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 love how I can make these gluten free and dairy free. I used half a cup toasted chopped almonds and half a cup of mini chocolate chips. Taste incredible!

  1. I just made these and they are divine. By far the best recipe I’ve ever used. I actually used 5 very ripe smaller bananas and only 80g of sugar.
    Tasted great.

  2. I have just made these muffins and lacking butter substituted that with sunflower oil. I used only 2 bananas as we didn’t have more and gradually used only 2/3 of every ingredient because of that. I used self raising flower instead of banking soda or powder.
    I dropped one bite of milk chocolate in the centre before putting them in the oven, to create a soft chocolate centre.
    Yielded 12 muffins that are perfect in flavour and shape (not too big as I filled 12 cups to half).
    They are perfect texture and soo soft and yumm! Thanks so much! I am now saving this for the generations to come!

  3. Insane.
    My sons are banana feens. I make banana muffins all the time. But these were the best ever. I just ate 5!! They’re extraordinary. Light, fluffy, and awesome loaded up with crunchy walnuts. Yum. Only thing I changed was I put a generous amount of avocado oil in the bottom of muffin tins before adding batter… & I used softened, not melted butter… then I baked at 375 for 14 min

  4. Had to use up some spotty bananas, I’m not usually a fan of banana muffins but these were amazing! Super easy to make, minimal dirty dishes, and absolutely delicious!

  5. I love the muffin top puff that comes with the initial heat burst. Great recipe! I’ve made with both whole wheat flour, coconut oil and flax as well as all purpose flour with butter. Both weredelicious!

  6. Just made these! Used whole wheat flour, only 2 bananas and 1/2cup maple syrup instead of sugar.. they are amazing! Kept all other quantities the same!

  7. My husband loves the recipe. We made it with half of the sugar and still loved it. I DID add a bit of milk (just splashed some more in the batter when it looked too thick to me). And I used the 1/3 cup measuring cup to fill the muffin tin. Thanks for the recipe! We just moved to normal altitude after doing high altitude baking for a number of years. I was looking for a new recipe and think I found it! Would love to try with whole wheat flour to see if the family would also like them that way.

  8. Wow! These muffins are awesome! I made 24 mini muffins and only difference was I used half/half since I didn’t have milk! Love how tall and puffed they are! And so moist! Thank you! If I put a few choc chips on top before baking would they stay or sink? What about sanding sugar?

    1. I’m so happy you enjoyed these muffins, Elise! You can absolutely sprinkle chocolate chips (I love using the mini chips!) or sanding sugar on top for some extra crunch and sparkle! 🙂

  9. These muffins are delicious! I have made them 3 or 4 times in the past month. Thank you Sally for such dependable recipes.

  10. These were absolutely delicious I only used 1/2 cup brown sugar and added approx 1/2 cup choc chips. Thank you for sharing this recipe!

    1. Hi Lee! The muffins will have a slightly crisp/chewy texture to them from the banana chips. If you decide to use them, break/chop them before adding.

      1. thank you, Sally. I love your blog. The technique of five minutes at a higher temp and then lowering temp is terrific. i have higher muffins, thanks to you!

  11. These are delicious, I only had 2 very large bananas, used 1/2 cup maple syrup and used coconut oil and they turned out really good. Anyone know roughly how many calories in 1 of these muffins?

    1. Hi April! 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

  12. Thanks for posting this recipe. I was looking for a really simple muffin recipe and these were great! Even though I forgot the milk.

  13. These are AMAZING. I didn’t have any nuts or chocolate chips on hand, I did have melting wafers – so I melted and drizzled. I really love that I can also measure by weight. I find the outcome is so much better as it is just a teeny bit more precise.

  14. These are the best banana muffins I have tried. I added pecans and white choc and baked lower for longer and they were absolutely delicious, thank you

  15. These were delicious! Just the right amount of sweetness. I made them in mini bundt cake molds in my air fryer they baked beautifully. Thanks again Sally!!

  16. Thank you for a wonderful recipe! I used half the amount of sugar, and added 1/2 cup dark choc chips and 1/2 cup toasted walnuts, and they were delicious!!
    Thanks so much for your blog.

  17. I made these and included chocolate chips into mine. They were the best muffins I’ve ever made! Thank you Sally for a wonderful recipe.

  18. I’ve made and loved these many times and then decided to add a cup of semisweet chocolate chips to turn them into the best muffins we’ve ever had.

  19. The muffins turned out yummy! I was making them to take to a morning bible study. There were 12 when I took them out of the oven, but now there’s only 10! I somehow ate 2 before dinner! ‍♀️

  20. This is my new favorite banana muffin recipe- they come out SO good every time. I have been able to half the brown sugar and they’re just as good. Love this recipe.

  21. I absolutely love this recipe! I however changed the sugar amount to about half. Still comes out amazing. I made it with and without walnuts. I also used this recipe for daycare – toddler approved.

  22. Just made a batch with dark chocolate chips and bread flour. Easily the best muffins I’ve made, despite not having any vanilla extract. Thanks for the recipe!

  23. I wanted to adapt this to make mini muffins so I baked them at 425 for 3 minutes, oven down to 350 for 8 minutes and they came out perfect! Made 40.

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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