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. Hi Mari, I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

  1. Yum! Exactly as described, high, fluffy, and delicious. I doubled recipe and used a combo of white and coconut sugar. Plenty sweet. Also added mini chocolate chips. My kids LOVE them. Thanks for the great recipe.

    1. Thank you for this recipe! I have a lot of trouble making a banana loaf even when I follow the recipe to a “T”, despite the fact that I bake extremely often. It is rather embarrassing! But I move that fact aside to gain enough courage to try banana MUFFINS instead. These turned out beautifully! I love making muffins, yeast breads, quick breads, yogurt, and other things and your website is a great help! I did exchange the butter for just another egg to save calories, and omitted brown sugar replaced with honey. I played with the dry ingredients since I added more liquid. I make these AT LEAST once a week:) Thank you!

      1. I just wanted to add to my previous comment that these are so foolproof that I can leave them unbaked in the fridge overnight and they still are GREAT! They rise super high even if switch out baking powder for baking soda (or vice versa) if I ran out of either one. Thanks again!

    2. I’ve made these twice now and each time they are amazingly perfect! So moist and exactly enough batter for 12 muffins. They are so yummy they never last long and even my teen who hates bananas loves them.

  2. My girls love them. I substituted homemade, natural applesauce for the butter, used whole wheat flour, cut the sugar in half, and added chocolate chips and walnuts. Delicious!

  3. I always end up with 4 spotty bananas left and I just use them all in this recipe. I usually just reduce the oil a bit. They come out great! A quick simple recipe that’s forgiving. I used half coconut sugar and half regular sugar. No nutmeg or vanilla I was out.

  4. Very delicious recipe! I’m glad I found this because the first recipe I found turned out icky (it used canola oil and no cinnamon and was just bad). But this recipe turned out delicious! I wish that there was a way to get the topping even around the muffins though, because even if I sprinkle the topping generously on the muffins, once it starts to rise there’s bare parts of the muffin. But otherwise it was great! Thanks! 🙂

  5. Amazing recipe, thank you! I just had 2 overipe bananas. Perfect and delicious! Fluffy and light. I only used a fork for the wet ingredients, then used a hand whisk to mix until just combined. This seems like a forgiving recipe. I used butter to grease the muffin tray and they had a nice crunchy crust. I used scales for measuring as opposed to cups (and the butter). Can’t believe how light and fluffy these are!

  6. Made these today and my four year old boy and I LOVED them! I did use 1/4c white sugar and 1/4c brown sugar just to decrease the sugar a bit, and I have found I like the mix of white and brown sugars in banana bread/muffins. I love how tall they get from the tip of baking them in the hotter oven first! Thank you for a wonderful recipe, it will for sure be my new go-to!

  7. Why do I ever go anywhere else for recipes?? Sallys recipes are ALWAYS cream of the crop! My 3 year old and I had a great time making these together this afternoon, and we were in heaven when we finally got to eat them.

  8. Made these this morning. Added mini chocolate chips. Very moist and delicious. Easy prep and easy cleanup. Thanks.

  9. This recipe is awesome! Made 3 batches for my roommates and they all loved them! Got many requests for more, LOL! Thank you for sharing this recipe 🙂

  10. I looove this recipe!!!! I usually use pumpkin pie spice instead of cinnamon and they’re my favorite muffins ever.

    Have you tried using gluten free flour and/or an egg replacement? I have a friend who is gluten intolerant and vegan, and I’d love to make these for her if it works well with substitutions.

    1. Hi Annie, I’m so happy you love these muffins! I have not made these with gluten free flour or an egg replacement. Let me know if you try!

  11. Absolutely lovely! I made a batch of them earlier and they are all gone already. Light, fluffy and delicious! I’ve used 4 bananas and no nutmeg, half butter, half coconut oil. Yum! Thank you for this amazing recipe.

  12. I’ve now made this recipe twice and both times it’s turned out excellently. I forgot to put the egg in the second time but it still turned out great.

  13. Hi Sally – I’m a huge fan of your recipes! I want to make these for my youngest’s 1st birthday but want to add a frosting…maybe your cream cheese frosting. How do you think it will pair?

  14. I only got 10 muffins. I’m assuming I probably overmixed even though I did try to watch how timing for that … any ideas what might have gone wrong?

    1. This recipe only makes between 10 and 12 muffins depending on the pan you use and how much batter you place in each one, so you didn’t do anything wrong!

  15. Another great recipe! Your website is always my first stop when looking for a new recipe and I found another gem. I wanted to use my old bananas for something other than banana bread and found these muffins. I added the pecans as recommended and think this may be new go to recipe for old bananas. However, my husband insists I make your banana cupcakes with cinnamon cream cheese frosting first.

  16. Great recipe! Just wanted to let you know that I used date puree (with no sugar added) instead of brown sugar ; it is sold in several Canadian supermarkets. It was delicious!!

  17. I made these last night for our breakfast. I used 1/3 cup Trivia brown sugar blend and stirred in sugar free dark chocolate chips. Hubby loved them! This will be my new go-to recipe for banana muffins!

  18. They were really tasty and were very tall, although I didn’t use baking powder because I didn’t have any and they were fine.

  19. I love this recipe, its accurate and easy to bake. And this is my first time baking from scratch! its is pretty easy to follow. However, as baking involves a lot of science, and my skill is not there, my muffins turn out to be chewy and dense.

  20. These banana muffins were absolutely delicious!! I’ve tried so many recipes trying to find one that is THE ONE, and this is it. Most seemed to come out heavy or dry, but not this one. I threw in a handful of white chocolate chips I had left from another recipe & it became more of a nice dessert. Even after I froze them, they thawed out still moist and yummy. Glad I found this!

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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