These banana muffins are soft, buttery, and spiced with cinnamon. They’re wonderful plain, with chopped walnuts, or even chocolate chips. You need 3 large ripe bananas and a few basic kitchen ingredients to get started.
Banana bread is wonderful, but muffins are quicker, more convenient, easily portable, and taste just as good. I’ve been searching for the perfect EASY banana muffin recipe since my daughter began eating solids. We always have bananas in the house which means we eventually have spotty bananas ready for baking!
These quick and easy banana muffins bake in 30 minutes, so if you need to be in and out of the kitchen FAST (um, don’t we all?), this recipe is your savior.
Banana Muffin Ingredients—Each Is Important!
This banana muffin recipe requires a handful of basics like flour, sugar, and milk. That’s what I love about baking—it’s the same base ingredients for basically everything.
- Flour: I tested the recipe with both all-purpose flour and whole wheat flour and LOVED both variations. See recipe Note below.
- Melted Butter: We’ll use melted butter as the fat, though melted coconut oil works too. I love using melted butter in baked goods, and though I was afraid these banana muffins would taste too dense without creaming softened butter (which incorporates air), that’s not the case at all.
- Bananas, vanilla, salt, cinnamon, and nutmeg: The flavor team.
- Egg: 1 egg gives the muffins structure.
- Milk: A common ingredient in some muffin recipes including pumpkin muffins, milk provides necessary moisture. Dry muffins… the worst.
- Sugar: Sweetens. When I make these for my daughter, I use half brown sugar and half coconut sugar. You can use all brown sugar, all coconut sugar, or a mixture of the two. Keep in mind that coconut sugar isn’t quite as sweet as brown sugar, so the flavor will change. See my recipe Note. 🙂
Do these banana muffins taste like banana bread? Yes, totally! But they have a lighter, softer, and more buttery texture. You’ll love it.
How to Make Banana Muffins Moist
There’s a fine line between a moist banana muffin and a dry banana muffin, aka sandpaper in a cupcake wrapper. To make banana muffins moist, make sure you’re using a solid ratio of dry to wet ingredients. I found the muffins to be dry without the addition of liquid, but a couple Tablespoons of milk solved the problem. Use a little fat (butter), brown sugar, and plenty of bananas for lots of moisture and flavor.
How to Mash Bananas
So I started doing this last year and it’s been a total game changer whenever I make banana cake, these breakfast cookies, banana bread, or chocolate banana bread. Just use your mixer to mash bananas! Peel and break them into chunks, place in your mixer, and beat until mashed. Beat the rest of the wet ingredients right into this bowl, then beat in the dry ingredients. So easy.
Can I Use Frozen Bananas?
Yes and I do this often. Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash, then use as instructed in the recipe below. See How to Freeze & Thaw Bananas for Baking. Try not to mash too much or else you’ll be left with 2 cups of banana-y liquid; some chunks are great.
This banana muffin recipe is perfect if you:
- Have 3 large spotty bananas
- Love banana bread
- Need a quick homemade breakfast, snack, etc.
- Don’t feel like creaming butter and sugar together
- Don’t feel like dirtying 100 pans
And, to turn these into a scrumptious treat, you could dip the tops of the cooled muffins into chocolate ganache and add sprinkles. (Affiliate link: I love these naturally colored sprinkles.) You can also add the streusel topping from these banana chocolate chip streusel muffins.
More Muffin Recipes
These easy banana muffins have been my default for awhile, though I usually switch between these and a couple other muffin recipes previously published. I consider these muffins on the healthier side and they’re each toddler & adult approved. 🙂
- Baby Apple Oat Muffins
- Bran Muffins
- Whole Wheat Banana Nut Muffins (these include oats)
- Blueberry Oatmeal Muffins
- Healthy Apple Muffins & Chocolate Banana Muffins
- Morning Glory Muffins
- Lemon Blueberry Muffins
- Zucchini Muffins
- Peanut Butter Banana Muffins
- Healthy Blueberry Banana Muffins
- Lemon Poppy Seed Muffins
Would love to know if you try any of them!
Print
Quick & Easy Banana Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10-12 muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
These banana muffins are soft, buttery, and spiced with cinnamon. They’re wonderful plain, but taste fantastic with 1 cup chopped walnuts or chocolate chips. You need 3 ripe bananas and a handful of basic kitchen ingredients.
Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 6 Tablespoons (85g) unsalted butter, melted (or melted coconut oil)
- 2/3 cup (135g) packed light or dark brown sugar (or coconut sugar)*
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) milk*
- optional: 1 cup chopped walnuts, pecans, or chocolate chips
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–23 minutes, give or take. (For mini muffins, bake 12–14 total minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire cooling rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
- Special Tools (affiliate links): 12-count Muffin Pan | Muffin Liners | Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Cooling Rack
- Why the initial high temperature? The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall.
- Whole Wheat Flour: Feel free to substitute whole wheat flour for all-purpose flour or use a mix of both as long as you use 1 and 1/2 cups total. If using all whole wheat flour, add another Tablespoon (15ml) of milk.
- Frozen Bananas: You can use frozen bananas here. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe. See How to Freeze & Thaw Bananas for Baking.
- Sugar: You can use 2/3 cup of packed brown sugar or coconut sugar. Or a mixture of these to yield 2/3 cup. If using 2/3 cup coconut sugar, the muffins won’t be as sweet. I find they taste best with 2/3 cup brown sugar or 1/3 cup of each. 2/3 cup of honey or pure maple syrup works too, though the muffins will taste a little more moist in the centers. I’m unsure about sugar substitutes, but let me know if you try any.
- Milk: Use your favorite variety of dairy or nondairy milk.
