Banana Bread Muffins
What could be better than a batch of oven warm Banana Bread Muffins, especially when drizzled with cream cheese glaze? These are heavenly, delicious, moist, bakery style banana bread muffins that you will fall in LOVE with them! Read more below for step by step, video, expert tips and FAQ to the best banana bread muffins recipe.
Ingredients
Wet Ingredients
- 3 bananas overripe bananas
- 3/4 cup Light Brown Sugar
- 1/3 cup oil
- 1/3 cup Greek Yogurt Or sour cream
- 1 egg
- 1 teaspoon vanilla paste
- 1-2 teaspoons Cinnamon to taste
Dry Ingredients
- 1 1/2 cups flour
- pinch salt
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
Add ons
- 1/3 cup chopped pecans or walnut
- 1/2 cup Chocolate chunks
For the glaze
- 6 ounces cream cheese
- 1 teaspoon vanilla
- 2/3 cup confectioner’s sugar
- 1-2 Tablespoons Milk Depending on the consistency you want
Instructions
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Preheat the oven to 375 degrees F, and line a muffin pan or grease it well. Place the overripe bananas in a large bowl to mash.
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Mash them using a potato masher, or use a fork if you don't have one.
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In the same banana bowl, add in your wet ingredients. This includes the brown sugar, egg, oil, yogurt or sour cream, vanilla and cinnamon.
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Use a whisk to blend them all together until smooth.
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In a small bowl, whisk separately the flour, baking soda, baking powder, salt, and any optional extra spices.
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Now add that flour mixture to the wet ingredients bowl and stir them together. We prefer using a spatula to avoid over beating the batter.
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Finally, fold in chocolate chips, nuts, or seeds if using. We love a mix of chopped pecans and chocolate chunks.
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Use an ice cream scoop (1 inch size) to scoop some banana bread muffins batter into the prepared muffin tins.
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It's best to fill the muffin cups nearly all the way to the top if you want the beautiful bakery style banana bread muffins.
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Bake the muffins for about 18 minutes until a toothpick in the center comes out clean. Or if you touch the top of the muffin, it should spring back slightly.
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Let the muffins cool in the tray for 3-4 minutes until they are cool to handle. You can then let them cool in a wire rack until they're ready to eat.
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To Make the glaze:
Whisk the cream cheese, vanilla and icing sugar in a small pouring cup. Add the milk until you have reached the desired consistency, usually 1-2 Tablespoons.
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Drizzle some of that lusciously sweet Cream Cheese Icing over the banana bread muffins and spread the tops if you like or let it drip.
Recipe Video
Recipe Notes
Banana Bread Muffin Tips
- As with our Chocolate Banana Chocolate Chip Cake and Whole Wheat Banana Bread, it is crucial to use very ripe bananas.
- This recipe tastes exactly like your favorite loaf of banana bread, except it has a muffin shape and it cooks in a fraction of the time! So you save on bake time and get to enjoy your favorite banana bread quicker!
- You don't need a mixer or any special equipment for this recipe.
- Mashing the bananas for the batter makes for a luscious banana bread muffin, however you may opt for some chunks if you want them that way.
- Don’t overmix the batter once you add in the flour. Over stirring makes dense muffins, so switch to a spatula rather than a whisk.
- Fill the muffin pan evenly, we prefer to use an ice cream scoop for consistent sizes.
- Test for doneness by using a toothpick and it should be clean or with moist crumbs.
- It's best to have the Cream Cheese Icing ready and stored in your fridge ahead of time, if not, you can prepare it while the muffins are baking.
- Keep an eye on them while baking. Usually takes anywhere between 18-20 minutes depending on your oven.
- Let the banana bread muffins cool for 8 minutes before removing them and serving.
- Glaze while still warm.
Why Use Overripe Bananas?
It's important to use ripe bananas as they're impeccably flavorful and sweet. These components are essential for a good banana bread. As bananas ripen, starches convert to sugars which increases both sweetness and moisture.
The bananas should look deep yellow with brown spots or mostly brown, even nearly black. They should feel soft and fragrant, as shown in the image above.
How to Store Banana Bread Muffins?
Once cooled down completely, store the muffins in an airtight container on the counter for 3 days. You can also place them in a freezer bag and freeze non glazed muffins for 2 months.
Can I use a banana bread recipe for muffins?
Yes! But muffins bake faster due to smaller size.
How do I avoid dry muffins?
Use enough banana, don’t over bake, and avoid over mixing the batter.
Can I make these gluten-free?
Yes! Use your favorite 1:1 gluten-free flour blend with xanthan gum.
Can I use frozen bananas?
Yes! If you have frozen bananas, they work beautifully. First you need to thaw completely, drain excess liquid you see. Then mash and use as per the recipe. Frozen bananas are often sweeter and softer, making them ideal for muffins.
What are good add ins, other Variations?
Chocolate chips, nuts, seeds, shredded coconut, or cinnamon chips, all work beautifully. Other variations to try includes a Peanut butter swirl, Cinnamon streusel topping, adding in blueberries or cream cheese filling.
Why are my banana bread muffins dense instead of fluffy?
Dense muffins are usually caused by one (or more) of these common issues:
- Overmixing the batter: When flour is overmixed, gluten develops too much, creating a tight, heavy crumb. Mix just until the flour disappears.
- Too much banana: While bananas add moisture, excess can weigh down the structure. Stick to about 1 cup mashed banana (3 medium bananas).
- Expired leavening agents: Old baking soda or baking powder won’t give proper lift. Replace every 6–12 months for best results.
- Underbaking: If muffins are slightly underdone in the center, they collapse and become dense as they cool.
How do I know when muffins are done?
Look for golden tops and edges pulling slightly from pan. Then use a toothpick inserted in center, which should come out clean or with moist crumbs. If you use a thermometer, aim for an internal temperature around 200–205°F.
Can I turn this into mini muffins?
Yes! Fill the mini muffin tray and bake at 350 degrees F for about 10 minutes. Those mini muffins are perfect when glazed, a great treat for the entire family !
Why do my muffins stick to liners?
This happens if the muffins are too warm when peeled, or if the liners are low quality. Also if your batter has no oil or butter. Finally, it's best to allow the muffins to cool to room temperature before attempting to remove the liners.