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
Thanks for the mini muffin cooking guide, they turned out perfect! The only alterations I made was to use fruit puree rather than banana and I used 1/4 cup brown sugar as they are for my 7 months old baby.
★★★★★
I make these all the time. I omit the cinnamon and nutmeg. I prefer the banana only taste.
I love this recipe and make it all the time. Sometimes with nuts, sometimes with mini chocolate chips, and sometimes with both!
★★★★★
I loved this recipe so much that I made 3 variations in two weeks! My partner loved them and I have to say they are the best Banana muffins I have ever made!
So easy to make, my 2.5 y.o. granddaughter helped!! Plus they came out moist and delicious.
★★★★★
My son said they were delectable
★★★★★
I just made these muffins about an hour ago and just got to try one with my son. Let me say these are delicious! I was a little worried with the oven temp being high at first and then the change but it worked out perfectly. My bananas were still very cold so my melted butter became a solid again but it didn’t change the muffins at all. I made 6 original and 6 with chocolate chips and they are so tasty. My son couldn’t say anything but yummm. They are a little on the dry side but not by much. I am definitely going to be saving a reusing this recipe. Thank you for the amazing muffin recipe!
★★★★★
These do not turn out well. The bottoms would have burnt if I didn’t put them out early. The bottoms are overcooked and overall very dry. Disappointing as I made them for a play date my daughter is going to. The idea of starting them at a high temp, is a big mistake. I might just have to make something else.
Actually, you should check your oven temp because ovens do run hot or cool. I always use her directions for making muffins with the higher temp for 5 minutes. Maybe you used the high temp for longer than 5 minutes? This is a good review and does work.
Is there any calorie information available? These muffins are delicious.
★★★★★
Hi Sarah, 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
Crispy on top and deliciously soft inside. Bonus tip…make a powdered sugar glaze and drizzle over the top. Divine!!
★★★★★
Brilliant recipe! It produced some light and fluffy muffins, delicious! I added chopped walnuts which gave them a bit more texture. Will definitely save the recipe and make them again.
★★★★★
Fluffy and Light, Delicious
I did alter recipe to 3T butter, 1/3 C Vanilla Greek Yogurt, 1/3 C Light Sour Cream, 1 C APL and 1/2 C Whole Wheat, Truvia Brown Sugar.
Con: need to use greased muffin pans instead of paper baking cups.
★★★★★
These were surprisingly good. The addition of cinnamon and nutmeg was amazing
★★★★★
My favourite go to banana muffins. I add white chocolate chips to mines! So good!
Would this go well in to a cake form?
★★★★★
Hi Loryn, we are so happy you enjoyed this recipe! You can bake this in a loaf pan but we have not tested it in a cake pan so I’m unsure of the bake time you would need. We do have a couple recipes for banana cake on our website if you’re interested as well!
OMG, so good! Thank you. I subbed olive oil for the butter, soy milk for the milk, and a generic gluten free flour. They were amazing!
★★★★★
Love this recipes. I made it they were delicious
★★★★★
I made these today, so easy to prepare, they cooked to perfection and were so moist. My partner stole one before they had cooled! Absolutely happy! Thank you!
I made these at midnight to satisfy a family member. The recipe was easy to follow. I only had a buttery spread and it worked fine as the melted fat. Light, simple and fast.
★★★★★
This was the easiest recipe to follow and came out with perfection. Baked for my boyfriend’s Mother’s birthday and she was in awe. Now baking a second time but using the batter for a banana loaf instead of muffins!
★★★★★
Omg!!!! I added white chocolate chips. My little one loves it!!!! Amazing recipe. Second recipe I used from this page…can’t wait to try more!!!!
★★★★★
Oops forgot stars! I rate these 5 stars!
★★★★★
These really DO taste like Banana Bread! I doubled the recipe, and put 8 regular size bananas in…the Organic bananas are too huge…I put walnuts in too, and they came out very moist, buttery, and so good…I made your Sparkling Blueberry muffins too, and those had higher domes, and those were incredible too! Thank you for sharing your recipes! I aim to try more!
Another great recipe…made these yesterday along with the double chocolate muffins..both recipes a hit so will do these again..
Best muffins I ever made I love the high top!!
Hi
I would like to try and make these gluten free. Any suggestions on modifications if I use a gluten free blended flour?
Thanks
Hi Tareeza, we haven’t tested this recipe with gluten free flours, but some readers have reported success using 1:1 flour substitutes (like Cup4Cup). If you try it, let us know how it goes!
Just made this recipe as is with bobs red mill 1:1 GF flour and they are phenomenal!
★★★★★
Seriously love this recipe! Quick and yummy!
★★★★★
I make these all the time and they’re so good!! taste like mini banana bread. my go-to banana muffin recipe
★★★★★
Easy, fluffy muffins.
Reduced sugar down to 60g and it’s still so sweet! Will try 50g next time.
What could I add to bulk up the missing grams from the reduced sugar?
★★★★★
Hi Kat, you can certainly try reducing the sugar further, but keep in mind that sugar plays an important role in the texture of the muffins, too. We don’t recommend any swaps, but you could try our whole wheat banana muffins instead for something a little less sweet. Glad you enjoyed this recipe!
This is the perfect banana muffins recipe! Easy, quick, fluffier than other recipes I’ve tried and genuinely fool proof (even I can’t screw them up, I’m not a great baker lol). I’ll be making more batches of these for sure. Saved in my recipe go-to’s 😀
★★★★★
Moist yummy was everything Sally said it would be. Used 1/2 coconut oil,1/2 butter. Husband said: “don’t need any butter on those muffins”. Thanks. Love a recipe that works.
★★★★★
My 9yo daughter helped me make these today. We both loved them and my picky teenage son even agreed they were good. Ha ha! Thanks!
I have made these several times adding peanut butter, chocolate chips, a little less bananas when I was short but the always come out fabulous. Thank you.
I substituted Stevia (granulated) for the sugar (1:1 ratio) and they are excellent!
This is my “go to” banana muffin recipe! It never disappoints. Easy and always oh so moist! I use pecans and generally add some dried cranberries too.
★★★★★