Home · Recipes · Muffins · Quick & Easy Banana Muffins

Quick & Easy Banana

Muffins
JUMP TO RECIPE 2,316 COMMENTS

Author: Sally

Published: 01/04/2019 Updated: 12/23/2022

This post may contain a!liate links. Read our disclosure policy.

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.

MY LATEST VIDEOS

00:00 / 02:08

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.

Advertisement

1 Flour: I tested the recipe with both all-purpose

flour and whole wheat flour and LOVED both
variations. See recipe Note below.

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: The flavor team.

4 Egg: 1 egg gives the muffins structure.

5 Milk: A common ingredient in some muffin

recipes including pumpkin muffins, 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.

Advertisement
Search for

1. EASY BANANA MUFFIN ›

RECIPES
2. EASY BANANA MUFFINS ›

3. BANANA MUFFIN INGREDIENT ›

LIST
4. BLUEBERRY MUFFIN RECIPE ›
INGREDIENTS
5. CRANBERRY-ORANGE ›
MUFFINS RECIPE
6. QUICK BANANA MUFFINS ›
Ad Featured Insights

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.

Advertisement
Search for

1. EASY BANANA MUFFIN ›

RECIPES
2. EASY BANANA MUFFINS ›

3. BANANA MUFFIN INGREDIENT ›

LIST
4. BLUEBERRY MUFFIN RECIPE ›
INGREDIENTS
5. CRANBERRY-ORANGE ›
MUFFINS RECIPE
6. QUICK BANANA MUFFINS ›
Ad Featured Insights

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.

Advertisement
Search for

1. EASY BANANA MUFFIN ›

RECIPES
2. EASY BANANA MUFFINS ›

3. BANANA MUFFIN INGREDIENT ›

LIST
4. BLUEBERRY MUFFIN RECIPE ›
INGREDIENTS
5. CRANBERRY-ORANGE ›
MUFFINS RECIPE
6. QUICK BANANA MUFFINS ›
Ad Featured Insights

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:

Advertisement
Search for

1. EASY BANANA MUFFIN ›

RECIPES
2. EASY BANANA MUFFINS ›

3. BANANA MUFFIN INGREDIENT ›

LIST
4. BLUEBERRY MUFFIN RECIPE ›
INGREDIENTS
5. CRANBERRY-ORANGE ›
MUFFINS RECIPE
6. QUICK BANANA MUFFINS ›
Ad Featured Insights

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.

Advertisement

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

Would love to know if you try any of them!

Quick & Easy Banana

Muffins
★ ★ ★ ★ ★4.9 from 1502 reviews

Author: Sally
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 10-12 muffins

PRINT RECIPE

PIN RECIPE

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

Cook Mode Prevent your screen from going

dark

Connecting flights, blissful sights

Auckland

$
506
flights from

seat one way BOOK

NOW

Rollover for T&Cs

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°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.
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 Special Tools (affiliate links): Stand Mixer or
Handheld Mixer | Glass Mixing Bowls |
Whisk | 12-Count Muffin Pan | Muffin
Liners
3 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.
4 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.

794
5 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.
6 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