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!
PrintQuick & 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. 🙂
Was very keen to make these but I have just doubled checked and only have 3 medium bananas (around 150grams). Any alteration suggestions to save me doing another grocery trip?
Hi Mel V, this happens to me a lot and I just use unsweetened applesauce for the rest.
I have made this recipe probably 50 times. My kids love these and it’s so simple/forgiving. I have used both margarine or vegetable oil instead with similar results and almost never pre-mix the dry ingredients, just sprinkle them onto the wet once in the mixer. It’s never failed me!
Just pulled these out of the oven and a quarter of them are already gone. I just ran out of milk, so I added water instead. I used coconut sugar and 4 very ripe bananas. Added walnuts to all and chocolate chips to half, and both are a major hit! They rose very nicely and are perfectly moist. We’ll definitely make these again. Thanks for a great recipe!
These were fantastic. My only issue is I could taste the baking soda in some bites. I sifted my baking soda and whisked everything good.. I know this is a bakers error… help!
Hi Kellie, did the baking soda seem clumpy at all? That’s odd that sifting didn’t help! Or was it expired by chance? You may want to try a new box of baking soda to see if that helps. We’re glad you enjoyed the muffins!
Great Recipe. My first time making banana muffins. Followed the recipe and baking time exactly and the mini muffins turned out perfect. The vanilla, cinnamon and nutmeg really makes them taste great.
my FAVORITE muffin recipe!
i’ve made so many times (usually sub milk for yogurt or sour cream) and it is always a hit. 10/10 for this recipe!
These are delicious! I’ve been baking with bananas forever and it never occurred to me to mash them in the mixer then add the other wet ingredients. That’s so much simpler. Also, I sprinkled some vanilla sugar over the batter before baking for crunch, sparkle, and additional flavor.
I loved how these came out. My daughters liked them from the first bite. They are soft and moist and perfect for a grab and go breakfast. The only thing I did was add chocolate chips to half of them to see which they liked the best. The were delicious either way.
PS I used brown sugar instead of white used only half. I liked the brown sugar better
So glad you enjoyed these. Thank you for reporting back, Cindy!
I love this recipe, I also added chopped up apple and honey. Great!
These are amazing! We make them almost every weekend and they don’t last long. We love them with chocolate chips and today I used chocolate milk instead of regular milk and they were so good! Toddler approved!
Amazing !!!
This is the best banana muffin I ever made. It’s light and fluffy, just what we wanted. I have used honey instead and it worked well. Thank you so much for sharing
I had a major craving for banana muffins today, so I randomly looked up a quick and easy recipe and landed here! I am so happy I did. Divine intervention for sure! I am blessed to have come across this amazingly delish recipe for me and my hubbs! I give this recipe 10/10. I poked holes on top of them and rubbed Kerigold butter and sugar on top as well and boy howdy they were even more delish! Thank you Sally!
Hi. I usually make banana bread with leftover/ripe bananas, however, upon the suggestion of my son, I looked up a banana muffin recipe and picked yours to try. It was easy, and the muffins came out so moist, we couldn’t believe it! Delicious! Thank you.
Paulene, we’re so glad they were a hit!
Best Banana Muffins! I use stevia brown sugar and oat milk. This recipe is so easy and the results are incredible.
Super easy and fast recipe! I added an extra couple tablespoons of butter because I melted the whole stick. I also used bread flour because that’s all I had. Also used maple extract because i just bought it and why not lol. We made mini muffins and baked for 12 min. Perfection! Kids are inhaling them now lol.
I like that the recipe has some wiggle room to make it your own. Would be an awesome dessert if you wanted to add cream cheese frosting.
I made these yesterday from my thawed frozen bananas and added choc chips. Moist and delicious! Would I be able to add some peanut butter to this recipe?
Hi Terry, we’re so glad you enjoyed these! For a version with peanut butter, we’d recommend these peanut butter banana muffins instead.
I would recommend peanut butter chips if you are looking to add peanut butter. 😉
I love this quick and easy muffins recipe So light and delicious and you can turn it into vegan recipe as well.
Beginner muffin maker here. Had some frozen bananas lying around that I wanted to use and found this recipe.
Didn’t even see the guide on frozen bananas, and they came out super moist following this recipe to a tee. Made a few adjustments myself for taste, and my peer group thinks I’ve been making muffins for years because of this.
Follow the recipe to a tee when it comes to the flour and such. Mixing is what makes the texture more than anything.
Seriously, I’m not a bot. If you have an hour and want something sweet and handy for the week, make these!
This my go to recipe, my picky eaters love them every time! I add a few chia seeds or flax to sneak some nutrients on my teenager. I LOVE these muffins and everything I’ve made from Sally. Thank you for sharing your passion!
This was a really good recipe. I forgot to put the milk in, but I had added an extra banana, so I didn’t notice a difference. I also added some raisins and 1/4 tsp of ground cloves. All of your recipes turn out well! Thank you!
Delicious! Just made them. Didn’t have butter or oleo so used avocado oil/olive oil 50/50% blend. They are so tender. Made them with no add ins and were still so super moist and tasty. So easy to make. Highly recommend this recipe! Thank you.
This came out perfect. I added some choc chips as per the suggestion.
Will try half and half honey and sugar next time.
We all loved them! Didn’t have many chocolate chips so added raisins and worked great
These were amazing! Thank you
I made these last night. Doubled the recipe and I omitted the cinnamon and nutmeg though as I don’t really care for them in banana muffins. The banana flavor still popped and they are moist but not over moist. Had to put them up or all would have been gone last night! (I also use several of your other recipes for homemade goodness)
Was delicious I left out the milk and the sugar used four large bananas turned out amazing unless you want a cake like muffin that’s sweet which I did not want. Will use this recipe from now on very moist soft delicious
Your recipes ALWAYS turn out! I’ve never had a fail following the instructions with anything you’ve posted and I absolutely love that. These were delish and I cannot wait to make a batch with walnuts and chocolate. Cheers!!
This is such a great recipe, and the mini- modification works perfectly (though I always have some leftover batter—I just drop it in a couple large baking cups and make extra full-size muffins). I’ve augmented the bananas with peach puree or pumpkin puree (like 1:3 ratio) for seasonally themed muffins, and it works great, too.