Banana Muffins are the perfect go to recipe for ripe bananas (along with a moist tender Banana Bread Recipe of course)! Nothing says homemade goodness and “made with love” like freshly baked muffins from the oven.

Need a quick way to get the kids out of bed on a school day? Or a reason to surprise a friend? These easy banana muffins come together in a pinch with ingredients you probably already have!
Banana Muffins in a basket

Best Banana Muffin Recipe

Those bananas that are slowly turning brown on the counter are becoming dark, spotty and kind of ugly. This means they have also reached their peak of sweetness for this muffin recipe! If you don’t have time to make banana nut muffins today, simply peel them and freeze until you are ready to bake.

Most banana recipes (like our favorite Chocolate Banana Bread) are perfect for making ahead of time and freezing including these banana bread muffins.

Banana Muffins in a muffin tin

How to Make Banana Muffins

These banana muffins are perfectly tender, full of flavor and easy to make. While they are so simple to make, these banana muffins are loaded with flavor.

    • Mix the dry ingredients first
    • Make a well in the center and add wet ingredients.
    • Mix until just moistened (lumps are ok, overmixing causes dry tough muffins).
    • Bake and serve warm.

This is one of the best muffin recipes because you can add toasted nuts, blueberries, cranberries or even chocolate chips to make these into banana chocolate chip muffins!

Gently fold everything together and scoop into lined muffin wells.

Raw Banana Muffins in a muffin tin

How Long to Bake Banana Muffins

This recipe makes 10 medium sized muffins, 6 Texas-sized muffins or 18 mini muffins. Along with not over mixing of course, the best muffins should not be overcooked.

  • Cook regular muffins for 18-20 minutes.
  • Cook mini muffins for 11-13 minutes.
  • Cook texas muffins 20-24 for minutes.

Check the muffins at the lower end of the cook time. I press on the muffin and if it pops back up (without leaving an indent) the muffins should be done. Alternatively, a toothpick inserted into the muffin should come out clean.

Banana Muffin on a wooden board with other muffins in the background

How to Freeze Banana Muffins

These easy banana muffins are a staple in our house and perfect for any day of the week. Even better, we make them ahead of time or on the weekends and then freeze them for lunches and snacks.

Banana muffins can be frozen and stored in a freezer bag or airtight container for up to 2 months.

Other Muffins You’ll Love

Banana Muffins with a towel in a basket
4.96 from 49 votes↑ Click stars to rate now!
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Banana Muffins

Nothing says homemade goodness like freshly baked banana muffins. 
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 10 servings
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  • 1 ½ cups flour
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup mashed bananas about 3
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 1 egg beaten
  • 1 teaspoon vanilla
  • ½ cup butter melted


  • Preheat oven to 375°F. Line a muffin pan with paper liners.
  • Whisk together flour, cinnamon, baking soda, baking powder, and salt in medium bowl.
  • In a separate bowl, combine bananas, brown sugar, white sugar, beaten egg, vanilla and melted butter.
  • Make a well in the flour mixture and add the wet ingredients. Mix just until moistened. (Do not overmix)
  • Divide batter evenly over 10 muffin wells.
  • Bake 18-20 minutes or until a toothpick comes out clean.


4.96 from 49 votes

Nutrition Information

Calories: 217 | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 257mg | Potassium: 154mg | Fiber: 1g | Sugar: 13g | Vitamin A: 320IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Muffins
Cuisine American


Raw Banana Muffins in a muffin tin and baked Banana Muffins with writing
Banana Muffins in a basket with a title



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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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4.96 from 49 votes (33 ratings without comment)

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Recipe Rating


  1. This recipe is a keeper! The muffins are so tasty, and the crumb topping takes them over the top.
    I made exactly 12 muffins, and decided to double the topping- glad I did.
    Thanks for sharing!5 stars

  2. Banana muffins are my little guys favorite snack! So happy these ones are so easy to make and literally turn out perfect every time!5 stars

  3. Holly, these muffins are WONDERFUL, perfect texture, moistness, shape…like a high-end bakery would have. With only two of us here, these will be gone in 3 days or less–the whole dozen!! Thank you for sharing 5 stars

  4. The recipe was simple to prepare and the muffins were very moist. For my taste however, I felt they weren’t sweet enough. Next time I will add a little more sugar4 stars

  5. Best muffins ever. We doubled the mix, added milk chocolate chips and baked for an extra 5 minutes. They don’t last long!5 stars

  6. These muffins are seriously amazing. Light and fluffy, tender and not too sweet, my husband and I usually end up eating them all the same day. So what are you waiting for? Put that bunch rotting away on your counter to good use!5 stars

  7. I followed the recipe exactly (except I used roasted bananas) and I ended up with a full mini pan plus extra batter that I turned into baked donuts (that I topped with chopped nuts and butterscotch chips). These are super yummy! Next time I may add a bit more cinnamon (I prefer my banana bread a little spicier too).4 stars

  8. These came out amazingly! Just the right amount of sweetness, golden brown on top and soft and moist on the inside.

    I did tweak the recipe a bit to cater to what I had on hand, replacing the egg with 2tbsp of milk and going half bakers flour and half all purpose flour.5 stars

  9. These were very yummy, and my 2 and 5 year-olds loved being able to help. Now they will love to help them disappear.5 stars

  10. Great recipe! Had too many ripe bananas and I had everything on hand already. I used the pampered chef brownie pan and could make twelve with this recipe since wells are smaller.

  11. This was easy to make and so good. I ate 3 right out the oven. Added some walnuts and chocolate chips, super moist and so good. I will definitely be making these again.

  12. Wonderfully moist banana muffins! My favorite homemade recipe. I was wondering how you thaw out the muffins after freezing?5 stars

    1. Hi Chelsea, I would just leave them sitting on the counter to thaw, or pop in the microwave to quickly defrost if in a hurry!

  13. I love your moist banana bread and I’m wondering if that recipe ain’t as good for muffins as this one? Because there are different ingredients. Mayo vs butter. Thanks for any reply:)

    1. Either would work as muffins. Many readers have successfully made the other recipe into muffins, it just depends what you have on hand! Enjoy!

  14. I am so glad I found your website!

    I wanted to use my remaining (very ripened) bananas, and I decided to make muffins (for the first time). I looked on your website again, and I came across this recipe.

    I have now made two batches of muffins, and they were delicious! (I am making another batch this week to share with friends). I have used spelt flour and brown rice flour successfully, and I am very glad to have found a recipe that is so quick and easy.

    Thank you so much for your lovely recipe!

    (^_^)5 stars

    1. You’re so welcome. Thank you for sharing that you’ve made with other flours. That may help other readers :)