These banana muffins are soft, buttery, and spiced with cinnamon. They’re wonderful plain, with chopped walnuts, or even chocolate chips. You need 3 large ripe bananas and a few basic kitchen ingredients to get started.
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 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.
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 base ingredients for basically everything.
- Flour: I tested the recipe with both all-purpose flour and whole wheat flour and LOVED both variations. See recipe Note below.
- 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.
- Bananas, vanilla, salt, cinnamon, and nutmeg: The flavor team.
- Egg: 1 egg gives the muffins structure.
- Milk: A common ingredient in some muffin recipes including pumpkin muffins, milk provides necessary moisture. Dry muffins… the worst.
- 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 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.
Can I Use Frozen Bananas?
Yes and I do this often. Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash, then use as instructed in the recipe below. See How to Freeze & Thaw Bananas for Baking. Try not to mash too much or else you’ll be left with 2 cups of banana-y liquid; some chunks are great.
This banana muffin recipe is perfect if you:
- Have 3 large 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
And, to turn these into a scrumptious treat, you could dip the tops of the cooled muffins into chocolate ganache and add sprinkles. (Affiliate link: I love these naturally colored sprinkles.) You can also add the streusel topping from these banana chocolate chip streusel muffins.
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 published. I consider these muffins on the healthier side and they’re each toddler & adult approved. 🙂
- Baby Apple Oat Muffins
- Bran Muffins
- Whole Wheat Banana Nut Muffins (these include oats)
- Blueberry Oatmeal Muffins
- Healthy Apple Muffins & Chocolate Banana Muffins
- Morning Glory Muffins
- Lemon Blueberry Muffins
- Zucchini Muffins
- Peanut Butter Banana Muffins
- Healthy Blueberry Banana Muffins
- Lemon Poppy Seed Muffins
Would love to know if you try any of them!
PrintQuick & Easy Banana Muffins
- 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 (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 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
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- 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.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, 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 cooling rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
- 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.
- Special Tools (affiliate links): 12-Count Muffin Pan | Muffin Liners | Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Cooling Rack
- 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.
- Whole Wheat Flour: Feel free to substitute whole wheat flour for all-purpose flour or use a mix of both as long as you use 1 and 1/2 cups total. If using all whole wheat flour, add another Tablespoon (15ml) of milk.
- Frozen Bananas: You can use frozen bananas here. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe. See How to Freeze & Thaw Bananas for Baking.
- 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.
- Milk: Use your favorite variety of dairy or nondairy milk.
- Banana Bread: Here’s my favorite banana bread recipe. 🙂
These are perfect and I’ll never need another recipe for banana muffins. I was worried mixing the batter might make them tough, but nope! Everyone loved them. Just great, thank you.
I just made these; I used cinnamon chips from King Arthur, and 6 tbsp of safflower oil. I prepared the whole recipe in my food processor; I puréed the bananas, then added all wet ingredients, then dry ingredients with a spatula. The whole recipe took 10 mins to prepare. My son loves soft cookies so I cooked in a “muffin top” pan at 425 for 5 mins then 350 for 4 mins. They are perfect. I will certainly make again!
This name certainly doesn’t lie – these are just about the quickest and easiest muffins I have ever made! I made mine with half AP flour and half whole wheat, which turned out lovely. Delightfully moist with a nice and crispy top.
Hi Sally,
Thank you for the great recipe! My husband and I both have high blood glucose and I have been looking for a recipe that would work well with our low carbs ingredients. I substituted 30% of all purpose flour with soy powder, use 60 grams of monkfruit sugar (0 GI) instead of granulated sugar, and rice bran oil instead of butter. The muffins turned out so moist and delicious! The only one thing, I am not sure what is making the muffins rise so well, I filled the muffin cups 80% full and they were all overflowing off the side! Next time I will try 70% full. Nonetheless, we loved them! Thank you so much!
They are so good!!!! I made them for my family and they ate them all in one day! I personally recommend adding a little bit more butter; I spilled some and didn’t know how much (it turned out to be one tbsp) so I added two tbsp and they turned out great! Really good recipe and I think it is a great crowd pleaser.
I’m sorry that I haven’t been able to read all of the comments so this may already have been asked…I would like to frost these for a charity event. Do you think they’d be alright with either peanut butter or biscoff frosting? I think the flavors might be nice, but I don’t know about how sweet they are, etc. I have made them plain before but I don’t remember exactly! Thanks 🙂
Hi Andi, these would be delicious with frosting — peanut butter frosting would be wonderful!
These turned out great, high rising and yum. Had to sub almond extract for vanilla, and evaporated milk for regular, and I scanted the sugar. Great recipe. Baking times and temperatures on point.
Quick.. Easy .. and Delicious
I made these this morning and they were SO DELICIOUS! Ultra moist, sweet, fluffy, yummy. MAKE THESE! Don’t hesitate!
