Best Banana Muffins
So easy to make in just one bowl, the BEST Banana Muffins are soft, fluffy and incredibly moist! Infused with sweet banana flavor and warm cinnamon spice, this recipe is the perfect way to use up your overripe bananas! Actually, these are the perfect reason to let your bananas over-ripen!
My family inhales these banana muffins, so I’ve started making big batches and freezing them. These mixed berry muffins have been on repeat for the past couple of weeks, but with some overripe bananas, I thought it was time for a simple, yet tasty recipe for homemade banana muffins.
And I know there’s about a thousand similar recipes all over the internet, but these turned out SO good. These muffins are tender, perfectly moist and incredibly delicious. Plus, like banana bread, they’re easy to customize with nuts, chocolate chips or fruit, if you want to dress them up a bit.
These are perfect split open and dabbed with butter, or even raspberry jam. I like to eat them as a midday snack with some fruit or, if I’m feeling frisky, I’ll whip up a batch of cream cheese frosting and turn them into cupcakes!
I’ll definitely never need another banana muffin recipe! Give them a try and I know you’ll love them just as much as I do!
This banana muffins recipe is made with simple baking ingredients to give them the perfect soft, tender crumb. Here are all of the ingredients you’ll need:
- Flour. For the best texture, we recommend using all-purpose flour, white whole wheat flour, or whole wheat pastry flour.
- Baking essentials. You’ll need baking soda, baking powder and salt, for the perfect rise and texture.
- Flavor makers. Cinnamon, nutmeg and vanilla are all optional, but the combination of these ingredients provide a wonderful warm, cozy flavor.
- Bananas. The star of the show! Use ripe bananas with plenty of brown spots for the best flavor and extra sweetness.
- Sugar. I love using a combination of brown and white sugar because brown sugar helps to make the muffins soft, moist and flavorful. You can also use all white, granulated sugar, if that’s what you have available.
- Egg. You’ll need one egg to help with binding and ensure proper baking.
- Butter. I prefer to use unsalted butter in my baked goods and then add in extra salt. If you only have salted butter, simply leave out the 1/2 teaspoon of salt called for in the recipe.
- Add-ins. Feel free to add up to 1 cup of any favorite mix-ins – nuts (chopped pecans or walnuts), chocolate chips, or fruit (dried or fresh).
How to make this recipe
Like most muffin recipes, this one is easy and straightforward! You only need one large bowl and a muffin pan sprayed with cooking spray or lined with paper liners. You can also grease with oil or butter, if preferred. Here’s a quick rundown of the process, but for full instructions, reference the recipe card at the bottom of the post.
- Mix the dry ingredients. Start the batter by whisking together flour, baking soda, baking powder, salt, cinnamon and nutmeg in a large mixing bowl.
- Stir in the wet ingredients and sugar. Add the mashed banana, sugars, beaten egg, melted butter and vanilla. Gently mix with the flour mixture until just combined. Take extra care not to over-mix the batter.
- Fill muffin tin and bake. Evenly spoon batter into the muffin cavities and bake for about 15-18 minutes, until golden brown and toothpick inserted comes out clean or with just a few moist crumbs.
- Cool and serve: Cool completely on a wire rack. Enjoy with a smear of butter or jam!
These one-bowl banana muffins are really very easy to make, but here are a few tips to make sure they are perfect every time!
- Use extra ripe bananas. For the perfect amount of sweetness use bananas that are very ripe. The more brown spots the better! You can ripen them quickly by wrapping them in foil and popping them in a 350°F oven for 10-15 mins.
- Measure the flour correctly. Too much flour can cause muffins to be dry and crumbly. Whisk the flour first, then spoon it into a dry measuring cup and level off the top (without shaking the measuring cup).
- Do NOT over-mix batter. Stir the wet and dry ingredients together by gently folding them with a large spoon or spatula and mix just until moistened. Do not use a whisk. Over-mixing the batter can produce tough muffins.
