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.
Recipe by Sally on January 4, 2019
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Rating
4.9 stars ( reviews)
Keywords
banana muffins
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)
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
Categories
Muffins
Cuisine
American
Steps
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.
Reviews
Pattie on 2025-09-26 (5 stars): They were delicious, even though I forgot to add the butter. Still extremely moist
Shay on 2025-09-27 (5 stars): These are the best banana muffins I’ve after eaten. This will be my go to recipe from now on.
Linda on 2025-09-27 (5 stars): Just made these muffins and they are the best I have ever made and tasted! Thank you for your recipe
Georgie Dawson on 2025-09-27 (5 stars): i used 7 absolutely disgusing smooshy bananas, coconut oil and subbed the sugar for half a cup of maple syrup and these turned out to be the most insanely good muffins...like..i cannot believe how good they are!
Sheila on 2025-10-01 (5 stars): This is our favorite banana muffin recipe. I sprinkle the top with chopped pecans and cinnamon sugar before baking.
Brenda Brengman on 2025-10-04 (5 stars): This is the best banana muffin recipe I’ve ever made. This will be my only one from now on. These are so moist and delicious!
Jen on 2025-10-05 (5 stars): These were delicious and so much quicker than banana bread! Mixed whole wheat and AP flour, used 1/2 cup of chopped pecans and 1/2 cup chocolate chips, and sprinkled with some coarse sugar before putting in the oven. My family highly recommends this one!
John Pierce on 2025-10-05 (5 stars): Your Banana muffin recipe is easy and the muffins are to die for. Thank you so much
Carmen on 2025-10-07 (5 stars): Forgot to leave 5 stars!
Nikki on 2025-10-07 (5 stars): My daughter was begging for bananas and muffins. I had frozen bananas and all but the nutmeg. They are delicious, she is very happy with her banana muffins.
Brittany on 2025-10-07 (5 stars): These are great! I tweaked it a bit for the kids. Half butter/half avocado oil, half AP/half whole wheat, added 2tbs ground flaxseed, half coconut sugar/half monk fruit brown sugar and I added 2tbs Greek yogurt. Hands down the best banana muffin recipe we have tried. Thanks so much!
Meg on 2025-10-08 (5 stars): I was juggling two toddlers when I made this. We dropped half a banana, added one whole smaller banana, spilled the dry ingredients, and then when I put them in the oven I quickly glanced at the recipe and saw 12-14 so I put them in for 14 minutes at 425! And they STILL came out absolutely delicious! 5 stars!
Jenene Ronick on 2025-10-11 (5 stars): So easy and comes out great every time!
