Brown Sugar Banana Muffins

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Brown Sugar Banana Muffins are delicious muffins to start your mornings!

Brown Sugar Banana Muffins in a muffin pan

This is a good muffin recipe. The muffins bake up perfectly, slightly risen and nicely golden. They have crispy edges and a tender texture. And they pop out of the muffin tin nicely without sticking to the pan. The flavor is sweet. There is no cinnamon or any other spices in these Brown Sugar Banana Muffins, so they’re very much a banana-flavored muffin.  You can add spice if you want, but I never do. The brown sugar gives them a good depth of flavor. Add a handful of mini-chocolate chips, if you’re into that banana and chocolate combo.

Brown Sugar Banana Muffins

Ingredients needed for Brown Sugar Banana Muffins:

  • butter
  • brown sugar
  • eggs
  • 2 large, ripe bananas
  • buttermilk
  • vanilla extract
  • all purpose flour, baking powder, baking soda and salt

How to make buttermilk:

If you don’t want to buy a carton of buttermilk to use specifically for this recipe (especially since you only need 1/4 cup), it’s easy to make your own. Put 3/4 teaspoon lemon juice OR distilled white vinegar in a glass measuring cup. Then fill milk to the 1/4-cup line. Stir. The milk will thicken a little and become slightly curdled. That’s exactly what you want it to do. Then you have your homemade buttermilk to use for Brown Sugar Banana Muffins.

Inside of Brown Sugar Banana Muffins

Make ahead instructions:

Brown Sugar Banana Muffins are a good make-ahead recipe. Just prepare them as indicated. If you want to freeze them all, you can place them in a covered container and put the whole thing in the freezer. If you’d like to freeze them individually, put each of them in a zip baggie and then you can take a single muffin out whenever you’d like to eat only one. To defrost, just let the frozen muffin sit at room temperature for an hour or so (or overnight).

Brown Sugar Banana Muffins with Peanut Butter

I might suggest that these Brown Sugar Banana Muffins are incredibly good when paired with peanut butter. This is coming from someone who eats peanut butter often! It’s completely optional, of course, but you may wish to try it– especially when your muffins are warm.

Brown Sugar Banana Muffins

This recipe qualifies for “good weekend baking.” I often make muffins on the weekends so we can enjoy them for breakfast during the week following. Enjoy!

If you like to bake muffins, you may wish to purchase these items:

  • GLASS MEASURING CUP: Having a glass measuring cup makes it easier to make your own buttermilk- whether you need 1/4 cup or 1 cup!
  • MY FAVORITE MUFFIN PAN: Really nice quality, nonstick pan. The nonstick feature is great in this pan, and it cleans well too. Muffins pop right out! I suggest you buy two because you’ll want to use them for cupcakes as well.
  • STORAGE CONTAINER FOR MUFFINS: I love this storage container for my muffins because it fits one dozen muffins (or cupcakes!) The container is microwave, dishwasher, refrigerator and freezer safe.

Here are a few more banana muffin recipes you might like to try:

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5 from 2 votes

Brown Sugar Banana Muffins

A delicious muffin recipe to start your day!
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 252kcal
Course Breakfast
Cuisine American
Keyword Banana Muffins, Brown sugar banana muffins

Ingredients

  • 1/2 cup (1 stick) butter, at room temperature
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 cup mashed ripe banana (about 2 large bananas)
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  • Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan.
  • Use an electric hand mixer to beat the butter at medium speed until creamy. Gradually add the brown sugar, beating until light and fluffy. Add the eggs, one at a time, beating just until blended after each addition.
  • In a medium bowl, stir together the mashed bananas, buttermilk, and vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda and salt; add to the butter mixture alternately with the banana mixture, beginning and ending with the flour mixture. Beat at a low speed just until blended after each addition (do not overbeat). Spoon the batter into the prepared muffin cups, filling two-thirds full.
  • Bake 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the pans immediately, and cool for 10 minutes on the wire racks.

Nutrition

Serving: 1muffin | Calories: 252kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 257mg | Potassium: 131mg | Fiber: 1g | Sugar: 20g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

Thanks to Tara Liptak from the blog, Smells Like Home for the beautiful photography on this post. 

Brown Sugar Banana Muffins

 

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Lori Lange of Recipe Girl

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Comments

  • julie wrote:

    Perfect as is!! My grandbabies will love….if I can stop eating and get in the mail!

  • Julie wrote:

    I make banana bars for my grandkids and mail once a month. I will be sending these off in my package. I hope they love them and not disappointed no cream cheese frosting on the top! haha Thank you for the recipe! (fyi…I do use sour cream in my bar recipe)

  • Melissa wrote:

    I love this recipe! It’s been awhile since I last baked muffins, but after seeing this recipe and realizing I have most of the ingredients on hand, a baking day is definitely in my future! Yum, can’t wait to recreate these!

  • Susan K. wrote:

    I made these earlier today and they are so good. My husband said they’re light and not too sweet and likes them very much and so does my daughter. Most banana muffins are more dense and heavy but these are light in texture and not oily and contains brown sugar which I prefer in my baked goods. I have exactly 1/4 cup of buttermilk left and two bananas. I’ll be making another dozen this week. Thank you for this recipe!

  • Kristi wrote:

    Hello, Thanks for all of the recipes. I have my Muffins in the oven as I’m typing this :). I was just curious if instead of or in addition the Bananas could I add some cream cheese or even sour cream? If so how much would you think I would need. Just to try a little variation. I think with a crumb topping it might really be good. Also do you by chance happen to have a recipe on here that contains the ingredients & directions for making a crumb topping?
    Thanks again,
    Kristi

  • Katie wrote:

    Just made these – they turned out amazing. Even my picky 4 year old liked them!