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
Recipe made only ten beautifully mounded regular muffins with no add ins. Love Sally’s recipes! Thank you! Your instructions are so helpful!
I just found your website and had a few ripe bananas. I just finished making your banana muffins. I only had 2 bananas but they measured 1 cup perfectly so I added 1/2 cup of plain applesauce to the egg mixture. I also added a handful of mini chocolate morsels and walnuts. Omg!!! They are so delicious, moist and easy to make. Thank you SO much! I can’t wait to bake some of your other recipes soon.
I wish I could upload a photo on here! I followed this exact recipe (okay I measured the vanilla with my heart), added chopped walnuts and milk chocolate chips! I made (instead of 12 standard) “6” tall boy jumbo muffins! Incredible. Moist. Delicious. House smelled amazing. I’m going to post on social media & I’ll tag you/ your page!
So glad you loved this recipe, Gina!
These muffins are wonderful! The recipe is also quite forgiving. I was short on mashed banana by about 1/3 of a cup so I made up the difference with unsweetened applesauce. I was obviously distracted when I made these as I also left them in the oven at the higher temperature for longer than I should have and when I discovered my error, thankfully in time, I reduced the oven temperature and watched carefully until they were done. The outside was a little browner than it should have been but not burned and the inside was soft and moist. It was either my lucky day or this is a very versatile recipe because in spite of all of this, they turned out amazing! (Oh yes, and I used my heart to measure and add chocolate chips – there were lots!! Perfect!!).
So simple and yummy! I added 1-2 tbsp of sour cream and they came out so moist. Definitely will be making again!
Thank you for sending the Banana Muffin recipe, making them tomorrow.
Love this recipe when I have old bananas. I’m sure the recipe is great like it is but I add 1/2 cup of Greek yogurt and roughly a cup of chocolate chips. Top each muffin with a pinch brown sugar before baking, creates a yummy crust. These things are moist and delicious.
I have made these muffins so many times and they never disappoint. I add vanilla protein powder to the dry mix to add some more protein for my kids (I add an additional tablespoon of milk as well). Even with the addition they still taste great. And my family loves them. Thanks for such a great recipe!
This recipe was great! Your recipes never fail me!!
I used coconut oil instead of butter and I believe that this is the best banana muffin recipe I’ve eaten.
I just now joined your recipes
How should I alter this recipe if I want to sweeten my muffins with dates and not sugar?
Hi Vv, we haven’t tested these muffins with dates, but if you’re looking for an unrefined sugar option, see recipe notes for details on using honey or maple syrup.
Does anyone know how many calories are in these per muffin?
Hi Steve, 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’m eating one right now 2 days after baking them and they are still incredibly moist and delicious. I followed the recipe exactly but added chocolate chips. Will be making these again as soon as my first batch is gone!!
I made these this morning, substituting vanilla yogurt for the milk. When already portioned in muffin sleeves, I realized I had only added 1/3 cup of sugar rather than 2/3. So, I made a streusal topping to add a bit more sweetness. They were really good!! And very moist. I didn’t even need to add the streusal topping. Half the sugar would have been fine.
Followed this recipe exactly. Perfect muffins. Delicious! I highly recommend.
My family loves these muffins! How do I convert the oven temp/timing to mini muffins?
Hi Lauren, For mini muffins, bake 12–14 total minutes at 350°F (177°C).
Made 2 different new banana muffin recipes (unthawed too much frozen bananas). Kids said this one was #1 and it was so quick and easy to make. Made exactly as instructed – added chocolate chips/walnuts to half of them. Yum!
Easy and excellent recipe! Made as written except that I measure from the heart with vanilla and extra cinnamon. Used 1/2 wheat and white (note #4). Excellent texture. Adding to my recipe book to use again
I hardly ever comment on recipes but Sally, these were FABULOUS! I made them in a jiffy, clean up was easy and the flavor profile was wonderful. I reduced the sugar just a teensy bit to my liking and they turned out perfectly! Added toasted walnuts and had them for breakfast this morning. Thanks so much for all your wonderful recipes!
So glad you love these muffins, Kirsten! They’re definitely a favorite.
These look delicious! I was wondering if they freeze well?
Hi Liz, absolutely! Baked muffins freeze well for up to 3 months.
Added half the amount of sugar in the recipe, and still tastes sooo good! Taste like a good banana bread, just in muffin shape, would really recommend
Smell great, and they are delicious !
Like most comments, these muffins are perfect. Just because the recipe says easy and
and quick, doesn’t mean they aren’t great.
I substituted a 1/2 c. bread flour for the regular flour, because I was a little short on bananas so I thought it would help fill the bulk. —–not sure why!! but they turned out perfect.
I added blueberries I had enough batter to make about 8 small muffins
I love to gift food so these will be shared
Could you recommend changes for high altitude (6,250ft)? Made per recipe (grams) and were decent, but looking for a better rise and finish. Thx.
Hi Dana, we wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Awesome receipe! I sidnt have brown sugar and substituted with raw sugar. I also had to substitute nutmeg with AllSpice. But, the banana muffins still came out delicious. Plus, I added some dark chocolate chips.
These were delicious! Both my kids and I loved them. We added mini chocolate chips. It made 15 muffins total. Also used the coconut oil instead of the butter. Next time I’ll use whole wheat flour and add in nuts.
These are the nicest muffins I’ve ever eaten. They are so soft and light with a beautiful top.
Best muffins ever! I make these every week and they turn out perfect! I don’t have to wash 1,000 dishes after making these heavenly treats and my family usually devours them in about a day!
Sally your recipes never disappoint me. These banana chocolate muffins are the best turned out perfectly.
Excellent recipe!! Our whole family loves these!
I make these nearly every Sunday for our house church. I double the recipe and they’re still gone within minutes. Everyone loves them. The texture and flavor of these are perfect – moist and fluffy every time. I usually add chocolate chips, but they’re amazing without.