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. Wow! I did 1/2 AP and 1 cup whole wheat, and 1/3-1/3 brown sugar/coconut sugar….and I am blown away at how delicious these are! Just the perfect amount of sweetness. I made a mini version at 350 for 11 minutes. These will be happening VERY often around here!

  2. I have to make these soon! We have lots of bananas, and I bought a huge bag of coconut sugar a while ago, not knowing that it tastes nothing like coconut (you can imagine how that affected one of my recipes! Ha!), and had no idea what to do with it…until now. Banana muffins to the rescue! My family loves to pare banana bread/muffins with leftover cream cheese frosting; that just takes them to a whole new level! SO delicious! This recipe looks great; I can’t wait to try it!

  3. Super easy to make and always tasty!

  4. So so easy and delicious. It will be my go to recipe from now on

  5. These turned out perfect! I mixed in raspberries and shredded coconut, and substituted a tiny sprinkle of ginger for the nutmeg and it was great.

  6. Delish! My husband ate 6 yesterday, lol. Next time going to try with whole wheat and maple syrup!

  7. Thank you for sharing this muffin recipe. Exactly what I needed and had all the ingredients on hand. They’re delicious and very moist!

  8. I just wanted to thank you, Sally, for a great school snack for my two daughters! I make these as 24 mini muffins and add either chocolate chips or blueberries, freeze them as packs of 3 and pop them in backpacks as their afternoon snack at school. They love them! I also have enough batter to make 6 regular muffins for my husband. He takes them to work throughout the week for breakfast, which I think is better than him hitting up the local donut shop! Another favorite with us!!

  9. hi Sally
    Love these banana muffins!! Best ever! Want to ask you if I want to make them mini
    what temp and how long to bake?
    thank you so much,

    1. Hi Michele, see step 3 for the complete directions for mini muffins!

      1. thanks so much Sally , cant believe i missed that!

  10. I have your whole wheat banana bread in the oven right now! A question about these muffins, can I use oil instead of melted butter? (like the whole wheat banana bread recipe). Thanks!

    1. Hi Emily! Absolutely. Melted coconut oil is my top choice.

  11. This recipe is another winner! I made a batch a few days ago and already had to make two more dozen per popular request! I used 1/2 cup whole wheat flour and 1 cup all-purpose, along with chocolate chips. They are moist and so delicious! My coworker wants to have some to give to her son when he comes to visit–do you think that these muffins would freeze OK? Thanks again for a great product, Sally!

    1. I’m glad they were a hit! They do freeze very well, see my recipe notes for freezing instructions!

  12. I’ve made a lot of different banana muffin recipes – these are the best! I used coconut oil for the mini muffins. I baked a 425 for 5 minutes, then only 11 minutes at 350. SO FLUFFY and YUMMY!

  13. Kid approved! They said they are “gooder than usual ;)” Moist, light. I added chocolate chips and it made 26 mini muffins. Baked at 400 for 14 minutes. Delish!

    1. I’m so happy that they approved! 🙂

  14. Debbie Pfaff says:

    Made these this morning, and they are so good! Thank you Sally! I am so pleased with the height on them. So pretty

  15. I have made these muffins so many times since the recipe was first posted. I do half brown sugar/half coconut sugar and also applesauce instead of the egg due to my sons egg allergy. They are my most requested bake item from my little boy, he loves a muffin as a treat after Montessori, thank you so much Sally for all your delicious recipes, they never let me down xx lots of love from rainy Ireland

  16. Will definitely try it out
    Can I add in chocolate chips? Or will that kill the flavour?

    1. Yes, you can add chocolate chips – YUM!

  17. Loris Ayoub says:

    I had some over ripe bananas and just made these. The texture before baking is amazing. They are in the over and they grew so so big. I am sure the taste is amazing too.

  18. nicole peters says:

    This was delectable!!!!!! I didnt have nutmege so I subbed pumpkin spice that I had in the cabinet which worked good. Even my picky daughter and picky husband ate them. I didn’t have baking soda either so I had to leave it out. Next time I’ll try it with the baking soda. I may just keep using the pumpkin spice since it was a hit the first time.

  19. I halved this recipe because I only had one banana, and they turned out wonderful! I made 18 mini muffins with the batter and they puffed up so much— almost half the muffin is the dome! I also added some nuts and chocolate— delicious (and they only took me half an hour to make)! Thanks for the awesome recipes and clear instructions

  20. This was easy to follow while my two youngsters were nagging me and distracting me.. Thank you for all your helpful tips! The kids loved them, as did hubby and I! Going to check out your other recipes 🙂 Also appreciate the Celsius temps as I’m in Australia. Thanks again!

  21. Forgot to rate! 5 stars for sure 🙂

  22. CAROL F HACKER says:

    How many calories in each muffin?

  23. thank you for the recipe! these came out amazing and we love them 🙂

  24. I used flour oatmeal, put blueberries, strawberries and chocolate chips, I loved the 3 versions. Thank you very much for each tip.

  25. I make these all the time now! They are so delicious! I’d like to try them next time with coconut sugar as well. What is your favorite brand of coconut sugar?

    1. Hi Ashley! I really like Wholesome brand coconut sugar.

  26. This recipe is delicious! I’ve made many banana breads and muffins and this one is the best. These are so moist and it’s nice not having to cream the butter and sugar.

  27. These are wonderful – I’ve made several times already! One question – is there a way to make the muffin tops crunchier/firmer? Right now they stay pretty soft, even after they have cooled.

    1. Try sprinkling the tops with coarse sugar before baking for a crunchier top!

  28. Did anyone try them with honey or maple syrup? We have honey bees!

  29. These are the MOST flavorful, moist muffins I have ever made. It must be the brown sugar (and all that butter :)). Wow. I always have over-ripe bananas and my kids love muffins for breakfast. I used my mini-muffin tin and threw chocolate chips on some and blueberries on others to please everyone. Congrats-saving this one!

  30. I made them with honey and also added raisins. They are delicious. I will try with brown sugar next time. I’m sure that will be good too.

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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