Brown Sugar Banana Muffins Recipe
If you’ve ever wished you could bottle up that warm, comforting aroma of bananas and brown sugar baking away in your kitchen, let me introduce you to Brown Sugar Banana Muffins. These easy muffins come together in no time and are packed with the perfect balance of sweet bananas, warm brown sugar, and the softest, fluffiest crumbs you can imagine. There’s something wonderfully nostalgic about biting into one of these golden brown treats—whether you enjoy them for breakfast, as a snack on the go, or with your afternoon coffee, these muffins deliver cozy satisfaction every single time.

Ingredients You’ll Need
The magic of Brown Sugar Banana Muffins lies in how just a handful of pantry staples can create moist, irresistible muffins every single time. Each ingredient plays a key role, and once you gather them, you’re already halfway to a crave-worthy batch of muffins.
- Bananas (1 ½ cups, mashed): The riper, the better—overripe bananas lend extra sweetness and a deeply fragrant banana flavor.
- Brown sugar (½ cup, packed): Adds rich caramel notes and moistness; this is what sets these muffins apart from the rest.
- Granulated sugar (¼ cup): Boosts sweetness and balances the deeper taste of brown sugar.
- Unsalted butter (½ cup, melted and slightly cooled): Gives your muffins a tender crumb and a luxurious, buttery finish.
- Eggs (2 large): Bind the batter and help the muffins rise beautifully.
- Vanilla extract (1 tsp): Adds warmth and enhances all the lovely flavors.
- All-purpose flour (1 ½ cups): Offers structure, keeping the muffins light and fluffy inside.
- Baking soda (1 tsp): Ensures your muffins rise perfectly every time.
- Cinnamon (½ tsp): Delivers subtle spicy warmth that complements the bananas and sugars.
- Salt (¼ tsp): Brings out all the other flavors—don’t skip it!
- Chopped walnuts or pecans (½ cup, optional): For a nutty crunch and even more depth—totally up to you!
How to Make Brown Sugar Banana Muffins
Step 1: Prep the Oven and Muffin Tin
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or give it a light grease with butter or oil spray. This will ensure your Brown Sugar Banana Muffins pop out easily and look bakery-perfect.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the mashed bananas, brown sugar, granulated sugar, melted and slightly cooled butter, eggs, and vanilla extract. Whisk everything together until the mixture is smooth, creamy, and well blended. The combination of brown sugar and ripe bananas will already have your kitchen smelling heavenly!
Step 3: Stir Together the Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking soda, cinnamon, and salt. Mixing these dry ingredients together before adding to the wet mixture prevents any clumps, ensuring your muffins are light and evenly risen.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. A few streaks of flour are totally fine—don’t overmix here or your Brown Sugar Banana Muffins won’t be as tender. At this stage, fold in the chopped walnuts or pecans, if you’re using them.
Step 5: Fill the Muffin Tin
Divide the batter evenly among your prepared muffin cups, filling each about three-quarters full. If you’re craving a little extra sweetness and crunch, sprinkle a pinch of brown sugar or cinnamon sugar on top of each muffin before they go into the oven.
Step 6: Bake to Golden Perfection
Bake the muffins for about 18–22 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling. The hardest part is waiting, but trust me, it’s worth it!
How to Serve Brown Sugar Banana Muffins

Garnishes
A muffin this good needs only a touch of magic on top! Try a light dusting of powdered sugar for a pretty finish, a small pat of butter that melts right in, or even a drizzle of honey. If you went nut-free in the batter, add a few chopped nuts over the top for texture and visual appeal.
Side Dishes
These Brown Sugar Banana Muffins shine on their own, but I love pairing them with a dollop of Greek yogurt and some fresh berries for a complete breakfast. They also play well alongside a simple fruit salad, a smoothie, or even just a hot cup of coffee or tea. It’s the kind of meal that feels both indulgent and effortlessly healthy.
Creative Ways to Present
Elevate these muffins for brunch gatherings by slicing them in half and spreading with cream cheese or nut butter. For dessert, serve them warm with a scoop of vanilla ice cream and a sprinkle of cinnamon. You can even tuck a mini muffin in a lunchbox or pack them up as a sweet homemade gift—just wrap in a little parchment and twine for a rustic touch.
Make Ahead and Storage
Storing Leftovers
If you somehow have any muffins left, store them in an airtight container at room temperature for up to 3 days. Place a paper towel underneath the muffins to absorb any extra moisture and keep them from getting soggy. They actually taste even better the next day, as the banana flavor deepens!
Freezing
Good news: Brown Sugar Banana Muffins are freezer superstars. Once they’re completely cool, wrap each muffin tightly in plastic wrap or foil. Place them in a freezer bag or container, and they’ll stay fresh for up to 2 months. Just label the bag with the date for easy snacking down the line.
Reheating
For just-baked warmth, pop a muffin in the microwave for about 20 seconds straight from the fridge, or about 40 seconds if frozen. If you prefer the oven, reheat at 300°F for 5–8 minutes so your muffins regain their irresistible tender crumb and heavenly aroma.
FAQs
Can I make Brown Sugar Banana Muffins without nuts?
Absolutely! The nuts are completely optional and you’ll still have incredibly moist, delicious muffins. If you want some extra texture, try swapping in chocolate chips or dried fruit.
How ripe should my bananas be?
The riper, the better. Bananas with plenty of brown spots (even nearly black skins) are perfect—they’re sweeter and mash more easily, adding that iconic banana flavor you crave.
Can I substitute whole wheat flour?
You can substitute up to half the all-purpose flour with whole wheat flour for a slightly heartier muffin. Just know they may be a bit denser, but still full of flavor!
How do I keep my Brown Sugar Banana Muffins moist?
Be sure not to overbake—muffins are done when a toothpick comes out clean or with a few moist crumbs. Also, store them in an airtight container and enjoy within a few days for the best texture.
Is it possible to make these muffins vegan?
Yes, with a few swaps! Use melted coconut oil or vegan butter in place of regular butter, flax eggs instead of eggs, and a plant-based milk if extra liquid is needed. The muffins will still be delicious and fluffy.
Final Thoughts
I can’t think of many things more inviting than a tray of homemade Brown Sugar Banana Muffins cooling on the kitchen counter. Whether you’re sharing them with family, packing them for a busy day, or simply treating yourself, these muffins always bring comfort and a dash of joy. Give this recipe a try and let your kitchen fill with the sweet aroma of baking bananas and brown sugar—you won’t regret it!
Print
Brown Sugar Banana Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Brown Sugar Banana Muffins are a delightful breakfast treat with a moist, tender crumb and a delicious banana flavor complemented by the rich sweetness of brown sugar. Easy to make and perfect for a quick morning bite or a snack on the go.
Ingredients
Wet Ingredients:
- 1 ½ cups mashed ripe bananas (about 3 medium bananas)
- ½ cup brown sugar (packed)
- ¼ cup granulated sugar
- ½ cup unsalted butter (melted and slightly cooled)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Optional:
- ½ cup chopped walnuts or pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin.
- Mix wet ingredients: In a large bowl, combine mashed bananas, brown sugar, granulated sugar, melted butter, eggs, and vanilla.
- Combine dry ingredients: In a separate bowl, mix flour, baking soda, cinnamon, and salt. Fold dry ingredients into wet mixture.
- Add nuts (optional): Gently fold in chopped nuts if desired.
- Bake: Fill muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- These muffins freeze well—wrap tightly and store for up to 2 months.
- For extra flavor, sprinkle a little brown sugar or cinnamon sugar on top before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 14g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg