Banana bread muffins are everyone’s favorite. These easy banana bread muffins are perfect as breakfast or midday snack with a cup of coffee or tea.
We are on a roll with our banana bread recipe testing this year and so far we have covered chocolate chip banana bread , Peanut Butter Banana Bread and pumpkin banana bread. More delicious and easy homemade banana bread recipes are coming your way this year so stay tuned!
Banana bread muffins
These easy banana muffins are among my absolute favorite muffins because they are super easy and quick to make. I love the flavor and texture of a tasty banana bread and these banana muffins have delicious flavor packed into every bite.
These moist banana bread muffins are sweet and fluffy, plus they are perfect with a cup of coffee. My family loves them!
Banana bread muffins ingredients
The ingredients to make banana bread muffins are almost the same as the ingredients used to make a quick banana bread. One thing to remember is to make sure your ingredients are at room temperature and that your bananas are completely ripe. Ripe bananas always make the best banana bread and banana bread muffins!
These no butter banana bread muffins are made with vegetable oil. You can also use coconut oil or olive oil (for baking) instead of vegetable oil.
How to make the best banana bread muffins
Start with whisking the vegetable oil and sugar together. Once combined, add the egg and mix very well. Now add in the mashed bananas and finish with the flour, baking powder and baking soda.
Fold in the walnuts into the batter and divide the banana muffin batter among the liners placed in the muffin tin. Bake for about 12 to 15 minutes and then enjoy these tasty treats!
Can I freeze banana muffins?
Totally. Make sure the muffins are completely cool then place them in a plastic container and freeze them. To thaw, place them on the counter and let them thaw at room temperature.
What I love the most about these banana bread muffins is that all you need is a bowl and a whisk. No electric or stand mixer is needed and there will be only one bowl to wash!
Want to jazz things up in this quick banana bread muffins recipe?
You can make these muffins with different flavors such as:
- Chocolate chips: is there anyone out there who would ever say no to chocolate chips banana bread muffins?
- Coconut: we all know coconut and banana are match made in heaven!
- Nuts: this recipe already uses walnuts but you can swap them for almonds or pecans.
Notes and tips for making banana nut bread muffins
- Ripe bananas are always the best to use to make these banana muffins. They give more sweetness and better texture.
- Don’t over mix the batter, a few lumps in the batter are totally fine.
- You can store these muffins in an airtight container for up to four days.
- If you don’t like nuts in the muffins, you can leave them out or chop them very finely.
If you love muffins as much as I do, make sure to check out Jordan Marsh’s blueberry muffins on NYTCooking.
Banana Bread Muffins with Walnuts
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 egg
- 3 medium ripe bananas mashed
- 1 3/4 cup all purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp salt
- 1 tsp cinnamon
- 1/2 cup walnuts chopped
- Preheat the oven to 350F and line a muffin tin with liners.
- Whisk the granulated sugar and vegetable oil together until combined.
- Add in the egg and mix very well until fully combined.
- Add in mashed bananas and mix well.
- Add in all purpose flour, baking powder, baking soda, salt and cinnamon. Combine using a wooden spoon.
- Fold in the chopped walnuts. Don't over mix the batter.
- Divide the batter between the liners and fill 2/3 of each muffin liner.
- Bake the banana bread muffins in the oven for 15 to 18 minutes until a toothpick inserted in the muffins comes out clean with a few crumbs.
- Let cool in the tin for seven to ten minutes and then serve.