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.

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. 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.

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

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!

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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: 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 (188g) 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


  1. I made these this morning and opted for peanut butter chips instead of chocolate. First the family’s noses were happy with the smell while they baked. Then our tastebuds were overjoyed with the taste. Lovely recipe. Definitely a keeper.

  2. Made these a couple of days ago. My husband who does not like anything banana loves these. They don’t smell like bananas which is a plus point for us and they taste amazing with chocolate chips. Will definitely be making these again. Thank you for the recipe Sally.

  3. These are SO tasty! I only had two ripe bananas so I subbed in 1 cup of pumpkin puree.

    1. Do I melt the coconut oil then measure it or just measure it solid?

      1. Fellow baker says:

        As melted is before coconut oil in Sally’s recipe, you melt first and then measure. However the measurments for melt and then measure before or measure and then melt are very similar/small differences, not enough to affect the recipe so do whichever is easiest for you. Hope that helps 🙂

  4. Hi Sally!
    I just made these muffins, and they are fabulous! Added a cup of dark chocolate Callebaut chips… Heaven!! Thanks for the amazing recipe. This one is a keeper 🙂

    1. CHERIE ANDERSON says:

      Hi Sally,
      I Just made these muffins & they are the best I have ever tasted. I used wholemeal spelt flour which is a good substitute for wheat flour My Husband just ate 3 muffins & he usually does not like bananas in cakes. I am going to try pumpkin & sultanas next time.
      The tip for putting muffins into a hot oven first is excellent.
      Thank you

    2. I tried many other recipes, but your recipe comes out with the most fantastic result! I don’t really leave this kind of comment on the websites, but I should do. Thanks Sally.

  5. So moist and easy to make! I gave most of them away and now I’m wishing I had saved more for me Definitely making these again!

  6. So glad I picked this recipe. My muffins looked professional and tasted even better! I baked 6 large muffins, so I added 10 minutes to the cooking time (33 minutes in total). So proud of how perfect they came out, but I didn’t know how to add a pic to my post. They were soft, moist, and bakery quality muffins! Definately will make these again

  7. My sister loved them said they were moist and nice. She only wished they were a little sweeter.

    1. You can make them sweeter by subbing one-third of brown sugar with white sugar. Hope that helps!

  8. Actually based muffins

  9. Made these muffins this morning….Absolutely delicious so moist added some walnuts,but will try chocolate chips next time. Definitely a keeper.

  10. Linda Waste says:

    Looked for something a little different about a month ago, came across this recipe, and decided to give them a try, using Splenda brown sugar. We’ve made 2 batches since then, sharing with friends, and everyone absolutely loves them, delicious!

  11. Carri Connors says:

    Will these muffins still be good without vanilla extract?

    1. Trina @ Sally's Baking Addiction says:

      Hi Carri! Yes, they will still be delicious, just missing the lovely warm vanilla taste. Enjoy!

  12. Hi Sally, made these the other day and it was delicious! I want to make them again but I only have superfine/cake flour. Will that work?


    1. Lexi @ Sally's Baking Addiction says:

      Hi Belle, we’re so happy to hear you enjoyed these muffins! We fear cake flour would be much too light for these muffins with the added weight of the banana. They would likely be flimsy and you’d have a hard time taking them out of the wrapper. Best to stick with all-purpose flour here!

      1. Oh ok, thank you!

  13. Hi, could I add normal sugar instead of brown sugar? Or cut the sugar entirely if I’m okay with the bananas sweetness alone? Thanks

    1. Trina @ Sally's Baking Addiction says:

      Hi Sheha, you can sub white sugar for brown. You’ll lose the brown sugar flavor though, of course. We don’t recommend cutting out the added sugar entirely, though you could try to reduce it. Keep in mind that it may change the structure of the muffin. Let us know what you try!

    2. Fellow baker says:

      You can reduce the sugar to 1/2 cup without changing the texture (I’ve tested that myself as well as other commenters). Reducing to 1/4 cup will prove more tricky, I suggest trialling 75g/1/2 cup + 1 packed 1tbsp sugar. and making a half batch so if it the texture is ‘bread in the shape of muffins’ (what happened to me when I reduced the maple syrup slightly in Sally’s healthy apple muffins for example), you haven’t got too many to finish. To half an egg, beat 1 egg until there’s no streaks and measure 2tbsp or use 1 egg white, you won’t notice the missing egg yolk. Hope that helps! 🙂

  14. They came out so perfectly. So soft and moist, I felt like my mouth was in heaven, thank you so much Sally!

  15. These were a HUGE hit in my house! Even my preschooler who hates bananas loved them! I was out of milk, but when I saw it only calls for 2 tbsp I decided to try using some almond milk I had on hand. I did half mini and half regular muffins, both turned out great. I did have to reduce the baking time though, might be because I used silicone pans in a gas oven? I did the 5 mins at 450 for the regular muffins and put the mini ones in with only 2 mins left. Then I turned the oven down to 350 and set the timer for 10 mins thinking I’d only be taking out the mini muffins, but both pans were perfect and ready! They sat in the pans another 5 mins while I scrambled some eggs and then they popped right out and were absolutely delish!

