of sitting around at home for an hour waiting for banana bread to finish baking was definitely a no go. These muffins have all the flavor of banana bread – but take way less time to bake.
How to Make Moist Banana Bread Muffins
Making banana bread muffins is really simple. To make the muffin batter:
- First whisk together the flour, baking soda, baking powder, salt & cinnamon. I found using a combo of baking soda and baking powder made the muffins rise perfectly. Then the cinnamon really adds flavor.
- Whisk together the melted butter, sugars, eggs, vanilla extract and sour cream. Then whisk in the mashed bananas. We’re using ½ cup packed brown sugar in addition to ½ cup white sugar to add more flavor to the muffins. Then the bananas, 2 eggs and sour cream make these muffins moist, tender and fluffy.
- Gently fold the dry ingredients into the banana mixture.
- When it’s almost incorporated, stir in ½ cup chopped walnuts. Optional – but recommended.
Baking the Muffins
For extra tall muffins, make sure to fill your muffin liners to the very top. Then we bake them for 5 minutes at 400F degrees followed by about 10 minutes at 375F which makes them rise nicely and have golden edges. *You don’t need to remove your muffins from the oven in between – just let them continue to happily bake.*
These banana bread muffins are perfect for breakfast, coffee time, or a mid-afternoon snack. And if you’re still on the fence – here’s the recap:
- Big on flavor thanks to bananas, brown sugar, cinnamon & vanilla
- Extra moist
- Perfectly tender and soft
- Sky-high muffin tops
- From start to finish, ready in under 30 minutes
If you love these banana bread muffins, make sure to try these other favorites too:
- Banana Cupcakes with Cream Cheese Frosting
- Double Chocolate Banana Muffins
- Classic Banana Bread
- Light and Fluffy Banana Pancakes
Banana Bread Muffins
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup white sugar
- ½ cup brown sugar* packed
- ½ cup butter melted
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- 3 medium large brown bananas* mashed
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 400F degrees and line a muffin pan with papers.
- In a large bowl whisk together the flour, baking soda, baking powder, cinnamon and salt.
- In a separate bowl, whisk the sugars, melted butter, eggs, vanilla extract and sour cream.
- Stir in the mashed bananas.
- Gently fold the wet ingredients into the dry ingredients, followed by the chopped walnuts.
- Spoon the batter into the prepared muffin tin.
- Bake for 5 minutes at 400F degrees. Without removing the pan from the oven, turn the oven down to 375F and continue baking for 10-12 minutes or until an inserted toothpick comes out clean.
These were delicious! One question, can u freeze them?
I think that would be fine, as long as the container is air tight
I made these muffins today and LOVED them! Hubby approved too. Super easy, and they make an easy clean up too. Will definitely use this recipe again.
These are perfect. Added some chocolate chips to half the batch, kid loved them.
You can’t go wrong with chocolate chips!
The best Banana 🍌 muffins ever the secret is in the higher degree cooking 🧑🍳 time for well i put it in for 10 minutes then 17 more minutes at 375 and whala the Yummiest Tallest muffins ever !!
Wow I am blown away in how pretty and tasty they are.
The tip to make them rise work perfectly.
So Good! So easy to make. Made them today. Followed the recipe exactly and they turned out great with the exception of the extra couple of minutes that I over baked. Trying to juggle a few other things and lost site of time. I will definitely make them again and be more attentive while they’re in the oven.
OH, chocolate chips make them even yummier!
Chocolate chips are always a good idea! Thanks so much for trying the recipe
Thought I would make these to take along for camping, so I made a batch and a half, decided to add choc. chips to some and blueberries to others..in total it made 29 muffins..hope everyone is hungry 😂. But I tried one OMG their delicious!! So moist. Definitely keeping this recipe!
These are delicious! I made them exactly as directed. This recipe is a keeper.
I just made this and they came out great. I didn’t have any baking soda. The muffins came out great.
These muffins are delicious!
Light and moist.
Made Half recipe and I came out with 9 muffins
Added some mini chocolate chips to to some of the batter.
Will definitely make again! 🙂
Thanks so much Diane!
Thanks for sharing this recipe, Fiona. Some of the best – if not the best – banana muffins I’ve made.
I make this recipe two different ways: as written for me and my husband (but with toasted pecans instead of walnuts) and a healthy way for school snacks for my kid. Healthy= substitute whole wheat flour for half the flour, reduce the butter by half and add 6 tablespoons unsweetened applesauce, and use chocolate chips instead of nuts. They are SO good with the substitutions!
Absolutely the best banana muffins ever! I made a batch for Thanksgiving and froze them but my husband and I kept eating them. Just made anothe batch so our Thanksgivig guets can have them for breakfast.
Thank you so much! Muffins are so great for freezing for company. I hope you have a wonderful Thanksgiving
I had some very ripe bananas and your recipe is one of the first ones I found on Pinterest…the photo caught my eye, so I gave it a try. DELICIOUS, and they smelled wonderful! Thanks for sharing.
I’m so glad you enjoyed them!
I’m going to assume you mean gently fold the wet ingredients into the dry ingredients in step 5 & not flour mixture into the dry ingredients
Thank you so much for catching that – I just updated the post.
Would gluten free flour work with this recipe?
If you have a gluten-free flour that you’ve used before with good results, then they should be fine. It’s hard for me to say for sure, because different brands of gluten-free flour can behave differently.