Quick & Easy Banana Muffins

These banana muffins are soft, buttery, and spiced with cinnamon. They’re wonderful plain, with chopped walnuts, or even chocolate chips. You need 3 ripe bananas and a few basic kitchen ingredients to get started.

stack of 2 banana muffins

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, Noelle, 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 muffins

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 ingredients for basically everything.

  1. Flour: I tested the recipe with both all-purpose flour and whole wheat flour and LOVED both variations. Use whichever you prefer.
  2. 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.
  3. Bananas, vanilla, salt, cinnamon, and nutmeg: These guys lend most of the flavor.
  4. Egg: 1 egg gives the muffins structure.
  5. Milk: Provides necessary moisture. Dry muffins… the worst.
  6. 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.

2 images of bananas and mashed bananas in a glass stand mixer bowl

2 images of banana muffin batter in a glass bowl and in a muffin pan

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, or 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.

banana muffins

This banana muffin recipe is perfect if you:

  • have 3 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

Easy banana muffins recipe

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 posted on my site. I consider these muffins on the healthier side and they’re each toddler & adult approved. 🙂

Would love to know if you try any of them!

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stack of 2 banana muffins

Quick & Easy Banana Muffins

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10-12 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


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.


  • 1 and 1/2 cups (190g) all-purpose flour or whole wheat flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large ripe bananas (about 1 and 1/2 cups mashed)*
  • 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


  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
  2. 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.
  3. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 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 rack to continue cooling.
  4. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.


  1. 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.
  2. 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.
  3. Frozen Bananas: You can use thawed frozen bananas in this muffin recipe. Thawed frozen bananas are extra wet, so blot them with a paper towel to rid some excess liquid.
  4. 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.
  5. Milk: Use your favorite variety of dairy or nondairy milk.
  6. Banana Bread: Here’s my favorite banana bread recipe. 🙂

Keywords: banana muffins


  1. This is an amazing recipe! So forgiving! I’ve made it a few times with bananas before substituting with perfectly ripe feijoas. Delicious both ways!

    1. Tcheva Naru says:

      One of my friend sent me this recipe and I finally tried it today. I must say , I absolutely loved the muffins. So Peyton, if you ever see this, thank you for sending me the link. 🙂

  2. Suzy Provine says:

    These are amazing! So light and fluffy. My new go-to recipe for muffins!

  3. I made these muffins according to the recipe only substituting monk sugar for the sugar. These came out absolutely perfect! No added calories from sugar with NO aftertaste. Great for diabetics!

    1. These were perfect. Used whole wheat flour, (half cup) raw elderflower honey instead of sugar, and a few dark chocolate chips. So fluffy and moist. My kids loved them, too! Thanks for the recipe!

  4. Excellent muffins! A different twist to banana muffins.

  5. I’m going to be making this recipe tomorrow and adding mini frozen blueberries. I’m wondering if I can convert this recipe into 6 jumbo muffins instead of the standard 10-12 muffins. Would you recommend this? Thank you 🙂

    1. Lexi @ Sally's Baking Addiction says:

      Hi Anj, you can definitely make these into jumbo muffins. Follow these ingredients and then this recipe for bake time and temperature. Enjoy!

  6. These are light, fluffy and we enjoyed them! Thanks

  7. Really good, but I felt a bit too salty. Will try again. Thanks for the recipe

    1. Did you use unsalted butter? I make these a lot (my 2 year old will literally cry if he doesn’t have them for breakfast) and haven’t found them to be salty.

  8. Is it possible to add a home made streusel topping (made of butter, sugar and plain flour) to the top of the muffins before putting them into the oven ?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Gia, sure can! You can follow the streusel from our blueberry streusel muffins or your favorite streusel recipe.

  9. I have tried this recipe yesterday and it was fantastic! Spongy, airy, great taste! Approved by hubby and kids i would like to know if it is possible to substitute the bananas with fresh strawberries?
    Thanks Sally for sharing this recipe!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Joan, we’re so happy to hear these were a hit with your family! We wouldn’t take out the bananas, but you could simply add a cup of chopped strawberries (blot before adding to the batter to remove some of the excess moisture). Or, you might enjoy our Strawberry Cheesecake Muffins or Strawberry Chocolate Chip Muffins instead!

  10. WOW!!!
    Best banana muffins EVER!!! Thanks so much for sharing this recipe!

  11. Would I be able to add oats to this recipe instead of nuts?

    1. Trina @ Sally's Baking Addiction says:

      Hi Krista! Oats will absorb liquid so adding them to a recipe without making any other changes will likely dry them out. We do have this whole wheat banana muffin recipe we recommend you try.

  12. Pat Lucente says:

    Loved this receipe ….easy & fast!
    The hint of baking them in high heat for 5 minutes gave them the high tops.
    I added milk chocolate chips and sprinkled the tops with raw sugar!

  13. Hi. I’m going to attempt this today. Can i mix or use a combo whole wheat and white flour? Equal parts?

    Love you’re big btw! I have made so many things! Strawberry Cake was a hit! Strawberry shortcake with biscuits also a hit! You’re awesome!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Anna, thank you for your kind note! You can try a mix of whole wheat and white flour — the muffins will be denser. Or, you might like our Whole Wheat Banana Bread recipe instead. Let us know what you try!

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