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
I made these muffins and substituted the banana for sweet potato, they came out AMAZING! I also added a tsp of molasses for a rich flavour. I’ve had 3 people ask me for the recipe this week alone!
It’s 2020 and I’m bored at home. I had ripe bananas so I Googled a recipe and tapped this one from the search. I had everything except the nutmeg but was able to substitute all spice. Made two batches and they came out fantastic. I will admit I used an extra half teaspoon of baking powder because I really wanted to see them rise since it was my first time making muffins. Rise they did, and they came out so soft and fluffy. Added chopped pecans.
I just made these, I’m literally burning my fingers eating one because I couldn’t wait. The smell was driving me crazy!! These are the best banana nut muffins I ever tasted. I have to share this: originally I was going to make one batch, so I had butter melted for one. Halfway through mixing, I decided to add the whole two cups of mashed banana I had (I mash and freeze them in one cup containers), so I doubled the recipe. Instead of melting butter again, I decided to add the coconut oil which was handy. So mine have both and they are heavenly.
Quick, yummy and filing. I’ve made your banana bread so many times but this is much quicker and a delicious!
Made these muffins today and they came out so well!!
This was so extremely ezy to make and was a hit! I used plain white flour and white sugar only one cup – I to add a teaspoon of lemon juice so I did not taste any baking powder.
These are the best looking baked goods I have ever made! My baking style = delicious but not so pretty to look at haha, I was so impressed at how lovely looking these turned out! I didn’t have an egg so used substitute of quarter cup of silken tofu blended with a bit of water but otherwise followed your recipe completely – thank you so much! I can’t wait to show my partner ! X
This recipe was awful. It made 12 muffins and I ate them all. None left for my family.
Okay, this is THE recipe. Like this is it. I’m done searching because this one is a permanent recipe in my life now. I had to make them three days in a row now because even my husband has been taking what’s left to work, then my children and the neighborhood kids kept coming in asking for some, so ya these are IT. I add a bit of chocolate chips and walnuts and it’s just the perfect combo!
Simply delicious ! They were so good they were gone before I could take a picture 😀
Omg…these are brilliant! They are so easy to make and the result was fab: fat, squidgy, moist little cakes. Best muffin recipe I have tried in recent times. I pushed in a generous chocolate square on top of each one before cooking and voila! Perfection!
Made these muffins today. And I am so glad I did. Super moist and the walnuts add a little crunch. My new banana muffin recipe. Yum, Yum, Yum.
I dont think i’ve ever rated a recipe before but these were EPIC in their deliciousness! We make them WAY too much these days! The first time I made them I forgot the egg and to do the high heat before and my daughter still talks about how good they are without the egg! We have tried various combinations of regular, adding blackberries, raspberries, chocolate chips or candied walnuts. All amazing! Thank you for this incredible recipe and that you were kind enough to share! They are the perfect muffin! Like biting into sugary clouds of sunshine. Literally I’m making a double regular batch now to freeze some! I feel a bit like a superhero when I make these. Hope you enjoy the goodness!
I have never left a comment or rated a recipe, but this was good stuff. My muffins have been turning out flat. These were perfectly nice and tall. This really was quick and easy. Glad you don’t need to just soften the butter, as I usually forget and leave it out too long! I just microwaved it and it turned out great. I was out of nutmeg, so I substituted cloves. Perfection!
Omg! I absolutely love this recipe, makes me feel like a good baker which I am not! Hahaha I use date puree instead and it’s brilliant I want to do this recipe as whole cake for my son’s bday! Any recommendation!? Should I just double up and use a cake tin?
Hi Ana, We are happy you enjoyed this recipe! You can bake this in a loaf pan but we have not tested it in a cake pan so I’m unsure of the bake time you would need.
I was drawn to try these muffins because of the high number of star ratings the recipe has. They are 5-star! Thank you for this great recipe Sally.
I forgot to put baking soda and it got out so delicious, like a sweet bread. I made them today again with baking soda, the texture is more puffy. To tell the truth we liked more without baking soda. They were all gone within a day (and we are only 3 people). Thank you for this great recipe!
I used all purpose flour because it’s what I had. I also put in a little extra nutmeg because it’s currently snowing as I look out my window, and it just felt right. I also melted the butter in a saucepan and browned it, which added an amazing nutty/caramel flavour to the muffins. So good! Will definitely be making these again. They turned out so fluffy and delicious. Put a little pat of butter on ’em while still warm = perfection.
Absolutely amazing just wowowowow had a shift at 6 and started these bad boys around 5:20, got them done right before the clock and they’re just the best muffins evaaaaa
I just made these using King Arthur’s Gluten Free Measure for Measure flour…they came out delicious! Will definitely make them again!
I used an extra banana (had 4 turning black) and omitted the milk. Still amazingly moist and delicious! Already thinking about making it again!
Can I use buttermilk in this recipe?
Sure can! Use the same amount (2 Tablespoons (30ml)).
Hi Sally,
I would like to thank you for yet another brilliant recipe! I am a complete novice and the step by step instructions are so helpful to me! I baked these without the nutmeg and cinnamon (fussy family members!) and put in a cup of milk and dark choc chips – they tasted amazing and so moist! Perfect fresh out of the oven. Thank you!!!
I am not a baker, but I feel like one when I make these! Honestly, they are so delicious and my family is so grateful I found this recipe. 🙂 I always follow the recipe directly and usually add chocolate chips, but they are totally fantastic even without! Thank you!
I just made these today and let me tell you, they are phenomenal!! My picky 7yo literally wolfed one muffin in 2 minutes and my 20yo son it was top tier! Thank you so much for this recipe!!
Tried this recipe and loved it!! Do I just double the ingredients to make two batches? Thanks.
Hi Maria, You can double the recipe, but we strongly recommend making the batter twice instead of doubling. Less risk of over or under-mixing.
Wow! This recipe makes the most softest muffins I’ve ever baked, not to mention the taste!! Yum! My 5 yr old son absolutely devoured one whole muffin, something I’ve never seen before! I have bookmarked this recipe as I’ll be sure to use it again and again! Glad I found this recipe!
Yummy! I was looking for a recipe to use up three ripe bananas and this
Fit the bill. I added chocolate chips at end. Thank you for recipe.
I normally don’t rate recipes I find on the internet (shame on me). I use one and if it’s great, I’ll print it and just go back to it again and again. But this muffin recipe is incredible. I made them as written the first time, and the second time I only used 1/3 cup brown sugar – amazing both times. My toddler and husband love these and they are indeed super quick and easy. These are on heavy rotation in our house. I bake them on Sundays so that we have them as quick grab snacks during the week. Make these muffins, you won’t regret it.
I just made these muffins and they are unbelievably yummy!! I added some walnuts and semi sweet chocolate chips as the recipe mentioned and they were incredibly moist! I will definitely be making them again and will add them to my recipe book. Dare I say they have replaced my banana bread loaf recipe 🙂
Super moist and yummy…