These banana muffins are soft, buttery, and spiced with cinnamon. They’re wonderful plain, with chopped walnuts, or even chocolate chips. You need 3 large ripe bananas and a few basic kitchen ingredients to get started.
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 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 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 base ingredients for basically everything.
- Flour: I tested the recipe with both all-purpose flour and whole wheat flour and LOVED both variations. See recipe Note below.
- 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.
- Bananas, vanilla, salt, cinnamon, and nutmeg: The flavor team.
- Egg: 1 egg gives the muffins structure.
- Milk: A common ingredient in some muffin recipes including pumpkin muffins, milk provides necessary moisture. Dry muffins… the worst.
- 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 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.
Can I Use Frozen Bananas?
Yes and I do this often. Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash, then use as instructed in the recipe below. See How to Freeze & Thaw Bananas for Baking. Try not to mash too much or else you’ll be left with 2 cups of banana-y liquid; some chunks are great.
This banana muffin recipe is perfect if you:
- have 3 large 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
And, to turn these into a scrumptious treat, you could dip the tops of the cooled muffins into chocolate ganache and add sprinkles. (Affiliate link: I love these naturally colored sprinkles.) You can also add the streusel topping from these banana chocolate chip streusel muffins.
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 published. I consider these muffins on the healthier side and they’re each toddler & adult approved. 🙂
- Baby Apple Oat Muffins
- Bran Muffins
- Whole Wheat Banana Nut Muffins (these include oats)
- Blueberry Oatmeal Muffins
- Healthy Apple Muffins & Chocolate Banana Muffins
- Morning Glory Muffins
- Lemon Blueberry Muffins
- Zucchini Muffins
Would love to know if you try any of them!
Print
Quick & Easy Banana Muffins
- 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 (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 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
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- 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.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, 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.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
- 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.
- Special Tools (affiliate links): Stand Mixer or Handheld Mixer | Glass Mixing Bowls | Whisk | 12-Count Muffin Pan | Muffin Liners
- 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.
- Whole Wheat Flour: Feel free to substitute whole wheat flour for all-purpose flour or use a mix of both as long as you use 1 and 1/2 cups total. If using all whole wheat flour, add another Tablespoon (15ml) of milk.
- Frozen Bananas: You can use frozen bananas here. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe. See How to Freeze & Thaw Bananas for Baking.
- 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.
- Milk: Use your favorite variety of dairy or nondairy milk.
- Banana Bread: Here’s my favorite banana bread recipe. 🙂
Keywords: banana muffins
I am not the best baker, but this was a super easy recipe to follow and the muffins turned out perfect! I am so happy!
★★★★★
Oh man, these are THE best banana muffins! So moist, so flavorful, and the chocolate chips really make it. Definitely bookmarking this as a go-to muffin recipe. Thank you!
★★★★★
These are just as great as your banana bread recipe! Turned out perfect!
★★★★★
These turned out perfect! They are light, fluffy, and delicious. Im keeping this recipe to make every time I hand over ripe bananas and need a good breakfast option.
★★★★★
Great recipe! I used yogurt in place of the milk and loved it!
★★★★★
Hi Sally. I made this recipe today. Really soft and soo tasty. I used 1 cup cake flour and 1/2 cup whole wheat flour. I substituted the milk for Buttermilk. This helps to neutralise the bi-carb bite. I also added chopped pecans. I got a batch of 16 medium sized muffins.
I have used this recipe more than once. I just have more than 3 bananas so I adjust the measurements a little by adding a tad more for each ingredient. I like to do half and half coconut oil and butter. I also use both brown sugar and white sugar. Typically I will do a 3:1ratio for the sugar. 3parts brown and 1 part white. Then I mix in about a 1/4c of dark chocolate and 1/4c semi sweet chips as well. They turn out perfect. Not too sweet but the chips add a nice texture/flavor and the muffins are super moist and fluffy.
Thanks for the recipe. I love the flavor added the nutmeg gives
I made this recipe last week with chocolate chips and some chopped walnuts, and they were delicious. I did use 1 cup white whole wheat and a 1/2 AP flour. Can you double the recipe? Or would it be better to make 2 separate batches? Thanks!
★★★★★
Hi Amber, for best results and to prevent over mixing, we recommend making two separate batches. We’re so glad you enjoyed them!
These muffins are moist and have great flavor. They are also quick to make. Love Sally’s recipes and how clearly she lays out the ingredients (in order) and steps. Also, adding tips for substitutions or additions is helpful. I sometimes include a few chocolate chips to add variety. This recipe is a keeper!
★★★★★
My cooking students used this recipe…I’m not sure what happened by it turned out salty and inedible. Perhaps too much bicarb? They followed the recipe to the letter. As Zoe said..`unpleasantly salty.’
idk maybe u used salted butter
My family loves these muffins! I’ve made them countless times since stumbling across your recipe. Simply the best!
