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. Made many times ! With less sugar. Delicious !

  2. Everyone in my family loves these muffins. I add chocolate chips sometimes and I don’t use the cinnamon. Thank you

    1. WOW! Best banana muffins I’ve ever made. This recipe is a definite keeper. SO many compliments!

  3. Nick Kamilos says:

    How many calories are in one muffin?

    1. Lexi @ Sally's Baking Addiction says:

      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

  4. Hi Sally, I tried baking the banana muffins, and it turned out to be absolutely amazing. Thanks for the simple recipe. Could you please also share a simple carrot muffin recipe?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Rajani, for carrot muffins, we’d recommend trying our carrot cake loaf (see recipe notes for muffin instructions) or our morning glory muffins. Let us know if you give either a try!

  5. If I have only 2 bananas do I 2/3 all ingredients including the egg?

    1. Next time, you can make 2/3 of the recipe and use 1 egg and no milk so there isn’t extra liquid or add extra applesauce/pumpkin purée/sweetend yoghurt (plant or dairy, single or Greek all works) to top up the mashed banana. As I find banana a strong flavour, ‘rationing’ out the banana works better for me 🙂

  6. I made these this morning and they were SO DELICIOUS! Ultra moist, sweet, fluffy, yummy. MAKE THESE! Don’t hesitate!

  7. Quick.. Easy .. and Delicious

  8. Do these freeze well?

    1. Lexi @ Sally's Baking Addiction says:

      Absolutely, Lexi! You can 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.

  9. 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.

  10. 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 🙂

    1. Lexi @ Sally's Baking Addiction says:

      Hi Andi, these would be delicious with frosting — peanut butter frosting would be wonderful!

  11. Hi, how much muffins can this batch make?

    1. 12, unless you double it

  12. 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.

  13. 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!

    1. Trina @ Sally's Baking Addiction says:

      We’re so glad these worked out for you, Kitty!

  14. Can I make this recipe and use loaf tin instead of muffin trays?

    1. Trina @ Sally's Baking Addiction says:

      Hi Freda, sure! Bake at 350°F (177°C) in a 9×5 inch or 8×4 inch loaf pan. We’re unsure of the exact bake time, but you can use a toothpick to test for doneness. Or, try our classic banana bread recipe- baked in a standard loaf pan!

      1. Hi, I made the recipe as a banana bread loaf. I recommend tripling all the times (15 min 425f, 45 min 350 f) and covering the loaf lightly with foil after baking for the first 5 minutes because mine were a little burnt on top.

  15. 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.

  16. Josee Marchessault says:

    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!

  17. 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.

  18. Kelly Marie Kubica says:

    I made these muffins and everybody liked them. Fluffy, moist, nice high rise. As per previous comments, I also used half AP flour and half white whole wheat.
    Also, I only had 2 bananas, so I made up the difference with applesauce.
    My only caveat is that 1 cup of chocolate chips is a bit much, next time will go with 1/2 a cup. But there will definitely be a next time.

  19. Ritika Gupta says:

    Tried them today for the first time…
    Soft and yummy!
    Got a big tick of approval from my elder kid, who is hard to please.

  20. Carolynn Merrell says:

    We loved these muffins they’re so light and fluffy restaurant quality I think I may have been a bit heavy handed with the baking soda as I could slightly taste it my error but no one else commented they loved them too
    Thankyou for a great recipe

  21. Hi,

    These are amazing, I was wondering how long the batter lasts? Can I keep it a day in the frigde?

    1. No. The gluten in the flour will react with the raising agents providing a horrible flavour. I ate the cake because I hate waste but would never repeat my mistake again 🙂

  22. Sally does it again! I love all of the healthy swaps given as options in this recipe. I made these with the coconut oil and coconut sugar replacements and my toddler loves them!

  23. I had a craving for muffins and found this…then discovered I donated my muffin tin which was easily remedied with a big box store visit. Super easy and yummy! My mother in law will adore these, especially with chocolate chips. I know these will be my go to muffin. Thank you

  24. Anne azaola says:

    If i want to make a big batch of these do i have to double all measurements? Muffins are soooo goood!!

  25. I added blueberries and they were great.

  26. Mary Helton says:

    These are the best muffins I have ever made and eaten. I followed the recipe step by step and they were so good. First time making homemade muffins. Thanks for sharing.

  27. I really liked making these! My husband said the only thing wrong with them was that we didn’t have enough of them.

  28. Can you add avocados to the recipe?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Miari, we haven’t tested these with avocados, but let us know if you try anything out!

  29. I literally buy bananas at this point and let them get super ripe to make these muffins. This recipe is SO good.

  30. I made these with my daughters, they turned out perfect!!! And they taste great : omitted the nutmeg and still turned out great!! Thank you for this awesome recipe.

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