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.
Sandy
Just took these out of the oven. They look yummy. The batter was delish!! Can’t wait to taste them. Followed the recipe, they did rise beautifully. Didn’t have walnuts so I added pecans. Thank you for sharing your recipe. 😊
Sandra A Gokey
I just made these into cupcakes this morning. They tastes delicious. My husband a d father in law loved them.
Nina
I made them just like the recipe they taste great ! 💃🏽
Anita
They came out delicious very moist..I didn’t use wants because I was giving some as a welcome to the neighborhood gift. I hope they like them as much as I did
Anita Hanson
Husband gives it “Two Thumbs Up”. Doubled the recipe. I was able to get 30 muffins out of the recipe. Used sliced almonds because of walnut allergies.
Michelle c
They are in the oven now! I totally forgot I was out of sour cream and eggs when I started baking so I used a 4oz container of applesauce for the eggs and 1/4 cp of milk mixed with just under 1/2 teaspoon of lemon juice for the sour cream. The batter tasted awesome! I also placed a few walnuts and a sprinkle of turbinado sugar on top before putting them in the oven. I can’t wait to try them.
Janata
This is my third time making them! These are great!!
Bubbalou
I just made these today for the first time. My husband and I can’t have cows milk (but we can have butter). So I couldn’t use sour cream. Instead I used mayonnaise and they turned our fantastic! I think these are the best banana muffins I’ve ever made. ⭐️ ⭐️⭐️⭐️⭐️
Amelia
I love using this recipe. They puff up so nicely! I like to add some maple extract for an extra boost of flavor!
Nan
So thoughtful to put the link to the recipe at the top! These are really good!
Thank you!
Donna
These muffins are delicious!! So much so I saved the recipe !!
Fiona
Thanks Donna!
Carol
Fantastic!!! Second time making them.
Kaelee M.
These muffins have now taken the place of banana bread at our house. The muffins are way more moist and flavorful than most banana bread recipes. My 11 month old absolutely loves them too! I have tried adding mini chocolate chips in one batch, and my husband suggested peanut butter chips for the next batch. I add 1-2 cups of PB chips now because it is so good! Thank you for such an awesome, easy recipe our whole family loves!
Fiona
Thank you so much for leaving such a kind review, Kaelee! I totally agree with your husband – PB chips make everything delicious
Leasha
My daughter is autistic and a very picky eater.. Usually I can’t get her to eat any food I make from scratch. Last night I made these and she devoured them!! She told me these were the best muffins in the whole world! Thanks for the recipe, it’s easy to make and just so tasty! 😉
Fiona
I’m so glad the muffins were such a hit with your daughter! Thank you so much for such a kind review