Banana Bread Muffins with Copycat Starbucks Recipe

Name: Banana Bread Muffins with Copycat Starbucks Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 egg; 1 cup + 2 tablespoons sugar; 1/2 cup vegetable or canola oil; 2 tablespoons milk or almond milk; 1/2 teaspoon vanilla extract; 3 large overripe bananas, mashed very well; 1/2 cup chopped walnuts (optional)

February 20, 2020 | DIANNA

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These banana bread muffins made with a copycat Starbucks recipe are perfectly sweet, super moist, and great for breakfast or snack time.

(Updated 5/17/2021)

I must confess, I have never actually tried the banana bread at Starbucks. I rarely go to Starbucks, so I didn’t even know they sold banana bread until a friend of mine started telling me how good it is. I’m a big fan of banana bread and her excellent review got me curious, but I couldn’t wrap my mind around paying so much for one little slice!

Instead, I found this recipe for copycat Starbucks banana bread from My Frugal Adventures. The author said the recipe came directly from Starbucks so I decided to try it, and I am so glad I did because it was some of the best banana bread I ever had.

The first time I used the recipe, I followed the instructions and made the banana bread as a loaf. It turned out great, but I decided to adjust the recipe for banana bread muffins because they bake faster and it’s easier for me to make sure they’re done in the middle. The ingredients and proportions are the same (with the exception of almond milk) because we loved the original recipe so much.

The banana bread muffins come out golden brown and have a little bit of crunch on the top, but they’re soft and moist on the inside. They’re dense enough that the banana bread gets kind of thick in your mouth when you chew it and you feel like you want a glass of milk. Not because it’s dry but because it’s rich — kind of like cake. The mouth-feel (I guess that’s what you call it?) is one of my favorite parts of banana bread. Dry banana bread makes me sad and really dense banana bread feels too doughy. This recipe gets the mouth-feel just right👍🏽

If Starbucks banana bread tastes better than this one, then it really is a force to be reckoned with. I’ll probably never know though because now that I have this copycat recipe I definitely don’t plan to buy it!😁

VIDEO INSTRUCTIONS:

Ingredients for Banana Bread Muffins with Copycat Starbucks Recipe:

Flour (all-purpose)
Baking Soda
Salt
Egg
Sugar
Oil (Vegetable or Canola)
Milk (I use regular milk or almond milk; the original recipe says you can also use buttermilk)
Vanilla Extract
Bananas (very, very ripe bananas – more brown than yellow)
Walnuts (optional)

How to make Banana Bread Muffins with Copycat Starbucks Recipe:

1. Preheat your oven to 325 degrees Fahrenheit.

2. To a small bowl (breakfast cereal sized bowl), add the flour, baking soda, and salt. Whisk together and set the bowl aside.

3. To a large mixing bowl, add the egg, sugar, and oil then use a spoon to stir until they are well combined.

4. Dump the dry ingredients into the wet ingredients and mix well with a spoon. The batter will be thick and pretty dry & crumbly, but there shouldn’t be any unmixed patches of flour.

Mash up your banana in a small bowl. You can use the bowl that the flour just came out of. Mash the banana really well so that it’s smooth, like a puree you would feed to a baby. Make sure to use overripe bananas in this recipe. If your bananas aren’t ripe enough the flavor of your banana bread muffins will be off. The bananas should look more brown than yellow. Mine looked pretty nasty, but they tasted great in the muffins.

(Need more ways to use up your overripe bananas? Try this banana pancakes recipe!)

5. Add the milk, vanilla extract, mashed bananas, and walnuts to the batter and fold them in until just combined. Be gentle and don’t overmix.

6. Line a 12-cup muffin pan with cupcake liners, then spray them with a thin layer of nonstick cooking spray. Evenly divide the batter into the liners and bake in the preheated oven for 25-30 minutes, just until a toothpick inserted in the middle comes out clean. Check frequently after 25 minutes to make sure they don’t overbake. Cool the muffins in the pan or on a cooling rack & enjoy!

Products Used In This Recipe:

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5 from 14 votes