These banana muffins are soft, fluffy, and packed with real banana flavor - made in one bowl with simple ingredients you already have.
If you go bananas for, well… bananas - you're in good company.
Whether you're here for the Perfect Banana Muffins (and trust me, you are), or you're craving something a little more sipp-able like a creamy banana smoothie, I've got plenty of delicious ways to use up those yellow beauties.
Feeling extra indulgent? Treat yourself to a chocolate peanut butter banana smoothie while you browse - it's basically dessert in disguise.
Helpful tips
Line your muffin pans with fun muffin pan liners. I LOVE picking out fun themed muffin tin liners because they are a great way to make less and make a simple recipe feel a little more festive!
Use super ripe bananas - The spottier, the better. We're talking borderline mush. That's where the magic (and all the sweetness) happens.
Mush the bananas in a plastic bag. It makes the job way less messy and it's just fun to squeeze the bag of bananas and mash them all up. Mash like you mean it! I know... kinda silly, but it really is fun. Especially for kids in the kitchen.
Start checking early! Ovens are sneaky. Set your timer for 18 minutes and check with a toothpick - you want a few moist crumbs, not wet batter.
Fun Variations
Chocolate Chip Banana Muffins - Stir in ½ to 1 cup of chocolate chips. It's like banana bread's more indulgent cousin.
Banana Nut Muffins - Add ½ cup chopped walnuts or pecans for crunch. Toast the nuts first if you're feeling extra fancy.
Spiced Banana Muffins - Add ½ teaspoon cinnamon, a pinch of nutmeg, or even a bit of pumpkin pie spice to the dry ingredients. Perfect for those cozy fall vibes.
Mini Muffins - Use a mini muffin tin and reduce bake time to about 12-15 minutes. Kid-approved and dangerously poppable.
Banana Bread Loaf - Pour the batter into a greased loaf pan and bake at 350°F for 50-60 minutes. Same cozy flavor, but in a sliceable form.
Storing & Freezing
These muffins keep really well - assuming they don't all disappear on day one.
To store:
Let them cool completely, then pop them into an airtight container. They'll stay soft and fresh at room temperature for about 2-3 days. After that, they start to dry out a bit - still edible, just not peak muffin.
To freeze:
These freeze like champs. Once cooled, wrap each muffin individually in plastic wrap or foil, then toss them into a freezer-safe bag or container. They'll keep for up to 3 months.
To reheat:
Unwrap and microwave a muffin for 20-30 seconds to bring back that fresh-baked warmth. You can also reheat them in the oven at 300°F for about 10 minutes if you're doing a small batch.
Pro tip: Freeze a few the same day you bake them so you've always got a backup muffin stash ready to go. Future-you will be grateful.
More Sweet Treats
If you love these banana muffins, be sure to check out these other delicious recipes:
Recipe
Perfect Banana Muffins
Equipment
- muffin pan
Ingredients
- 3 bananas mashed
- ¼ cup butter or margarine melted
- ¼ cup milk
- 1 egg
- 1 teaspoon vanilla
- ½ cup brown sugar
- ½ cup sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350°F.
- I a large mixing bowl, mix together the mashed up bananas, melted butter and milk.
- Lightly beat egg the egg in a small bowl. Whisk the egg, vanilla and sugar into the other ingredients.
- Add the dry ingredients (flour, salt, and baking soda) and stir until everything is just combined together. Do not over-mix.
- Spray a muffin pan and fill each muffin cup ⅘ full (nearly full).
- Bake for 18-20 minutes.
Nutrition
Nutrition details are an estimate, per serving.
Toni says
just made these this afternoon. i used a mini muffin pan - 15 minutes in 350 degree oven. so delicious! perfect mini bites.
Jessica says
Sounds like a wonderful bite! So glad that you enjoyed them. Thanks for sharing your time for the mini-muffin version.
Mary Ann says
@Toni, Thank You! for that extra note re: minis. I'm going to bake these for our church Men's Breakfast and I didn't want to make full size.
Jessi says
I also just made these in a mini muffin pan for an easy snack for my 2 year old's little paws, SO good, she has already eaten three of them 🙂 I also added 1 tbsp of ground flaxseed to add some extra goodness for her. Delish recipe !
Jessica says
Great idea for a healthy addition! So glad you liked them. I think I need to make some more for my kiddos with all these nice comments coming in.
Anne says
These are fabulous! They are moist and delicious and they look beautiful. A little bit of cream cheese frosting would put them over the top. I want to try adding choc chips, walnuts, and maybe something healthy, like wheat germ or ground flax seed. I'll absolutely make them again the way the recipe is written, but it will be fun to change it up sometimes, too. Thanks!!
Jessica says
Thanks Anne! I'm so glad you liked them and cream cheese frosting sounds like it would be delicious. I'll have to try that sometime. Thanks for coming back to let us know how it turned out for you.
