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.
![stack of 2 banana muffins](https://sallysbakingaddiction.com/wp-content/uploads/2018/12/banana-muffins-recipe-2.jpg)
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 muffins](https://sallysbakingaddiction.com/wp-content/uploads/2018/12/banana-muffins-recipe-3.jpg)
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.
![2 images of bananas and mashed bananas in a glass stand mixer bowl](https://sallysbakingaddiction.com/wp-content/uploads/2018/12/banana-muffins-recipe-5.jpg)
![2 images of banana muffin batter in a glass bowl and in a muffin pan](https://sallysbakingaddiction.com/wp-content/uploads/2018/12/banana-muffin-batter.jpg)
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.
![banana muffins](https://sallysbakingaddiction.com/wp-content/uploads/2018/12/banana-muffins-recipe-4.jpg)
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.
![banana muffins with chocolate ganache and rainbow sprinkles on top](https://sallysbakingaddiction.com/wp-content/uploads/2019/01/banana-muffins-chocolate-ganache.jpg)
![banana muffins piled together in white baking dish.](https://sallysbakingaddiction.com/wp-content/uploads/2019/01/best-banana-muffins.jpg)
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![stack of 2 banana muffins](https://sallysbakingaddiction.com/wp-content/uploads/2018/12/banana-muffins-recipe-2-265x265.jpg)
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. 🙂
This is my fourth time making these and the recipe never disappoints! I tried the mini-muffin version this time, and did a half cup each of chopped pecans and white chocolate chips. Simply perfection! The recipe is always easy to follow, and the results are so delicious. Thank you again!
First time baking banana muffins, I used a springform pan instead and it turned out excellent I’m not a Baker!
I’ve just made these banana muffins and they are exceptionally beautiful and moist…
These are my go to muffin recipe, my friends have all tried them and love them so much!! Even my parentss enjoy them and always ask me to make them again. I also like to add a little bit of ground ginger powder and it pairs really nicely with the nutmeg and cinnamon!!
These turned out so good, very moist, tastes so good! I did swap half of the butter for an apple sauce cup and used a little less brown sugar. 100% would make again.
I’ve been using this recipe for a couple of years. The only thing I added more is eegs for more nutrients. Also I use whole wheat flour.
They came out perfectly moist and delicious. Thanks Sally for sharing this recipe.
did not work!! Brown and salty
Delicious
Hi want to do this with my type 1 diabectic grandson can you tell me how many carbs per muffin please. I will adjust as I’m using carb free sugar but just to give me an idea. Thank you
Hi Deb, 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
Moist, flavorful and easy! We made mini muffins with half whole wheat, half regular flour and mini choc. chips. YUM! Thank you, Sally!
These muffins were so fluffy and moist! It’s interesting that this recipe uses melted butter but your blueberry muffin recipe uses softened butter. Can you say more about why?
Hi Dawn! I wanted a really, really easy muffin recipe with this one so I opted for melted butter, instead of softened butter you have to cream. The blueberry muffins are much cakier as a result, and they also use sour cream to fluff up the texture. The ingredients are pretty different in both recipes.
Absolutely amazing recipe! Instead of regular flour I used red mills gluten free flour and it still came out great 🙂 my only question is how many calories do you figure per muffin?
Hi Ally, 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
i use this recipe often and my family really enjoys it. however i live in a rural area and to save myself a trip, how can i tweak this recipe since i have no butter? sos. thank you
Hi Vanessa, you can use melted coconut oil instead, but we don’t recommend leaving out the fat altogether. The muffins will be rubbery without it.
I LOVE THIS RECIPE. I COOK THIS EVERY WEEK FOR MY FAMILY.
LOVE IT.
THANKS
Personal preference, but I actually really dislike chunks of baked banana, so I put mine in the blender with the egg. I love that you start the oven so hot, I think it helps the batter set so it doesn’t run over!
These muffins are perfect! Moist, tall, pretty and
yummy!
Sooo moist! That little bit of milk make a difference. I used ALL coconut sugar coz I don’t like it too sweet , came out really really good! Thank you!
Great easy recipe, tasted yummy baked in our fire oven added cream cheese frosting .
These muffins were delicious, and very easy to make!
Your recipes are always great, I’ve never tried anything that doesn’t turn out wonderfully tasteful and inviting!
Would like to make these, can I use a jumbo size baking pan(8 muffins) if so would the baking time change?
Hi Brenda, absolutely. You can use the baking times and instructions from jumbo blueberry muffins as a guide.
I am absolutely in love with this recipe! I have been baking with this recipe for years now and it’s always delicious.The muffins are a bit crumbly and moist for a few hours out of the oven, but they are honestly better that way in my opinion. By far my most used recipe I have tried on here!
First time I made these, they came out wonderfully and were the best banana muffins I’ve ever had! However, I made them a second time the exact same way but somehow they ended up super flat and the outside cooked way earlier while the inside was super liquid. Any reason this happened? I did the same measurements and didn’t change anything. Thank you again for the recipe, it was amazing!!
Hi Ann, were you using a different oven? We always recommend using an in-oven thermometer for most accurate results!
really easy to make and tasty
This recipe was very tasty. I made a mistake, that I’ll mention below, but this recipe gave me a good amount of muffin batter and perfect moist muffins. I will come back to this recipe when I have old bananas.
I substituted jam for the 60~ grams of banana I was missing. It does work, but next time I will omit the sugar because this does make them way too sweet. This was my fault, but if anyone else wants to try this, consider substituting the sugar and missing banana with jam.
This was a huge hit in my house! I used Bob’s Red Mill gluten free baking flour, added some coconut and chocolate chips and it turned out great. I found when baking with gf flour it bakes up better when I let the batter sit for 20-30 minutes before baking. Thank you for the wonderful recipe.
These are delicious! I used margarine in place of butter, whole wheat flour, and no spices.
had a friend over and did a batch for a game of russian roulette. It was so much fun to bake! Although I do feel bad about ruining one of them, my recommendation for doing something like this is only filling the muffin halfway, and then stuffing it with stuff like blueberries or nutella, before finishing it up. its a really fun idea tho, and the muffins were a 10/10 for me!
These are delicious! I substituted chunky peanut butter for the oil and added 2 tbsp of oil. Grand kids ate them up! Thank you!