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
I’ve made a lot of different banana muffin recipes – these are the best! I used coconut oil for the mini muffins. I baked a 425 for 5 minutes, then only 11 minutes at 350. SO FLUFFY and YUMMY!
This recipe is another winner! I made a batch a few days ago and already had to make two more dozen per popular request! I used 1/2 cup whole wheat flour and 1 cup all-purpose, along with chocolate chips. They are moist and so delicious! My coworker wants to have some to give to her son when he comes to visit–do you think that these muffins would freeze OK? Thanks again for a great product, Sally!
I’m glad they were a hit! They do freeze very well, see my recipe notes for freezing instructions!
I just wanted to thank you, Sally, for a great school snack for my two daughters! I make these as 24 mini muffins and add either chocolate chips or blueberries, freeze them as packs of 3 and pop them in backpacks as their afternoon snack at school. They love them! I also have enough batter to make 6 regular muffins for my husband. He takes them to work throughout the week for breakfast, which I think is better than him hitting up the local donut shop! Another favorite with us!!
Thank you for sharing this muffin recipe. Exactly what I needed and had all the ingredients on hand. They’re delicious and very moist!
Delish! My husband ate 6 yesterday, lol. Next time going to try with whole wheat and maple syrup!
These turned out perfect! I mixed in raspberries and shredded coconut, and substituted a tiny sprinkle of ginger for the nutmeg and it was great.
So so easy and delicious. It will be my go to recipe from now on
Super easy to make and always tasty!
Wow! I did 1/2 AP and 1 cup whole wheat, and 1/3-1/3 brown sugar/coconut sugar….and I am blown away at how delicious these are! Just the perfect amount of sweetness. I made a mini version at 350 for 11 minutes. These will be happening VERY often around here!
These are delicious!! Thank you! I was wondering about subbing some of the butter with applesauce–have you tried? I wasn’t sure how much to try. So happy to have a banana bread recipe that doesn’t come out mushy in the middle!
These were delicious, I made them last week and I’m making them again today. You are my go-to for anything I bake! Thank you!!
I just made these with the addition of chocolate chips, and wow, these are good! The chocolate chips add that extra sweetness, but I will definitely try with walnuts next time. Thank you for a fast and easy recipe! And hardly any dishes to wash!
These muffins are fantastic! I made them last week for my family and they disappeared in no time. This is now my go-to banana muffin. Thank you for another winner!
Absolutely delicious. I couldn’t decide if I wanted to add pecans or chocolate chips to the recipe so I made 4 x plain 4 x pecan and 4 x pecan and chocolate chip! All were delicious! Thanks for another great recipe Sally!
I just made these, and they turned out AWESOME!
I cannot believe how amazing these are. Amazing. Followed recipe exactly, used vanilla flax milk, and at 5am, the very last teaspoon of vanilla extract in the pantry
I made these yummy Banana Muffins this morning. They look delicious with the tall tops and the flavor is perfect. This will be my go-to Banana Muffin recipe. Thanks for all you do, Sally! When I need a recipe I always search your blog first 🙂
I made these today using a silicone muffin “pan” and they lifted out perfectly. I overfilled a couple so they are a little lopsided, but they taste great. I followed the recipe exactly and added walnuts. I cannot wait to try some more recipes!
Wow, so delicious, Sally! I used coconut oil instead of butter because I thought the coconut oil flavor would compliment the banana flavor. Just wonderful! I did end up baking the muffins for less total time than you suggested. I did 5 mins at 425 and then about 12 mins at 350. Thanks again for the great recipe!
Just made these and they are very moist and tasty. i used freshly ground spelt flour. You have to weigh freshly ground flour or it will be really off. I know the people I share with are going to like them also. I also used Smart Balance oil.
Made these today with WW pastry flour, melted coconut oil and coconut sugar (reduced to 120g). I folded in some fresh blueberries and studded walnuts on top. They are divine!! Even with the reduced sugar, they were plenty sweet for our family. I look forward to more easy and healthy recipes Sally – it’s so awesome that you are able to create baked goods that fuel your body right AND taste amazing! Kudos!!
Made these today following your recipe exactly except that I added one teaspoon of maple syrup. I included both walnuts and chocolate chips as suggested and they turned out great – moist and delicious – thanks so much for the recipe!
Just made these exactly as the recipe called, sans nutmeg. Added pecans. Delicious. Sally never disappoints! Thanks for another winner! ❤️
I made these with blueberries and brown sugar/pecan topping. YUM. THANK YOU
Perfect timing! I had a bunch of bananas going brown…made these muffins last night and they are all gone after breakfast this morning! Huge hit. Followed recipe exactly (with added walnuts) and it was one of the best whole wheat muffins I’ve ever had. Super moist and flavorful. Awesome recipe again!!
I just made these and they are delicious! Every recipe that I’ve made from this blog has meet or exceeded my expectations. Today I purchased Sally’s Cookie Addiction at Costco. Can’t wait to try some of the recipes from the book. Thank you Sally for being my go to recipe source!
These just came out of the oven and the kids are raving about them! We are on our way to deliver some to an elderly neighbor now that they are tested and approved. Thanks, Sally! Your recipes never disappoint!