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
Just made these and they turned out wonderfully! Yum! Going to freeze them and pop them in my kid’s school lunch for a treat :))
I would argue that a recipe that requires a change in temperature mid-way through baking would not be considered “easy”. They turned out ok, not the greatest I’ve had, but they’ll work.
These muffins are both beautiful and delicious! Thanks for sharing!
The recipe was so easy to follow and the final result was super gorgeous. Thank you so much Sally. I follow your recipes religiously.. next in list is the strawberry cheesecake muffins. I wish I could show you how beautiful the banana muffins looked
Really yummy!! I add a extra tablespoon of milk, teaspoon of vanilla and three tablespoons of cocoa powder. It was fantastic.
Will this work with only 2 bananas?
It could, yes. Add a little yogurt or applesauce to make up for the lost moisture. (About 1/3 cup.)
YUM! I am an absolutely useless cook, plus I never have the right ingredients and my oven just seems to make up it’s own temp. I made these with oat milk and half honey, half rice malt syrup as I’d run out of those things and they turned out prrfectly. Thank you!!!!!
I made mine with whole wheat flour, and half coconut sugar half brown sugar. So delicious and so easy!
I have no words!! These are the most delicious banana muffins I have ever eaten. I used half oat flour and half whole wheat, with 3/4 cups chocolate chips and 1/4 cup of walnuts, and coconut oil. I blended all of the wet ingredients in a blender. I made mini muffins, and they only needed 6 minutes in the oven on 350 degrees. They are perfectly done on the outside, and when you bite into them, they are moist, fluffy, and an explosion of chocolate surprises! I wouldn’t change anything about this recipe and will definitely make it again. Thank you Sally! I was also wondering if you can substitute the oil with about half a cup of applesauce? Thank you very much!
Thanks so much, Caroline! You can replace some of the butter with unsweetened applesauce, but the texture of the muffins will slightly change.
Hi Sally, Can I add blueberries to this recipe? Also, I already made the original recipe, it is delicious!! My family loved it! Thank you!
Yes, definitely! Use 1 cup of blueberries, fresh or frozen. If using frozen, do not thaw.
So delicious!! Best banana muffin recipe I have ever made. Perfect texture!! I guess it’s due to the two temperatures. Thank you so much .
My daughter and I love these muffins! Great, simple recipe. I thought it was cute my daughter made sure I had packed one in her lunch box this morning before we left for school
These are seriously the BEST banana muffins I have ever made! I have tried multiple recipes that all tasted good but these..cannot be beat. I don’t know if it is the cinnamon and nutmeg that puts it above the rest or what but they are SO moist, flavorful, they smell fantastic. Even if you accidentally overcook them a minute or two they are still soft and moist. I Just pulled another batch out of my oven and my 4 year old has eaten 2 and just asked for another. Keeping bananas on hand for weekly muffins now haha
These muffins are great! super easy to make. I didn’t have enough brown sugar so I used granulated sugar and they turned out fantastic. Will definitely make again!
Just made these yesterday, and they were DELICIOUS!! Nice and moist, with perfect flavor. They are my new favorite banana muffin recipe!
Came out fabulous! Loved it
Hi! I don’t have nutmeg and vanilla extract at home. Can I make this without them?
You can leave out the nutmeg – or even replace it with more cinnamon if you would like! Vanilla is important for flavor in most baked good. You can try to leave out the vanilla but I’m unsure of the final flavor. Let me know how they turn out!
Oh My! These were so delicious! I turned them vegan and gluten free with simple ingredient swaps, and they turned out just as amazing and moist! Thank you so much Sally, i’ll be keeping this recipe near by.
Would love to know what you used to make recipe GF and Vegan. Please share substitutions. Most grateful for the assistance. Thanks
I would love to share. All I did was switch the flour with rolled quick oats, that I ground up very fine. I used a vegan butter instead of regular butter, and I put in almond milk, or any other milk substitution worked. And lastly, I added an extra half banana instead of an egg to keep it combined. Hope this helped :)!
Always love the recipe by Sally! I made the banana muffins just now and it turns out perfect and taste fabulous! The muffins were fluffy, soft and aromatic. Thanks sharing the recipes!
One simple word is all that’s needed:
Sensational!
Thank you for this beautiful recipe.
5+ stars
I love this recipe. I make it plain for my granddaughter and the add some nuts and chocolate chips to the last bit to make a big treat for myself. Yummy
One of the reasons I love muffins is that it’s so easy to make a variety of flavors from the same batter!
So I made these for the umpteenth time today. I discovered all I had was bread flour!! I thought maybe it might work maybe it wont. Super hesitant but let me tell you!!! Baby!!! Those muffins were still light and moist and flavorful and full of love! I even put some in a loaf pan. Then I put some in a mini donught pan. This recipe is fool proof. Just follow it exactly and the people in yourhouse will thank you. My super picky allergy prone 18 month loves them. Perfect size when I use the donught pan. My super angry step son even comes out of his shell and smiles when he eats these. Sally thank you.
Best muffins, ever!!
Can you I make this in a bread pan? Will I need to change temp and time?
Thank you!!
Hi Sarah! Absolutely! It won’t rise quite as high. Bake at 350°F (177°C) in a 9×5 inch or 8×4 inch loaf pan. I’m unsure of the exact bake time, but you can use a toothpick to test for doneness. Let me know how you like it!
Hi Sally! I want to make these picture perfect muffins asap and have only self-raising whole wheat flour right now. If I use it, can I just skip the baking soda and powder? Or tweak the measurements? Thanks!
Hi Roopali! All-purpose (plain) flour is best. If you decide to use self-raising flour, the amounts of baking soda and powder should be tweaked and I’m unsure of the amount.
I just made them with wholemeal SR flour instead of plain flour, just took out the baking powder. They are great! I just ate a muffin warm out of the oven and they are so moist and light!
Thanks Jaclyn! I didn’t try these with the self-raising, now I will!
My go-to banana bread recipe uses yogurt, so when I found myself without any in my fridge, I looked up your recipe. I’ve since made these muffins at least 5 times for my coworkers (who all want different mix-ins) and the results are always RAVE reviews! They’re super moist, loaded with flavor, and so easy to customize – Nutella swirls, chocolate chip, walnuts, crunchy sugar topping, peanut butter chips! I use a large cookie scoop and get 14 muffins out of this batter, so I bake for 2 minutes less. Perfect every time.
I don’t even know how to bake, but I got sick of all the wasted bananas that get chucked out at work, we get supplied fruit at my job. So I took a bunch home, let them go rotten, googled a recipe, which happened to be this one, and I just turned out the best batch of banana muffins on the planet.
Thanks Sally, amazing recipe.
This is by far the best banana muffin recipe that I’ve tried. Thank you so much for this yummy recipe. My toddler and I love it!
thank you Sally! This was my first time making banana bread muffins (I am an amateur) and despite my lack of skills they turned out amazing…solid recipe!
Such a yummy muffin recipe! I used ginger with the cinnamon because I did not have nutmeg and I used banana-almond milk that my husband just bought. They were perfectly moist and tasty.