Recipe

Savory Banana Muffins

A surprisingly savory muffin with ripe banana, sharp cheddar, scallions, and a silky crumb. Cozy, snackable, and perfect for breakfast or soup nights.

By Matt Campbell

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4.8

A basket of warm savory banana muffins with melted cheddar on top on a wooden kitchen counter with a pat of butter nearby

Jump to Recipe

Banana muffins usually show up wearing a sweet tooth. These show up wearing a flannel, holding a mug of coffee, and asking what soup you have simmering. We keep the banana because it makes the crumb silky and smooth, but we steer the flavor into savory territory with sharp cheddar, scallions, a little black pepper, and an optional pinch of chili flakes for that “wait, what is that?” moment.

This is the recipe I make when I have bananas that are too ripe to ignore but I do not want dessert. You get tender, cozy muffins with crisp edges, a salty cheesy top, and just enough banana to round everything out without screaming banana bread. They stay soft for days, meaning about 2 days at room temp or up to 5 days in the fridge, if you stash them properly.

Why It Works

Silky texture without fuss: Ripe banana adds moisture and tenderness, so the muffins stay soft for days.
Big savory payoff: Cheddar, scallions, and pepper balance the fruit and keep the flavor firmly in snack and brunch territory.
Crisp top, tender center: A hot oven start and a little cheese on top give you those golden edges.
Flexible: Swap in bacon, ham, chives, or different cheeses using what you already have.

Pairs Well With

Storage Tips

Keep Them Fresh

Room temp: Cool completely, then store in an airtight container for up to 2 days. Add a paper towel under and over the muffins to absorb excess moisture and protect the tops.

Fridge: Up to 5 days in a sealed container. Warm before eating for best texture.

Freezer: Wrap each muffin, then freeze in a bag up to 2 months. Thaw at room temp or microwave in 15 to 20 second bursts.

Reheat tip: For crisp edges, split and toast, or warm at 325°F for 6 to 8 minutes.

Common Questions

Will these taste sweet?

They taste savory first. The banana is there for texture and a gentle background note, kind of like how sweet potato works in savory biscuits.

How ripe should the bananas be?

Use bananas with lots of brown spots. If they are pale yellow and firm, you will get less flavor and less of that silky crumb. Banana sizes vary a lot, so if yours are small or huge, measure the mash. You want about 1 cup.

Can I make these without cheese?

Yes. Replace the cheese with 1 to 2 tablespoons nutritional yeast for a savory vibe, or just leave it out and bump the salt by a small pinch. The muffins will be less rich but still tender.

Can I make these gluten-free?

A 1:1 gluten-free baking blend generally works well here. Results vary by brand, but blends like Bob's Red Mill 1-to-1 or King Arthur Measure for Measure are good starting points. Expect a slightly more delicate crumb. Let them cool fully before removing from the tin.

What makes the texture “silky and smooth”?

Banana plus oil and yogurt creates a moist, fine crumb. Also, mixing gently and not overbaking keeps the interior plush instead of bready.

Can I add meat or vegetables?

Absolutely. Add up to 1/2 cup cooked crumbled bacon or diced ham, or 1/2 cup finely diced roasted red pepper. Keep mix-ins fairly dry so the batter does not get gummy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-cup muffin pan
Paper liners or nonstick spray
Mixing bowl plus a medium bowl
Whisk and rubber spatula
Measuring cups and spoons (or a kitchen scale, optional but helpful)
Fork or potato masher for the banana
Cooling rack
Instant-read thermometer (optional, for an extra-confident doneness check)

I started making these on a weeknight when I had two overripe bananas and exactly zero interest in another sweet loaf. I wanted something I could grab on the way out the door, but still felt like real food. I mashed the bananas, threw in cheddar and scallions, and hoped for the best.

The first batch disappeared faster than any “responsible” meal prep I have ever done. The texture was the surprise: not cakey, not dry, just smooth and tender like the muffin was keeping a secret. Now this is my go-to when I want comfort that does not taste like dessert, and I need my kitchen to feel like a friend, not a project.