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. 🙂

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129 Comments

  1. Yes ,it’s going to be my go to also and yes I think also very healthy-ish for your little one! I eat so many bananas it doesn’t hurt to eat some extra in your muffin right?

  2. Your banana recipes are the only banana recipes I ever make (and eat) Sally!!!! Can’t wait to make these….and definitely adding the choc chips <3<3<3

  3. I often freeze spotty bananas for future use, but when I thaw them there is a LOT of water left over. Would you add the “banana water” to the muffin or not?
    Thanks for all the amazing recipes and advice!

  4. So excited for these, Sally! I adore your pumpkin muffins, and so, I know I will love your banana muffins as well. I know what you mean about always having brown bananas on hand. I think it is a requirement for being a mom of young kids….:).

  5. Could I use frozen bananas? I always freeze “spotted” bananas in chunks for recipes like banana bread, but don’t know if they would produce too much liquid.

  6. Hi Sally! I am “addicted” to your blog!

    I originally found you whilst looking for a strawberry cupcake for my 2 1/2 yr old granddaughter! (Big hit!) I recently made my first ever gingerbread house from your recipe and she helped me decorate – I know that is going to become a tradition!! I also made your sprinkle cookies which were a great success – I am not a big cookie fan in general, but those babies tasted like shortbread! Mmmm!

    Yesterday, I made your Master muffin recipe with coincidentally the banana walnut variation + chocolate chips! This recipe today looks almost identical and they were delicious. I even used Cup4Cup GF flour as my son in law is gluten intolerant and they were light and moist and I love the rise from the early high heat! He’s going to love these and I can’t wait to try all the other variations.

    Next on the list – bagels!

    I have always loved baking, but got out of the habit for many years when I was busy with family and working, but now that I am retired I am really enjoying it again. Thank you for providing baking inspiration!

    1. What a comment, what a list of bakes! I’m so happy you not only found my blog, but are getting back into the baking spirit. It brings so much joy to so many of us. What a wonderful (not to mention DELICIOUS) hobby!! Thank you so much for saying hi and baking my recipes. Means a lot!

      1. You are very welcome! I had not considered baking to be a hobby, as such, but it really is! I have even reorganized my kitchen so that my baking ingredients and utensils are all close at hand! It’s fun!

  7. My partner loooves anything banana, so I’m super excited to try these out!! I made your Seriously Fudgy Homemade Brownie recipe recently and we both agreed they are (dangerously) amazing! Thanks for all the great baking inspiration 🙂

  8. Hi Sally! These look great. Another way to save yourself cleanup time is to melt the butter in your mixing bowl (assuming it’s not metal). Then just proceed from there by mixing in the bananas. For a whole stick of butter I use 2 minutes on 50% power; 6 tablespoons will probably be done in 1 1/2 minutes.

  9. Happy New Year Sally! This recipe is well timed as I was just about to bake some banana bread – I made this instead using pecans and swapped milk for buttermilk (hopefully I haven’t ruined it). It is fresh out of the oven, it smells divine (of course). My 8 year old and I are waiting “impatiently” for it to cool down so we can dig in, thanks for sharing 🙂

    1. Hi Misty! The texture and taste will change and I fear the muffins will be very dense and wet. Let me know what you try! If you’re looking for a GF muffin, I love these blueberry almond muffins. You can sub the yogurt for mashed banana. 🙂

  10. These just came out of the oven and the kids are raving about them! We are on our way to deliver some to an elderly neighbor now that they are tested and approved. Thanks, Sally! Your recipes never disappoint!

  11. What a timely post! I had 3 ripe bananas sitting on the counter, and couldn’t decide what to do with them. These muffins sound perfect; I’ll make them this afternoon. Thank you!

  12. First I want to tell you how much I enjoy your blog! I only bake gluten free but love the challenge of converting yummy sounding recipes. I have done so successfully with many of your’s! Your banana muffins sound much better than my usual and I LOVE, LOVE the fact that you didn’t stop with 3 bananas but gave amount in measure. So many blogs tell you 2 or 3 bananas and that bugs me, bananas come in many sizes. I will updat on my success on converting your muffins, bless you, Linda

    1. Hi Alexandra! I recommend sticking to 1 and 1/2 cup mashed bananas, whether that’s from 3 or 4 bananas. (Bananas vary in size, so it could be 3 large or 4 medium!)

  13. Another great recipe with beautiful pictures. Your website is so beautiful! The way you create and test recipes I see you as a professional trained Home Economist working in a company’s test kitchens.
    I, too, learned to mash bananas using my portable mixer when I had to triple my recipe for an event.

  14. 3 spotted bananas in my freezer, so banana muffins here we come. I am sure my teenage boys will gobble them up! I will make sure to snag one to sample! We love your brownie recipe and they don’t last, so expect these will be the same!

  15. I usually make Sally’s best banana bread as muffins. I happened to see this recipe today and had a pile of over ripe bananas. OMG! These were so simple and delicious! I made with half brown sugar and half coconut sugar with white flour. The flavor was fantastic! Definitely my new banana muffin recipe! I have 2.5 yr old twins who each devoured two as soon as they got home:)

  16. The recipe looks so yummy! I have a lot of bran cereal crumbs left at the bottom of boxes of cereal. I don’t want to throw them out. Could I add that to the recipe? Would you soften the crumbs first? Thanks.

    1. Hi Erica! You can simply leave out the nutmeg or replace with more cinnamon. I fear any other similar spice (cloves, allspice, pumpkin pie spice) would be too overpowering.

  17. I just made these and they are delicious! Every recipe that I’ve made from this blog has meet or exceeded my expectations. Today I purchased Sally’s Cookie Addiction at Costco. Can’t wait to try some of the recipes from the book. Thank you Sally for being my go to recipe source!

  18. Hello from Minneapolis! Yesterday my 6 year old daughter asked if we could make Banana Muffins, and then lo and behold your Banana Muffin recipe appeared in my Instagram! This evening my 6 and 3 year old daughters and I made the recipe, and….yuuum! We doubled the recipe and made one pan of 12 regular sized muffins and one pan of 24 mini muffins. It was my first time to substitute coconut oil for butter, andit worked great! I pulled frozen bananas from the freezer, thawed them and poured off the excess moisture before mixing them. We also skipped the cinnamon and nutmeg and added just a tad more vanilla, and the muffins were super flavorful. There’s not much that I like more than melty butter on a warm muffin, but these muffins were truly so moist and rich and full of flavor that I didn’t even need butter! Thanks for the great recipe – we’ll definitely be making these again!

    1. I’m so glad that you tried them and took the time to report back, Heather! I love making these into mini muffins too!

  19. Mmm these are really good! I used all light muscavado sugar, half coconut oil and half veg oil, light spelt flour , and coconut yoghurt instead of milk. They were really flavoursome. I will try experimenting with maple syrup next time. My favourite banana muffin recipe so far thank you

  20. Perfect timing! I had a bunch of bananas going brown…made these muffins last night and they are all gone after breakfast this morning! Huge hit. Followed recipe exactly (with added walnuts) and it was one of the best whole wheat muffins I’ve ever had. Super moist and flavorful. Awesome recipe again!!

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