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 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. 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. 🙂

Keywords: banana muffins

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818 Comments

  1. joanne macneil says:

    I have easily tried 30 different banana muffin recipes and could never find one I liked. This is by far the tastiest I have ever tried. This will now be my go to recipe. They were so light and tender. I added chocolate chips. My family devoured them!

  2. Christine L Witkos says:

    Yum! So delicious and easy. This will be my go to banana muffin recipe going forward. Thank you!

  3. Just wanted to say thank you for also listing the “grams” for each ingredient!!! In Europe we usually don’t work in “cups”. Kiss

  4. Spot on!!!!

  5. Pretty good! Would recommend adding chocolate chips or nuts for more flavor.

    1. Oh my goodness these are so good! Like bet you can’t have just 1 good! I used whole wheat flour and added 1 cup of chocolate chips. Total cook time was 21 minutes. This recipe is a keeper!

  6. My dauhgter of 6 wanted to bake bananacupcakes… they are delicious! So all the way from Belgium… Thank you !

  7. Minenhle Prosper Ngwenya says:

    Best banana muffins I have ever tasted!!!!

  8. I’ve lost count how many times I’ve made these as mini muffins for my kids! The whole household loves them and I follow the recipe exactly! Thank you!

  9. Made these muffins with chocolate chips. Very tasty and moist! Next time I’m going to leave out the cinnamon for a more banana taste.

    1. May I know do you let your melted butter sit aside to room temperature ?

      Thanks

      1. I had to melt my butter in microwave so it would have been hot. Not room temperature.

  10. I love this recipe! By far the best! I leave out the nutmeg because I don’t like it personally but, it’s still great!

  11. Can I make these if I only have two ripe bananas? Or will it work if I add in one yellow banana?
    Thanks

    1. Hi Judy, You can either cut the recipe in half OR you can quickly ripen your yellow bananas in the oven (Set your oven temperature to 300°F, then place your unpeeled bananas on a lined baking sheet and bake them for 15-30 minutes or until the peels are shiny and black).

      1. Amazing! Thank you so much for that little tip

  12. Thanks for sharing. My muffins were perfectly cooked with a beautiful top. It taste good also especially for whole wheat flour. I followed the recipe all the way. Next time I will experiment and if things goes wrong, I will know where the problem lies…lol. This recipe will be printed and added to my special recipes sheet protector notebook.

  13. Baking Novice says:

    Finally got a recipe that my family approve of. Absolutely delicious, soft, moist and a great combination of flavours. Massive thumbs up

  14. Great easy recipe! Perfect as written although I did admit I substituted the milk with some greek yogurt because I always add a dollop of sour cream or yogurt to banana breads… Topped it with Sally’s cream cheese frosting (recipe in this blog) and they were to die for!

  15. These are really easy and great for freezing for my kid’s snacks or lunches.

  16. Delicious. First batch, walnuts and raisins. Second batch with Reese’s pieces. So good.

  17. Great use of things I had on hand, no buttermilk and only one egg!

  18. Fantastic recipe! I didn’t have any milk and they turned out delicious!! This recipe is a keeper 🙂

  19. Made these after searching for QUICK banana muffins. Just grabbed the first recipe I saw since I was in a hurry to use up bananas before a Zoom meeting. 30 minutes! Great! However, they took about 45 minutes. I am not a slow cook and I was in a hurry, but no way can I prep these- melting butter, greasing muffin tins, 13 ingredients – in 10 minutes. Nevertheless I will be making these again and again. I’ll just start 45 minutes before the meeting. 😉

  20. Hi Sally…….I’ve made about 15 loaves of banana bread since we’ve been in quarantine! I would like to try making your banana bread muffins with pecans & chocolate chips. Do you think I could add about 1/3 cup of yogurt to your recipe instead of the milk? Would the baking temperature and time still be the same? Thank you! Bonnie

    1. Hi Bonnie, I don’t recommend replacing the milk with any amount of yogurt. The muffins will be overly dense. You can definitely add some add-ins, I recommend 1 cup total (nuts, chocolate chips, or a combo).

  21. I make these almost weekly now. I will admit, I usually use 4 bananas. Still, they turn out perfect every time. My family gets excited when they hear I will be making these, and I am now in the habit of buying extra bananas every time I go shopping. I have been looking for this recipe for years! Game changer.

  22. I’m not a baker & they came out awesome ! I did 1/2 basic and the other 1/2 with chocolate … big hit … THANK YOU

  23. Perfect recipe. Tastes amazing !

  24. I wanted these muffins to work but sadly they in on themselves when I turned the oven down slightly as instructed. They still taste good but very gooey.

  25. Gordafreed Gardin says:

    Super duper awesome recipe! Wow! Never using any other recipe ever again. Everyone loved it! Definitely making double batch next time.

  26. Mary Pendleton says:

    Fantastic muffins! I had to use half and half instead of milk, that’s all I had. I also added a heaping tablespoon of sour cream. Used whole pecans and filled muffin tins halfway, added a dollop of peanut butter, finished filling tins, sprinkled with brown sugar. My husband can’t eat them fast enough!

  27. Pam Franklin says:

    I would like some nutritional information such as calories and carbs, if available.

    1. 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

  28. These turned out amazing for me and I followed the recipe exactly. Will never make a different banana muffin recipe from here on! ❤️

  29. Mary Kazenback says:

    I am out of butter, can I substitute vegetable oil in the same amount?

    1. Hi Mary, you can use the same amount of vegetable oil instead. You will lose a bit of flavor though.

  30. These muffins came out perfect and delicious!!! I added some raisins too and it was a nice touch!

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