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.

Banana muffins recipe

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.

Easy banana muffins recipe

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.

How to mash bananas

Banana muffin batter

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.

Easy banana muffins recipe

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!

Print
Banana muffins recipe

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

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 (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

Instructions

  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 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.

Notes

  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. 🙂

Sally’s Baking Addiction Email Updates

Sign up for email updates so you’re alerted as soon as I publish a new recipe!

156 Comments

  1. Hello, I am cooking one now, will see. I am total “0” in the kitchen, but I had 3 old bananas 🙂 Just to ask about cooking regime – which one? 2 sides, fan, bottom only? Thank you for using also grams in to your recipe.

  2. My son and his friend devoured the entire batch while playing video games and both commented on how good these were. I managed to try one and loved how soft and light it was. I personally do not like chocolate chips in anything (except chocolate muffins, brownies and chocolate chip cookies… thats all). So for me the 1 cup of chips was way overpowering. I cannot wait to make a batch with walnuts or pecans. Thanks for sharing this recipe.

  3. Just made a batch using sultanas, without doubt the best banana muffin recipe I’ve made. So light and fluffy, not too sweet, I’ll definitely make them again. Thank you

  4. I love the tip about starting with the higher temperature. The muffins were delicious. I used half monk fruit sweetener as a sugar substitute and it came out great! Thanks!

  5. Wonderful recipe. Rised perfectly. Tastes very nice. I added a little extra sugar and 1 more egg and 1 banana as mine were quite small. I baked the last 2 muffins at 180 celcius and they came out just as perfect.

  6. Thank you for this banana muffins recipe! I’ve made so many and this one is always our favorite. I like to add a handful of chocolate chips.

  7. Amazing – thanks!
    I added blueberries, raspberries and walnuts…. Going to be great breakfast muffins 🙂
    I didn’t have any eggs but subbed a flax egg and it worked a treat in this recipe. Though they did need longer in the oven (over 25 minutes, all told, and they are skinny mini muffins).
    Thanks for sharing,!

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×