Jessica says
Hi Lynn, I haven't baked with flax so don't know if that could have contributed, but I know some others have had success baking the muffins in a mini-muffin pan with the recipe as is. I have baked them several times with regular muffin size and they are still moist and delicious a few days later. I would definitely try regular muffin size or a loaf. Alternatively, you might try adding an extra banana. If your bananas were on the smaller side, that could make a difference as well since they aren't all sized the same. Good luck! 😉
Lynn says
Thanks Jessica, I will give it another try. Always searching for good banana recipes, y'know! I'll let you know how it goes the second time around. 🙂
Jessica says
Your welcome. I'm always happy to hear variations and what works and what doesn't. I love bananas too. 😉
Cinthia says
I was looking for a good banana recipe a couple days ago, for some ripe bananas I had around. Found this and it was an instant hit. The whole family loved them. So much a matter of fact I have a second batch in the oven. I thought they were very moist and stayed so. They were also great warmed or at room temp. Thanks for sharing this.
Jessica says
Perfect! I love hearing success stories. 😉 So glad that your family enjoyed these muffins so much. Thanks for returning to comment!
Courtney says
I just made these muffins! They were delicious! I substituted for a healthier muffin: soy milk, egg whites, and splenda. Turned out great!
Sarah says
I found your recipe on Pinterest and have made it many times and its always great. I love that they are so moist and don't dry out. I've added chocolate and peanut butter chips before and they always gone within two days! They are so good!
I'd love to blog about it as well!
Jessica says
Thank you Sarah! I'm so glad that my banana muffin recipe is working out so well for you. It is a family favorite here as well. Peanut butter chips sound like a fun addition! I'll have to try that sometime. Let me know when you blog about it so I can check our your post. I'd love for you to link it back to my original post. 😉
Sarah says
I will be posting about this recipe today! And have linked back to this page 🙂
Michelle says
These look delicious. Thanks for sharing on Foodie Friends Friday!
Tina says
Just made these with some aging bananas for my cooking class. My students loved them.
Melissa W says
I made these today and my kids loved them! I made mini muffins instead of regular size and I love that they aren't messy at all!
phyllis says
just made these for a second time. great recipe. I substituted unsweetened almond vanilla milk. I used unsalted butter as I do when ever I bake. They last for about a half an hour the family gobbles them up. Thanks for sharing.
Nicole says
These look fantastic! Love banana muffins and breads.
Cynthia D says
I also did these as mini-muffins. I got about 40 minis (a pan of 24, one of 12, and 6 more). Took about 15 minutes in a 350 oven (I set the timer at 13 min and checked with a toothpick). Very yummy and kid approved! I did also reduce both the sugar and salt - cut the salt in half and used about 1/8 cup less of the white sugar than the recipe called for. Very moist and delicious! I will definitely be trying these again (and I will try reducing the sugar even more). Definitely a keeper!
Tessica Dunlap says
The batter tastes amazing. They are baking as we speak. I added chocolate chips and oatmeal to my batter 🙂
Lisa says
Am I blind because I don't see the recipes here?
Lisa says
I apologize, I found it after a little more hunting. I hope mine are as good as the rests are.
Heather says
I'm patiently awaiting my loaf to be finished. This recipe is quick & easy to follow! Not sure how long the loaf will need to cook but I'll be checking after 40 minutes.
Thanks for sharing your recipe!
Lori in Maine says
Hi Jes,
I made these muffins this morning, following the recipe just as written. They were moist, packed with banana flavor and downright DELICIOUS!! Next time I'm going to try a streusel topping just to dress them up for company. But either way...THANK YOU for sharing.
Jessica McCoy says
You're so welcome! The do get rave reviews all the time. 😉 Glad you enjoyed!
Joanna says
These are so good! I doubled the recipe and got 26 out of them. I just baked the last two in baking cups on a pice of folded tin foil, so I wouldn't have to wash my muffin pans twice. I didn't change a thing, and I'm at high altitude (Denver), and these worked great. I found them on Pinterest, and thought I'd try a new recipe for my dying bananas! Thank you for a keeper!
Jessica McCoy says
Glad you enjoyed them. We still make these all the time.
Jennifer says
Hi, I have made these before and thought they were awesome! I've come back to make them again, but I don't see the recipe. Am I missing something?
Jessica McCoy says
Ingredients are listed at the bottom with the recipe. There was a plugin error that has been corrected. Sorry!
Mandie says
Found this recipe on Pinterest since I somehow always have super ripe bananas. I ended up adding some shredded coconut my husband brought home and added some peanut butter, hopefully it turns out good as I haven't yet finished baking them
jennifer says
I don't see the recipe ?
TooTiredToWatch says
Could you add the ingredients to the text so we don't have to watch the video please?
Jessica McCoy says
Ingredients are listed at the bottom with the recipe. There was a plugin error that has been corrected. Sorry!
Fazeeda says
So good ! I added 1/2 cup whole wheat flour (organic) came out great? Also was still super moist
Tara says
These are my picky toddler’s new favorite! I substitute one cup of flour with almond flour and make mini muffins! I let him put two chocolate chips in each muffin and they are delicious! We are making them today and I am going to try cutting the sugar a bit. Thanks for the recipe!
Cindy says
Everyone in the family loves this banana muffins. I actually use a mini muffin pan for the grandkids. Been making these for awhile. My grandson is 13 and still wants me to make them