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
Excellent recipe. I am in the UK so was very grateful for metric weights as I don’t measure by volume for baking normally. I made the recipe using four very overripe bananas, plain (all-purpose) white flour, other dry ingredients, egg and butter as specified, soft dark brown sugar and instead of milk I added 2 tbs of orange juice, as I had an old wrinkled orange that needed using up. Made 12 muffins which I baked in standard sized paper muffin cases slotted into my muffin tray. The muffins came away from the paper no bother at all. Very moist, lovely flavour. Will make these again!
Made them & they were a big hit !especially with my hubby as he’s a very picky eater,,actually just made my second batch,,love them.
This recipe is our family’s favorite. I’ve been making it for years, but 3 times in the past two weeks alone. I use whole wheat flour and 3.5 tbs of milk to compensate for the moisture. I also replace the butter with applesauce and cut the sugar back to 1/3 cup. I add 3/4 c of walnuts and 1/4 c of chocolate chips. The kids fight over these muffins every time!
Thank you for such a great, healthy recipe!
I will definitely try the trick of starting muffins at 425 on other recipes because these had the highest tops of any I’ve ever made. I used whole wheat pastry flour, 2% milk, and a mix of milk chocolate chips and walnuts. I left out the nutmeg. The results were delicious!
Followed it to a tee, and it worked great! I substituted half with whole-wheat flour (plus half a TBS of milk) and melted coconut oil. The only slight feedback I have is the tad dry at the bottom. I may reduce the high temperature to approximately 3min before shifting it down to 175, and will try it with butter. Otherwise great recipe! Woke up at 7:30am and had freshly baked muffins for breakfast by 8:30am! It may not be a recipe for everyone since I know some people who can’t even boil an egg properly, but it certainly worked for me.
This is a wonderful recipe. My family loves it!
I’m actually making another batch right now but I substituted canned pumpkin for the banana. Smells great!
Oh wow Sally! Thank you for this EXCELLENT recipe! Followed the recipe exactly and added 1/2 C toasted chopped walnuts and 1/2 C semi-sweet chocolate chips. Dusted tops with a little powdered sugar when cooled. Soooo easy and delicious!
Have baked many of your muffins. Always a hit Concerned about comments about bakung soda in this recipe. Has this been modified? Tks
Wonderful recipe! Used half AP flour, half WW flour and added hemp & chia seeds. Added a splash more milk and a tiny bit of allspice. Delicious!!
I tried a lot of recipes for banana muffins but this one is the best thus far. The muffins were so delicious. Thank you. Your recipes are my go-to ones.
These muffins are absolutely delicious! I’ve already eaten two and am trying to keep myself from having a third!
What temperature & how long would you recommend if I wanted to bake these in a loaf pan?
Hi Kathy, Sure! It won’t rise quite as high as banana bread. Bake at 350°F (177°C) in a 9×5 inch or 8×4 inch loaf pan. We’re unsure of the exact bake time, but you can use a toothpick to test for doneness. Let us know how you like it!
I followed the recipe but added some blueberries instead of nuts. They taste as good as they smell!
Great recipe! Super soft and fluffy inside with a lovely crisp top. My 8 year old mixed and measured the wet ingredients- we only had two bananas, used 60ml maple syrup and olive oil instead of butter and still turned out beautifully loved the idea of the hot 5min and then reducing the oven heat we use a silicone muffin tray and they glided out saved this recipe for future overly ripe bananas I don’t wanna chuck
Not commenting to be a recipe bender or highjacker but I made these and was a little short on the butter so I put about a tbs on vegetable oil in. I used 4 medium spotty bananas, Very nice Jennifer Melbourne Aust.
I have made these 5 or 6 times. I always use white whole wheat flour , 3 tablespoons of milk and 1 cup of chocolate chips. My kids LOVE them and they are so quick and easy. Thank you!
I followed this recipe to the letter and they turned out amazing with a beautiful rise! I personally don’t eat bananas but my very picky toddler loved these muffins so that’s always a win for me. Next time I make them I’m going to try honey in place of sugar and maybe a tiny bit of pureed veg to sneak more vitamins in!
I didn’t know sugar was so essential in this recipe. I didn’t put it as I cooked them for a baby, and they tasted so salty =(
They look great, but I screwed it up. Should have not put salt either. I’ll try it again. Thanks!
Tastes great! Not quite as much as banana bread as I was kinda craving, bit the texture matches the advertised fluffiness and texture.
I used stevia, as recommended by the product, I did half the volume of recipe sugar (1/3C) and I added an extra tsp of vanilla to try and compensate for the loss of brown sugar flavor (total 2 tsp vanilla). Without tasting the original recipe, I liked the flavor of these.
I never leave reviews…. But WOW. I followed this recipe exactly how it is plus added semi sweet mini chocolate chips. These came out AMAZING. I will be making these from now on with my leftover bananas! Thank you! This is a keeper for sure. Also, I didn’t have cupcake liners so I just sprayed my tin with non stick and they came out beautifully too
If i wanted to use Gluten Free Plain flour would it be the same quanity? Does anybody know?
