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. See recipe note below.
  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

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 (188g) all-purpose 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. Whole Wheat Flour: Feel free to substitute whole wheat flour for all-purpose flour or use a mix of both as long as you use 1 and 1/2 cups total. If using all whole wheat flour, add another Tablespoon (15ml) of milk.
  4. 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.
  5. 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.
  6. Milk: Use your favorite variety of dairy or nondairy milk.
  7. Banana Bread: Here’s my favorite banana bread recipe. 🙂

Keywords: banana muffins

1247 Comments

  1. 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!

    1. Do not add the extra moisture/water. 🙂

  2. 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!

  3. 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!

  4. 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!!

  5. Tiffany Couch says:

    Just made these exactly as the recipe called, sans nutmeg. Added pecans. Delicious. Sally never disappoints! Thanks for another winner! ❤️

  6. You truly never disappoint! I made these yesterday – half with chocolate chips and half with shredded coconut – and they’re delicious! This is going to be my go-to for when we have over-ripe bananas in the house. Thanks so much!

  7. So these are basically the best muffins I’ve EVER MADE. They’re not as dense as banana bread, which is what I was expecting. They’re light, fluffy, not too sweet, and perfect paired with a cup of strong coffee! I even snuck half a cup of whole wheat flour in with a cup of AP and you can’t even tell. Next time, I’m going 50/50 and will see if anybody notices. Sally, you’ve done it again! 5 stars!

  8. Made these today following your recipe exactly except that I added one teaspoon of maple syrup. I included both walnuts and chocolate chips as suggested and they turned out great – moist and delicious – thanks so much for the recipe!

  9. These are so great! Super fast & easy to make. I used wheat flour and subbed applesauce for the butter and subbed pure maple syrup for the sugar. My husband and 15 month old absolutely loved them! My favorite part – they’re allergy friendly, healthy, and delicious to pack for lunches at daycare!

  10. Made these today with WW pastry flour, melted coconut oil and coconut sugar (reduced to 120g). I folded in some fresh blueberries and studded walnuts on top. They are divine!! Even with the reduced sugar, they were plenty sweet for our family. I look forward to more easy and healthy recipes Sally – it’s so awesome that you are able to create baked goods that fuel your body right AND taste amazing! Kudos!!

  11. Charlotte Moore says:

    Just made these and they are very moist and tasty. i used freshly ground spelt flour. You have to weigh freshly ground flour or it will be really off. I know the people I share with are going to like them also. I also used Smart Balance oil.

  12. Wow, so delicious, Sally! I used coconut oil instead of butter because I thought the coconut oil flavor would compliment the banana flavor. Just wonderful! I did end up baking the muffins for less total time than you suggested. I did 5 mins at 425 and then about 12 mins at 350. Thanks again for the great recipe!

  13. I made these today using a silicone muffin “pan” and they lifted out perfectly. I overfilled a couple so they are a little lopsided, but they taste great. I followed the recipe exactly and added walnuts. I cannot wait to try some more recipes!

  14. I made these yummy Banana Muffins this morning. They look delicious with the tall tops and the flavor is perfect. This will be my go-to Banana Muffin recipe. Thanks for all you do, Sally! When I need a recipe I always search your blog first 🙂

  15. I cannot believe how amazing these are. Amazing. Followed recipe exactly, used vanilla flax milk, and at 5am, the very last teaspoon of vanilla extract in the pantry

  16. I just made these, and they turned out AWESOME!

  17. Absolutely delicious. I couldn’t decide if I wanted to add pecans or chocolate chips to the recipe so I made 4 x plain 4 x pecan and 4 x pecan and chocolate chip! All were delicious! Thanks for another great recipe Sally!

  18. These muffins are fantastic! I made them last week for my family and they disappeared in no time. This is now my go-to banana muffin. Thank you for another winner!

  19. I just made these with the addition of chocolate chips, and wow, these are good! The chocolate chips add that extra sweetness, but I will definitely try with walnuts next time. Thank you for a fast and easy recipe! And hardly any dishes to wash!

  20. These were delicious, I made them last week and I’m making them again today. You are my go-to for anything I bake! Thank you!!

  21. These are delicious!! Thank you! I was wondering about subbing some of the butter with applesauce–have you tried? I wasn’t sure how much to try. So happy to have a banana bread recipe that doesn’t come out mushy in the middle!

  22. Wow! I did 1/2 AP and 1 cup whole wheat, and 1/3-1/3 brown sugar/coconut sugar….and I am blown away at how delicious these are! Just the perfect amount of sweetness. I made a mini version at 350 for 11 minutes. These will be happening VERY often around here!

  23. Super easy to make and always tasty!

  24. So so easy and delicious. It will be my go to recipe from now on

  25. These turned out perfect! I mixed in raspberries and shredded coconut, and substituted a tiny sprinkle of ginger for the nutmeg and it was great.

  26. Delish! My husband ate 6 yesterday, lol. Next time going to try with whole wheat and maple syrup!

  27. Thank you for sharing this muffin recipe. Exactly what I needed and had all the ingredients on hand. They’re delicious and very moist!

  28. I just wanted to thank you, Sally, for a great school snack for my two daughters! I make these as 24 mini muffins and add either chocolate chips or blueberries, freeze them as packs of 3 and pop them in backpacks as their afternoon snack at school. They love them! I also have enough batter to make 6 regular muffins for my husband. He takes them to work throughout the week for breakfast, which I think is better than him hitting up the local donut shop! Another favorite with us!!

  29. This recipe is another winner! I made a batch a few days ago and already had to make two more dozen per popular request! I used 1/2 cup whole wheat flour and 1 cup all-purpose, along with chocolate chips. They are moist and so delicious! My coworker wants to have some to give to her son when he comes to visit–do you think that these muffins would freeze OK? Thanks again for a great product, Sally!

    1. I’m glad they were a hit! They do freeze very well, see my recipe notes for freezing instructions!

  30. I’ve made a lot of different banana muffin recipes – these are the best! I used coconut oil for the mini muffins. I baked a 425 for 5 minutes, then only 11 minutes at 350. SO FLUFFY and YUMMY!

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