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 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.

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. 🙂

Keywords: banana muffins

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879 Comments

  1. Simply…..delicious! Moist and more-ish! I added white chocolate chips as I had some and wanted to use them up but they made the muffins a bit too sweet for me (had already cut down the sugar by 1/3 cup) but with dark unsweetened chocolate chips or sutanas they would be just perfect! Sprinkled some sliced almonds on top as well…..delish!

  2. Victoria DelPo says:

    My daughter calculated the calories to be approximately 175 calories per muffin.

  3. This recipe was easy to follow, muffins are very tasty. Not sure why they are sticking to the muffin liners. Next time I will just spray my muffin tin and forget the liners.

  4. I’ve made many types of muffins and these are really sub-par. First- baking soda is best added to recipes that have an acidic component. In this case, there is no acidic component and the baking soda adds nothing positive.
    Second, the muffins are a bit spongy- not what I expected.
    Third, the high oven temperature for the beginning five minutes does not help this recipe at all. In fact, it inhibits the rise of the muffins which contributed to their sponginess.
    It’s only my opinion but my family did not enjoy these at all. I will not make them again.

    1. Sorry, but I think you just did it wrong because mine did not come out with a sponge like texture. They were soooo good

      1. Maybe you can reread the directions carefully before trying again.
        Thank you Sally, my family loved them! They gave it a 10/10.

  5. Was going to make banana bread but didn’t want to wait for the long baking time. I have used other muffin recipes with okay results, nothing amazing. This recipe turned out really good! My family loved them! Will definitely make these muffins again. I added 4 really ripe bananas.

  6. Elaine Starr says:

    Perfect muffins, ready in a flash! Followed recipe as written and they were wonderful. Used 1 cup AP and 1/2 cup whole wheat flour, dark brown sugar, and butter. I toasted my walnuts before adding to the batter for extra crunch and flavor. Hubby raved about them to my mom-in-law, so this will be my go-to muffin from now on!

  7. Hi Sally ! My muffin pan only yields 6 muffins, so I was planning on dividing the batter in half right before pouring it in the pan, then baking it in two batches. Is it a problem that half of my batter will sit on the counter while the other half bakes in the oven ? Do I need to put it in the fridge ?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Laura, That should be fine! Just keep the remaining batter loosely covered at room temperature while the first 6 bake.

  8. These are the best banana muffins I’ve ever had! I added some dried orange rind and some raisins. The muffinsDebbie were moist and absolutely delicious. My husband now keeps his eye out for overripe bananas when at the store.

    1. I also watch for .19 cent over ripe bananas. The best recipe I’ve tried thus far.

  9. I loved this recipe. I use Truvia brown sugar blend (sugar substitute) and it turned out great. Next time I will add the nuts to give it that crunch. I don’t think I will go back to banana bread since I have this recipe to make instead. It was quick and easy.

  10. I’ve been making these muffins for the last several months now, sometimes weekly! My toddler always asks for them and has now stopped eating bananas so they get ripe! Great recipe, easy to follow, and delicious!

  11. I’m not the best at baking but this recipe made me feel encouraged to bake more! It was so easy to make and the results were amazing!!! They are so soft, moist and balanced! I added in pumpkin seeds to mine because I have a lot in my pantry lol. I made a batch of 12 just for me and my boyfriend and we love them!! Going to bookmark this recipe for the future.

  12. We love these muffins at our house. So easy and yummy!!

  13. Great recipe! I’ve had several requests to make these and have even modified this recipe and made chocolate banana muffins by adding a 1/4 cup cocoa powder and leaving out thd cinnamon and nutmeg. Every time it comes out amazing.

  14. I want to use vanilla yogurt in this recipe. Any recommendations?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ashlee, I don’t recommend replacing the milk with any amount of yogurt. The muffins will be overly dense. Here are all of our recipes that use yogurt.

  15. I made these muffins today I added crushed almonds with some dried fruit & put 3 chocolate chip melts on top they are very yummy. I’ll be baking these again.

  16. Best. Banana. Muffin. Recipe. Ever! Seriously!!! Sooo good. I put dark chocolate chips and double the batch everytime because there won’t be any for school lunches after they’re outta the oven. Yuum

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