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. 🙂

Keywords: banana muffins

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  1. Tiffany Goh says:

    Hi Sally! I’m loving your recipes. My family and friends enjoyed them a lot! I followed then recipe and came up with 12 muffins. Can I just double up the recipe to make 24 muffins? Stay safe and God bless! ❤️

    1. Hi Tiffany, definitely! But I strongly recommend making the batter twice instead of doubling. Less risk of over or under-mixing.

      1. Tiffany Goh says:

        Alright! Thank you! ☺️

  2. First time making banana muffins and this was SO easy to follow and they turned out amazing !! I added white chocolate chips and mini semi sweet chips and they were so good!

  3. Esha Singh says:

    This is by far the best recipe of banana cupcakes on internet…..
    Loved them!! The timing mentioned were just perfect and they taste heavenly…. thanks sally!!

  4. These muffins are amazing! I made them GF, DF and I used coconut oil instead of butter, almond milk instead of milk, and added 2-3 TBS of freshly ground flax to bring the net carbs down. I did add an extra 1/2 TBS of almond milk after the flax so they wouldn’t be dry. I took them out 3 mins early because they were already done.

  5. Kristie Switzer says:

    Recipe was easy and fast. Loved the extra rise from changing the temperature. Muffins were very moist. However, they are a tad bland. Maybe more cinnamon or raisins next time.

  6. I had to comment because this is DELICIOUS. I honestly don’t like bananas (ate too many as a kid) but my toddler loves them so we always have them in the house. I had two small/medium bananas that were over ripe so I made this recipe in a half portion. They smelled SO yummy that I couldn’t help but eat one. They were super good! I bookmarked this recipe and will most definitely make it again! THANK YOU!

  7. Delicious! Definitely a keeper! Great flavor, easy to make, and ingredients in the pantry. Only complaint…they seem to be disappearing rapidly. Lol Thanks for the great recipe!

  8. Gina Hendrick says:

    Amazing muffins. Just the smell if them baking is making my mouth water.
    Is there a calorie count per muffin available?
    Thank you

    1. When a recipe does not have the nutritional content, google a nutrition calculator. Plug the all the ingredients and amounts In your recipe and number of servings and you get calories per serving and all the other info like carb count, protein and so on.

      1. This is a calculator that a lot of readers use: https://recipes.sparkpeople.com/recipe-calculator.asp

      2. Thanks Sally!

  9. I’m non one of those wives who makes treats for her husband to take on a guys weekend. I clean, I make good money, pay bills, help with DIY projects, and I’m good to his parents, but I hate to cook and I bake occasionally. That said, he’s going on a man trip this weekend and I made these.

    Muffins are in the oven: I doubled the recipe (before reading comments). I blended the wet really well, then add the dry in a “steady stream”. I may over-mixed as the batter was very dense/sticky. I also added 1/3 cup chocolate chips to the second 1/2 (my insane husband doesn’t like chocolate chips in his banana muffins. But, OMG, the smell.

    Muffins are done: They look gorgeous. Like another reviewer, I took them out a couple of minutes early as they were done. They are delicious!

    1. Great, thanks

  10. Sheri Cannon says:

    I have recently tried a few banana nut muffin recipes, but none were as moist, delicious and easy as this one. I made it last week and my husband has asked for them again already! I like really sweet, crunchy muffins, so I sprinkled brown sugar and extra nuts on top of mine and they turned out like bakery muffins. I was so happy and we enjoyed them so much! Thank you for sharing your terrific recipe.

    1. After trying several of your bread recipes I decided to bake my first muffins ever following this recipe and you made my day once more! I added both chocolate chips & walnuts and loved them. I like all your baking and freezing tips. Thanks all the way from Barcelona, Spain.

  11. They turned out Superb! Fantastic recipe!

  12. So yummy! They’re perfect. Didn’t have any chocolate or nuts so slathered them in cream cheese.

  13. I made this twice already, replacing nutmeg with coffee because it’s 2020 and sourcing ingredients is sometimes difficult, and it’s been amazing every time. This helped me save bananas ripening super fast in the heat and make a hearty breakfast muffin I love eating. Thank you so much! I’ve already shared the recipe with my friends because this is so easy and foolproof. Everyone’s been thankful so far.

  14. So good and easy !

  15. Made the banana muffins today and they turned out perfect. Added chocolate chips and out of 12 muffins there are 4 left. Can’t wait for the next batch of bananas to ripen. Thank you for this easy recipe.

  16. These muffins are absolutely AMAZING! I’ve made about 3 batches of them already, and I have to pace myself on how many I eat a day. I recently made your Favorite Banana Bread recipe and that looked like a hit too! (I made it as a part of a bake sale, and it turned out beautifully and am just waiting to hear back on how it tastes) I need to make another banana bread, and unfortunately I used the last of my sour cream (and don’t have yogurt). I was wondering if I could adapt this recipe to a loaf, making it as directed and then cooking it according to the other recipe (350 for 60 min)?

