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

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  1. Wow! Just made these with the coconut sugar & brown sugar. Added some dark chocolate chips. These are so good and moist. Thank you for the recipe & great instructions.

  2. Found this recipe this morning and whipped up a batch using a new weak gluten flour that doesn’t interfere with our intolerant digestion as regular gluten does.

    Are these ever flavorful. Wow! Another keeper.

  3. Karla Bolanos says:

    Super Delicious and Quick!!

  4. I made these tonight. I had four bananas and used all four. The recipe is perfect! Love the flavor and texture. I’ll definitely be making them a lot.

  5. These are amazing. Definitely my new go-to!

  6. We love them! Made these with my 3 year old granddaughter. So of course, added the cup of Chocolate Chips. No milk in the house, so just added 2 tablespoons of applesauce. Perfection! Thank you for sharing!

  7. Good Lord, these are ridiculous. Followed to a T, using 1/2 cup of spelt flour, all brown sugar, and a cup of suggested chopped pecans. I never make muffins so this was such a treat!! Stupid moist. It’ll be hard not to inhale them in like, a day. Maybe two. Maybe. Thank you as always, Sally, I always know your recipes are failsafe winners!!!

  8. This banana mission recipe is by far the easiest and most of all the TASTIEST recipient I have ever tried! And I’ve tried a number.
    Absolutely delicious!!! And what a great tip for the burst of heat on the beginning to get the tops to rise!!!!! I’ve always been so let down by my flat muffins 😉 but now they are large and lovely!!!!! This is from now on my go too recipe!!’n
    Thank you!!!!

  9. This recipe and your recipe are the ONLY 2 banana muffin recipes I will ever make because it just comes out amazing! Thanks so much for sharing!

  10. My 11 year old granddaughter made this and I can’t stop eating it!
    Moist and delicious!

  11. Seana Anderson says:

    I loved this recipe and my grandsons loved these muffins. I had made muffins using coconut oil and they hated those. I followed your recipe and made a dozen muffins. How many calories are in each one? Thanks.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Seana, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

      1. Seana Anderson says:

        Thanks so much for your help and your great recipe!

  12. I only have two ripe bananas- should I cut down on the other ingredients?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi GT, You can make up the rest of the 1.5 cups of banana with either yogurt or applesauce.

      1. Thx! Used applesauce. They are delish!

  13. Sally, what is coconut sugar? Do you make it or purchase it in a store? Thanks, love all your recipes.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sharon, Coconut sugar can be purchased in most grocery stores in the baking section.

  14. Can I make this without the baking soda? I currently only have just the baking powder.

  15. Loved these!! Love all of your recipes, Sally, but this one is right up my alley because I like simple and straightforward recipes with as few ingredients as possible. Using whole organic milk and slightly more butter (1tbsp) because I had a stick that was already cut. Added walnuts AND chocolate chips. Divine.

  16. Laura Mac Dougall says:

    Do I need to use the nutmeg and cinnamon I don’t really like them, will it be nice if I just add choc chips?

    1. I left out the nutmeg and added mini caramel hershey kisses, they were AMAZING! My husband said best recipe ever! They are soooo moist. You can’t really taste the cinnamon much. 100% recommend trying this!

  17. Great recipe! I accidentally left out the brown sugar ‍♀️ bit they are still really good.

    1. Oh I was thinking I want to leave out sugar too.. how did they turn out? I used to use apple sauce for sweetness in my banana bread but not sure how that would affect this recipe…

      1. They are actually still pretty good. My girls loved them. I did add a few chocolate chips in each but the overall taste was really good without sugar.

  18. I made this recipe with wheat flour and baking Splenda and the muffins turned out great! Hope this info helps anyone who needs to use a sugar sub.

    1. Oh great idea! I want to ditch the sugar too! I will have to try your idea xx

  19. Just made these and they are fantastic. I substituted a small container of unsweetened apple sauce for the butter and used one cup of whole wheat flour with 1/2 cup all purpose. I also made a topping of chopped walnuts, a little sugar and cinnamon. The muffins didn’t rise so much due to the weight of the topping but we didn’t care! They came out great, nutmeg really made the difference!

  20. I had just a couple of medium sized bananas so I made half the recipe and made as mini muffins, using 1 medium egg. They came out perfectly on the recommended oven and time setting for mini muffins. Used coconut sugar for the first time – no discernible coconut taste which is great as I wondered if it might somehow mess up the flavours. Lovely moist muffins that are not overly sweet as I have found some muffin recipes to be…delicious!

  21. Just tried this recipe today and I have to say, it is so delicious!! Super easy to make! I made muffins baked for 12 mins and they were perfect! Light and fluffy but still lovely and moist! Great recipe. 10/10

  22. Just made these with a cup of blueberries… Delicious! Family loves them.

  23. These muffins are easy to make and simply delicious! A winner every time I make them. I add 3 blueberries to each muffin which seems to be the magic number for balance and taste.

  24. Just came across this recite. Awesome, good flavour, nice colour, and really good lift.
    I did banana and walnut using light brown sugar and sprinkled finely chopped dried banana chips on top just before baking.

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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