Banana Muffins always remind me of my grandma. She made countless batches of banana muffins for us growing up and they were always my favorite. This is a slight variation on my Easy Pumpkin Bread and it’s just as delicious. We also love these wholesome Pumpkin Banana Muffins for a quick snack.

There’s about a 10 minute window for bananas being just right to eat. I don’t really like them green and when they start to get a few spots, they are too ripe. The more ripe the bananas, the most banana flavor!

This is the reason I always have bananas on hand that are ready to be made into banana bread and I’m not complaining. I love making banana bread with pecans, Blueberry Banana Oatmeal Muffins and on occasion. Chocolate banana bread is amazing or these Chocolate Chip Muffins if I don’t have bananas.

How to Make Banana Muffin Recipe

1. Mash the Bananas: Add 2-3 peeled bananas to a large bowl and mash with a fork. 

2. Add Wet Ingredients: Add butter, sugar, milk, eggs and vanilla. Mix until smooth.

3. Add Dry Ingredients: Next, add flour, baking soda, cinnamon and kosher salt. 

4. Combine: Stir until thoroughly combined. 

5. Prep the Muffin Pan: Spray a muffin tin with non stick cooking spray or line with muffin liners. 

6. Fill Muffin Cups: Using a large spoon or muffin scoop to fill the tins evenly. 

7. Bake: On the center rack for 17-20 minutes or until a toothpick inserted comes out clean.

8. Cool: Remove muffins to a wire rack to cool. Serve warm or at room temperature.

How long will banana muffins last? 

Banana Muffins will stay fresh 1 – 2 days at room temperature in an airtight container and up to 5 days if refrigerated. 

Can you freeze banana muffins?

Place muffins in a single layer in a zip top freezer bag for up to 3 months. Thaw muffins in refrigerator. Serve at room temperature or heat in a 325° oven for 15 minutes.

How to Make a Banana Bread Loaf

1. Spray a 8 1/2″ x 4 1/2″ loaf pan with non stick cooking spray. 
2. Fill with banana bread batter and smooth the top. 
3. Bake at 350° for 1 hour to 1 hour 10 minutes or until a toothpick inserted in center comes out clean. 
4. Remove from pan and cool on a wire rack. 
5. Wrap cooled loaf in plastic wrap to store on counter for 1-2 days or refrigerated up to 5 days.  

Recipe Variations

• Vegetable oil or olive oil can be substituted for butter. 
• Buttermilk can be substituted for milk. 
• Mix in 1/2 cup chopped walnuts, pecans or your favorite nuts for banana nut muffins.
• Add 1/2 cup of raisins or chocolate chips.

More Quick Breakfast Ideas

• Have you tried the trendy croissant muffins or cruffins? These Chocolate Chip Cruffins are so easy to make for a quick and easy breakfast treat. and we can’t get enough of these Coconut Cruffins.
• If you like these muffins, you might also want to try these Banana Pancakes for a healthy and delicious breakfast.

Can You Freeze Bananas?

If you have ripe bananas and don’t have time to make banana muffins, you can freeze them. Peel the bananas and place in a zip top freezer bag. Freeze for up to 3 months. Thaw bananas and use for banana muffins or smoothies. 

Easy Banana Muffins are the kind of recipe you’ll find yourself coming back to again and again. They’re perfect for using up those overripe bananas on the counter, and they come together in one bowl with pantry staples you probably already have. You’ll love how soft, moist, and flavorful they turn out every time—plus they freeze like a dream, making them ideal for busy mornings.

These muffins are a go-to for school lunches, weekend brunch, or a cozy treat with your morning coffee. They’re also a hit at bake sales and a thoughtful addition to a neighborly care package.

Don’t wait for the bananas to go brown—save this recipe now and give it a try! Be sure to leave a comment and rating if you bake a batch.

If you love this Easy Banana Muffins Recipe as much as I do, please leave a comment and a rating below, and be sure to help me share on Pinterest!

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Easy Banana Muffins

Easy Banana Muffins are just the ticket for a quick breakfast. One bowl and no mixer required with this simple recipe. They are so good, that you might need a double batch!

