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Banana Bread Muffins

Beautifully brown with big, bold banana flavor enhanced with warm spices, these banana bread muffins make for convenient breakfasts, snacks, or desserts.

I’m a big fan of banana bread. I love the texture, the flavor, the heartiness of each slice, and the fact that it’s so versatile. Breakfast, brunch, dessert, snack; you name it! There is a place for banana bread. I also love the convenience of a muffin, so I thought, why not combine the two? These banana bread muffins are little puffy mounds of goodness. They have a beautiful crumb, and oats give the muffins texture and a lovely toastiness that takes them over the top.

Banana Bread Muffins

Why You’ll Love Banana Bread Muffins

Nutritious additions – Besides bananas, these banana muffins are made with a generous amount of oats for fiber as well as an array of vitamins and minerals. The spices used to enhance the flavor of the muffins also comes with a long list of health benefits ranging from reduced inflammation to blood sugar control. Additionally, coconut oil replaces butter since it is a healthier fat alternative.

Warm spices – Banana bread is nothing without warm spices. Usually, it’s just cinnamon and nutmeg. but some ground ginger will make you say, “Wow.” It is a game-changer. A bit of freshly grated ginger is even better if you have it.

No nuts – The absence of nuts changes the texture and makes the recipe great for those who are not fond of nuts or have a nut allergy; the crumb is more uniform without them. However, you can add nuts if you like.

Banana Bread Muffins Ingredients Notes

  • Flour: All-purpose is the go-to for different batters and doughs. This banana bread muffin batter is no exception.
  • Baking soda: The leavening agent helps the banana bread muffins rise as they bake.
  • Spices: Cinnamon, nutmeg, and ginger give the muffins a lot of flavor. Moreover, they create a mouthwatering aroma that fills the kitchen as they bake.
  • Bananas: Use overripe bananas. They have a more robust banana flavor and a deep sweetness.
  • Coconut oil: The added fat prevents the muffins from drying out.
  • Sugar: These banana bread muffins call for granulated and brown sugar. Granulated sugar promotes lightly crisp tops, while light brown sugar brings sweetness with more depth. Brown sugar is also acidic, so it reacts with baking soda to help the muffins rise.
  • Egg: A single egg adds structure and moisture to the muffins.
Preparing Banana Bread Muffins

A complete ingredients list with amounts is in the recipe card below!

How to Make Banana Bread Muffins

  1. Prepare: Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with paper liners. If you prefer not to use liners, rub with butter/oil, then flour the pan to prevent sticking. Baking spray is another option.
  2. Combine the dry: Whisk all the dry ingredients together except the oats. Alternatively, you can sift them into a bowl.  
  3. Mix the wet: Start by mashing the bananas, then add the rest of the wet ingredients and mix until smooth.
  4. Combine the wet and dry: Add the dry to the wet as you mix until the banana bread muffin batter is well combined.
  5. Fold in the oats: Fold the oats into the muffin batter with a rubber spatula or large spoon.
  6. Bake: Divide the batter between the muffin cups and bake until puffed and golden. To ensure they’re baked through, insert a tester in the center.

Variations, Substitutions, and Cooking Tips

Go gluten-free – To make gluten-free banana bread muffins replace flour with gluten-free all-purpose flour and check to ensure that the oats are not processed in a facility where they may come in contact with gluten.

Add nuts – Walnuts, almonds, and pecans are all great choices.

Make your muffin liners – Use parchment if you’re out of muffin liners. They will look like they came straight from the bakery. Simply cut parchment into squares and press them into the pan.

Make quick oats – Turn old-fashioned oats into quick oats with a blender or food processor. Pour oats into a blender and pulse to break them down.

How To Make Banana Bread Muffins

Storage and Freezer Tips

Place any leftover banana muffins in an airtight container and refrigerate them for up to 4 days. To keep the muffins for up to 3 months, store them in a large zipper bag in a single layer, then pop them in the freezer. You can also individually wrap each banana bread muffin in plastic and store them in a freezer bag.

How to Reheat

Banana bread muffins are delicious chilled. However, if you prefer a warm muffin, reheat them in the microwave in 15-second increments until warmed to your liking, or pop them in a 350-degree oven for 10 minutes. If you choose the oven method, loosely tent the muffins with foil to prevent drying.

Banana Bread Muffins

Banana Bread Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Beautifully brown with big, bold banana flavor enhanced with warm spices, these banana bread muffins make for convenient breakfasts, snacks, or desserts.


  • 1 ¼ cup all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon fine sea salt
  • 1/8 teaspoon ground nutmeg
  • 2 overripe bananas
  • 2/3 cup melted coconut oil
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 cup quick-cooking oats


  1. Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with paper liners.
  2. Whisk the flour, baking soda, spices, and salt in a mixing bowl.
  3. Mash the bananas with a fork in a separate bowl, then add the oil, both types of sugar, the egg, and the vanilla extract. Mix with an electric mixer on medium speed until smooth.
  4. Slowly add the dry ingredients to the wet ingredients as you mix on medium speed until all the dry ingredients are well incorporated.
  5. Fold in the oats, then divide the batter between the muffin cups.
  6. Bake for 20-25 minutes or until the muffins are golden and a tester comes out clean when inserted in the center.
  7. Remove from the oven and cool for 5 minutes before you remove the muffins from the pan.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 268Total Fat: 13gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 132mgCarbohydrates: 35gFiber: 2gSugar: 18gProtein: 3g

This data was provided and calculated by Nutritionix.

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Monique McArthur
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