Our Banana Muffins are absolutely delicious and simple to make. This recipe is an alternative to our favorite classic banana bread. You won't be disappointed!
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These delicious banana muffins are just like eating a warm slice of banana bread, but in muffin form. They can be enjoyed as a breakfast, snack or dessert. Not only are they incredibly easy to make, they are a great way to use up ripe bananas that would otherwise go to waste.
Our banana muffins turn out super tender and perfectly flavored. My kids can eat 2 or 3 in one sitting if I let them! If you love fruity muffins like us, you should try our vegan apple muffins and strawberry cream cheese muffins. And for savory muffins, I think you'll enjoy these almond butter banana muffins and peanut butter muffins.
Why This Recipe Works
- It's foolproof- it's simple classic banana bread in muffin form!
- You need just a few basic ingredients.
- It takes minimal effort and little time to make a big batch.
- Use up ripe bananas that can no longer can be enjoyed on their own or would otherwise go bad.
Ingredients
You need easy, pantry staple ingredients to make our banana bread muffins.
Bananas: use very ripe bananas with brown spots and that feel very soft. The browner the peel, the riper the banana and the more flavor you'll get while it bakes.
Flour: all-purpose flour is most commonly used to make muffins, but you can also use bread flour
Baking powder: gives the muffins the best rise.
Sugar: sweetens the muffins. White sugar, coconut sugar and brown sugar can all be used.
Eggs: work as a binder. Use large eggs at room temperature for the best result.
Cinnamon: ground cinnamon spices the muffin batter.
Extract: vanilla extract is what we use in our banana muffins but cinnamon extract is a great option too.
Butter: a fat that adds moisture to the muffins.
Milk: I add milk to almost all of our muffins to make them super moist and tender. Typically I use almond milk or oat milk, but dairy milk or other plant based milks are perfect too.
Tips from the Chef
Keep these banana muffins as healthy as can be by using plant-based milk, coconut sugar and olive oil instead of butter.
For muffins with a "bakery-style" top, bake for 5 minutes at 450 degrees Fahrenheit, then lower the temperature to 350 degrees Fahrenheit and continue cooking until done.
Step-By-Step Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line the muffin tin with muffin liners.
- In a large mixing bowl combine all-purpose flour, cinnamon, sugar, baking powder and salt. In separate small mixing bowl mash the bananas. Add eggs, melted butter, milk and vanilla extract to the bowl. Stir until well combined.
- Pour the wet ingredients into the large mixing bowl of dry ingredients. Mix until just combined.
- Fill the muffin cups almost to the top with muffin batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the muffins to a cooling rack. Serve warm, with a bit of butter if desired.
Recipe FAQs
Muffins need a good ratio of dry to wet ingredients. Moist muffins have enough liquid, a fat (butter or oil), sugar and plenty of bananas for flavor and moisture.
Peel the banana and break into chunks. Put into a mixing bowl and use a hand mixer, potato masher or the back of a fork to mash. You can use this same bowl to add in the rest of the wet ingredients, and then the dry ingredients to make it super easy.
Yes, you can use frozen bananas in this muffin recipe. Thaw them and squeeze out any excess moisture. Then use in the recipe just as you would fresh bananas.
Store muffins at room temperature in an airtight container for 2-3 days or freeze for up to 6 months.
Recipe
Easy Banana Muffins
Equipment
- standard size muffin tin
- muffin liners
- large mixing bowl
- small mixing bowl
- whisk
Ingredients
- 2 cups all-purpose flour
- ⅔ cup sugar
- 1 ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 medium overripe bananas
- 2 large eggs
- ½ cup butter, melted
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉. Line the muffin tin with muffin liners.
- In a large mixing bowl combine all-purpose flour, cinnamon, sugar, baking powder and salt. In separate small mixing bowl mash the bananas. Add eggs, melted butter, milk and vanilla extract to the bowl. Stir until well combined.
- Pour the liquid ingredients into the large mixing bowl of dry ingredients. Mix until just combined.
- Fill the muffin cups almost to the top with muffin batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the muffins to a cooling rack. Serve warm, with a bit of butter if desired.
Kara says
How much baking soda?
Maddy says
Sorry for the typo. There is no baking soda in this recipe.