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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.

stack of 2 banana muffins

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.

banana muffins

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. See recipe note below.
  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.

2 images of bananas and mashed bananas in a glass stand mixer bowl
2 images of banana muffin batter in a glass bowl and in a muffin pan

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.

banana muffins

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

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.)

banana muffins with chocolate ganache and rainbow sprinkles on top
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 published. 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!

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stack of 2 banana muffins

Quick & Easy Banana Muffins

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1012 muffins 1x
  • 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 (188g) all-purpose 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. 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.
  4. 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.
  5. 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.
  6. Milk: Use your favorite variety of dairy or nondairy milk.
  7. Banana Bread: Here’s my favorite banana bread recipe. 🙂

Keywords: banana muffins

Reader Questions and Reviews

  1. I’ve tried some of your other recipes…and everything is so delicious. I don’t normally like banana muffins, but can’t stop eating these! Didn’t change one thing. To die for. Thanks again.

  2. Followed exactly and they came out perfectly! Just enough moisture, with a nice subtle hint of banana. I added some mini chocolate chips too. Thanks for the recipe!

    1. I am notorious for treating recipes as “suggestions”…but I can say that subbing in BochaSweet for the sugar works great in this recipe in order to reduce the sugar content.

      This morning I might have also added some pumpkin (to use up some I had leftover), used more butter (to use the entire stick), grabbed the bread flour instead of AP, decided that my free range eggs were a little on the small side and used two, and added a little oat fiber…lol…but they came out amazing and my kids didn’t even notice that I had subbed the sugar.

  3. This recipe is the best!! My family loves these, they come out perfectly every time. I add chocolate chips to half of the batter for my son, and craisins and pecans to the other half for my husband. I have officially switched from baking banana bread because of this recipe. Yum!!

    1. Your blog never fails to deliver. Power outage this am, but as I didn’t need am elextric mixer, muffins were calling me. Perfect breakfast food. Soft, flavorful, & easy to assemble, a home run. Thank you.

  4. Great recipe! I made these two weeks ago. My kids loved them so much they asked me to make more right away! I made a few plain, a few with chocolate chips and a few with chopped pecans. The pecan ones were the winner. I currently have another batch baking in my oven 🙂

    1. I´ve just made these AGAIN. This time I tried with whole wheat flour and I added peanut butter to half the batch. They came out great. Thank you so much for this recipe.

  5. I was looking for an easy Banana muffin recipe came across this one. I made them and fell in love with the first bite. I would definitely recommend

  6. These are the easily the best banana muffins I have ever made or eaten! The texture is perfect. A little bit crunchy on the outside (That caramelized muffin top texture) and light and fluffy on the inside. Not at all heavy like so many banana muffins. Thank you! Will be making these regularly

  7. These are a hit, people now request them when I’m bringing baking 🙂

  8. Hooray for a perfect match of banana muffins! I generously greased the muffin tin with butter flavored Crisco and they slipped right out after 2 minutes of resting after baking. I followed the recipe as written and they are everything I had hoped for; lovely texture and flavor. Sally thank you so much!

  9. Beautifully moist, perfect shape and taste delicious. I would reduce the amount of salt though, as one could actually taste it.

  10. I like this recipe however need a little more sweetness. What can i do?

    1. Hi Roseanne, You can certainly try adding a bit more sugar to the batter, or we love adding chocolate chips (especially the mini chips!) to the batter with no other changes for a sweeter muffin. Or you can simply sprinkle the tops with sanding sugar for some extra crunch and sparkle!

  11. super love the cinnamon nutmeg combo! Kids approved <3 Its my second time to try this recipe. Thanks for the super clear instructions and tips!

    1. Hi Serra, for mini muffins, bake 12-14 total minutes at 350°F (177°C).

  12. Thank you so so SO much for an absolutely amazing recipe! I wanted to make banana bread and saw that your blog had a recipe for banana muffins. Put some ripe bananas to great use! I used coconut milk instead of regular (we ran out in my house, but I’d recommend to vegan or lactose-intolerant bakers), and they turned out just as moist and delicious as they are with regular milk. My picky younger sisters loved them! Definitely will make them, and many of your other recipes, again. Thank you so much Sally! <3

  13. Thank you Sally.They are the easiest to make,tastiest muffins I have ever made.I accidentally added a full teaspoon of nutmeg and they still tasted amazing!I can’t wait to make them again,this time with choc chips.

  14. Great recipe! The whole family loved them. Added blueberries and sugar on top.

  15. My partner and I love these. I’ve stopped using Google for anything baking related and go straight to this site. Keep the recipes coming!

  16. They were perfect until I followed the directions and left them in the pan for 5 additional minutes after baking them. Now the bottoms are burned. If you need to adjust the cooking time or temperature then please do so. But don’t let your uncertainty of how long they need to bake ruin the recipe with your instructions to leave them in the pan. I second guessed myself when I read that. I wish I had gone with my instincts and gotten them out of the pan quickly to start cooling off. This isn’t the first time the recipe was good but some weird instructions messed it up entirely. I’ve never heard of leaving baked goods in a hot pan. When they’re done cooking you place them on a rack to immediately begin cooling off. I’m very disappointed with your unnecessary instructions. I have avoided your website because of things like this. Food is far too expensive to waste by getting bad directions. Please make some necessary changes for your readers.

    1. Hi Anne, 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:

  17. My son is the pickiest eater and he LOVES thes muffins. Thanks for an easy and great tasting recipe.

  18. These are beautiful soft delicious smell amazing whilst cooking my super fussy seven Year old daughter loved them I also found them light and flavourful thanks for a brilliant recipe

    1. Hi Alex! Flax seed would dry out these muffins and would require some testing to get right. Let us know if you try anything!

  19. Hi I want to start of by saying I’m in love with your banana bread recipe, I’ve literally been making that recipe for yearsss. I am wanting to make muffins for my son’s school, but I notice u have a different recipe. I’m very stubborn and just determined to use the original recipe. ID there a difference? Can I use that recipe? Would u suggest I cover them? And also how long would u suggest 2 bake?

    1. Hi Pella, great question. You can really use either recipe — they’re very similar. These muffins have a lighter, softer, and more buttery texture than the banana bread, and they yield a smaller quantity. If you prefer, you can use the banana bread recipe (which yields nearly 2 dozen) and see the recipe notes there for details on how to make as muffins. Hope they’re a hit at your son’s school!

  20. I made these with 5 small-medium bananas, just under 2 tsp baking powder, 1/2 tsp of baking soda, double the cinnamon, about 3/4 cup chopped walnuts, and I topped them with a walnut streusel. I was a little heavy handed with the sugar, but oh my god, these were seriously some of the best muffins I’ve ever had. I never comment on recipes, but I’m leaving this comment so I can come back to it in the future. I practically just made them, and I’ve already eaten three. Your recipes literally never fail, thank you! <3

    1. Thank you so much for your positive feedback, Holly – we’re so glad you love these muffins!

  21. These are so incredible!!
    I subbed in 2 tablespoons of canola oil and used 4 T of butter(all I had) & they stayed moist with buttery flavor!
    Added Choc. Chips!!

    Love these Muffins!!

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