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This easy Banana Muffins Recipe makes moist and sweet muffins that are perfect with a cup of coffee! Plenty of ripe bananas, a pinch of cinnamon, and simple pantry ingredients come together for a cozy treat.
These muffins are wonderful with a smear of butter and a mocha iced coffee! You can also serve them drizzled with honey or maple syrup and a glass of pumpkin cream cold brew.
Banana muffins are one of my favorite things to bake, ever. Like banana bread, they are a pure comfort food bake, filling my kitchen with a warmly spiced aroma that makes me impatient for the oven timer to ding. This banana muffins recipe produces muffins that are buttery and sweet, beautifully tender, and very packable. I love tucking these into my kids’ school lunches or bringing them to class parties. And they are made from pantry staples that make prep a breeze. If you’re in the mood for something a bit fancier, you can easily turn these into banana cupcakes by adding a swirl of pudding in the middle or frosting on top.
Why This Is The Best Banana Muffins Recipe
- Easy. I love a recipe I can decide to make on the spur of the moment. If I have bananas no one has eaten, I keep an eye on them until they’re nicely browned, then I quickly whip up this banana muffin recipe! You can also freeze bananas to make this whenever you want.
- Versatile. Make the recipe as written, or stir in a bunch of add-ins! I love banana muffins with chocolate and nuts for a bit of crunch to offset the softness of the muffin.
- Always a hit. In my opinion, these are the best banana muffins you’ll make! I attribute this to the brown sugar and touch of vanilla in the batter that gives a deeper flavor undertone. A little cinnamon-sugar topping adds even more warm flavor.
What You’ll Need
This banana muffin recipe uses simple baking staples plus bananas. Here’s a look at what you’ll need. Scroll to the recipe card at the end of this post for the full ingredient amounts.
- Bananas: For this recipe, use overripe bananas that are turning soft with plenty of brown spots.
- Eggs: I use large eggs in these muffins.
- Brown sugar: I use light brown sugar and dark brown sugar will also work
- Cinnamon: Warming ground cinnamon is a classic addition to banana muffins.
- Salt: To balance and enhance the flavors.
- Vanilla: A little pure vanilla extract adds depth of flavor.
- Milk: I use whole milk. You could also use 2% milk.
- Butter: Use unsalted butter so that it doesn’t compete with the sweetness of the muffins.
- All-Purpose Flour: For the best results, use the spoon and level method when measuring the flour so that the muffins aren’t too dense
- Baking Powder: Gives the muffins a lift, making them rise and turn out fluffy.
- Chocolate Chips: This is an optional addition for extra sweetness and flavor!
- Cinnamon Sugar Topping: Cinnamon and granulated sugar make a crunchy, sweet topping.
Can I Use Frozen Bananas?
Yes, you can use frozen bananas to make banana muffins! You can freeze bananas in or out of their skins (although I prefer to peel them first). Then, place the bananas in a freezer-safe bag and store them in the fridge for up to 3 months. Make sure to thaw the bananas before adding them to the batter, and discard any liquid that leaks out during the thawing process.
How To Make Banana Muffins
This simple recipe comes together quickly. My top tip is to use ripe bananas! They are easy to mash and will infuse your muffins with a rich, sweet banana flavor.
- Prepare. Preheat the oven to 350°F and let it heat up while preparing the batter. Grease or line a 12-cup muffin tin with liners.
- Mash bananas. Use a fork to mash the bananas.
- Add eggs, sugar, vanilla, and milk. Whisk in the eggs. Mix in the light brown sugar, ground cinnamon, and a pinch of sea salt. Stir in the vanilla extract and whole milk.
- Combine with dry ingredients. Sift in the all-purpose flour and baking powder and fold to combine.
- Add chocolate. Mix in the chocolate chips.
- Place in pan. Divide the batter evenly between the 12 muffin cups. Mix the ground cinnamon and sugar together and sprinkle it over the top of the muffins.
