Banana Muffins

By Maria Lichty

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Quick Summary

Use the brown bananas on your counter to make moist and flavorful Banana Muffins! Your whole family will love these as a quick breakfast or a snack on the go. This is the best banana muffin recipe!

Banana Muffins on platter with tea towel and banana slices.

Easy Banana Muffins

I love bananas! They’re such an easy grab-and-go snack, they don’t require any peeling or cutting, and they taste great.

Sometimes I overestimate how many bananas my family will eat in a week, though! Don’t you hate that? Watching bananas slowly turn brown on the counter is a bummer…UNLESS you have a good banana bread or banana muffin recipe up your sleeve!

This Banana Muffin recipe is a great way to use those browning bananas on your counter. They’re also super speedy to make. In about 30 minutes, you could have warm, buttery, ender Banana Muffins! And as a bonus? Your kitchen will smell simply amazing.

Brown Bananas

You want to use BROWN bananas for baking. If your bananas only have a few brown spots, let them ripen for a little longer. The browner the better because the bananas will be riper and more sweet. Once the bananas are mostly brown and soft, your bananas will mix perfectly and effortlessly into this muffin recipe.

Muffin Ingredients

The ingredient list is simple, but the end results are amazing!

  • Flour– regular all-purpose flour. If you need the muffins to be gluten-free, you can use all-purpose gluten-free flour.
  • Baking powder AND Baking soda– make sure they are fresh!
  • Cinnamon– cinnamon and banana are a match made in heaven!
  • Kosher salt– salt is a must in baked goods.
  • Bananas– you will need 1 cup of mashed bananas, which is about 3 medium ripe bananas.
  • Brown sugar– always pack the brown sugar.
  • Eggs– make sure the eggs are at room temperature.
  • Butter- melted and slightly cooled.
  • Vanilla extract– I recommend pure vanilla extract for the best flavor.
  • Turbinado sugar– for sprinkling on the muffins. The sugary crunch is SO good!
Banana Muffin on plate with butter and bananas.

How to Make Banana Muffins

You are going to love these banana muffins because they are super easy to make and made with ingredients you probably already have in your kitchen.

You don’t need a mixer for this recipe. I like to mix by hand to make sure the ingredients are not over mixed. If you over mix the ingredients, your muffins will turn out tough and not get a good rise.

  • Preheat the oven to 350 degrees F and line a muffin pan with paper liners or grease with nonstick cooking spray.
  • Whisk together the dry ingredients in a large bowl.
  • Make sure your ripe bananas are mashed well, I like to use a fork to mash bananas. Combine the mashed bananas, brown sugar, eggs, melted butter, and vanilla extract. 
  • Add the dry ingredients to the wet ingredients and stir until just combined. Don’t over mix. Divide the muffin batter evenly among the muffin cups. I like to use an ice cream scoop.
  • Sprinkle the tops with turbinado sugar. Bake for 20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Muffin Variations

If you want to mix things up you can add 1 cup of the following ingredients to your muffin batter. After you mix the wet and dry ingredients together, fold in your choice of mix ins.

  • chopped walnuts
  • chopped pecans or even candied pecans
  • chocolate chips or chocolate chunks
  • blueberries (fresh or frozen)
  • shredded coconut

You can also top the muffins with a sweet streusel topping if you want to go all out!

How to Store

First of all, you should enjoy a banana muffin right out of the oven! Slathering it with butter or peanut butter, my personal favorite, makes it even better. After the muffins have cooled completely, store them on the counter for up to three days.

I like to store muffins under a glass dome on the counter so they are covered but there isn’t too much moisture. You can also store them in an airtight container that is lined with paper towels, which will help absorb some of the moisture so the muffins don’t get too soggy.

You can also freeze banana muffins! Place the cooled muffins in a freezer bag or container and freeze for up to 2 months. Let thaw at room temperature or reheat in the microwave. This is a great way to always have a breakfast on the go ready!

