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
Super easy to bake and tastes amazing! Not to mention the aroma of the cinnamon and nutmeg while baking makes my home smell so yummy! I added a 1/2 cup of walnuts and chocolate chips for texture and sweetness.
These were great. I used 1 cup of oat flour (oatmeal blitzed in blender) and 1/2 cup all purpose and did half brown sugar and half date syrup, and added a few tbs hemp seeds. Great texture and not too sweet. Perfect!
These were so good! The texture was amazingly soft and the muffins were so delicious, perfectly sweet with the best golden color! One of the best banana muffin recipes I’ve tried! And they were so easy to make 🙂
Mmmm, delicious fresh out of the oven!! I’m sad it only made 12! But better that way haha. I used a little over 1/2 cup brown sugar (I just didn’t flatten it) as I do with most baking goods so they’re not too sweet, and they came out excellent. I almost messed it up when I forgot the butter! I had just put them in the oven when I saw my butter in the microwave! I quickly took them out, put them back in the mixing bowl (wasted lots of time and it was a huge mess) but I’m glad I did. I took them out at the 15 min mark of 350, they were perfect. The slightest crisp on the outside and the soft almost melt in your mouth inside. Sending these to school!
Love this recipe, and trust me I am by far not a baker. They are the softest fluffiest muffin I think I’ve ever eaten. Will definitely be making them again!!!
These were amazing! Easy to make on a Sunday morning before the rest of the family is awake (even before my morning coffee) and they turned out moist and delicious. Will definitely be making these again. Thank you!
Very good muffins and easy to make.
I like the idea of adding nutmeg, as well as cinnamon.
Thanks Sally!
These are delicious and so easy to make!
If you are looking in the comment section to see if these muffins are good, then got the green light! Go make these when you have time. These muffins are amazing, and they have never failed me 🙂
these were THE BEST textured banana muffins i have ever made. but its way too much salt. i had to throw them out, all together. i have been a fan of sally for years now and i made this recipe with my
toddler. sooo easy. they looked soooo good. smelled heavenly too. but 1/2 teaspoon salt is a LOT
Dear Sally-Very nice recipe. I will definitely be using this again. I usually don’t put cinnamon or nutmeg, but what a nice touch.
This made some great mini muffins that I almost couldn’t stop eating!
I did replace the egg with a heaping tablespoon of pumpkin puree because my son is allergic to eggs.
Thanks for this recipe!
Excellent I have made it twice already love it perfect !
Really quick and easy. Have tried many banana bread recipes but this might be the best. Not too salty, plenty moist but still baked not soggy and really has a banana taste. I also like the fact that the oven is only on for about 25 minutes instead of one hour so cost saving. Makes exactly 12 cup cake size muffins, so perfect. The batter rises nice and high so looks really light and it is.
I’ve made these 3 times now. The last two times I only had 2 bananas so I cored and grated up a small apple to make up the difference. Turned out great. They are fluffy and not heavy like banana bread can be where it’s very dense on the bottom.
They turned out so delicious-I ended up using 2/3 cup of coconut sugar,
1 cup of whole wheat and 1/2 cup all purpose and coconut oil. Did half of the muffins with chocolate chip as my 1 year old doesn’t need the extra sugar. Will make again for sure.
Muffins turned out great will definitely do this recipe again but might try the gluten free flour next time.
two questions
(1) I have four bananas can i use them all for more banana flavor or will it change the texture of the muffins
(2) how would you change the recipe for a mini muffin tin? Making a bunch of bite sized food for a party
We would recommend sticking to about 1.5 cups mashed — any more would change the texture and overall moisture of the muffins. For mini muffins, bake 12-14 total minutes at 350°F (177°C). We hope they’re a hit!
I did this recipe today and its super moist and delicious! ❤️
My dad loves it! Thank you for the wonderful and super easy recipes Sally! ❤️
Just came across this recite. Awesome, good flavour, nice colour, and really good lift.
I did banana and walnut using light brown sugar and sprinkled finely chopped dried banana chips on top just before baking.
These muffins are easy to make and simply delicious! A winner every time I make them. I add 3 blueberries to each muffin which seems to be the magic number for balance and taste.
Just made these with a cup of blueberries… Delicious! Family loves them.
Just tried this recipe today and I have to say, it is so delicious!! Super easy to make! I made muffins baked for 12 mins and they were perfect! Light and fluffy but still lovely and moist! Great recipe. 10/10
I had just a couple of medium sized bananas so I made half the recipe and made as mini muffins, using 1 medium egg. They came out perfectly on the recommended oven and time setting for mini muffins. Used coconut sugar for the first time – no discernible coconut taste which is great as I wondered if it might somehow mess up the flavours. Lovely moist muffins that are not overly sweet as I have found some muffin recipes to be…delicious!
Just made these and they are fantastic. I substituted a small container of unsweetened apple sauce for the butter and used one cup of whole wheat flour with 1/2 cup all purpose. I also made a topping of chopped walnuts, a little sugar and cinnamon. The muffins didn’t rise so much due to the weight of the topping but we didn’t care! They came out great, nutmeg really made the difference!
I made this recipe with wheat flour and baking Splenda and the muffins turned out great! Hope this info helps anyone who needs to use a sugar sub.
Oh great idea! I want to ditch the sugar too! I will have to try your idea xx
Great recipe! I accidentally left out the brown sugar ♀️ bit they are still really good.
Oh I was thinking I want to leave out sugar too.. how did they turn out? I used to use apple sauce for sweetness in my banana bread but not sure how that would affect this recipe…
They are actually still pretty good. My girls loved them. I did add a few chocolate chips in each but the overall taste was really good without sugar.
Do I need to use the nutmeg and cinnamon I don’t really like them, will it be nice if I just add choc chips?
I left out the nutmeg and added mini caramel hershey kisses, they were AMAZING! My husband said best recipe ever! They are soooo moist. You can’t really taste the cinnamon much. 100% recommend trying this!
Loved these!! Love all of your recipes, Sally, but this one is right up my alley because I like simple and straightforward recipes with as few ingredients as possible. Using whole organic milk and slightly more butter (1tbsp) because I had a stick that was already cut. Added walnuts AND chocolate chips. Divine.
My 11 year old granddaughter made this and I can’t stop eating it!
Moist and delicious!
This recipe and your recipe are the ONLY 2 banana muffin recipes I will ever make because it just comes out amazing! Thanks so much for sharing!