Banana Bread Muffins

These soft, buttery banana bread muffins, flavored with maple syrup, brown sugar, and cinnamon, are so delicious it’s impossible to eat just one. Perfect for breakfast or a sweet snack!

Why You’ll Love This Recipe

These Banana Bread Muffins combine the warmth and comfort of classic banana bread with the convenience and portability of a muffin. With the perfect balance of sweetness from brown sugar and maple syrup, along with the richness of sour cream and butter, these muffins are incredibly moist and bursting with flavor. The cinnamon adds a touch of warmth, while the crunchy raw sugar topping gives each muffin a little extra sweetness and texture. Whether you’re grabbing one for breakfast or enjoying them as an afternoon treat, these muffins will satisfy any craving!

Ingredients

• 2 ½ cups all-purpose flour, leveled

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• ½ teaspoon ground cinnamon

• 1 cup mashed ripe bananas (about 2 bananas)

• ½ cup unsalted butter, melted and cooled

• 1 cup light brown sugar, firmly packed

• 3 large eggs, room temperature

• ¾ cup sour cream

• ½ tablespoon pure vanilla extract

• 1 tablespoon pure maple syrup

• 2 tablespoons raw sugar, or baker’s sugar (for topping, not granulated sugar)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prep your tools:

1. Preheat your oven to 425°F (220°C). Spray a muffin tin with PAM or cooking spray and set aside.

Combine dry ingredients:

2. In a medium bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon. Mix well and set aside.

Mash the bananas:

3. In a large bowl, mash the bananas with a potato masher or fork until there are no large chunks left.

Combine wet ingredients:

4. To the bowl with the mashed bananas, add the melted butter, brown sugar, eggs, sour cream, vanilla extract, and maple syrup. Mix everything together until well combined.

Add dry ingredients:

5. Pour the dry ingredients into the wet ingredients and mix until there are no dry bits of batter left.

Prep for baking:

6. Spoon the batter into the prepared muffin tin, filling each cup almost to the top. Sprinkle raw sugar on top of the wet batter.

Bake:

7. Place the muffin pan into the oven and bake for 5 minutes at 425°F (220°C) to help the muffins get a nice dome. Then, reduce the temperature to 375°F (190°C) and continue baking for 13-15 minutes, until the muffins are light golden brown and the tops spring back when gently pressed.

Cool:

8. Remove the pan from the oven, transfer the muffins to a cooling rack, and allow them to cool for at least 20 minutes before serving.

Servings and timing

• Servings: 12 servings

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 55 minutes

Variations

• Chocolate Chip Banana Muffins: Add a handful of chocolate chips to the batter for a sweet, melty surprise.

• Nutty Banana Muffins: Stir in chopped walnuts or pecans for a bit of crunch and added flavor.

• Vegan Option: Use flax eggs in place of regular eggs, and substitute the butter with plant-based butter or oil. Use dairy-free sour cream and a non-dairy milk of your choice.

• Spiced Banana Muffins: Add a pinch of ground nutmeg or ginger to the batter for extra spice.

• Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend for a gluten-free version of these muffins.

Storage/Reheating

Store leftover banana bread muffins in an airtight container at room temperature for up to 3 days. You can also store them in the fridge for up to 5 days for a longer shelf life. To reheat, simply pop them in the microwave for 10-15 seconds or warm them in the oven at 300°F for about 5-7 minutes.

FAQs

1. Can I use frozen bananas for this recipe?

Yes! If you have frozen ripe bananas, simply thaw them and mash them as usual. They will work perfectly in this recipe.

2. Can I make these muffins without sour cream?

Yes, you can substitute sour cream with plain yogurt or buttermilk for a similar effect. You can also use a dairy-free alternative if you’re making these muffins dairy-free.

3. Can I add a streusel topping?

Yes, adding a streusel topping with brown sugar, butter, and flour would give these muffins a delicious crunch. Simply sprinkle it on top before baking.

4. Can I make mini muffins with this recipe?

Yes, you can make mini muffins by reducing the baking time to about 10-12 minutes. Just make sure the tops spring back when lightly pressed.

5. How do I know when the muffins are done baking?

The muffins are done when they are light golden brown on top, and a toothpick inserted into the center comes out clean or with just a few crumbs attached.

6. Can I use regular sugar instead of brown sugar?

Yes, you can use regular granulated sugar instead of brown sugar, but the muffins may have a slightly different flavor and texture without the molasses richness that brown sugar provides.

7. Can I make these muffins ahead of time?

Yes! You can prepare the batter a day in advance and store it in the fridge. Just bake the muffins the next day when you’re ready to enjoy them.

8. Can I make this recipe in a loaf pan instead of muffins?

Yes, you can make this recipe in a loaf pan. Simply pour the batter into a greased and floured loaf pan and bake at 350°F (175°C) for 55-60 minutes, or until a toothpick comes out clean.

9. Can I freeze these muffins?

Yes, these muffins freeze well. Let them cool completely, then wrap them tightly in plastic wrap or foil and store in a freezer-safe bag for up to 3 months. To reheat, simply microwave or thaw at room temperature.

10. Can I make these muffins without eggs?

Yes, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg) or applesauce (¼ cup per egg) for a vegan version.

Conclusion

These Banana Bread Muffins are the ultimate sweet treat for breakfast or a snack. Soft, moist, and packed with banana flavor, they’re perfectly sweetened with brown sugar and maple syrup and spiced with cinnamon for the ultimate comfort food. Whether you’re making them for yourself or sharing with friends and family, these muffins are sure to disappear in no time!

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