  16. These are yummy! I subbed the milk for coconut milk, and the muffins still came out moist and delicious. They didn’t have a coconut flavour though, which was too bad for me!

    1. Try coconut extract instead of vanilla…just a thought. I’ve used it in whip cream to boost the coconut flavor and it worked perfectly. Just be careful as some brands can be quite potent while others not so much. Can be purchased in a regular grocery store along side all the other extracts in the baking/spice aisle. Hope it works! Good luck!

      1. Oooh good idea. Thank you! I will try that!

    2. 2tbsp milk isn’t enough to provide a flavour whatever milk you use BTW :). If you use coconut oil instead of butter, you’d get a subtle coconut flavour (enough for me to notice). Sadly coconut extract doesn’t exist out of the US, so it’s my only hope for coco banana muffins (without trially a totally new recipe using some coconut flour of course).

  17. Great Banana Muffins. I added chocolate chips to the muffins and used 5 ripe bananas because that is what I had and I needed to use them. I had to add 5 additional minutes to the cooking time. Moist, flavorful and perfect. My daughter and I enjoyed them hot out of the oven!!

  18. Just made these for my daughter’s birthday breakfast. She has a dairy allergy so we made it with almond milk and vegan butter BUT I forgot to put the butter in the batter and they still turned out great! Will definitely be making again!

  19. These muffins are amazing!! They are moist and sooo good with chocolate chips in them. Thanks for recipe

  20. Enjoyed by all.

  21. These are the best. I’ve made them so many times and they are so flexible. I now use half the amount of sugar and they’re still sweet enough. Thank you!

  22. Curlene Lambie says:

    My first time making muffins from scratch. So easy! Your recipe is fantastic!
    I do not like using all white flour and had no whole wheat so I used half white and rest oat flour and 1 tablespoon coconut flour. Used almond milk and 1 tablespoon less brown sugar.
    They came out lovely moist delicious!
    Thank you❤

  23. Outstanding!! Looking forward to trying more of Sally’s recipes.

  24. This is the best banana muffin recipe so far, and I’ve tried a lot. They are a perfect texture and exceptionally moist, easy to make and look fabulous. I did bake a little less after turning the temperature down. As the daughter of a home ec teacher, I don’t give praise lightly. Great job! Ths is my new go-to recipe for a quick morning muffin.

  25. I love these–even with some modifications to make them a little more healthful. (I know Sally also has a whole wheat & oats banana muffin, but I haven’t tried that because it makes 15 muffins, and I don’t want to deal with the extra batter.) I use white whole wheat flour. I also use canola oil instead of butter, and they are still delicious–I’ll bet they’re even better with butter. They are really moist and just delicious overall. Thank you!

  26. I made these into 6 jumbo muffins. Used walnuts and studded the top with banana slices I had leftover. They were some of the prettiest muffins I have taken out of my oven. I had one this morning and the flavor was exactly what I want in a banana muffin. So easy to throw together, even without a mixer. Used my potato masher for the bananas and mixed everything else by hand. I knew you would have a great recipe, as always. Thanks!

  27. Geri Sue Gallagher says:

    Just had one of these. Hot out of the oven. My husband made with with my helpfor his fishing buddies in the morning.
    We made the mini muffins and checked them at 12 minutes but they took about 16 minutes. We had 3 pans full though. I checked every 2 minutes. It is easy to over bake this small muffin and all ovens are different. We added mini chocolate chips and chopped walnuts . Wonderful, delicious recipe and I am not a crazy chocolate person.

  28. I decided to try this recipe as I wanted a change from making banana bread. Muffins are moist and flavorful. Definitely hits the spot and not too sweet for my young kids. Sally, thank you for the recipe. It will be a go too. I have tried many of your recipes and your website is now my go to when I want to make a dessert.

  29. I made these for my family and they were almost gone within minutes. They are delicious and my family and I loved them. I added some chopped up blackberries and plan on using blueberries next time. Amazing Muffins!

  30. Sammy Watkins says:

    if i could rate 6 stars, I WOULD! These were delicious! Don’t use a muffin tin and they look beautiful! BEST MUFFINS EVER

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