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, banana bread, or chocolate 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
- Peanut Butter Banana Muffins
- Healthy Blueberry Banana Muffins
- Lemon Poppy Seed 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 cooling 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): 12-Count Muffin Pan | Muffin Liners | Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Cooling Rack
- 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. 🙂
Do you have the nutrition facts for this recipe?
Hi Rashal, 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
great recipe! thank you.
Can I double this recipe?
Hi Marie, yes, you can–enjoy!
I love these! They are delicious, moist, light and easy! I will definitely be making these again and sharing the recipe with my friends!
What is the nutitional information?
I appreciate it can vary between bakers but it does offer a starting point so I can decide if I want to make the recipie
Hi Cathie, 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
My kids absolutely loved this recipe!!
Absolutely wonderful recipe. Muffins are very moist, soft & fluffy. We used oat milk to make them dairy free & still tasted great. We got 6 very large muffins out of this recipe. They were loved so much, my hubby asked if i’d make a batch so he could take them in for his team!
This is my new favorite banana muffin recipe! They are the perfect light and airy texture that makes you want to eat the whole batch in one sitting. I added some pure cane sugar to the tops to keep them nice and crispy because I like crispy topped muffins, but that was the only thing I changed. Definitely will be making these again!
used gluten free flour for this recipe and added chocolate chips. UGH, changed my life. the nutmeg is brilliant, they just taste like holiday joy.
Gorgeous, moist, soft muffins. I live in India, where jaggery is popular, so substituted that for sugar. It’s not as sweet as brown sugar and gave the muffins a lovely subtle caramel flavour. Highly recommend!
Replaced 1/3 of the banana with pumpkin purée and used 1-1 gluten free flour (Bob’s Red Mill) and they turned out SOO good! I also added a sprinkle of brown sugar on top of each!
Looking for the nutritional information please. My daughter is a diabetic
Hi Cathy, 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
Wow… the softest muffins ever!! Added chocolate chunks which were the best choice ever
Yum! Had some overripe bananas and added one ripe to get to the amount. I looked in my baking drawer and had walnuts, some chocolate chips and some sweetened coconut so I added bits of all three. So good! I should perhaps have filled the muffin tin higher but instead had enough to fill a little mini loaf pan.
I make this recipe at least once a month. It’s the absolute best banana muffin recipe out there, and I’ve tried plenty. I’ve made them plain, with walnuts and pecans, and they are moist and fluffy every time.
Great recipe!
I followed it exactly as written (no alterations or substitutions to the ingredients) and the muffins were delicious.
These are by far the best banana muffins I have ever made!!!
I’ve used this recipe before and love it, but today, I’m out of milk. Is there a good substitute to avoid dry muffins? Thanks!
Hi Molli, you can use another variety of non-dairy milk if you have that on hand.
I should have specified that the only non-dairy milk is an almond milk with a strong vanilla flavor. Is there something else I could use? Thanks!
Hi Molli, that will work in a pinch!
How would I adjust the oven temperature and baking time to make muffin tops with this recipe? Thank you!
Hi Rachel, we haven’t tested this recipe in a muffin top pan, so we’re unsure of the exact bake time. We’d bake them at 350 degrees the entire time and use a toothpick to test for doneness.
My 4 year old son and I made these together and they were SO delicious and soft. My son is pretty picky and has been eating these consistently and saying “these couldn’t be any gooder!” Will definitely keep these in the rotation!
Can these be made with oil instead of butter
Hi Liz, the butter really gives these muffins fantastic flavor, and we highly recommend sticking with the recipe as written. That being said, the same amount of coconut oil or canola/vegetable oil would work just fine.
I’ve made this recipe a dozen times already and they always turn out perfect! I use a scale and weigh everything, which I think is really the key! I’ve never had much luck with banana recipes before I found this one! Thank you for always providing weights and thoroughly testing your recipes! Making them as mini muffins for the first time today and excited to see how they turn out.
Stunning recipe! I cut down the sugar to 100 g, added extra spices (pumpkin spice works amazingly), and added 150 g 63% dark chocolate chips. Mine baked up at exactly 20 minutes. I even tossed in some collagen and whey protein powder. Thank you Sally!
I would like to bake these in mini muffin tins. Would this recipe work for this?
Yes, absolutely. See step 3. (For mini muffins, bake 12–14 total minutes at 350°F (177°C).)
Just baked these and I already know they will quickly become a staple for breakfasts and on the go snacks for my girls.
These muffins really were very easy to make and tasted great. They made an easy snack for my daughter to take to school. I will make these again for sure.
These muffins were easy to make, moist and delicious. I added a half cup or so of chocolate chips for a little extra indulgence!
I have never made so delicious soft and moist miffins.. I can’t believe it.. There was always something not quite right..I bet it does have something to do with the baking instructions as well. THANK YOU, Sally.. I am looking forward to trying your other recipes
What can I sub for egg
Hi G, we haven’t tested it but some bakers have had success using a flax egg substitute in our muffin recipes in the past.
We love this recipe! And it’s so easy to veganize. Flax egg for egg, oat milk for milk, plant butter for butter, and I usually use wheat flour and toss in a cup of golden raisins at the end. YUM!
I have been baking with no eggs for a year now. I’ve tried the flax egg many times but I recently discovered Bob’s Red Mill Egg Replacer. It works absolutely amazingly. I can now bake cakes from the box and make cookies no problem. I’ve made this banana muffin recipe a couple times now and the egg replacer works amazingly. Hope it works for you 🙂
Made these today and they turned out amazing! Although your recipes have never steered me wrong 🙂 I used half coconut sugar/half brown sugar as suggested and I used the coconut oil instead of butter. Perfectly moist muffins with a nice crispy top. I’ve never tried the 2 temperature method for baking before (only for making a turkey!) but I’ll def do it again!
I’m not the best baker but these banana muffins were so simple to bake and tasted so delicious. I chopped a few caramelised pecans into the batter for a nutty twist. Will definitely be baking again.
Love this recipe, I’ve made it a few times already, always good and easy to make