Hi Sarah, we haven’t tested this recipe with gluten free flour, but some readers have done so with 1:1 gluten free flour with success. Let us know if you give it a try.
My third time making it with 1:1 gluten free flour. I follow this recipe as it is written. I used King Arthur measure for measure . Absolutely amazing in my opinion.
I just whipped these babies out at 4:30 this morning in less than a half hour before my boyfriend had to leave for work by 5. Baked off just a single pan and Kept the oven at 425 (because I didn’t actually read the recipe through… time was of the essence ) and giiiiiiirl these turned out great! Like better than I thought they would actually. So Thank you !
Oh also fun side note, if you switch the butter and milk ratio you’ve got yourself a pretty good pancake recipe on your hands 😉
Love! We used whole wheat flour and coconut oil. Cooked up perfectly in toaster over. Muffins came out of paper wrappers with ease. Family loves them. Theses will not last long.
Based on comments, I reduced the baking soda to 1/2 tsp, the salt to 1/4 tsp, and no nutmeg, reduced the sugar to 1/3 c since I planned to add chocolate chips. I only had 2 bananas so added two soup spoons of plain yogurt for moisture (no milk). I used 188g of flour instead of using the cup measure as I find that flour can really vary a lot depending on type, humidity, etc. Using high heat at beginning did give them a great oven spring and in my convection oven they only needed 16 minutes, 10 on 425 and 6 at 350. It made 11 medium size muffins,. With the changes, I’d make these again. The eggs came out of the fridge cold but stirring in the melted butter and bananas warmed them up anyway. Don’t pour hot butter directly over the eggs.
This recipe turned out great. Thank you. Looking for more muffin recipes…
Hi Debra, here are all of our muffin recipes!
This recipe was the best ! Can this be made in a loaf pan ? If so, what size pan, temperature and bake for how long ? Thank you.
I am totally obsessed with this recipe. Despite having tons of banana bread recipes saved I can never remember which I like so I’m always making different ones. I’ve made these twice in the past couple weeks and today I used 135g of robust maple syrup instead of sugar and they’re absolutely amazing. Used chocolate chips last time and walnuts this time. Have used silicone muffin liners once and just sprayed my muffin pan the other time and they’ve popped right out. So delicious!!
I really like the texture of these muffins and the simplicity of the recipe. They are very soft and buttery as you said and not heavy at all. Not too sweet either. I added 3/4 cup of chocolate chips and used that batter for the first 6 then added 1/2 cup of roasted walnuts for the remaining 6. Fresh grated nutmeg overpowered the flavor a bit so next time I will use less or maybe omit it all together.
Overall this a great recipe. Thanks for posting it!
Delicious! I normally add chocolate chips to everything, but I was surprised that the banana muffins tasted amazing plain. Super soft on the inside but a pleasant (crunch? I don’t know how to describe it) on the outside. Thank you for this recipe!!! Also side note: using the hand mixer to mash the bananas is such a great idea, it worked like a charm.
I love this recipe I used silk unsweetened vanilla milk instead of plain milk and was super.
Thanks for great recipes with excellent instructions and helpful hints
I’m sorry but this recipe is garbage. Followed it to a tee not once but 2 times and they just stick to the paper cups and they taste like I’m eating a sponge. Tryed a different recipe and they turned out amazing !!
Thank you for the feedback!
Love them .. I used Pecan nuts instead of walnuts ( just personal preference). I also used a dark brown sugar .. DONT DO IT.. it over powers the banana. Definitely make again.
Thanks Sally
Sally, it’s great how you handled this rude person so graciously.
I have made this recipe more times than I can count and it has ALWAYS turned out amazing.
Even my 11 year old can bake it by herself cos we’ve made it so many times!
How much longer do you need to bake muffins if you are using lotus baking cups?
Thank you
Typically lotus cups hold the same amount of batter as standard– are yours larger? If they’re the same size, the bake time won’t change. If they’re a bit larger, the bake time should only be a couple extra minutes. You can use a toothpick to test for doneness.
Hi!, I haven’t tried the recipe yet because I have afew questions:
1) Could I used self-raising flour instead of all-purpose mixed with baking soda&powder?
2) If I was using this recipe to make 16 mini muffins, how long should I bake them for? And at what temp (°C, fan oven).
Sorry to be a pain and ask so many questions! I’ve just started learning how to bake and haven’t yet mastered the art of adjusting recipes! Thanks xx
Hi Charlotte! We don’t recommend using self-raising flour. It would take some recipe testing with that substitution in order to guarantee results. For mini muffins, bake 12-14 total minutes at 350°F (177°C).
i used self raising because the wife said it was the same got to say the we’re the best I’ve
made and am rubbish usually
Delicious, I added 1/2 cup of finely chopped walnuts. Absolutely perfect!