Course Breakfast

Cuisine American

Keyword banana bread, banana bread muffins, breakfast muffins

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 12 muffins

Calories 250kcal

Author Milisa

Ingredients

• 1 cup mashed banana
• 2 eggs
• ½ cup melted butter
• ⅓ cup milk
• 1 ¼ cups sugar
• 1 tablespoon vanilla extract
• 1 ¾ cup all purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt

Instructions

• Preheat oven to 400°.
• Place mashed bananas to a bowl with eggs, milk, melted butter, sugar, and vanilla.
• Mix until smooth. 
• Add flour, baking soda, cinnamon and kosher salt to banana mixture and stir until combined. 
• Spray a muffin tin with non stick cooking spray or line with muffin liners. 
• Fill tins with batter.
• Bake for 17-20 minutes until browned and a toothpick inserted comes out clean.
• Remove muffins to a wire rack to cool. 

Notes

Store cooled muffins in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.

To bake a loaf instead of muffins bake in a greased loaf pan at 350° for 1 hour to 1 hour 15 minutes.

Nutrition

Serving: 1g | Calories: 250kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 52mg | Sodium: 270mg | Fiber: 1g | Sugar: 23g

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Breakfast Muffins

Muffins are one of favorites to enjoy with my morning coffee, especially when they have fruit and nuts in them. These Breakfast Muffins come together in just about 30 minutes and are sure to be a favorite at your house, too.

I added cereal into the batter and sprinkled it on top for the most delicious crunchy muffin top (I may or may have not snacked on a few grain-packed handfuls as well!).

They are a delicious flavor combination with the sweet dates and raisins, and I love the crunch from the pecans. Serve them up with a side of fruit and a glass of milk for a complete breakfast.

Breakfast muffins also make a great snack after your morning walk or with that afternoon cup of tea or coffee. I find myself needing a little pick-me-up every day about 3:00. How about you?

How to Make Breakfast Muffins:

• Add flour, sugars, Post Great Grains Raisins, Dates & Pecans cereal, baking powder, baking soda, and salt to a mixing bowl and whisk together.
• In a separate bowl, combine milk, eggs, and oil together until well combined.
• Pour the wet ingredients over the dry ingredients and stir together until just combined, batter may have a few lumps and that is fine.
• Scoop into lined or greased muffin cups.
• Bake at 375 degrees for 22-25 minutes.

Scroll to the bottom of this post for the full printable recipe.

How to Store Muffins:

Place muffins in a zip top bag and store at room temperature for up to three days. You can freeze muffins by placing them in a single layer of a zip top freezer bag for up to 3 months.

Frozen muffins can be covered in foil and reheated for about 15 minutes in a 325 degree oven.

More Breakfast Recipes:

We make these Easy Banana Muffins at least once a week. They are so simple to make in one bowl with no mixer required.

We also love these wholesome Pumpkin Banana Muffins for a make ahead breakfast or snack.

I love these make ahead Freezer Breakfast Croissant Sandwiches for an easy breakfast. Easy Belgian Waffles are always a favorite and if you are looking for a decadent weekend treat, Chocolate Gravy is incredibly delicious.

Breakfast Muffins would be perfect to bake and share or for a weekend brunch with family and friends. I love having something like a delicious breakfast muffin on hand when friends stop by for coffee.

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Breakfast Muffins

Breakfast Muffins are a real morning treat, packed with healthy cereal grains, raisins, dates and pecans. A great breakfast to enjoy with a cup of coffee or ice cold milk. 

