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. Jen Pearcey says:

    LOVE, LOVE, LOVE this recipe! We were looking for a recipe we can substitute GF All Purpose flour with and this worked amazingly! All my family members enjoyed them (those with Celiac and those without). This recipe is a keeper in our home!

  2. Hi,
    Love your site so thought i’d give this recipe a go as i had 3 very ripe bananas to use up.

    Unfortunately this recipe wasn’t great. The initial high temp then switching to low temp just didn’t work for my oven and my muffins came out with very egg shape domed tops.

    In addition despite following all quantities precisely, the muffins had hardly any banana taste though i will say the banana smell through the kitchen while baking was amazing.

  3. I made these muffins with a whole wheat spelt flour and used less than 1/3 cup of maple syrup cause bananas already give lot of sweetness. Muffins came out a bit dry. Should I give more milk next time, as the whole wheat flour usually needs more liquid.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Nelly, the whole wheat flour and less maple syrup are likely the culprits for your dry muffins. We haven’t tested it ourselves, but you can try adding more liquid to help with the dryness when using that substitute for all-purpose flour. Or, you might like our whole wheat banana bread recipe (you can make muffins out of this, too) instead.

  4. This recipe is so easy and the muffins are really tasty, they look like bought muffins. I wish my lemon muffin recipe came out as well as the banana ones. Any suggestions for lemon muffin recipe that will be as good as your banana recipe please?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Julia, we sure do! See our one batter for infinite muffin recipes post — we have our favorite lemon poppyseed muffin there, and you can omit the poppyseeds if desired. We’d love to know if you give it a try.

      1. Thanks for your prompt reply. I will definitely try the lemon muffin recipe and let you know what I think. Many thanks again.

  5. DebraEllen Coffey says:

    I love using your recipes. I was hoping to use up some ripe bananas up today and thought I’d try your muffin recipe. Question…my husband and I are empty nesters now and so often my sweet goodies go to waste. I know many recipes will not turn out simply cutting the ingredients in half. Will this one or the banana bread work by cutting in half?

    1. Trina @ Sally's Baking Addiction says:

      Hi Debra, halving both of these recipes should work just fine. For best results, however, we suggest making the full recipe and freezing extras for later – we include freezing instructions with all our recipes. Happy baking!

  6. Dale Fleck says:

    Just made the muffins. They are terrific. So moist and perfect. Thanks for the recipe

  7. Turned out so spongey and super tasty! Very moreish!

  8. Hi Sally,
    I’ve just made these amazing banana muffins and they taste delicious- I added oats & dates as I had lots left over that I wanted to use up.
    I used one of your cookies recipe a few weeks back and they were also amazing!
    Thanks for sharing

  9. Sharon Mead says:

    I just made your banana muffin recipe with 1 cup of chocolate chips. They turned out perfect, moist and bakery-like inside. Even with 1 mistake of cooking them at 425 degrees for about 12 minutes instead of turning the temp down to 350 degrees, they were delicious! We will make these over and over again (and try turning the temp down and cook a little longer).

  10. I made these this morning with whole wheat flour, dark chocolate chips and pecans and they turned out great! I shortened the cooking time by about 2 minutes since my oven tends to run hot. Great recipe!

  11. Hey Sally, I would really like to try out this recipe but I was wondering if it would be okay to leave out the spices (cinnamon and nutmeg) and add more bananas?

    1. Stephanie @ Sally's Baking Addiction says:

      You can leave out the spices (we don’t recommend adding more banana as the batter would be too wet). They may taste a little bland but it would be just fine!

  12. Sarah Zurbuchen says:

    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!

    1. 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.

  13. I love these muffins! I’ve made them about 10 times within the past year or two. Not once have they failed me!

  14. they taste really good!!

  15. Kathy Davis says:

    Made these today and they are amazing. Cut sugar to 1/2 cup. Added 1/4 tsp Cloves, along with Nutmeg and Cinnamon. Delicious!!!

  16. Kathy Davis says:

    5 stars

  17. Theresa Gunnell says:

    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.

    1. Trina @ Sally's Baking Addiction says:

      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!

  18. 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.

  19. 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.

  20. 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.

  21. 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.

  22. Hey, can I use date syrup instead of sugar?

    1. Date syrup can be used instead of maple syrup or honey but it’s worth reading Sally’s note about said substitution. “2/3 cup of honey or pure maple syrup works too, though the muffins will taste a little more moist in the centers”.
      From my experience, when muffins have come out too dense texture/too much liquid in the batter, baking the muffins for another 7 minutes (at 180 celsius, as the recipe states (don’t know farenheit conversions) even after they’ve cooled down to room temperature fixes the issue. So basically cook the muffins for another 5 minutes more than the recipe states as there’s no change in temperature. Hope that helps! 🙂

  23. 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?

    1. Trina @ Sally's Baking Addiction says:

      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!

  24. Ellen Landry says:

    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!

  25. Beautiful, easy and.

  26. 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.

  27. 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

  28. Fat forever❤️ says:

    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 ).

    1. Hiya I love the use of your alternative flours for a different flavour. A couple of questions, do you make quinoa flour at home? And if yes, do you toast the quinoa first or just grind raw? I’m aware of the process, I’ve made oat flour and other nut flours at home as they don’t exist on British shelves

  29. 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 🙂

  30. These muffins are amazing. Their SUPER moist and fluffy and flavourful and just delish. 5 stars

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