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!

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


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. 🙂

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  1. I made these last weekend, and me and my family loved them! I put chocolate chips in the batter, but I wish we had walnuts as well because I think that would be delicious. I also reduced the cooking time by five minutes, because even at fifteen minutes they were just perfect. Soft on the inside, and a nice top. but much longer, and they would have burnt, however, that may just have been my oven. Anyway, Thank you!!!!

  2. These muffins are amazing. I also add chocolate chips. My family and co-workers beg me to make these for them. This is my go-to banana muffin recipe!

  3. Sally, you are my go to for all my baked goods so I had to try this recipe when I had some really ripe bananas. Like all your other recipes, this one did not disappoint! I followed the recipe exactly and added chocolate chips and the results were perfect. My kids loved having these muffins when they got home from school today!

    1. I love that you teach us snip it’s of the science behind baking. I come to your page when looking for a baked good recipe. Easy to follow directions and everything comes out perfect!

  4. I just finished making these and this recipe is a keeper! They are the perfect texture/consistency, buttery and not overly sweet.

  5. I love this recipe! It has become a staple for our family. I like to (have to with 7 kids) double the recipe. I generally use half white flour and half wheat flour, and usually substitute about 1/4 cup of flour for ground flax. I also add some protein powder to help start the morning right. For the sugar, I use 1/3 cup brown sugar and 1/3 cup honey. And, of course, mini chocolate chips!

    I have tried several banana muffin recipes and ALWAYS come back to this one! It’s been a game changer 🙂

  6. Super fast! I love how light these muffins are, not dense like banana bread.
    Might double if you are wanting a large batch of them, mine made 9 large muffins.
    I definitely will make again. 🙂 Thank you Sally!

  7. This is my go-to recipe for banana muffins!! I found it on a whim because I had brown bananas, but I only wanted to use what I had in my kitchen so I modified it from the start.
    I use Kodiak cakes pancake mix instead of the flour, I use stevia instead of brown sugar, I use almond milk instead of regular, and I opt for the coconut oil instead of butter! I also add 1 more banana than the recipe calls for, and walnuts as well, and guess what they come out amazing!! Not too sweet and super moist!

  8. Simply amazing Sally!!! Like ALL your recipes. I used to be intimidated by baking, but now thanks to you I LOVE IT.

  9. I’m not typically one leave comments, however I felt it necessary to share my interesting results. While I had every intention to follow your recipe exactly as written… I made a pretty glaring mistake: After the muffins had cooled, and I had already enjoyed tasting (two of) them, it was time to clean up for the evening. I went to place a steam sanitizer bag with my baby’s bottles into the microwave when, to my confusion, I discovered the bowl of butter I had melted while mashing the bananas! Yep, I totally forgot to add the butter to the mix! I have to say, I did not notice the lack of butter in the finished product whatsoever. The muffins popped out of the (Teflon) pan perfectly clean, and the taste and texture was excellent. The one extra ingredient that must have saved me was the generous amount of walnuts I added to the batter. I always chop them in the processor to a fine “meal-like” size for banana bread/muffins, so the walnuts alone must have added enough fat to the recipe. Next time I use this recipe I will be sure to remember the butter and see which I prefer! Thank you for sharing your recipe.

  10. Super yummy! I added chopped walnuts and chocolate chips and they were delicious. I made them for my parents and they loved Them!! Will do again!

  11. Absolutely delicious and easy. I used margarine, because that’s what I had. I also used half brown sugar and half white, granulated sugar, because I don’t like a lot of brown sugar taste. They are so moist and delicious!! Thank you for sharing this recipe!

  12. I tried making this yesterday and it was a hit.. i missed some of the ingredients such as cinnamon and nutmeg because I don’t have these in my pantry.. I subsituted brown sugar with white granulated sugar but still turns out great (again, I don’t have supply). this will be my go to recipe. Will try next time with the complete ingredients..

  13. Oh my goodness. Where do I start these are the nicest banana muffins I have ever made. I had some yucky bananas and literally just Googled moist banana muffin recipe as we have a horrible oven in nothing turns out the best. But wow these are amazing.

  14. Made these banana muffins and they turned out absolutely delicious. I used almost 4 bananas and reduced the sugar to 1/2 cup and the muffins were perfectly sweet for us. Also, I added about 3/4th cup of fresh blueberries to the batter. I used 1/2 whole wheat flour (Aashirvaad atta) and 1/2 light baking flour (I happened to have this). Thank you!

    Trying your whole wheat pizza dough now

  15. First time I make these banana muffins, and they were just as expected from other Sally’s recipes: super-easy, fast, and tasted delicious!!! Soft and moist: pure perfection – after 21 minutes baking (5+16 as instructed), with a nice top. Thank you so much, Sally!

  16. I have made these muffins multiple times and they always turn out amazing! They are the prettiest muffins I’ve ever made myself and so easy! I use 1/3c brown sugar and 1/3c coconut sugar and I’ve tried them with and without semi-sweet chocolate chunks and they are amazing either way! I’ve tried with whole wheat flour and they were good, but I much prefer all-purpose flour in this recipe, the ww seemed to make the muffins slightly dry. I’m not sure if I am missing it, but I am not seeing the nutritional facts for this recipe which is my only complaint. Keep in mind, every time I’ve made this recipe, I only get 10 muffins which is a bit annoying, but fine with me since they taste so amazing. These muffins always make the house smell delightful. I made them again today and added pumpkin pie spice instead of cinnamon and nutmeg because I was feeling festive and I am anticipating them to taste just as amazing as they always do! Thanks for the awesome recipe and if you are thinking of trying these…do it today!!!

  17. This recipe makes THE.BEST banana muffins!!! I have family coming for Christmas, and somebody has an egg allergy. Is it possible to substitute something for the egg and still have them turn out?

    1. Hi Katie! You can try a little yogurt or even a flax egg (give it a quick internet search for amounts!). I haven’t tested the recipe with either option.

  18. What an amazing recipe – easy to follow and they turned out deliciously soft and moist! Thank you for teaching us to be better bakers and not just to follow your recipe. This was the first one I’ve tried, and I am so excited to try more. I had loads more bananas than required by this recipe so I scaled up my ingredient quantities and it still turned out good. Two things, though that maybe you could assist / advise on: 1. My muffin tops were high but not as crispy as i would have liked them. I was too afraid to leave it in for longer, in case i dried it out. What can i do next time I try it to have a crunchier top? 2. My muffins were very “bouncy” and they stuck together well but also stuck to the cupcake liners a bit – not like breaking off in pieces… they came off the liner in one piece, but also a bit sticky. Too much egg, maybe? I scaled up ingredients x 2.5 but then used 3 eggs.

    I grew up baking with my grandma and your site has inspired me to pick it up again – thank you!

    1. Hi Monique! So glad you loved these. It could be the doubling (and a half) of the ingredients– I always recommend making separate batches because you risk over or under-mixing when working with more batter. These muffins don’t have crispy tops since they’re so moist, but you can add a little coarse sugar for some crunch. 🙂

  19. Hi Sally. I really appreciate the response! I actually read this separate batches tip in one of your articles after I left the comment and knew that would be your response! I will definitely take that advice for the next time I bake, thank you! And thanks for the crunchy tip!

  20. Hi Sally,
    This muffin recipe is amazing my 2 year old loves it. I was just wondering if you knew why my muffins keep sticking to the wrapper and when I peel it off the dough pulls away as well. It’s happened before with the blueberry muffins as well. Do I have a cheap liner or should I butter the muffin tins instead? Help

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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