- Do not over bake the muffins. Ovens can vary so be sure to check muffins a few minutes before they should be done. The muffins are done baking when you insert a toothpick into a muffin and it comes out clean or with just a few moist crumbs.
I adore the simplicity of these, but there are so many different ways to add new flavors and textures to them! Here are a few of my favorite ideas:
- Nuts. Add 1/2 to 1 cup of chopped walnuts or pecans for banana nut muffins.
- Fruit. You can add 1/2 to 1 cup of dried cranberries, raisins, or golden raisins to the dry ingredients.
- Blueberry banana muffins. You can add up to 1 cup of fresh or frozen blueberries (or another berry). If using frozen blueberries, do not thaw and stir them into the batter gently. Adding fresh or frozen fruit will increase the amount of batter and you may have more than 12 muffins and they may take a little longer to bake. Or simply try my blueberry banana muffin recipe!
- Chocolate. Add 1/2 to 1 cup regular or miniature chocolate chips to the dry ingredients. Tossing them with dry ingredients before mixing in the wet ingredients helps to ensure they don’t sink to the bottom.
- Streusel topping. Try a delicious streusel topping for your muffins by mixing together 1/2 cup all purpose flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 cup melted butter. Sprinkle the streusel over the top of your muffins, then bake as directed.
Frequently asked questions
Banana muffins can turn out dry if the baking time is too long or if too much flour is used. To avoid this, we’re using the perfect ratio of flour to wet ingredients.
Mashing with a fork always works! However, to get the bananas mashed really well (so you don’t end up with big chunks), try mashing them with a blender or an electric (hand or stand) mixer. Not only do they get completely mashed up, it’s quick and easy.
For the best texture, we don’t recommend using only whole wheat flour. With all whole wheat flour, the muffins can seem a bit dry and might be too dense. However, you can use 1/2 whole wheat and 1/2 all-purpose flour with good results.
-Mini muffins. Bake 14 to 16 minutes
-Regular-sized muffins. 15 to 20 minutes baking time
-Jumbo-sized muffins. Bake 20 to 22 minutes
These are absolutely incredible warm, straight out of the oven, but we love them even more the next day after the flavors have a chance to settle and intensify.
- To store. Let them cool completely on a wire rack before placing them in a storage container. Next, line the bottom of an airtight storage container with a paper towel and place the muffins in a single layer on the paper towel. Finally, top them with another paper towel to absorb the excess moisture. Store at room temperature for up to about 2 to 3 days in an airtight container. If you need to store the muffins for a longer period of time, I’d recommend keeping them in the fridge or the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they were freshly baked.
- To freeze. Individually wrap the banana muffins in plastic, then place them in a resealable bag and freeze for up to 3 months. Let them thaw at room temperature or rewarm gently in the microwave.
Here’s a few of my muffin-baking essentials:
Mixing bowls – Any mixing bowls will do the trick. I love this stainless steel, nonslip mixing bowl set from Target.
Nonstick muffin pan – This is where quality matters! I was given this muffin pan from Williams Sonoma and LOVE it. I don’t have to use paper liners and my muffins always come out so easily. As an added plus, there’s never crumbs left stuck to the pan, so it’s super easy to clean.
Cooling rack – I wouldn’t say a wire cooling rack is completely necessary, but it’s definitely nice to have one available. These allow for airflow and even cooling of your baked goods.
Once you try these easy banana muffins, you will never want to try another banana muffin recipe again – they are so delicious and simple, they are an instant family favorite!
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 medium very ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg, beaten
- 1/3 cup melted butter
- 1 teaspoon pure vanilla extract
- Optional add-ins: 1 cup chopped walnuts, pecans, or chocolate chips
- Preheat oven to 350ºF and line muffin pan, or spray with non-stick spray. Combine dry ingredients and mix together, then add remaining ingredients and whisk together until there are no lumps, but don’t over mix.
- Fill muffin cavities with batter until 2/3 full.
- Bake for 15-18 minutes or until center is set. Test doneness by inserting a butter knife or toothpick and looking for only a few crumbs instead of wet batter remaining. Let cool for a few minutes and enjoy!