How many calories are in one muffin?
Hi Nick! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://recipes.sparkpeople.com/recipe-calculator.asp
Everyone in my family loves these muffins. I add chocolate chips sometimes and I don’t use the cinnamon. Thank you
WOW! Best banana muffins I’ve ever made. This recipe is a definite keeper. SO many compliments!
Made many times ! With less sugar. Delicious !
These muffins are amazing. Their SUPER moist and fluffy and flavourful and just delish. 5 stars
Wow!! This is the most delicious and simple recipe. I added non-crystallized ginger chunks and pecan crumbs. I may have to make another batch tomorrow 🙂
Excellent. Made them
With 1/2 cup all purpose flour, 1/2 cup almond and 1/2 cup quinoa flour. Used olive oil instead butter( didn’t had any♀️) and vanilla almond milk and added some hemp seeds and chia. I didn’t read baking instructions all the way through so I baked them on high temperature and they are still great and moist and taste like banana ( my bananas were really ripe almost rotten ).
I have just baked these & i have to say they are very light & delicious. I don’t normally bake cakes with plain flour as i always use SR flour. I only kept them on high temp for about 3mins before turning the temp down. They domwd quite abit but thats ok for ne as they wiill get iced. Might try baking all one temp170-180 degrees) next time to see if they stay slightly bettee shape. Great recipe
Another delicious recipe, thank you so much. The muffins peaked on top as true muffins are supposed to do. I added chopped walnuts. Use high quality, fresh spices and fresh leaveners for best results.
Beautiful, easy and.
These are the most delicious banana muffins! Beautiful peaks on the top and so moist! I made as written and used coconut oil instead of the butter. I only had 2/3 cup of light brown sugar so I used 1/3 cup white sugar with 1 tablespoon molasses as a substitute.
I will be making these again and again!
I love these muffins! Have made this recipe several times all with the same result. Unfortunately, each time there is a harsh patch I am tasting in all of the muffins. Maybe too much salt or baking soda? I follow the recipe the same each time with the measurements given. Any ideas?
Hi Lindsey! You could be tasting a clump of baking soda or powder, make sure to whisk the dry ingredients together thoroughly before adding the wet. You could also try sifting them together to ensure there are no clumps next time. Hope this helps!
Made with whole wheat flour, 50/50 brown sugar and coconut sugar. Came out perfectly! Exactly what I wanted! Will definitely be my go-to recipe for over-ripe bananas from now on.
I love these muffins! Easy transition to vegan. Use the coconut oil instead of butter, almond milk, pure maple syrup instead of brown sugar, and a flaxseed egg. No change in measurements. We also make with whole wheat flour and add a cup of walnuts as suggested. Delish!! Grandkids love them, too. Perfect every time.
Oh. My. Gosh. These are the best muffins I have ever made in my life and I have made literally hundreds of muffins. The only change I made was to add chopped pecans instead of walnuts. They are soft and moist, just sweet enough, they are absolutely perfect. I will never use another recipe again.
Wow! First time baking muffins and it is perfect! My 3,5 year old daughter was helping me. She enjoyed it so much as it is so easy! Great recipe. It looks like from the shop
Thank you for this recipe.
Can I substitute Almond Flour instead of the all purpose flour or whole wheat flour?
I would also like to substitute Almond Extract instead of Vanilla, will that work ok?
Approximately what size bananas do you use, large, small or average medium size?
I’d like to make these with the 6 jumbo tray. Do you have any suggestions for the temp & time adjustment, or any batter changes needed for that size?
I can’t wait to try this recipe out.
Hi Theresa, we don’t suggest substituting almond flour as it has very different baking properties than all purpose. You can definitely use some almond extract if you prefer, start with just 1/2 tsp as it is quite potent. Finally, you can definitely make these into jumbo muffins. Follow these ingredients and then this recipe for bake time and temperature. All that being said, I think you may enjoy these blueberry almond power muffins instead. Let us know if you give either a try!
5 stars
Made these today and they are amazing. Cut sugar to 1/2 cup. Added 1/4 tsp Cloves, along with Nutmeg and Cinnamon. Delicious!!!
they taste really good!!
I love these muffins! I’ve made them about 10 times within the past year or two. Not once have they failed me!
This is my go-to banana muffin recipe. We love it! I have two little ones, so we always do mini muffins. Today, I didn’t have 3 ripe bananas – just 2 bananas, so I added in a grated carrot and they were as delicious as always. Also, I typically use less sugar than what the recipe calls for (1/2 cup vs 2/3 cup), and they’re still super delicious!
First time making this recipe and the family loved it. It’s really good recipe. Great to pair for my tea or any refreshments.
I added 3 spoonful of yogurt and the moisture was just perfect. I also reduced the sugar a little just enough for my liking. Glad I choose this recipe. I will definitely make this again.