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
This worked out really well, thank you!
Just made for the first time and absolutely delish! Do you have the macros for this recipe by chance. Thank you
Hi Beth, 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
I plan to make this for seniors in my church but I’m wondering if it recipe can be made into mini loaves of banana bread?
Certainly, Dorothy! 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.
These really are the best banana muffins I’ve ever had. They were so light and airy yet full of flavor. Sally’s baking addiction recipes never fail me.
Just doubled this. Amazing flavour. Plus very fluffy. Will make it again. Also made 24 muffins.
I absolutely love this recipe. Made it twice. Second batch i added chocolate chips and chopped pecans
Turned out perfect, was concerned because my 4 bananas only came out to a cup and quarter. Saved recipe so i can make again. Thank you.
This recipe is delicious, however it does not make 12 muffins. Just letting people know that for their planning purposes. If you fill them halfway then yes, it will make 12 standard muffins. I followed the recipe exactly and liked the idea of filling the muffin tins to the top. However, with filling 3/4 , I could only make 10 muffins. Just FYI! Otherwise great!
Just made these and they turned out great! From start to finish was about an hour. ❤️
This is the absolute best banana muffin recipe, and I’ve tried many in my 25 years of baking! Made exactly as written with no substitutions and it yielded 30 mini muffins. Great flavour, not too sweet. I feed this to my 2 yo with no guilt. Thanks Sally!
5 Star recipe. I made exactly as stated. Checked my muffins at the second 16 min. Setting and beautiful browning so tested and took out. Excellent flavor so delicate in crumb. Wow! My go to recipe now.
I changed it up a little. I used 1/2 cup each if white whole wheat flour, almond flour and coconut flour. Used coconut oil and allulose. They are a little dark because of the allulose, but delicious. Thank you for the recipe.
Great texture. Lacks enough banana flavor though. Only made 10 muffins which was disappointing. Not sure I’d make it again. This is the first Sally recipe that didn’t live up to expectation.
Followed exactly, came out perfectly, and delicious! Thank you for a great recipe!
I’ve made this so many times, it was time to comment! Really easy and always tasty, I add chocolate chips and reduce the sugar a bit and the kids still love them. Thanks for all of your recipes!
Tried this recipe and definitely liked it, I switched about 30 grams of the sugar for vanilla sugar which enhances that great vanilla taste.
I have been a professional chef for 40 years, this is by far the best recipe for banana muffins I have used.
Made this exactly as written less the nuts or chocolate chips best muffins i have ever made! Thank you for an easy to follow delicious recipe with the ingredient weights!
I’ve made these banana muffins more than a handful of times. I use this recipe along with several others of Sallys – they are all great! I personally don’t add cinnamon and nutmeg as this recipe calls, I just like the banana flavour to shine through itself. My muffins turn out perfect every time. Thank you for sharing such a simple and staple recipe for my home.
These were a huge success! I am not an experienced baker but I was able to make them easily and they are DELICIOUS. Fantastic recipe.
This recipe is perfection. The muffins are so moist and addictive that my mother and I can’t get enough.
I love this recipe, but I am vegan and I used flax eggs to veganize it – I imagine applesauce could be substituted for the eggs as well. I prefer it with just a pinch of cinnamon and no nutmeg – the banana/buttery flavour comes through stronger that way; I love these muffins!
Hi!
Any issue with adding fresh blueberries to this recipe?
Thanks!
Hi Jenny, you certainly could add a cup of blueberries to the batter with no other changes. Enjoy!
I made these with Great Value Gluten Free All Purpose flour and you would never guess they’re gluten free! Super simple and DELICIOUS! Thank you for the recipe, this will be my go to for sure.
This is truly a great, fool proof recipe. The muffins come out bakery perfect every time. I love that the muffins come out the great even when I use coconut oil and non dairy milk.
I’ve made these twice and both times they were amazing. The best version I made used half regular and half whole wheat flour. The second time I made it I only had 2.5 bananas, still turned out perfect. I also added a scoop of mocha protein powder to the dry ingredients. This is by far the best banana muffin recipe I’ve tried. Soft and light inside with a little hint of crispness outside. This is a keeper.
Sally you are a genius! This 75 year old just made these and they are the best ever. This is my new go to banana recipe. Why didn’t I ever think to use my mixer to mix the bananas with the wet ingredients??? Thank you so much.
I’ve tried this recipe multiple times as instructed and these are delicious I’ve tried with and without walnuts both very yummy. I also have used this recipe and substituted the banana with unsweetened apple sauce and substituted the butter with equal parts whole milk yogurt and the turned out delicious I also added a little extra cinnamon
i made these for my boyfriend and this is the first time baking something for him… so easy and quick and he loved them! added a generous scoop of nutella on top of each muffin before putting them in the oven. absolutely devine
These muffins are amazing thank you for the recipe.