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.

Banana muffins recipe

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.

Easy banana muffins recipe

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.

How to mash bananas

Banana muffin batter

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.

Easy banana muffins recipe

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!

Print
Banana muffins recipe

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

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 (190g) 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

Instructions

  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.

Notes

  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. 🙂

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352 Comments

  1. Hello, I am cooking one now, will see. I am total “0” in the kitchen, but I had 3 old bananas 🙂 Just to ask about cooking regime – which one? 2 sides, fan, bottom only? Thank you for using also grams in to your recipe.

  2. My son and his friend devoured the entire batch while playing video games and both commented on how good these were. I managed to try one and loved how soft and light it was. I personally do not like chocolate chips in anything (except chocolate muffins, brownies and chocolate chip cookies… thats all). So for me the 1 cup of chips was way overpowering. I cannot wait to make a batch with walnuts or pecans. Thanks for sharing this recipe.

  3. Just made a batch using sultanas, without doubt the best banana muffin recipe I’ve made. So light and fluffy, not too sweet, I’ll definitely make them again. Thank you

  4. I love the tip about starting with the higher temperature. The muffins were delicious. I used half monk fruit sweetener as a sugar substitute and it came out great! Thanks!

  5. Wonderful recipe. Rised perfectly. Tastes very nice. I added a little extra sugar and 1 more egg and 1 banana as mine were quite small. I baked the last 2 muffins at 180 celcius and they came out just as perfect.

  6. Thank you for this banana muffins recipe! I’ve made so many and this one is always our favorite. I like to add a handful of chocolate chips.

  7. Amazing – thanks!
    I added blueberries, raspberries and walnuts…. Going to be great breakfast muffins 🙂
    I didn’t have any eggs but subbed a flax egg and it worked a treat in this recipe. Though they did need longer in the oven (over 25 minutes, all told, and they are skinny mini muffins).
    Thanks for sharing,!

  8. Sally! I made these today but added some flaxseed and subbed some honey for some of the sugar. I also use 1 cup all purpose flour and 1/2 cup whole wheat flour. They were absolutely amazing! I want to keep eating them. Thanks for yet another amazing recipe.

  9. I followed directions, but for some reason mine started to burn on the edges before the time was up. They are a little over done, but they taste delicious still! Just not sure why they burned.

  10. WOW!!!!! I just took these from the oven. Soft and moist is unbelievable. I used all spelt flour, buttermilk, and Smart Balance oil. Love the idea of mash the bananas with the mixer.

    THANK YOU for all your hard work!

  11. I added 1 cup sultanas to the mix, and in each muffin I put a chocolate melt in each. Was so so so so delicious and moist!!!! Thanks.

  12. I just took these out of the oven. My husband and I shared a very hot and delicious muffin. Once again, I followed your recipe exactly and they were perfect! I added mini chocolate chips to these, only because my grandchildren are requesting chocolate chip muffins. A winner in my book. Thank you for the recipe.

  13. These muffins are perfect and only take 20 min to put together. My granddaughter’s favorite banana muffins and a great way to get rid of some the Easter chocolate!
    Thank you Sally

  14. Made these with the addition of dark choc chips and swapped out some of the flour for rolled oats, chia and Linseeds
    So good!!! Definitely one for the permanent cook book 🙂

  15. YUM!!! Just made these with my 2.5 year old currently very fussy eater- she’s just hoovered one straight out of the oven! They’re lush!! Thanks so much for the recipe!

  16. This is the first ever recipe I tried for banana muffins and I promise I won’t go for any other recipe now. Everything was so perfect about the muffins I got- texture, flavors and nice aroma. I added hand full of walnuts and everyone who tried loved the combination. This recipe is going in my file. Thanks a lot!

  17. Are you kidding know my way around me? What kind of muffin voodo is this!? I’m not a novice baker but I do know my way around a kitchen. THESE WERE THE BEST HOMEMADE MUFFINS EVER!!! So soft and full of flavor. Best part is they are simple! Made in 5mins and the are so good! No fancy equipment. I will def be making more of your recipes and getting out of my comfort zone! Thank you

  18. LOVE this recipe so much! I usually make a batch every other weekend or so, and freeze them for my little boy, he loves them as an afternoon snack, they are so light and tasty. I make them with applesauce instead of the egg as he is allergic, and sub half the brown sugar for coconut sugar. They come out perfect every time, and I have made them so many times now. Thank you so much Sally for such great recipes x

  19. Very good and easy!! I don’t know why I never thought of mashing the bananas in the mixer!

  20. I made these banana muffins just yesterday, and we only have three left (I made a double batch)! Your tip for mashing the bananas is very useful, and the batter came together so quickly! They rose nice and tall, and the texture was wonderful, much lighter than the dense banana breads I have tried before! This is my new favourite recipe for banana muffins! The smell alone was so tantalizing that I devoured one after only five minutes or so of cooling, and two more followed soon afterwards. I used half coconut sugar and half brown sugar, and they’re just fabulous, with the perfect amount of sweetness. My friend, who is quite picky about food, ate two in short succession and then took four home with her! So I’d say these were a big success, and I’ll definitely be making these again! Thanks for the great recipe, Sall!)y! 🙂

    1. Delicious! I have a tried and true receipe I always use and your receipe was so much better!!! I can’t wait to try again with walnuts as I used pumpkin seeds! Still very good!!!!

  21. I just wanted to say Thank You for this wonderful recipe. It is simply the best banana muffins!

  22. Great recipe! I made these this morning and they are already half gone. Also, for the first time ever, I measured my ingredients accurately following your tips in the link on ‘spoon and leveling’ rather than throwing in a dash and of this and that. Wow?! It really did make a difference in texture and loft … in everything. Your line that baking is different from throwing together dinner was poignant and will stick with me, thank you!

      1. I used heavy cream and it worked fine! The muffins are moist and so delicious – definitely hanging on to this recipe 🙂

  23. This Banana muffin recipe tops the lot!! They are easy, don’t take long to cook, so moist and very tasty, and best of all my kids LOVE them!! I think their brilliant for school lunch boxes.

  24. I have made these twice now, once with sultanas with a single choc melt button in the centre and the other time with choc chips. Both times they were a huge success, even with my fussy kid. Thank you!

  25. I made these today and my kids LOVE them! I used melted coconut oil, only brown sugar rather than substituting it, and almond milk instead of regular. I also added walnuts and chocolate chips. They came out super moist! Will definitely be making these again. Thanks for the recipe 🙂

  26. Amazing as always! Can’t miss with Sally’s recipe. 35 weeks pregnant and trying not to eat all twelve at once!

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