They also make excellent snacks. Kids and adults love these muffins! They are great anytime of the day.

More Muffin Recipes:

Easy Banana Muffins on tea towel.
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Banana Muffins

Use the brown bananas on your counter to make moist and flavorful Banana Muffins! Your whole family will love these as a quick breakfast or a snack on the go. This is the best banana muffin recipe!
4.70 from 26 votes



  • Preheat the oven to 350 degrees Line a muffin pan with paper liners or grease with nonstick cooking spray and set aside.
  • In medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  • In a large bowl, combine the mashed bananas, brown sugar, eggs, melted butter, and vanilla extract. Mix until smooth.
  • Add the dry ingredients to the wet ingredients and stir until just combined. Don’t over mix.
  • Use an ice cream scoop or spoon to divide the muffin batter evenly among the muffin cups. Sprinkle the tops with turbinado sugar.
  • Bake the muffins for 20 minutes or until the tops are set and a toothpick comes out clean when entered into the center of a muffin.
  • Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!


Store on the counter in a container for up to 3 days. You can also freeze the muffins. 


Calories: 217kcal, Carbohydrates: 32g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 48mg, Sodium: 225mg, Potassium: 169mg, Fiber: 1g, Sugar: 16g, Vitamin A: 290IU, Vitamin C: 1.7mg, Calcium: 45mg, Iron: 1.2mg
Keywords banana, easy, homemade

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.70 from 26 votes (17 ratings without comment)

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  1. 5 stars
    Thank you for including the nutritional information with your recipes. My husband is a prediabetic plus a heart & stroke patient so I have to track everything for his meals very carefully. He has a sweet tooth, so he is allowed an occasional sweet treat to keep him from being deprived.

  2. 5 stars
    Love this recipe!!

    I add:
    peanut butter chips
    Yogurt instead of baking soda
    1 teaspoon of pumpkin pie spice

    It’s literally the best muffins you’ve ever tasted!

  3. I’ve made these a few times and absolutely love them (I add chocolate chips). Today, I started making them, and then realized my bananas were past ripe:p so I decided to try the exact recipe with 1 cup of applesauce instead of bananas that I didn’t have, and they turned out fantastic! I didn’t want to throw everything away so I figured I might as well try and it worked out for the best!;)

  4. 5 stars
    We love this recipe, but I wanted to make it egg free so my younger son could eat them. I used 4 tablespoons water + 4 teaspoons baking powder + 2 teaspoons vegetable oil = 2 large eggs. Turned out great!

  5. Just made these and they are already gone! The kids, my husband, the grandma’s and I love them. Thank you for the perfectly tasting, easy recipe.

  6. 5 stars
    This recipe never fails and I often make it with my 3 year old. The muffins are tasty, moist, and very popular! I usually add the 1 cup of chocolate chips.

  7. 5 stars
    Delicious muffins! I have been on the hunt for a good banana muffin recipe and finally found it. My family loved them!

  8. What would be the best way to thaw these after freezing? Just made and froze a bunch for a quick breakfast snack

    1. You can thaw at room temperature on the counter or heat frozen muffins in the microwave or oven.

  9. 5 stars
    so easy and delicious! most ingredients i already had in the house and a great way to use up brown bananas! i added chocolate chips and they were even better!

  10. 5 stars
    This recipe was so easy and SO GOOD! Bakes so much faster and didn’t need to worry about if it’s baked through in the center like with banana bread. My new favorite way to use overripe bananas. So good right out of the oven <3

  11. 5 stars
    Perfect recipe! Only needed two bananas to get one cup mashed but I used the last one in chunks pushed into the top as substitute for turbinado sugar.

  12. 5 stars
    There’s an error in this recipe. In the instructions it says to mix by hand to “make sure the bread IS overmixed.” The next sentence tells you why it is important NOT to overmix. Just an FYI.

    1. Keep the same temperature, but reduce the baking time. Probably 7-12 minutes.