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
These were the best muffins I’ve made!!! So easy to follow – thank you so much for sharing all your tips
Made them with a mixture of frozen & fresh & still kept the milk & added chocolate chips
I can’t believe how good this is!! Not only easy, very well explained, best muffins ever! Thank you so much
Made as mini muffins, took about 12-13 min at 350 and came out great. I like dropping the brown sugar a little to 1/2 cup and going hard on the cinnamon.
I usually screw up making muffins and they turn out dry. I followed this recipe to a T, added chocolate chips and a wee sprinkle of white sugar on top to form a wee crust during the bake and OMG, these are the best muffins I’ve ever made!!
Definitely saving this as my go-to muffin mix! Thank you
Sally’s does it again! Recipes are top notch and easy to make. These banana muffins were delicious. Sprinkled a little sugar on top for a sweet, crusty finish I continuously come back to this site over and over!
Hi, if I don’t have milk can I substitute it for yogurt and if I do will the measurements and the ingredients stay the same?
Hi Emma, we don’t recommend using yogurt in its place—the milk provides necessary moisture and helps thin out the batter a bit.
Can I check the butter quantity as 85 g is not the same as 6 tablespoons. Thanks.
Hi Emma, American sticks of butter are pre-measured as 8 Tablespoons, and 113g. So 6 T. is just about 85g.
My mom swears by your recipes so when I saw your name in a banana muffin recipe search, I decided to go for it. I didn’t have vanilla on hand (thanks holiday baking) so I used almond extract. These are hands down the best banana muffins I’ve ever had. SO good. Going to have to check out more recipes 🙂
Beautiful high-rising muffins and not too sweet. I had 5 bananas so I added about one extra cup of flour, another egg and an extra 1/2 tsp each of baking powder and soda.
The muffins were delicious. I used coconut oil instead of butter. I really liked the flavor.
I have made these using the exact recipe and they were delicious! I decided to make them again using a mini muffin tin, whole wheat flour, substituting applesauce for half of the called for butter, and using a mixture of brown sugar truvia, spenda, and brown sugar. They are still so moist and delicious! Totally recommend.
Hello Sally.
Thank you so much for this beautiful recipe.
Can I bake this in mini loaves pan using the initial high temperature technique? Or is that reserved just for muffins.
Thank you very much
Hi Chioma, the temperature change isn’t necessary for mini loaves. Bake time will depend/vary based on the size of your mini loaf pans. Keep a close eye on them and use a toothpick to test for doneness.
This was so good, family loved them! Was just wondering what the nutrition information was because I can’t find it anywhere?
Hi Lisa, so glad you love this one! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
This was a winner at my house! My family couldn’t resist eating them. Made some with and without chocolate chips. I personally thing the chocolate chips create a perfect balance when paired with the sweetness of the muffins. This is definitely going to be a new staple.
I just tried these and they are a smash hit with my family!! I was just wondering if you have nutritional info for these?
I can’t seem to find it on the site. I count my macros so this would be very helpful!
Rich, moist banana muffins!
This is one of the best banana muffins you will ever find!!! I’m saving this recipe and never searching for another one!!
Hello, I’m looking to bake these in mini muffin tins. How do you suggest adjusting the bake time and/or temperature? Thanks.
Hi Yee, For mini muffins, bake 12–14 total minutes at 350°F (177°C).
Absolutely loved this recipe. I used All Purpose Flour, vanilla almond milk and added 1 apple (diced) and a cup of walnuts. Sooo good!
These banana muffins are seriously the BEST! They are so moist and flavorful. Great way to use up bananas that are overripe! My kids’ favorite banana muffin!
Absolutely delicious. I used semi sweet chocolate chips and they came out perfect.
Has anyone tried adding a little pumpkin to this recipe? Pumpkin is on my “healthy foods” list- I added 1/4 cup plus 1/4 cup dried un-sweetened coconut, and about 1 Tbsp more of flour, thinking I’d need to balance out the extra moistness. Fingers crossed it turns out ok.
My small modifications:
I used only 1/3 cup brown sugar, but added 1/3 cup honey. I also added 1/4 cup unsweetened cocoa powder and chocolate chips. Everything else I kept the same. So melt-in-your-mouth delicious!
First time posting a comment here and generally anywhere. But this recipe is that good and I use it frequently. Kids and adults approve. The taste is buttery, moist and the baking instructions with high heat create the perfect dome and crispy exterior. If looking to make some healthy substitutions, here are my tried and successful suggestions:
1. Instead of 3 bananas, use 1 banana and substitute the rest with shredded zucchini and carrots.
2. Sub one third of the flour for oatmeal.
Truly an exceptional recipe.
Love these little muffins. So. Much.
I made them eggless, using aquafaba (chickpea juice) as a replacer. Best muffins I’ve ever tasted and the family loves them
I made these for the 1st time and my family said they are amazing. Have made them again one week later! They have the best banana taste and are so easy to make!!
This is my go-to banana muffin recipe! I love it so much.
Delicious, I love how easy it is to whip these up. I tried out substituting 1/4 cup of the flour for 1/4cup ground flaxseed and to add some protein and it came out great. It added an extra layer of flavor and texture. Thank you SBA, you are my go to place for every baked dish I make! All your recipes consistently turn out amazingly!
Quick and easy and delicious
Honestly I’ve made this recipe so many times now and I’ve added chocolate chips and walnuts to it, I’ve had them just the way they are and they never fail me. These always turn out soooo good, I’m baking them today for a lil Christmas party and I know they’ll be a hit.