Categories Bread Recipes, Dessert Recipes, Easy Recipes

Banana Bread Muffins Recipe

by Annmarie

Looking for the perfect banana bread muffins? These soft, fluffy, and moist muffins are packed with rich banana flavor, thanks to a blend of ripe bananas, brown sugar, vanilla, and a hint of cinnamon. The secret to their ultra-tender texture? A touch of sour cream, keeping every bite incredibly moist.

Best of all, this no-mixer recipe is super simple! Unlike traditional banana bread that takes around 50 minutes to bake, these muffins are ready in under 20 minutes. That means you get all the comforting flavors of banana bread, but in a fraction of the time—perfect for busy mornings or a quick sweet treat!

Banana Bread Muffins Recipe

Banana Bread Muffins Recipe

Banana Bread Muffins Recipe

Looking for the perfect banana bread muffins? These soft, fluffy, and moist muffins are packed with rich banana flavor, thanks to a blend of ripe bananas, brown sugar, vanilla, and a hint of cinnamon. The secret to their ultra-tender texture? A touch of sour cream, keeping every bite incredibly moist.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 cups all-purpose flour (250 grams)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup white sugar (100 grams)
  • 1/2 cup brown sugar (105 grams), see recipe notes for less sweet muffins
  • 1/2 cup butter (112 grams), melted
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup sour cream*, room temperature
  • 3 medium large brown bananas*, mashed, or 4 smaller bananas – it should be about 1 1/3 cups mashed
  • 1/2 cup chopped walnuts

Instructions

Step-By-Step Instructions

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Notes

  • Sugars: For less sweet muffins, use 1/2 cup white sugar and 1/4 cup brown sugar.
  • Sour Cream: Sour cream can be replaced with plain Greek yogurt. 
  • Bananas: 3 large bananas should be about 1 1/3 cups mashed.
  • Oven Temperature: If you’re concerned that your oven temperature won’t adjust quickly enough after turning it down to 375F (190C) – then I recommend baking the muffins at 375F (180C) for the entire time. They’ll need about 18-20 minutes to bake. 
  • Storage: Muffins are best enjoyed the same day that they’re baked. Store leftovers in an airtight container at room temperature for up to 3 days. Baked and cooled muffins can be frozen for up to 2 months. Thaw in the fridge. 

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