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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423 Comments

  1. Per your request I wanted to let you know how these turned out with sugar alternatives. I was trying to make these lower carb but still “normal” which most low carb recipes struggle with so I did the following:
    * used 1/2 Almond flour and 1/2 all purpose flour
    * used 1/2 brown sugar and 1/2 Erythritol (the form that substitutes cup for cup)
    * added one extra egg (for a double batch) based on the need for potential extra moisture the almond flour would require.

    The result was a perfectly “normal”, delicious banana muffin with no aftertaste or dryness. I added dark chocolate chips and my son said he thought the muffins would be just as good without them. I agreed.

    Thanks for all the baking tips that allowed me to successfully adjust these and cut the carbs in half.
    Ellen B.

    1. Hi,
      I want to cut the carbs in half too by replacing half flour with Almond flour. If I’m only making one batch, do I need to add an extra egg too??

      Thank you!

      Judy Z.

  2. Tried this recipe last night it came out amazing. I absolutely love this. I made some alterations to the original recipe – used a chia seed egg and added cranberries in addition to the chocolate chunks. Thank you for this amazing recipe

  3. Hello! I just made these for the first time and love them! So delicious! However, when I made the recipe, it only came out to be 7 muffins, filling each to the top of the standard muffin tin edge. Am I doing something wrong? Thanks!

    1. Perhaps over-filling or maybe the bananas you used are smaller and mashing into less volume? Regardless, I’m glad you love them!

  4. Great recipe. Used white sugar as I was out of brown sugar and totally fine. Was planning on freezing some of them but they are going quick. Thanks for the tip of just throwing the bananas in the mixer!

  5. Hi Sally
    What a great recipe–thank you for sharing! I ended up subbing maple syrup for brown sugar and the results were delicious but, as you warned, a bit squidgy. Do you have any thoughts on how to reduce the squidgyness while avoiding using traditional brown sugar? I used whole wheat flour and followed the other measurements exactly. Used pecans and a handful of chocolate chips too.
    Thanks in advance for your help!

    1. Hi Sam! So glad you tried these with your adaptions. You can try reducing the milk or adding more baking powder to give the muffins a little more lift. 🙂

  6. I used 1/2 cup whole wheat flour and 1 cup of unbleached plain flour. Half and half of brown sugar and coconut sugar as Sally suggested. Kids (9 & 14) have it for breakfast and pack them for lunches too. Great for snacking as well. Great recipe!

  7. Could I add carrot to this recipe? I made these as stated yesterday and they were so delicious! Reminded me of carrot cake (which I love!) So if I could add carrot then that would be fab. I’m just worried about the extra moisture?

      1. I’ve used this recipe 3 times already and each time its made PERFECT muffins! Today, I used 1 cup banana and 1 cup carrot in the wet mix then folded in 1 cup walnuts at the end… Topped with a sugar and walnut combo before baking and they are AMAZING! I’m so so glad I came across this recipe 🙂 You’re website is now bookmarked to my phone’s home screen 🙂

  8. Is it recommended to double or triple the recipe ingredients for a larger quantity ?! Or is it better to bake multiple batches ?!
    Thanx

  9. Easy recipe to follow. I did them as mini cupcakes and they were absolutely delicious. Added a cream cheese frosting which really complimented the taste.

  10. This is my FAVE banana muffin & choc-chip recipe by far!!! It’s been my go-to for a while now and so easy for bub to get involved in the mixing process

  11. I prepared these last night for a snack for my daycare and quadrupled the recipe. It came out perfect! I used whole wheat flour, blown sugar and added a cup of chocolate chips. Thank you so much for your detailed instructions. I do not bake regularly, but when I do, I normally use a box recipe. I took a chance and I’m glad that I did. I love your recipe and the muffins! Lol!

  12. I’m gluten intolerant and currently going dairy free as well, and am trying to cut down on sugar, so I made quite a few changes the very first time I made these. I also made a more textured version of them. They turned out great! So if anybody wants some tips on how to make these gluten free as well, here’s what I changed: Sub the flour for 150g gluten free self-raising flour, 40g coconut flour and 20g desiccated coconut. Only use half a cup of sugar. Add one extra egg and one extra banana (banana optional). Halve the baking powder and baking soda. I mixed chia seeds in at the end, about 3 teaspoons. They’re still very sweet, with a lovely crunchy top, and are the lightest gluten free banana muffins I’ve had so far.

  13. Absolutely in Love with this recipe! The best, softest and yummiest banana muffins I’ve ever made! My mum, grandma and everyone love them! I just liked to tweak it a bit, added a bit less sugar, used buttermilk (because i had some), and added a touch extra cinnamon (because i love it)! Definitely a favourite – I love all Sally’s recipes!

  14. Made these this morning and they were simply delicious. I inhaled two of them because I couldn’t help myself. The texture is velvety and the buttery goodness is such a game changer. I didn’t have nutmeg and had to use half and half and they tasted absolutely wonderful. I felt so inspired that I decided to make a batch of your chicken chili which I made for the first time a week ago to rave reviews. I just love your recipes. Many thanks, Sally.

  15. SO GOOD! I’ve been following for awhile and made many of your recipes. This is one of my favorites! they smell incredible. perfect amount of moisture and flavor. truly a staple. I will make these many times!

    P.S. my VERY well-behaved dog (who never eats our food) swiped one of these muffins off the table because they smell so delicious. he loved it.

  16. I made this recipe and spread the batter out thinly in a large jelly-roll pan — hoping that it would turn out like muffin-top bars. It turned out fabulous! My goal was to have it bake up quickly so we could throw it on the table for breakfast. Everybody loved it. Perfecto!

  17. So easy and delicious! I followed the recipe as written. They were so moist! Great recipe my family loved them.

  18. Baked this using sour cream and a small can of chopped glazed pecans. I am not a good cook, but fooled everyone with this banana bread. Everyone raves over it. Will never use any other recipe, It’s hard to mess this one up, it’s so easy.

  19. Can’t believe I haven’t used this recipe/ method before! Turned out PERFECT. My daughter loves chocolate chip banana so I added chips….I too was hesitant about using melted butter instead of creaming butter with sugar but the consistency was light and delicious, nice and golden on top. The only change I made was adding an extra banana, since I had 4 needing to be used. So thanks, Sally…even an old gourmet cook can learn new tricks.

  20. Hey Sally- I have a ton of overripe bananas. I made your banana bread tonight and was thinking of making muffins tomorrow. What recipe do you like better- this or using your banana bread recipe to make muffins?

    1. Hi Katie! Oh my– I love them both. Don’t make me choose. 🙂 And they use almost identical ingredients, just have different mixing methods. I really love these muffins because they are quick to mix together!

  21. Hello (: wonderful recipie! If you want to really taste the banana try microwaving the bananas then strain them and reduce the juice that comes out by about 70% and put the reduced juice and the mashed bananas into your wet ingredient mixture. This way you dont need to worry about the extra liquid the fruit gives off. I <3 BANANAS

  22. These are easily the best banana muffins I’ve ever had! I’m so glad I doubled the recipe because they are disappearing quickly!

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