Banana Bread Muffins

Banana Bread Muffins Recipe

I can be a bit of a grouch in the morning. Especially when I’m craving banana bread muffins. Especially when the recipe calls for softened butter. Especially when I didn’t remember to leave the butter out the night before. Especially when the only butter I have is in the freezer. I try to make all my breakfast recipes rely on melted butter or cold butter, because I don’t want you to be grouchy in the morning. I want you to have a mouthful of banana bread muffins with chai whipped cream.–Christina Lane

LC What Folks Are Saying About This Recipe Note

“An absolute knockout!” “Wowzers!” “Incredibly moist.” “Just the right amount of banana flavor.” “Tasted just like banana bread.” “A crowd-pleaser!” “Fabulous.” “Perfect.” That’s what folks are saying about this banana bread muffins recipe that makes a small batch of muffins or mini muffins. Just enough to satiate a craving—no more, no less.

Special Equipment: Muffin tin or mini muffin tin

Banana Bread Muffins Recipe

  • Quick Glance
  • 15 M
  • 30 M
  • Makes 6 muffins


  • 1 small overripe banana (6 to 7 inches long)
  • 3 tablespoons (1 1/2 ounces) unsalted butter, melted, plus more for the muffin tin
  • 3 tablespoons granulated sugar
  • 2 tablespoons honey
  • 1 large egg yolk
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • Pinch salt
  • Chai Whipped Cream


  • 1. Preheat the oven to 350°F (177°C) and lightly butter a muffin tin containing 6 muffin cups or a mini-muffin tin containing 12 mini muffin cups.
  • 2. In a medium bowl, mash the banana very well with a fork. Stir in the melted butter, granulated sugar, honey, and egg yolk and mix until completely combined. Sprinkle the flour, baking soda, and salt over the wet ingredients and stir to combine.
  • 3. Divide the batter among the prepared muffin cups and bake until the tops are puffed and golden brown and a toothpick inserted in the center comes out clean, 13 to 15 minutes. (If you’re using mini muffin tins, the banana bread muffins will need less time in the oven than if you’re using regular muffing tins.) The tops of the muffins will be sticky to the touch but that’s okay.
  • 4. Let the muffins cool for a few minutes in the muffin tin. (You can cool the muffins completely and transfer them to a resealable plastic bag and freeze them for up to 3 months.)
  • 5. Remove the cooled banana bread muffins from the pan and top each with a dollop of the chai spiced whipped cream.
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Sara Rounsavall

Oct 24, 2015

An absolute knockout! This is the first recipe I have tested for Leite's Culinaria, and I felt it necessary to immediately share these banana bread muffins with neighbors. I literally walked next door and insisted they stop what they were doing and put these little gems in their mouths! (Conveniently, they are good friends and complied with the demand.) These are too good not to share the flavor and will certainly be a crowd-pleaser. The muffins are super moist with a buttery mouthfeel and a light crunch from the granulated sugar. And the chai whipped cream...wowzers! As delicious as the muffins are, this spiced cream is the star and contains loads of potential for future applications. The muffins are ready in under 30 minutes, which means you will repeat this treat again and again and again. After reading through the recipe, I initially made a double batch (so few mini muffins seemed like such a tease!), and they were honestly devoured in a day. And a double batch was baked the following day. (Don't judge, we had to finish the whipped cream.) I have a freezer full of overly ripe bananas and located two that measured exactly 7 inches long. I followed the recipe exactly. The muffins were ready in 13 minutes, with golden edges and puffed shapes. After 5 minutes or so, they were cool enough to top and eat.

Testers Choice
Susan Bingaman

Oct 24, 2015

If you can swing it, make the banana bread muffins and chai whipped cream a day ahead. Yes, instant gratification is always a good thing, but your patience will pay off with a deepened banana flavor in the muffins and a smoother whipped cream topping. Usually I prefer a bit of nutmeg in my banana muffins, but the whipped cream took care of that. Both are fabulous on their own, and this chai whipped cream would be just as fabulous slathered on spice cake, pumpkin pie, or just a spoon. But if instant gratification is your thing, you’re in luck—one bowl and a few minutes are all it takes for a dozen mini muffins that are perfect for a quick breakfast. I used a heaping tablespoon to fill each mini muffin cup and baked them for the full 15 minutes. Because I made these in the height of a hot and humid midwestern summer, I refrigerated the baked muffins and whipped cream in separate containers. When I needed a fix, I swooped a muffin through the whipped cream. Perfect.

Testers Choice
Tammori Petty

Oct 24, 2015

If you're looking for tiny morsels of goodness, you've found it in these tasty banana bread muffins. These are not any ordinary muffins. These banana bread muffins are incredibly moist and have just the right amount of banana flavor. And the spiced whipped cream transforms a breakfast bite into a dessert treat by adding just the right amount of sweetness. I had to keep the muffins in the oven for 20 minutes instead of 15. The extra 5 minutes saw the muffins go from pale, soft tops to rich, golden brown domes. The chai whipped cream had just the right amount of spice, and the cream still shined through. I could see this cream on all the Thanksgiving desserts! And boy oh boy, can't wait to have it on top of hot chocolate!

