Easy Banana Muffins

Easy Banana Muffins are light fluffy bakery-style muffins full of cinnamon-sugar and banana flavor. Tasty muffins made with ripe bananas, sugar, and spices.

If you love Banana Bread but want a Breakfast Recipe that is lighter and perfect for on the go, you will love these fluffy cake-like Banana Muffins.

Banana Muffin broken in half in muffin liner on wooden board

BANANA MUFFINS

If you’ve got some ripe bananas, a handful of common pantry items, a muffin tin, and 30 minutes, then you have everything you need for an easy breakfast! These fluffy, moist muffins are full of banana flavor and perfect for breakfast on the go.

The riper the banana the better for Banana Muffins! As bananas ripen, they get sweeter and easier to mix by hand. If you have ripe bananas that you aren’t ready to use, simply freeze them. Peel the bananas, place in a freezer safe bag, and thaw on the counter when you are ready to use them. 

For a quick breakfast on the go, serve Banana Muffins with a pat of butter. To serve them for a nice brunch, top them with fresh Whipped Cream and banana slices. You can drizzle them with Salted Caramel Sauce for dessert too!

Grey muffin tin with Banana Muffins in it

You can make Banana Muffins by hand if you don’t have a stand mixer. The nice thing about a stand mixer is you can control the speed and keep from over-mixing your batter. If you use beaters, only use them to cream the wet ingredients and use a spatula to fold in the dry ingredients because you only want to add the dry ingredients until you don’t see any unmixed flour. Any mixing beyond that point is overmixing.

Need to ripen your bananas quickly?

Place the bananas on a baking sheet and bake at 300 degrees for about 20 minutes, or until they’re almost completely brown. Allow them to cool before using in the banana bread.

 

OTHER TASTY MUFFIN RECIPES

These tasty Banana Muffins are a great recipe to make in advance. You can make them at the start of the week and they will last for days on the counter. Individually wrap them in foil and freeze them for later. Just pop in the oven wrapped in foil to heat or defrost overnight on the counter! The inherent moisture the mashed banana adds to the cake makes this recipe a great option for freezing/thawing, it won’t be a dry/crumbly cake as it thaws.

You can also toast your banana muffin if you cut it in half, then spread the half with butter. A sweetened honey butter would also be a nice addition.

Banana Muffins have a cake-like batter so they are lighter than banana bread but with similar flavors. There are no walnuts in these bakery style Banana Muffins but you can add them for a bit of texture. The added nutmeg and brown sugar in this Banana Muffin recipe gives them a richer, warmer flavor.

Stack of Banana Muffins

VARIATIONS ON BANANA MUFFINS

    • Chocolate Chips: Chocolate tastes delicious with banana. Fold in a 1/2 cup of semi-sweet chocolate chips, dark chocolate chips, or white chocolate chips. You can also add a 1/3 cup cocoa powder to your batter.
    • Berries: Add 1 cup fresh blueberries, raspberries, blackberries, or chopped strawberry pieces to your muffins for fruity bursts.
    • Streusel Topping: Make these Banana Crumb Muffins by adding the crumb topping on Blueberry Crumb Muffins.
    • Add-Ins: For crunch and texture, add 1/2 cup chopped nuts like walnuts or pecans. You can also mix in dried pineapple or shredded coconut for sweeter moist bites.
    • Sour Cream: Swap out the whole milk with sour cream, greek yogurt or buttermilk for tangy, rich muffin recipe.
    • Healthy Banana Muffins: Substitute applesauce for the oil in this recipe for lighter healthy Banana Muffins.
    • Mini Muffins: This recipe will make about 18-24 mini muffins. Bake mini Banana Muffins for 11-13 minutes at 375 degrees.
    • Jumbo Muffins: For large bakery sized muffins, use a 6 cup muffin pan and bake at 375 degrees for 20-24 minutes.

EVEN MORE TASTY MUFFIN RECIPES

HOW TO STORE BANANA MUFFINS

  • Serve: Banana Muffins can be kept at room temperature for up to 3 days. Keep in an airtight container lined with a paper towel so they don’t get soggy.
  • Store: Keep your Banana Muffins fresh longer by refrigerating in a plastic storage bag or airtight container up to 1 week.
  • Freeze: Flash freeze on a baking sheet for one hour so muffins don’t stick together. Freeze for 6 months in a freezer safe bag.

Banana Muffin half in muffin tin

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Banana Muffin in grey muffin tin
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Banana Muffins

Easy Banana Muffins are light fluffy bakery-style muffins full of cinnamon-sugar and banana flavor. Tasty muffins made with ripe bananas, sugar, and spices.

Course Breakfast
Cuisine American
Keyword Banana Muffins
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 12 servings
Calories 175 kcal
Author Sabrina Snyder

Ingredients

  • 3 medium bananas , very ripe - mashed (about 1 1/2 cups)
  • 1/2 cup sugar
  • 1/4 cup light brown sugar , packed
  • 1/3 cup vegetable oil
  • 1 large egg , lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 375 degrees and line a muffin tin with muffin liners.

  2. In a large bowl whisk together the mashed bananas, sugar, brown sugar, oil, egg and vanilla extract until well combined.

  3. Sift together over the wet ingredients the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

  4. Whisk together the dry and wet ingredients until just combined.

  5. Using a 1/4 cup measure scoop the batter into the muffin liners and bake for 20-22 minutes or until a toothpick comes out clean.

Nutrition Facts
Banana Muffins
Amount Per Serving
Calories 175 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Cholesterol 14mg5%
Sodium 194mg8%
Potassium 161mg5%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 39IU1%
Vitamin C 3mg4%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I tried these, and they were quite good. Cinnamon’s not my favorite, so I toned that down (added 1/4 tsp instead of 3/4 tsp), increased the nutmeg (to 3/4 tsp), and added a few drops of almond extract along with the vanilla extract. I’d probably leave the cinnamon out entirely next time, but I will definitely make these again! Muffins were moist and tender, and tasted great!

  2. I need to try this muffin recipe out asap! I love bananas so I know i’m going to love this recipe!

  3. I love these banana muffins! They are so light and fluffy. The added nutmeg and brown sugar makes these muffins so tasty!

      1. These banana muffins were so soft and full of flavor. I had to make a second batch for the family. Will pin and make again.

  4. These banana muffins are great and truly easy to prepare! They came out with the perfect fluffy texture.

  5. Oh my.. This is a killer recipe, we made it and tasted so much delicious! Thanks for sharing!