    1. Sure! It won’t rise quite as high as banana bread. Bake at 350°F (177°C) in a 9×5 inch or 8×4 inch loaf pan. I’m unsure of the exact bake time, but you can use a toothpick to test for doneness. Let me know how you like it!

      1. The recipe turned out great made into a loaf! It was definitely more dense than the other recipe – which I expected, and didn’t rise as high – which you warned. But all in all, the loaf looked great and when it got delivered I received a message back saying it was delicious!! I ended up baking it at 350ºF for 30 min, then covered it with foil so it didn’t brown too much and then baked it for another 25 min before taking it out.

      2. Can I bake this at a cake pan with the same temperature? Thank you

  17. These muffins are JUST PERFECTION. I’ve tried other recipes but none have surmounted to the flavor that these have. The ingredients are simple and the recipe is easy to follow. They made my apartment smell so wonderful and I will continue to use this one and share it with others to enjoy a lovely treat in the morning. These muffins are the perfect thing to take as a snack during the day, and they aren’t heavy like other muffins can be. This is a definite bookmark!

  18. Most wonderful Banana Muffins!!!!
    I just made these and I didn’t have walnuts but I had just enough chocolate chips. I never made them with chocolate chips and when I checked with my family, they were like – you can’t go wrong. They came up just delicious!! I ended up keeping them in the oven for 20 minutes instead of 16-18. Thank you so much!!

  19. These muffins turned out so soft and fluffy on the inside, and lovely and crunchy on the top, such a treat, kids loved them too!

  20. Andrea (Costa Rica) says:

    I tried other banana muffins before but they didn’t look yummy and the texture was not good. This recipe was perfect!! I loved the flavor and how yummy and fluffy they were.
    I couldn’t try the freezing because they disappeared in breakfast LOL
    I now want to try the banana bread recipe 😛

  21. These are amazing!! I didn’t have cinnamon or brown sugar. But I looked up a substitute and used white sugar and added tablespoon of pure maple syrup! I didn’t melt butter all the way it was like had melted and half softened. But they turned out great!!! I cannot wait to make them again with the cinnamon and actual brown sugar!

  22. Jina Morello says:

    A fantastic recipe!

  23. Maria Bascon says:

    I made this banana muffin recipe omitting the optional ingredients and they came out great and were really delicious. My family loved them! Now, this will always be my go-to recipe for banana muffins. Thanks Sally for sharing your recipe!!❤️

  24. Can I substitute the flour baking powder and soda for self rising flour?

    1. Hi Lara, no I don’t recommend it. You’ll likely still need a little of both (or either) if using self rising flour.

  25. I have made these muffins multiple times since finding your recipe in March. Each time they have turned out awesome. I have made them with:
    1. Chocolate chips (mmm…)
    2. Walnuts
    3. Walnuts and chocolate chips
    4. White flour
    5. Whole wheat flour
    6. Pecans
    7. Buttermilk

    One of the times I forgot to turn the oven down to 350 . They were still pretty good.

    Today I made them with pecans, whole wheat flour, and buttermilk ( I had some buttermilk that I needed to use up). They peaked nicely and were golden brown.

    Thank you again for sharing the recipe. During this pandemic I find the smell of muffins baking very soothing.

    1. How much buttermilk should I add? I’m using a half half of whole wheat flour and plain flour because I’m scared the texture will be very bready and dense. Is it okay?

      1. I used 2 tablespoons of buttermilk in place of white milk. Usually I bake with all purpose or all whole wheat flour. Please let me know how the half and half turns out.

  26. Very tasty! I added a touch more cinnamon and a little all spice too. One thing I would say, is that mine rose A LOT, so maybe don’t fill RIGHT to the top… mine were climbing out their cases. I’d say leave a good centimetre or two.

  27. Jane Ronsman says:

    Best muffins ever! Have made them a few times during this pandemic, made them with mini chocolate chips for the grands!

  28. This recipe worked out perfectly! I added about 1/4 of white sugar and an extra tablespoon of milk and the muffins came out delicious.

  29. I found this recipe after a few failed attempts at banana bread – for some reason, I can’t seem to get the top of the middle of the loaf cooked… Anyway, this is a FANTASTIC recipe. The cinnamon caused an “eyebrow raise” but it totally works! Thanks Sally!

  30. Jasmine Johnson says:

    Okay let me say… I’ve cooked alot of banana bread/ muffins recipes & this one takes the cake!! I was alittle worried when I seen how thick the batter was but the butter & milk came through! The muffins was soft , sweet & moist. The kids & hubby love them. Thanks Sally

    1. I made this exactly as described. It is simply perfect. Soft, springy, moist and a lovely balance of flavors. I place a 1/2 walnut on top of each muffin and the toasted walnut flavor adds to the whole appeal for us.

      Thank you for sharing Sally

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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