Quick & Easy Banana Muffins

These banana muffins are soft, buttery, and spiced with cinnamon. Theyโ€™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

Banana bread is wonderful, but muffins are quicker, more convenient, easily portable, and taste just as good. Iโ€™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, donโ€™t we all?), this recipe is your savior.

banana muffins

Banana Muffin Ingredientsโ€”Each Is Important!

This banana muffin recipe requires a handful of basics like flour, sugar, and milk. Thatโ€™s what I love about bakingโ€”itโ€™s the same base ingredients for basically everything.

  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:ย Weโ€™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), thatโ€™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:ย A common ingredient in some muffin recipes including pumpkin muffins, milk provides necessary moisture. Dry muffinsโ€ฆ the worst.
  6. Sugar:ย 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 isnโ€™t quite as sweet as brown sugar, so the flavor will change. See my recipe Note. ๐Ÿ™‚

Do these banana muffins taste like banana bread? Yes, totally! But they have a lighter, softer, and more buttery texture. Youโ€™ll love it.

2 images of bananas and mashed bananas in a glass stand mixer bowl
2 images of banana muffin batter in a glass bowl and in a muffin pan

How to Make Banana Muffins Moist

Thereโ€™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 youโ€™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 itโ€™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. Seeย How to Freeze & Thaw Bananas for Baking. Try not to mash too much or else youโ€™ll be left with 2 cups of banana-y liquid; some chunks are great.

banana muffins

This banana muffin recipe is perfect if you:

  • Have 3 large spotty bananas
  • Love banana bread
  • Need a quick homemade breakfast, snack, etc.
  • Donโ€™t feel like creaming butter and sugar together
  • Donโ€™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
banana muffins piled together in white baking dish.

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 theyโ€™re each toddler & adult approved. ๐Ÿ™‚

Would love to know if you try any of them!

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stack of 2 banana muffins

Quick & Easy Banana Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 2127 reviews
  • Author: Sally McKenney
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10-12 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American
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Description

These banana muffins are soft, buttery, and spiced with cinnamon. Theyโ€™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

  1. Preheat oven to 425ยฐF (218ยฐC). 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 425ยฐF, then, keeping the muffins in the oven, reduce the oven temperature to 350ยฐF (177ยฐC). Bake for an additional 16โ€“18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21โ€“23 minutes, give or take. (For mini muffins, bake 12โ€“14 total minutes at 350ยฐF (177ยฐC).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire cooling 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:ย 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):ย 12-count Muffin Pan | Muffin Liners | Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Cooling Rack
  3. Why the initial high temperature?ย 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.
  5. Frozen Bananas:ย You can use frozen bananas here. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe. Seeย 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 coconut sugar, the muffins wonโ€™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. Iโ€™m unsure about sugar substitutes, but let me know if you try any.
  7. Milk: Use your favorite variety of dairy or nondairy milk.
  8. Banana Bread: Hereโ€™s my favorite banana bread recipe. ๐Ÿ™‚
sally mckenney headshot purple shirt.
About the Author

Sally McKenney

Sally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sallyโ€™s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.

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Reader Comments and Reviews

  1. Becky says:
    April 18, 2026

    Oh my!! Amazingly delicious! Itโ€™s in the recipe book forever now!

    Reply
  2. Beth Lydic says:
    April 18, 2026

    These are delicious. I had macadamia nuts on hand so I used them up! Moist and flavorful. Thanks for the recipe.

    Reply
  3. Chelsea says:
    April 17, 2026

    hi sally, I love your recipes if I wanted to make this without eggs, what can I substitute it with and how much?

    Reply
    1. Lexi @ Sally's Baking says:
      April 17, 2026

      Hi Chelsea, we havenโ€™t tested an egg-free version of this recipe, so weโ€™re unsure what substitution might work best. Let us know if you do any experimenting.

      Reply
      1. I.K. says:
        April 18, 2026

        I used plain yogurt as a substitute for the eggs (1/4 cup yogurt for each egg)โ€” making sure the yogurt isnโ€™t too thick (if it is, water it down a bit). I used this substitute for banana bread, and it turned out amazing!

  4. Shari Harvey says:
    April 16, 2026

    These were the best ever! The texture was so light compared to the recipe Iโ€™ve used for 60+ years. Everyone in our small group Bible study also loved them. Iโ€™m printing a copy for my recipe box. NOTHING goes in there before passing the test LOL

    Reply
  5. Lori says:
    April 15, 2026

    Any changes to consider if I wanted to make these jumbo?

    Reply
    1. Erin @ Sally's Baking says:
      April 16, 2026

      Hi Lori, you can use the baking times and instructions from these jumbo blueberry muffins as a guide. Enjoy!

      Reply
  6. Gigi Jav says:
    April 15, 2026

    I added a little love on the top โ€ฆ.a mix of sugar and cinnamonโ€ฆ my grandsons tribute โ€ฆ came out delicious โ€ฆ

    Reply
  7. Tracie says:
    April 15, 2026

    I thought it was about time I left a review. Been making these twice a month for ages. They are always perfect and seem to improve over the 2/3 days that they last. So scrummy. My only change is I use 1/2 tspn of nutmeg and 1.5tspns of cinnamon. Love them

    Reply