★★★★★
LOVE this recipe. Made perfect 12 muffins. Tasted amazing. My daughters take them to school everyday – that saves 2 for us. I love how healthy this is! I sometimes give it to them for breakfast!
★★★★★
I have salted butter on hand, can I use it instead of the unsalted that’s in the Banana Muffin recipe?
Hi Marlaina, you can use salted butter here without any other changes.
Okay great! Thank you for your quick response!
I was really excited to try these muffins but they came out terribly burnt on top. I put it in for the 5 minutes at 220, then 180, but after just 15 minutes at 180 they were burnt on top. They were alright on the inside; they rose well and were fluffy, but tasted unpleasantly salty.
I’ll probably eat them with some chocolate icing or something, but I wouldn’t give these to people.
If you insist on making this recipe, remove the salt (or cut it to ¼ teaspoon) and just cook it at 180 rather than faffing around with the temperature. My guess is my oven didn’t cool down fast enough (even though I left it open for a minute to try to let out some of the heat) and that’s why they burned. Just cook them at 180 they’ll be fine and they won’t burn.
★★
Anyone happen to have macros for a muffin? I found they required 13 min at 350 instead of the recommended time. Thanks
★★★★
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://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Light, slightly sweet and so easy to put together!
★★★★★
I tried this recipe today for half of the quantity mentioned..and I loved loved the texture and taste of the muffins. Soft, flavour enriched. My son loved them.. thanks for the recipe.
WOW! I just made these delicious muffins. I used 5 small ripe bananas (because that is what I had ready to use) instead of the 3 large. In my opinion, the nutmeg is a great addition. Easy to make as well. I got exactly 12 muffins. Will definitely make these again.
Delicious!! I used 1/4 less sugar bc my bananas were really ripe and we like less sugar, it was soo easy to make
★★★★★
So delicious. My family love these Banana Muffins. I used buttermilk in my batch and turned out perfectly ! Definitely my new GOTO Banana Muffin recipe!
★★★★★
I absolutely love this recipe! I have made it several times now. My 2 year old loves them.
The only thing I have found is that I had to shorten the baking time, after at 5min 220 and 10min 180 and they were already cooked perfectly
★★★★★
We LOVED this recipe. We had some extra batter so I made a thin bar type and next time I think we will do a sheet pan version. My 16 y/o son wants to take them to school so def a hit!
It only made 6 followed directions
Hi Cathy, did you happen to use a jumbo muffin pan instead (which has only 6 baking cavities) or perhaps omit an ingredient? This recipe should yield 10-12 muffins, even without any add-ins.
I absolutely love this recipe! I have made it several times now. My 2 year old loves them.
The only thing I have found is that I had to shorten the baking time, after at 5min 220 and 10min 180 and they were already cooked perfectly
What size pan did you use? The recipe makes 12 small muffins
My husband, not a big fan of muffins, said “These might be the best muffins I’ve ever tasted.” I followed this recipe exactly and they were light, moist, and just the right amount of sweetness, as promised.
I also appreciate the way Sally’s recipes list the ingredients in the order they will be used (e.g., all the dry ingredients are listed in order, but the brown sugar is listed after the butter, signaling that it will be combined with the wet ingredients and not the dry as one might think). I often have to rewrite recipes so that they make more sense, but Sally’s are already written to follow the flow. I also appreciated the video for this one, as I don’t usually use a mixer to make muffins the way she did. I am guessing the reason the muffins are so light is because of the electric mixer.
★★★★★
THEEE best mini muffins for my toddlers! They like the Little Bites banana muffins but I wanted something either less sugar and processed. My husband and I absolutely love these too!
★★★★★
**with
Not either ♀️
I make these muffins weekly as we always have bananas. My family love them.
★★★★★
Best banana muffin recipe I have had yet. They are so easy to make with kids and the perfect flavor and moistness. We put mini chocolate chips in them and it was a good blend of chocolate, banana and spice. My toddlers class loved them.
★★★★★
WOW! When you call these muffins perfect, they are. They are simple to make, delicious, and will become my “go to” recipe. I did use whole wheat flour for half of the flour called for, added the extra milk as suggested, and used both chocolate chips and walnuts. They rose beautifully and were not at all dry. The muffins really are incredible!!
First time making these muffins. Very easy and they came out great! I only had 2 large bananas and that was fine. I ran out of butter and used 1TB butter and 5TB coconut oil. Will definitely make these again!
★★★★★
Can you bake these without the liners and nonstick spray?
If you don’t use liners you will want to use nonstick spray so that the muffins can easily be removed from the pan.
These muffins are super simple and just so tasty. I added the suggested pecans and walnuts, plus some coconut but sprinkled on top and my they were well received by all.
★★★★★