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
How long would you cook for giant muffins (Texas size)? 5 at the higher temp and then 25-30 min? Thanks!
Hi Jenn! You can use the baking times and instructions from jumbo blueberry muffins as a guide.
Use the same batter from the blueberry recipe except sub bananas? Or just use use the same ingredients as the blueberry except sub bananas? Or just use the temps from the blueberry recipe? Thanks!
Just the temps and times from that recipe!
Delicious for breakfast with sharp cheddar. I cut back a bit on the sugar, as the bananas are very sweet.
Yummy , I’ve tried plenty of banana muffin recipes but this one was so good. Buttery, fluffy and flavourful. I didn’t use as much brown sugar but still so good. From New Zealand, Kia ora
These came out perfect! So moist! I did have plain and half with milk chocolate chips, so of course, I had to try both. Both were amazing. Saving this as my go to. Thanks for the great recipe!
Can I add blueberries to this recipe?
This recipe was amazing! I made it with my 2 y/o but realized we did not have vanilla extract but it still turned out awesome. He ate 2!
Hi! Looking forward to making this! Is there a precise measurement for making sure I get an even amount of batter in each muffin? I want all the muffins to look the same 🙂
You can use an ice cream scoop or a small measuring cup to help measure.
I found your site and have been coming back often! My favorite is the banana nut muffins. My family devours them immediately fresh out of the oven. I use pecans or walnuts. They are the best muffins have ever made. Thanks so much and keep those recipes coming
I was wondering if you have any recommendations on adding protein powder to these. Hoping the protein would help keep littles bellies full at school in the morning.
Hi Liv, we haven’t tested this recipe with protein powder, but you can certainly try adding a small amount. Keep in mind that it is a dry ingredient, so you may want to slightly tinker with the amount of flour. Let us know if you do any experimenting!
This recipe is amazing!! We added some buterscotch chips and they didn’t last a night!
Hi there! Can I sub the milk for sour cream? If so is it a 1:1 ratio? THANK YOU!!
Sour cream would be a bit too thick. We recommend sticking with milk.
I love the recipe, muffins turned out amazing but Sally every time I use your website I have ads that are popping up and blocking my entire screen with no way to close the ads. I end up having to leave the website and come back, and sometimes I just don’t come back because the ads are so annoying. Just wanted to let you know!
I am making these now! if I use a dark pan and convection baking should I still do 425 for 5 min then 350 for 16-18 min?
Hi Regan, We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
These are delicious.. I made a different banana muffin recipe recently that needed a little something. This one had it all, b/c of the additions of cinnamon, nutmeg, and vanilla, and I will make it again.
I have a favourite recipe that I use my old bananas for but thought I’d mix it up a bit and stumbled across your recipe! I ended up making 18 muffins, used salted butter (didn’t have unsalted), added dark choc to half, did the initial 5min cook and then 16 at the lower tem…WOW!!!! I patiently waited about 10mins before I enhaled one and restrained myself from eating more. This is a beautiful recipe, gorgeous flavour and perfect texture! I can’t wait for my kiddos to try them!
Just made the banana muffin and it came out great. Moist and delicious.
I loved this recipe as they were delish. The second batch i made i added crushed maltesers! Yummy
Can the quick and easy banana muffin recipe be made as mini muffins? If so, at what temperature and time?
Yes, absolutely. See step 3. (For mini muffins, bake 12–14 total minutes at 350°F (177°C).)
Best banana muffins ever! My 8 yr. old grandson snagged the last 3 muffins to take home for ‘breakfast, lunch, and dinner’ the next day. I d.id add 1 cup of dark chocolate chips….so yummy. Your recipes always are the best.
Can this recipe be baked in a loaf pan?
Hi Terry, you could use this batter for a loaf pan. Bake time will be closer to our banana bread.
These are really good muffins. I have found when you don’t have nutmeg you can add pumpkin pie spice.
can you eliminate the nutmeg
Sure can, Carol! Enjoy.
I love this recipe – it is my go-to every-time! I make these muffins usually once a month and they always turn out perfect. I have even switched between butter and plant-based butter without any issues. Occasionally, I add chocolate chips but the muffins taste great without them. Thank you for sharing your recipe!
Family loved these! Can you freeze them?? Do they thaw out nicely?
You bet! See recipe Notes for details.
So, I love this recipe, but I was wondering, how many calories would each of these muffins come out too? Please let me know, thanks.
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
Best banana muffins I ever made. I used light brown sugar and baked for 14 min on the second step of baking. Thank you!
Lovely muffins! Super moist, the flavor is spot on, and the chocolate chips make them 10 times better. (Because when doesn’t chocolate make things better?) Responded slightly differently to gluten-free flour than normal flour (I made them with both), which is normal. They were a little more… well, not more goey or moist, but the texture was just a little different. They still tasted delicious though, so I wouldn’t worry about any complications with the flour in these if you use gluten-free flour. Overall, I think these muffins are delicious. I’ve made them dozens of times since the first time I made them, and finally decided to leave a review.
This recipe was so easy and delicious. Definitely a keeper
Yum Yum Yum! Such an easy recipe and the muffins are so yummy, moist and flavorful. I followed instructions as written and added mini chocolate chips and chopped pecans, a combined one cup. I filled a 12 cup silicon muffin mold to the brim and only made 11 muffins. Adding this recipe to my recipe box. I highly recommend!
I was looking for a quick and easy banana muffin recipe and this was it. Absolutely quick and easy, moreover delicious!! Not disappointed at all!!
Thanks Sally
Thsi is my go to receipe whe I need a breakfast the next day! I willeven sub white flour for oat flour and it works PERFECTLY. Five Stars ☆☆☆☆☆