Course Breakfast

Cuisine American

Keyword breakfast, brunch, healthy breakfast, muffins, muffins with fruit, whole grain muffins

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 14 muffins

Calories 259kcal

Author Milisa

Ingredients

• 2 ½ cups all purpose flour
• ½ cup sugar
• ½ cup brown sugar
• 2 ¼ cups Post® Great Grains® Raisins Dates & Pecans™, Divided use
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ⅓ cup milk
• ½ cup vegetable oil
• 2 eggs

Instructions

• Preheat oven to 375°
• Add flour, sugar, brown sugar, 1 1/2 cups Post® Great Grains® Raisins, Dates & Pecans™ ,salt, baking powder and baking soda to a mixing bowl and whisk together. 
• In a separate bowl, combine milk, oil, and eggs together until well combined. 
• Pour the wet ingredients over the dry ingredients and stir together until just combined, batter may have a few lumps and that is fine. 
• Scoop into lined or greased muffin cups. 
• Sprinkle remaining cereal over the muffins.
• Bake at 375 degrees for 22-25 minutes or until a toothpick inserted to center, comes out clean.
• Remove to a wire rack to cool.
• Serve warm or at room temperature.

Notes

Store cooled muffins in a zip top bag at room temperature for up to 3 days or freeze in a single layer in a zip top freezer bag for up to 3 months.

Reheat frozen muffins, covered in foil in a 325° oven for about 15 minutes.

Nutrition

Serving: 1g | Calories: 259kcal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 28mg | Sodium: 255mg | Fiber: 1g | Sugar: 22g

The post Breakfast Muffins appeared first on Miss in the Kitchen.

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Cranberry Almond Muffins

Muffins are my one of my favorite breakfast treats and these cranberry almond muffins are sure to get your morning off to a great start.

So how’s your Christmas shopping coming along? I ordered just a couple of things on Friday but I’m just really starting to think about it. I kept saying that if I survived last week, the rest of the year would be a little easier. I hope I’m not kidding myself.

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Cranberry Almond Muffins

This Cranberry Almond Muffins Recipe is a wonderful morning treat to enjoy for the holidays or to add to your holiday goodie baskets!

Course Breakfast

Cuisine American

Keyword cranberry muffins, easy breakfast, muffins

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Author Milisa

Ingredients

• ½ cup softened butter
• 1 cup sugar
• 2 large eggs
• ¾ cup buttermilk
• ½ teaspoon almond extract
• 2 cups all purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ salt
• ¾ cup coarsely chopped cranberries fresh or frozen
• ½ cup sliced almonds
• ¼ cup brown sugar

Instructions

• Preheat oven to 400 degrees.
• Add butter and sugar to a mixer bowl and beat until creamy. Add eggs and almond extract and beat until combined.
• Add flour, cinnamon, baking powder, baking soda and salt. Mix until well combined. Fold in cranberries and scoop into lined or greased muffin tins.
• In a small. bowl, combine sliced almonds and brown sugar. Spoon over muffins.
• Bake for 20-25 minutes or until a wooden pick inserted comes out clean.
• Cool on a wire rack.

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Strawberry Muffins are sweet, moist and delicious.  I’ve said it before and I’ll say it again, I LOVE MUFFINS!  They are so quick to make and perfect for breakfast or for snacking.  Strawberries are probably my favorite fruit.  I tried to grow them in my garden last summer, but the spring was so late that I didn’t have any luck, so I will try again this year.  My grandma used to take us to pick strawberries from a commercial farm when we were kids.  I thought it was too much work, but I always enjoyed eating the strawberries!  I especially enjoyed my grandma’s strawberry pie, and now I think I ‘ll be getting some fresh strawberries and making one of those.  Stay tuned for strawberry pie!  Okay, back to the muffins.  Quick, delicious and tasty!

Strawberry Muffins

Ingredients:

1/3 cup butter, melted

1 cup vanilla yogurt

1 cup strawberry preserves

1 tablespoon orange juice

1 teaspoon vanilla extract

1 egg

1 3/4 cup all purpose flour

3/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

Cooking Directions:

Combine first 6 ingredients in a small bowl.  In a large bowl combine dry ingredients.  Stir wet ingredients into flour mixture and mix until well combined.  Coat muffin pan with non-stick cooking spray and fill muffin cups 2/3 full.  Bake at 400 degrees for 15 to 18 minutes or until muffins are lightly browned and a wooden pick inserted comes out clean.  Remove muffins to wire rack to cool.  Yield: 18 muffins.

Enjoy!

Miss

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