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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362 Comments

  1. These muffins just came out of the oven…and they are delicious! Tender, moist, and full of flavor.
    Not to mention quick & easy! Thanks Sally for a great recipe!

    1. These were wonderful! I have a question when you said we can use our favorite variety of dairy milk, what about whole ultra-filtered milk? can I also bake with this?

  2. this recipe is so tasty! i literally just baked a batch and I looooove them! theyre moist, fluffy and so good warm with some milk. great recipe! it’ll be my go-to from now on!

  3. Made these this morning and really enjoyed them. Came out just like your pictures!. The cinnamon and nutmeg gave it a nice flavor. My banana bread recipe is very old, comes from my mother or maybe even my grandmother and they only used vanilla flavoring.

  4. These muffins were so soft and light, I could have eaten them all! I had some very sad looking bananas when this recipe showed up so of course I had to give the recipe a try. Just delicious! Even my husband who is not one for any kind of sweets, liked them! Now I will be making them for our Airbnb guests.

  5. These were so delicious and easy!! I added some butterscotch chips for fun. Thank you for the tip about how to get them to rise!! Have been baking for years and have never done that!! Do you have any tips to keep them from sticking to the liners? I hate to spray the liners because it makes them look so greasy.

    1. Butterscotch chips sound delicious! I always use grease proof liners and never have a problem with them sticking.

  6. This is awesome! I am a baking novice and this is simple enough for me to handle. I used monkfruit sugar instead. A tad too sweet for my liking so may reduce it next time. But the cupcakes came out moist and yummy! Thank you!!

  7. so delicious!!! My sister and I ate all dozen in a day they were so good! Perfect amount of sweetness with and without chocolate chips. Definitely a recipe I’ll be using again 🙂

  8. Thank you for sharing, I just made them this morning and they are absolutely amazing. This is definitely going to be my go to muffin recipe from now on.

  9. These muffins are excellent. I accidentally left out the milk but they were still great. They were crunchy on the outside and moist on the inside. I added 1/2 oats, 1/2 cup blueberries and 1/2 cup chopped pecans. I used 50-50 light brown and coconut sugar and a cup of all
    Purpose and 1/2 cup wheat flour. Delicious! I will be making these again.

  10. I made these today using gluten free all-purpose flour (Namaste) and coconut sugar. They are excellent.

  11. I made these with yogurt instead of the milk and topped them with your crumble. I also used a silicone muffin tin and baked the whole thing on a cookie sheet. I used mini chocolate chips. Next time, I’ll use walnuts. De-licious.

  12. I’m not very experienced in baking and cooking, but I have to say, this recipe is amazing! Very easy, simple, and quick to the point. Smoothly written and explained while still tasting amazing and is something I 100% recommend anyone not sure about this to try. I will definitely make this again!

  13. These sound so great! Adding bananas to shopping list….and chocolate chips….and walnuts for additions. Can’t wait to make them! I just bought a new Kitchenaid mixer. What a great recipe to test my new mixer on. 🙂 Thanks for sharing Sally!

  14. If I wanted to add oats, do I sub for a part of the flour amount or just dump oats in the batter(as written)? Thank you for all the great recipes. You make me a better baker. Your gingerbread cookie are my go to cookie recipe. Get many compliments.

    1. Hi Jeannie! I recommend subbing *some* of the flour out and replacing with MORE oats since they absorb less liquid. So if you subbed out 1/4 cup all-purpose flour, I would add 1/2 cup of oats. Does that make sense?

  15. This is my new favorite recipe for muffins. Very easy to follow and they come out great. I have made them a few times now, this last batch I ran our of almond milk and all I had in the fridge was a non-dairy Vanilla Chai Protein Drink which I subbed instead! I also accidentally added double the nutmeg and they came out almost like a Banana Vanilla Chai flavor (and even fluffier than usual!) Delicious 🙂

  16. I have made a similar recipe from another site a few times but the muffins always came out too dry – yours were PERFECT!!! Thanks for all your detailed testing and directions!

  17. I made these muffins this evening and they are so delicious!! I thought I had butter, but of course I didn’t check ahead of time but I did have coconut oil. Oh my gosh I will be making these whenever I have ripe bananas. The recipe was an easy one allright…thank you for the many wonderful recipes you have Sally.

  18. So, I just made these as regular size muffins and they are amazing.. the only thing is that it only made 8 full size muffins .

  19. Hi. I made these with xylitol and they are great. So lovely and light! (Now I’m just thinking of what I can use as a fat substitute for next time ) Thanks so much! Great recipe.

  20. DELICIOUS! Theses were the perfect addition to our Father’sDay brunch. This recipe is a keeper!

  21. These are so so good! Everyone fights over them! The only thing going on for me is that I’m only getting ten muffins instead of twelve. Could this be due to overfilling or my bananas being too soft? I weigh all ingredients.

  22. WOW! I just made these with slight alterations and omg they melt in your mouth with pure deliciousness. I was bad and ate 3 in a row. I used 2 tablespoons of cinnamon, a tablespoon of vanilla and substituted a half cup of the flour with a half cup of powdered vanilla coffee creamer. Topped with cinnamon sugar and pecans. A definite winner!

  23. These muffins came out perfect. Beautiful to look at and delicious. Thanks for sharing your recipe.

  24. Simple, tasty 🙂 and wonderfully moist! I actually was out of vanilla so just omitted and they were still great. Also, after the initial 5min 425 bake, mine only had to bake at 350 for 14 minutes before my nose told me they were done. They were beautifully brown on top, tooth pick came out clean… they were perfect! Will definitely make with half WW flour next time for that heartier, slightly healthier taste.

  25. Made these for the third time today, each time with whole wheat flour! The second time I completely spaced and left out the sugar… That batch became banana chocolate bread pudding haha. Thank you so much for our favorite muffins!

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