If you’re anything like me, you’ve probably got a few overripe bananas sitting on your counter right now, just begging to be turned into something delicious. Well, good news! You can use those bananas to make bread or these incredible banana bread muffins. They’re the perfect solution for a last-minute breakfast, a lunchbox treat, or a snack that’s just sweet enough to feel like a dessert.
These muffins capture all the warm, comforting flavor of classic banana bread but in a much more convenient, grab-and-go form. Plus, they bake up in a flash, so you can have that amazing, fresh-from-the-oven aroma filling your kitchen in no time.
If you love these banana muffins, you’ll also love our Banana Crumb Muffins and our Banana Nut Muffins.
Why we think you’ll love it:
- Easy. They are easier than Banana Bread and great for a crowd!
- Delicious. They taste amazing, are moist, and full of flavor.
- On the go. Muffins are great for throwing into school lunches or grabbing a couple for breakfast on your way out the door.
Banana Muffins Ingredients
Muffin
- All purpose flour (1½ cups)- provides structure so the muffins rise and hold a soft crumb.
- Baking powder (1 teaspoon)- Gives lift for a lighter texture.
- Baking soda (1 teaspoon)- Reacts with banana acidity for extra rise and browning.
- Salt (½ teaspoon)- Balances sweetness and sharpens banana flavor. Reduce or omit if using salted butter.
- Ripe bananas mashed (3 large)- Adds moisture, sweetness, and classic banana taste. For tips, see How to Ripen Bananas to use in baking.
- Sugar (Âľ cup)- Sweetens the batter and helps the muffins brown.
- Egg (1)- Binds the batter and adds tenderness. We find that a room temperature egg incorporates better than a cold egg.
- Butter melted (⅓ cup)- Adds richness and keeps the crumb moist. We use unsalted butter, but salted can be used.
Cinnamon Sugar Mixture
- Sugar (2 tablespoons)- Creates a sweet, crackly topping when baked.
- Cinnamon (2 tablespoons )- Adds warm spice to the topping for bakery-style flavor.
How to Make Banana Muffins
BANANAS. Use three large bananas that are VERY ripe (almost black). Remove the peels. Mash in a bowl with a potato masher or two forks.
PREP. Preheat the oven to 350°F. Prepare a muffin pan by greasing it with cooking spray or inserting cupcake liners.
DRY INGREDIENTS. In a bowl, sift flour, baking powder, baking soda, and salt.
WET INGREDIENTS. In a separate large bowl, mix mashed bananas, sugar, egg, and melted butter. Fold in flour mixture, and stir until smooth. For a light tender crumb don’t over-mix the batter.
SCOOP. Use a cookie scoop to scoop batter or spoon into greased muffin tins to 2/3 or 3/4 full.
SPRINKLE. Sprinkle with cinnamon and sugar.
BAKE. Bake for 25 to 30 minutes.
Kristyn’s Recipe Tips
- To make mini muffins, bake for 10-15 minutes. For jumbo muffins, bake them for about 35-40 minutes.
- Add chopped nuts like pecans or walnuts, or mix in chocolate chips, peanut butter chips, or butterscotch chips.
- Using the muffin method (making wet and dry ingredients separately, then combining them) helps keep you from overmixing the batter.
- Test for doneness by inserting a toothpick into the center. When it comes out clean or with a few crumbs, they are done.
Banana Muffins Recipe
Video
Ingredients
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large ripe bananas mashed
- Âľ cup sugar
- 1 egg
- â…“ cup butter melted
Cinnamon Sugar Mixture
- 2 tablespoons sugar
- 2 tablespoons cinnamon
Instructions
- Preheat the oven to 350°F. Prepare a muffin pan by greasing it with cooking spray or inserting cupcake liners.
- In a bowl, sift flour, baking powder, baking soda, and salt.
- In a separate bowl, mix together bananas, sugar, egg, and melted butter. Fold in flour mixture, and stir until smooth. Scoop batter into greased muffin cups. Sprinkle with cinnamon and sugar.
- Bake for 25 to 30 minutes. Bake mini muffins for 10 to 15 minutes. Enjoy!
Notes
-
- To make mini muffins, bake for 10-15 minutes. For jumbo muffins, bake them for about 35-40 minutes.
-
- Add chopped nuts like pecans or walnuts, or mix in chocolate chips, peanut butter chips, or butterscotch chips.
-
- Using the muffin method (making wet and dry ingredients separately, then combining them) helps keep you from overmixing the batter.
-
- Test for doneness by inserting a toothpick into the center. When it comes out clean or with a few crumbs, they are done.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store muffins in an airtight container or Ziploc bag on the counter at room temperature for up to 4 days. This can be extended for a few days if stored in the refrigerator.
Put the muffins into a freezer bag and keep them in the freezer for up to 3 months. Thaw on the counter or put them in the microwave to warm them up and enjoy!
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This recipe was originally published February 2019.
Wonderful recipe! My family totally enjoyed these muffins!
We love making these super easy muffins! They are so tasty!
Best Muffins! Super simple! My little boys loves making them with me !!
Having two ripe and a couple of frozen bananas on hand, this was an easy and fast recipe. I made no changes at all and they were absolutely perfect. Kept extras in a ziplock, but they only lasted til late afternoon before the fam ate them up.
Updating because I shamelessly made them again early this morning (they’re that good, quick, and easy!) Husband brought home bananas and nuts yesterday and asked for a repeat. Okayyyy, add the walnuts for sure if you can- the crunch is perfection.
Oh thank you!! I’m so glad to hear you all loved the muffins!
Delicious! Instead of choc chips, I added blueberries and we loved them!
These are the best!! We add chocolate chips for the perfect dessert!
Best ever! We added chocolate chips….my husband said they are better than panera !
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