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
Got some cheap bananas, made these muffins with added walnuts, soon scrumptious, fed the leftovers skins to the roses……Happy all round
These muffins were amazing!
This banana muffin recipe is seriously one of the best out there. I’ve been baking for over 15 years and these are easily #2 on my baking roster!
Can I use heavy cream instead of milk?
Hi Lisa, yes you can. Enjoy!
Hi- can I use 2 thick medium size bananas and can I use brown butter for the melted butter portion?
Hi Lisa, the best way to know if you have enough banana is to either weigh them after peeling, or mash and then spoon into measuring cups. If you are short of 345g/1.5 cups banana, you can make up the difference with some applesauce. You can use brown butter, but add a tablespoon of water or milk to make up for the liquid loss that occurs when browning the butter. Enjoy!
Yum!! My daughter an I whipped these up according to the recipe and they are delicious!
Hiya I am trying to make a “banoffie” muffin. Do you think it would work if I baker with a teaspoon of caramel in the middle?
Thanks
Hi Francesca! It’s hard to say without testing it ourselves, you could always add caramel to baked and cooled muffins by coring out a small piece from the center. Sounds like a delicious combination. Let us know what you try!
If I want to make this gluten free, how much flour do I use?
Hi Celeste, we haven’t tested a gluten free version of these muffins, but some readers have reported success using a 1:1 gluten free all purpose flour blend. Let us know if you give it a try.
Delicious I forgot to put in the baking soda but it still turned out Delicious
I accidentally left the oven at 425 for the first 12 minutes because my toddler woke up. Turned it down to 325 instead of 350 at that point and cooked for 6 more min total (so 18 total min). Sharing in case anyone else pulls a silly like that – it worked out well!
I had 6 bananas and used them all! Made 12 large muffins and they were amazing!!
Great recipe. I used walnuts and chocolate chips.
Just tried this recipe. Muffins came out beautifully moist. Thanks Sally!
I have used this recipe many times and it is such a keeper. I was wondering if i could use white sugar, instead of brown or coconut. Thanks!
Hi Brittany, yes you can! Use the same amount. The brown sugar makes the muffins a little softer and has a little deeper flavor from its higher moisture content and the molasses in it, but white sugar will work fine here too. Enjoy!
Thank you so much!! That is so helpful. I hope you have a great day!
Sorry… One more thing. I wasn’t sure if I was going to make muffins or banana bread, and I saw the ingredient amounts for the bread are a bit different than the muffins. Would the sugar substitution still work for the bread? Sorry, so many questions!
Hi Brittany, yes, you can use the same guideline for banana bread, too. Enjoy!
I used your to make banana bread with my 9 year old son and it was very yummy and moist. We also added a table spoon of flax seed. He has asked for it again after finishing the loaf in the three days.
Another home run from Sally! These were absolutely moist and light! I’ve been eyeing my bananas for the past week and knew where to come for help. I’ll be making these sometime again very soon. The picky eaters in my family are demanding more of these!
So good! The house smelled great when they were baking and I got a lot of compliments. These are better than banana bread!
I love this recipe! I’ve made it several times and it’s become a family favorite. It’s hard to get one before they all disappear!
TASTY, however too sweet for breakfast. Cut sugar in 1/2,
bananas are sweet enough.
I had to cut bake time at 350 to 15 minutes or bottoms got too dark.
I am not usually a fan of banana breads or cakes but this recipe produced a light and delicious muffin. I would say it’s the best muffin recipe I’ve ever used – very easy too. I added cream cheese icing and a walnut on top. I will definitely be making these again.
The best muffin recipe. I followed it to the letter except I didn’t have nutmeg so sprinkled in some pumpkin pie spice but could have left it out. I love the tip for mashing bananas in mixer. What a time saver. Also didn’t user liners and buttered my muffin tin. Cooked per directions but set the time for 15 mins on the second temp change and they were done. Added chocolate chips 2/3 cup because I didn’t want to open another bag of chips. Will prob only use this much going forward. These are the best and so so easy. I’ll never make another banana muffin recipe again!!
These were absolutely delicious. We put nuts in some & chocolate chunks in others. Can I substitute gluten free flour? Any adjustments to other ingredients if I need to make them gluten free & egg free?
Hi Bb, we haven’t tested this recipe with those ingredient substitutions, but you should always expect the results to vary when making changes! Let us know how they go.
Just made these for a play date I was hosting at my host and 10/10 recommend! This are the banana muffin recipe I have been searching for! Not too sweet but so yummy, the toddlers and adults all enjoyed 🙂 Will be making more tomorrow!
Thrilled to read this, Nicole!
I’ve made so many of your recipes and I swear by them. However, for some reason my muffins came out super heavy and dry. I did not over mix, over bake, or measure the flour incorrectly. I’m confused and an upset since of course I’ve waited for these bananas to ripen all week long. Not sure what happened.
Hi Allison, we’re so sorry these muffins did not turn out for you. Did you measure the bananas out to 1 and 1/2 cups (345g) mashed bananas? If the flour was measured properly, it sounds like the ratio of wet ingredients may have been a bit off. Were your bananas particularly small? For next time, you can always try decreasing the bake time by just a minute or two. Hope this helps and thank you for giving these muffins a try!
Made with chocolate chips. Excellent banana muffins! Tall and light
I don’t like banana bread as it always seems to stodgy or wet. These are perfect except they don’t last long as they are so tasty. We put chocolate chips in some and some Pecans in others but you could add lots of things to suit your taste. I’m so glad I tried making these!
Wow wow wow!!! So delicious. I added half cup of choc chips and half cup of peanut butter chips and they were amazing!
Can i put the recipe in the refrigerator for the night and cook it tomorrow??
Hi Eve! We do not recommend making muffin batter ahead of time, as the muffins may not rise properly when baked.
This made nice muffins. Changes I made:
I used a fork and my hand instead of a stand mixer.
I used browned butter instead of just plain melted butter.
I added some allspice because the first time I made these they were lacking.
I also used almond milk instead of cow’s milk because my spouse’s body physically rejects the agenda of big dairy.
Other than that the only other thing I did was just use one table spoon and one cup to measure everything. You can mostly eyeball things with this recipe and it’ll be fine. It not like you’re making a wedding cake.
Great!!
Absolutely delicious abd super moist!! I forgot to add the milk after mixing everything together but everything came out okay with me mixing the milk last. Just in case someone else makes that mistake~
Muffins were super moist, but did not taste like banana muffins at all. Overwhelming taste of nutmeg and cinnamon. I usually don’t include those spices in my banana bread recipe, but figured I’d give it a try. Don’t think I’d make this again.