- Banana Bread: Here’s my favorite banana bread recipe. 🙂
Reader Comments and Reviews
Another winner! I used whole wheat flour and added chocolate chips…baked for 21 minutes and they turned out perfectly! I would like to try them with walnuts next time. Thanks Sally!
These were seriously so easy to make and I hate baking. Came out perfect! With a toddler who decides by the week if they like/don’t like bananas, I love having this option. Thank you!
These are super easy to make & follow the recipe,
My 2yr old daughter literally saw me putting them on cooling rack and couldn’t wait had to break 1 open to cool for her right away 🙂 big thumbs up from her and me so far .
Thank you
I recently discovered your site when looking for mini cheesecake recipes (which were delicious by the way) and I can’t tell you enough how impressed I am – by your incredibly thorough and detailed recipes and directions, how quickly you reply to questions, and how delicious your recipes turn out!!! I’ve been making the same banana bread recipe for years and this morning decided I wanted to make muffins – I found your recipe and knew it would be a good one. My 3rd grade daughter made these with ease, they baked in less than half the time as the bread we make, and they were DELICIOUS!!! She filled the tins 3/4 full (instead of all the way to the top since she ran out of batter) and the crowns rose beautifully and had a perfect crust on them, not flat at all like the boxed muffin mixes I’ve made in the past. The muffins were moist and flavorful, though I think we could have included a little more banana – our error since we only had three mediums. Bonus: she can use this as credit for a math assignment since it includes measurements :-). I foresee a lot more muffins than bread in our future…
I feel so inspired to bake more thanks to your treasure of recipes you so generously offer the world – a gift, especially now!
Absolutely delicious! Love the hint of the cinnamon! Definitely a fan favourite in our household. How many calories per muffin? Can you please provide the nutritional facts? Thank you!❤
I’m so happy you both enjoyed theses muffins! I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp
These are by far the Best muffins I’ve ever made. I added a half of cup of chopped walnuts and half of cup of chocolate chips. Thank you for sharing this recipe.
The best banana muffins I have ever made!
I switched out the cinnamon and nutmeg for cardamom. I also sprinkled Skor Bits on top prior to baking. Not sure if you have Skor in the U.S., if not, find a toffee to crumble.
Thank you Sally! I have been baking for years and your recipes are a welcome addition to my tried and true recipes.
Carrie
These muffins are delicious. They have a lot flavor and are not heavy! They were easy to make-great for overripe bananas!
Yum. Perfect banana flavor. Light and fluffy. I ended up with 11 muffins. I didnt add anything additional, just good ole banana muffin.
Just tried this today, OMG so yummy and super easy!!!! Thank u for sharing
Love this recipie! Just made it today and came out wonderful. I added one extra banana! Love the fact there is not alot of sugar as well.
Thanks so much for sharing!
baked these just now and i’m in love ! the texture is absolutely amazing, super super moist, so fluffy and soft. the best i’ve ever had ! my family and i loved it. definitely gonna make more of these. thank u sally for sharing this recipe !
I made them this morning. Better than banana bread. The texture is light on the inside, with the high crispy muffin top! I used almond milk, it was fine. I didn’t add nuts or chocolate. I didn’t have any, but they are declicious without!
OBSESSED with this recipe i make it like every other week. I even make them for friends and family for special occasions! One quick, super lame question. Do you happen to know about how many calories are in each serving?
So yummy!! Makes exactly 12 muffins. I added mini chocolate chips to the batter and a few larger ones on top 🙂
Soooo good! I’m an elder and have baked for more than 60 years. This recipe is a “keeper” as my contemporaries would say!
Loving this recipe… the best muffins i’ve ever made. Thank you Sally
I made the Quick and easy banana muffins. I didn’t have any whole wheat flour and used just the all purpose flour. Also only added the walnuts not the chocolate bits, but I will add them in next time. I like to mix it up a bit. I used coconut oil instead of butter. The muffins were still delicious. I like this recipe for its simplicity, variations and its great taste. Everyone loves them. Thanks Sue
Excellent! Just as it should be. <3
We love these muffins! I’ve made them several times and they have replaced my usual banana bread. When I don’t have enough ripe bananas, I add in different fruits. I’ve tried peaches and pears so far and plan to add apples the next time. Today I used coconut sugar instead of brown sugar and some canned peaches to increase the banana quantity. They turned out great! Definitely less sweet, which my husband prefers. This recipe is so versatile! Thank you Sally!!
So, so good. Tried other recipes and while they were great, they didn’t hit the spot like this one did. These muffins came out perfectly moist and really satisfied that particular banana bread craving I had.
I made the quick and easy banana muffins w white and whole wheat flour, ground the nuts & chocolate chips.
Wow, these muffins are fantastic! I used whole wheat flour and followed recipe as is, adding 1 cup mini chocolate chips in the mix at the end. Then I sprinkled with Sugar In The Raw before baking. I’ve been doing lots of baking during this . These helped to fill our hearts and tummies and some extra time on my hands.
The texture was lovely and soft, not dry at all. Love the golden colour from using brown sugar. I did 1 c plain flour and Half a cup of whole flour Thanks for the recipe so easy to do
These were delicious as mini muffins! It was a perfect combination of banana and spice flavors, and the texture was very nice. This will now be my go to banana muffin recipe!!
Wow, 10/10 on these! Super easy to make, great for baking with kids! This will be the new go-to recipe for old bananas!
Delicious! Didn’t have any nuts so I added chocolate chips. Wasn’t sure how the combo would taste. Very good! Thank you for sharing the recipe.
My family loves these muffins we definitely add the walnuts and chocolate chips along with 1/8 cup chia seeds and 1/8 cup ground flax seed. I also add about 2 extra tablespoons of milk to accommodate for the extra dry ingredients. Yum!
I made 36 mini muffins with this recipe. They were super soft and delicious!! Thank you for this amazing recipe 🙂