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.
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
Nicholle
These were delicious! One question, can u freeze them?
Fiona
I think that would be fine, as long as the container is air tight
Jenni B.
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.
Marc
These are perfect. Added some chocolate chips to half the batch, kid loved them.
Fiona
You can’t go wrong with chocolate chips!
Suzy Klaus
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 !!
Sally
Just made these! Followed exactly as written! They are out of this world DELICIOUS!! Thank you 🥰
Sonia Erickson
Wow I am blown away in how pretty and tasty they are.
The tip to make them rise work perfectly.
Quincella
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!
Fiona
Chocolate chips are always a good idea! Thanks so much for trying the recipe
Trudy
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!
Marcia
These are delicious! I made them exactly as directed. This recipe is a keeper.
Cathy
These were great! Made 12 nice size muffins. We loved them, will definitely make again!
LaLa
I just made this and they came out great. I didn’t have any baking soda. The muffins came out great.
Briana
This is my go to recipe. They come out so moist and my kids eat them up. Just made a batch.
Diane
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! 🙂
Fiona
Thanks so much Diane!
Stephanie
Mmm these were perfection. I added mini chocolate chips and no nuts. Love it! Thank you for the great recipe to add to my collection.
Thomas Dunlap
Thanks for sharing this recipe, Fiona. Some of the best – if not the best – banana muffins I’ve made.
Kait
Great recipe. These are delicious, I don’t think they will survive a whole day!
Also just want to point out on step 6 you have “fold the flour mixture into the dry ingredients”. 🙂
Roberta
I can confirm these are so good 😊 I used Greek yogurt instead of sour cream because I didn’t have it, but it worked perfectly 👍🏼 thank you for this recipe