- Bake. Place the muffin tin in the oven and bake for 18-20 minutes. Cool the muffins in the tin for 5 minutes, then turn them out onto a rack to cool completely.
Recipe Tips For The Best Muffins
- Use ripe bananas. The key to making the best banana muffins is to use very ripe bananas! Save the less ripe ones for a fresh fruit salad. Bananas get even sweeter the more they ripen and will develop a deeper flavor. Use very brown bananas for the best results.
- Be careful not to overmix. This banana muffins recipe needs a light hand when mixing the batter, and it’s OK to have a few lumps. Mix just until combined, with no streaks of flour remaining,
- Don’t overfill the muffin cups. Make sure to fill each muffin cup about ¾ of the way rather than filling the cup to the top. If the cups are too full, the batter may spill over during baking.
- Try not to overbake. One of the beauties of banana muffins is that they are moist and tender. Make sure not to overbake the muffins, otherwise they may turn out too dry. The muffins are done when a tester comes out clean or with a few moist crumbs clinging to it.
- Line your storage container with a paper towel. Banana muffins are lovely and moist but can get soggy in storage. To absorb any moisture from the muffins while they are in an airtight container, line the bottom with a layer of paper towel.
Mix-Ins
Banana muffins take well to all sorts of extras. Here are a few of my top favorites:
- Chocolate – I’ve noted this in the ingredients, but chocolate chips are my number 1 favorite add-in. You can use milk chocolate, semisweet chocolate, or even white chocolate chips!
- Nuts – Chopped nuts like walnuts, almonds, or pistachios give banana muffins a lovely crunch.
- Spices – Build on the base of ground cinnamon and add ground ginger, nutmeg, and cardamom.
- Coconut – For extra moistness and flavor, add unsweetened shredded coconut to the muffins.
Proper Storage
Enjoy a warm banana muffin with some softened butter or a drizzle of honey, and store the rest for another time!
- Room temperature – Place muffins in an airtight container and store them on the counter at room temperature for up to three days.
- Fridge – Transfer the muffins to an airtight container or sealable bag and store them in the fridge for up to five days.
- Freezer – Place banana muffins in a freezer-safe bag or container, and store them in the freezer for up to three months. Defrost the muffins in the fridge before eating.
More Muffin Recipes To Try
Banana Muffins Recipe
Ingredients
- 3 large overripe bananas, mashed
- 2 large eggs, at room temperature
- ¾ cup light brown sugar
- 1 teaspoon ground cinnamon
- Pinch of sea salt
- 1 teaspoon pure vanilla extract
- 4 tablespoons whole milk
- ½ cup unsalted butter, melted
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1 cup milk chocolate chips, optional
Topping
- 1 teaspoon ground cinnamon
- 3 tablespoons granulated sugar
Instructions
- Set the oven to 350°F and let it heat up while preparing the batter.
- Place 12 muffin liners in a standard muffin tin. If liners are unavailable, lightly grease each muffin cup with butter or non-stick spray.
- In a large mixing bowl, mash the overripe bananas until smooth. A fork or a potato masher works well for this.
- Whisk the eggs into the mashed bananas until the mixture is smooth and well blended.
- Mix in the light brown sugar, ground cinnamon, and a pinch of sea salt.
- Stir in the pure vanilla extract and whole milk until fully incorporated.
- Gradually sift in the all-purpose flour and baking powder, gently folding the mixture until combined. Be careful not to overmix; the batter should be slightly lumpy.
- Mix in the milk chocolate chips until they are evenly distributed throughout the batter.
- Using a spoon or a cookie scoop, divide the batter into the 12 muffin cups. Each cup should be about three-quarters full.
- In a small bowl, combine the ground cinnamon and granulated sugar. Sprinkle the cinnamon-sugar mixture generously over the top of each muffin.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Notes
- At room temperature: Store the muffins in an airtight container at room temperature for up to 3 days.
- In freezer: For longer storage, freeze the muffins in a zip-top bag for up to 3 months. To enjoy, thaw at in the fridge or warm in the microwave.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