Testers Choice
Natalie Reebel

Oct 24, 2015

I love a recipe for a baked good that doesn't require a boatload of dishes. This is a one-bowl recipe you can mix up with a wooden spoon. It takes about 10 minutes to mash and mix all the ingredients together. My mini muffins were not small but baked up light and good-sized. They were a lovely golden brown around the edges. During the 13 minutes it took to bake the muffins, I whipped up the chai whipped cream. I used the whisk on my immersion blender, which made this a low-maintenance whipped cream. I tasted the whipped cream right away, and it was delicious—slightly sweet and not grainy or gritty from the spices. This chai whipped cream would be wonderful on anything chocolate, vanilla, pumpkin, or just right off the spoon! After the muffins cooled for 10 minutes in the muffin tin, I ran a plastic knife in between each muffin and the muffin cup. This loosened the muffins, so they came right out of the pan. I immediately topped one with a whopping spoonful of the chai whipped cream and popped it in my mouth. It was delicious! The muffins have a full banana flavor, but the whipped cream takes the muffin to a higher level. It's a good thing I could only make 12 at a time.

Testers Choice
Mary Kate K.

Oct 24, 2015

These mini banana muffins are a quick and easy treat. The muffin batter came together quickly, especially since the only ingredient that needed prepping was melting some butter. I was concerned with the lack of any spice or vanilla in the batter, but with the sweetness and flavor of the overripe banana, it didn't need anything additional. I used paper liners for the muffin cups instead of buttering a muffin tin. I used a 1-tablespoon scoop to measure out the batter. I baked the muffins for 14 minutes, at which point the muffins were puffed and lightly golden brown and a toothpick came out clean. The chai whipped cream came together quickly. I refrigerated the cream for about 20 minutes while the muffins baked and cooled. I used 1 tablespoon granulated sugar instead of confectioners' sugar since my daughter had used it all the day before while making frosting. But even with the granulated sugar, the cream was smooth and creamy and delicious! The combination of the muffin and chai cream was delicious. The cream gave the muffins just enough extra flavor to transform a basic banana muffin into something extra special. My family loved the chai whipped cream when they tasted it and loved it with the muffin but thought it may be too overpowering for a pumpkin pie. They commented it would taste yummy on a plain latte or hot chocolate.

Testers Choice
Angie Z.

Oct 24, 2015

The chai whipped cream is what makes this recipe! It's a fairly simple banana bread muffin recipe that comes together very easily with no mixer. But the chai whipped cream takes it to the next level! The batter came together very quickly with minimal mess and dishes, which was nice, though it did seem to be a lot wetter than a typical muffin batter. The muffins baked for 15 minutes, at which time they were a nice golden brown; however, they were quite sticky to touch. Not such a big deal when you eat them in 2 bites, but if you were to make full-size muffins, it might get a bit messy. The cream was fantastic. I felt that without the cream, the muffins tasted too much like bananas, but were perfect with the cream. On a side note, I made more of these banana bread muffins and froze them for my kids' snacks. They freeze great, and my daughter actually thought they tasted better after being frozen.

Testers Choice
Adrienne Lee

Oct 24, 2015

What I like about these banana bread muffins is that the batter really did make a small batch of muffins. My yield was 16 mini muffins. I thought these were on the sweet side. I bet you could use the chai spiced whipped cream with pumpkin pie. I also think you could use pumpkin pie spice as a sub for all the individual spices.

Testers Choice
Jeanie McCallister

Oct 24, 2015

This recipe was easy to make, and all the ingredients were easily available. The banana bread muffins tasted just like banana bread—no surprise there. It was the chai whipped cream that put this recipe over the top. I used a regular muffin pan, and the muffins were done after 17 minutes. My yield was 6 moist muffins.

  1. Susan says:

    These were really good! The muffins were simple and easily whipped up and very tasty. I was especially intrigued by the whipped cream after all that your excellent testers said about the flavor. Over the last several years I’d seen recipe titles for chai spiced things but I think I had confused it with those little seeds that the healthy eating folks also put in so many things, especially as a substitute for eggs in recipes…say what? So, it didn’t really interest me because I couldn’t imagine if it’s used as an egg substitute how could it possibly be tasty! Once I read the chia spice mixture for the cream, I had that palm to forehead moment and wondered what I’d been missing all these years. Silly me! The whipped cream was all that everyone said; delicious! I’ll make these again…and again!

    • Renee Schettler Rossi says:

      Hah! I love that story, Susan. Many thanks for sharing. Also glad to hear you love these as much as we do!

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