Banana Bread Muffins

These banana bread muffins are made with very ripe bananas, butter, flour, and a mini muffin pan. Top them with chai whipped cream and serve. Perfect for breakfast and snacks.

Three banana bread muffins stacked on top of each other with chai whipped cream on top and more muffins on a plate in the background.

“Wowzers!” “Incredibly moist.” “”An absolute knockout!” “Just the right amount of banana flavor.” “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 dolloped with a simple yet oh so satisfying spiced chai cream. Just enough to satiate a craving—no more, no less. –Renee Schettler


If you decide to squirrel a few of these away, you’ll be pleased to know that it’s possible to keep a little stash on stand-by. Once the muffins have cooled, line them up in a single layer (unfrosted) on a cookie sheet and pop them into the freezer. Once frozen, you can put them into a freezer bag, squeezing out all the air. They can be microwaved for a few seconds whenever you’re ready for a little snack.

Banana Bread Muffins

Three banana bread muffins stacked on top of each other with chai whipped cream on top and more muffins on a plate in the background.
These banana bread muffins are made with very ripe bananas, butter, flour, and a mini muffin pan. Top them with chai whipped cream and serve. Perfect for breakfast and snacks.

Prep 15 mins
Cook 15 mins
Total 30 mins
6 muffins
160 kcal
5 / 9 votes
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  • Muffin tin or mini muffin tin


  • 1 small overripe banana (6 to 7 inches long)
  • 3 tablespoons (1 1/2 oz) 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


  • 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.
  • 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.
  • Divvy 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.
  • 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.)
  • Remove the cooled banana bread muffins from the pan and top each with a dollop of the chai spiced whipped cream.
Print RecipeBuy the Comfort and Joy cookbook

Want it? Click it.

Show Nutrition

Serving: 1muffinCalories: 160kcal (8%)Carbohydrates: 24g (8%)Protein: 2g (4%)Fat: 7g (11%)Saturated Fat: 4g (25%)Trans Fat: 1gCholesterol: 47mg (16%)Sodium: 48mg (2%)Potassium: 80mg (2%)Fiber: 1g (4%)Sugar: 14g (16%)Vitamin A: 237IU (5%)Vitamin C: 2mg (2%)Calcium: 8mg (1%)Iron: 1mg (6%)

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Recipe Testers’ Reviews

An absolute knockout! I felt it necessary to immediately share 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. 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.

If you can swing it, make the muffins 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 muffin and chai whipped cream are fabulous on their own, and this 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.

Originally published October 24, 2015



  1. 5 stars
    Made a double batch of these minis because that’s the size of my pan. Turned out 24 plus a single full size in a silicone muffin cup. Started time at 11 minutes but ended up at 14, what with opening the oven to test. I’ll start at 13 next time. The large one probably took 16-17 minutes. So easy and tasty!

    1. Thanks, Tina. Those look great! Appreciate you taking the time to share your experience.

  2. 5 stars
    I made a double recipe of these muffins this morning; these have got to be the best banana muffins I’ve ever had in my mouth! Every bite was bursting with flavour and tender buttery deliciousness with no trace of gummy, tasteless batter & they had golden-brown tops with crispy edges OH be still my heart! I’ve baked many a muffin but none ever came out with crisp edges reminiscent of the corner pieces of brownies or butter mochi! I did however add 1/2 tsp Ceylon cinnamon & 1/4 tsp nutmeg to the flour mixture for my taste. The only thing that bothered me was that my muffins came out relatively flat, there was just a little bit of rise; but it was like an even rise not a nice mounded one like most muffin recipes.

    1. Thanks, monica! I’m so pleased that these were such a hit. Because these muffins use baking soda without an acidic ingredient to fully activate it, you will see limited rise with these muffins.

  3. 5 stars
    I’ve tried several banana muffin recipes recently, and this one is by far the best. I doubled the batch, which made twelve smallish muffins. Instead of buttering the tin, I used paper liners. I added 1/2 c chopped toasted pecans, and thought to add some cardamom, but forgot at the last minute. I thought, since I wasn’t making the chai whipped cream, the hint of spice would be nice, but I didn’t miss it at all. Not having enough unsalted butter, I used Kerrygold salted, and omitted the pinch of salt. I also used raw sugar, lightly whirled in a blender so it wasn’t very coarse. I don’t know if the larger grains would have made a difference in texture, but next time (and there will be a next time, very soon), I’ll just use the sugar in the raw as is.

    These muffins are moist and delicious, and from what I’ve read, they will taste even better tomorrow (but I couldn’t wait, of course!). Lovely banana flavor, just sweet enough, easy recipe. Thank you!

    1. You’re welcome, Celeste. Thank you for taking the time to share your experience and your kind words!

  4. 5 stars
    Made these today! I didn’t have any honey so I used maple and was super yummy! I made 2 big muffins was perfect for 2 people.

  5. 5 stars
    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!

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