How to make banana muffins is tricky. Or, at least, it was for me the first time! I had a few banana muffin failures until I got the recipe figured out. Then I made another batch (because they were delicious!) and photographed the process so that you can make perfect banana muffins every single time. Here’s how I do it:
Quick & Easy Banana Muffins
These banana muffins are soft, buttery, and spiced with cinnamon. They’re wonderful plain, with chopped walnuts, or even chocolate chips. You need 3 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, Noelle, 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.
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 ingredients for basically everything.
- Flour: I tested the recipe with both all-purpose flour and whole wheat flour and LOVED both variations. See recipe note below.
- 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.
- Bananas, vanilla, salt, cinnamon, and nutmeg: These guys lend most of the flavor.
- Egg: 1 egg gives the muffins structure.
- Milk: Provides necessary moisture. Dry muffins… the worst.
- 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.
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.
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.
This banana muffin recipe is perfect if you:
- have 3 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.)
Easy Moist Banana Muffins Recipe
Banana Muffins – Nothing beats the smell of fresh banana bread in the oven. These tasty little banana muffins are so easy to make and will fast become a breakfast favorite. You can also make a double batch and freeze for later.
Simple And Easy Banana Bread
Here is a very basic and very forgiving muffin recipe. It takes just 10 minutes to whisk together and about 20 minutes to get baked
These muffins are light and fluffy, and to achieve this texture, you should always stir till just all the ingredients are just combined. Trust me, it’s so easy to over mix the batter without even thinking about it – this will result in a dry and dense muffin.
Note that, I used 3/4 cup of sugar in this recipe but I understand that we have different sugar caving levels. If you have a sweet tooth you can increase it and if you are the less sugar consumer, feel free to reduce the sugar to half of a cup.
How to make Banana Muffins
- Combine the dry ingredients
- Combine the wet ingredients
- Make a well in the center of the dry ingredients
- And add wet ingredients.
- Mix until just moistened. Don’t over mix to prevent dry muffins
- Bake and serve warm.
Type of Banana: You will need overripe bananas for this recipe in order to get that lovely, moist texture and abundant flavor.
Mashing the Banana: A fork will do this with ease as long as the bananas are very ripe. If you like to have some chunks in the muffins, feel free to leave some bits unmashed, and if you don’t like it chunky, feel free to mash or blend till smooth.
Sugar: In this recipe, I used 3/4 cup of sugar, which is perfectly okay for me. However, you can use 1 cup if you have a sweet tooth.
Watch the Banana Muffin Recipe Video
Can I freeze Banana Muffins?
Yes. Here is how to Freeze Banana Muffins in order to preserve its fresh flavor and texture.
- Allow the banana muffins to cool completely.
- Place them in a freezer-friendly storage bag or reusable container.
- Remember to date the bag for up to 2 months.
- When you are ready to use, thaw the muffins in the refrigerator or at room temperature.
Start with this basic banana muffin recipe, and add one of several different ingredients for a variety of different muffins – raisins, craisins, chocolate chips, nuts, or a sprinkle of oatmeal.
Banana Muffins II
These delicious banana muffins are easy for kids to make.
Decrease Serving12Increase ServingAdjustOriginal recipe yields 12 servingsIngredient Checklist
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large bananas, mashed
- ¾ cup white sugar
- 1 egg
- ⅓ cup butter, melted
- Step 1Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
- Step 2Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
- Step 3Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
I Made It Print
Per Serving: 187 calories; protein 2.6g; carbohydrates 32.3g; fat 5.8g; cholesterol 29.1mg; sodium 274.6mg.