Easy banana muffins are one of those recipes every parent needs on speed dial — and these are the ones you’ll make on repeat. Incredibly moist, perfectly domed, warmly spiced with cinnamon and nutmeg, and ready in just 33 minutes, they’re the perfect way to use up those overripe bananas sitting on your counter. If your family loves banana bread, this recipe gives you all the same cozy flavor in individual portions — no slicing required and way faster to bake.
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- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Servings: 12 muffins
Why You’ll Love These Banana Muffins
- Quick and easy homemade banana bread muffins with basic pantry ingredients.
- Customizable with walnuts, pecans, or chocolate chips.
- Incredibly moist and flavorful, thanks to ripe bananas and warm spices.
- Can be prepared in advance and keeps well for up to a week.
Ingredients
For the muffins:
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 4 Tablespoons (57g) unsalted butter, melted
- 2 Tablespoons vegetable oil
- 2/3 cup (135g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) milk
- Optional: 1 cup chopped walnuts, pecans, or chocolate chips
For the optional streusel topping:
- 1/4 cup all-purpose flour
- 3 Tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 2 Tablespoons cold butter, cubed
How to Make Them
Step 1: Preheat the Oven
Set your oven to 425°F (218°C). Either use nonstick spray on a 12-cup muffin pan or line with paper liners.
Step 2: Make the Streusel Topping (Optional)
Mix flour, brown sugar and cinnamon in a small bowl. Add cold cubed butter and cut in with a fork or your fingers until mixture resembles coarse crumbs. Set aside.
Step 3: Prepare the Flour Mixture
Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Whisk to ensure the spices and leavening agents are evenly distributed.
Step 4: Mix the Wet Ingredients
Mash bananas in a large bowl or stand mixer. Add melted butter, vegetable oil, brown sugar, egg, vanilla, and milk. Blend until smooth.
Step 5: Combine Wet and Dry
Add the dry ingredient mix to the wet, stirring just until blended. Do not overmix. If using nuts or chocolate chips, fold them in gently.
Step 6: Fill and Top
Spoon batter into the muffin cups, filling to the top. If using streusel, sprinkle generously over each muffin.
Step 7: Bake
Bake at 425°F for 5 minutes, then lower heat to 350°F (177°C) and bake another 16-18 minutes. The high initial heat creates a nice dome shape, and lowering the temperature prevents over-browning. Muffins are done when a toothpick inserted in the center comes out clean.
Step 8: Cool
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. If you can’t wait that long, no judgement – they’re amazing warm.
Storage
Keep in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a zip-lock bag for up to 3 months. Reheat frozen muffins in the microwave for 30-40 seconds.
Muffin Recipe FAQs
How do I know when the muffins are done?
The muffins are ready when a toothpick inserted in the center comes out clean. They should also have a golden top and bounce back when lightly pressed.
Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum for similar texture.
How should I store these muffins?
Store them covered at room temperature for a few days, or in the fridge for up to a week. They also freeze well—just thaw at room temperature.
If you love easy bakes the whole family will devour, our Easy Shortbread is another foolproof recipe that comes together with just five pantry staples and zero fuss — perfect for an afternoon treat or holiday cookie tin.
These easy banana muffins are the kind of recipe that earns its place in your permanent baking rotation — simple enough to throw together on a weekday morning, impressive enough to bring to a bake sale, and loved by absolutely everyone who tries them. The combination of ripe bananas, warm spices, and that optional streusel topping makes every single bite feel like a treat. Keep a stash in the freezer, bake a batch on Sunday, and feel genuinely good about what you’re putting in your kids’ lunchboxes and on your breakfast table all week long.
Banana Muffins
Ingredients
- muffins:
- 1 and 1/2 cups 188g all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 and 1/2 cups 345g mashed bananas (about 4 medium or 3 large ripe bananas)
- 4 Tablespoons 57g unsalted butter, melted
- 2 Tablespoons vegetable oil
- 2/3 cup 135g packed light or dark brown sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons 30ml milk
- Optional: 1 cup chopped walnuts pecans, or chocolate chips
- For the optional streusel topping:
- 1/4 cup all-purpose flour
- 3 Tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 2 Tablespoons cold butter cubed
Instructions
- Step 1: Preheat the Oven
- Set your oven to 425°F (218°C). Either use nonstick spray on a 12-cup muffin pan or line with paper liners.
- Step 2: Make the Streusel Topping (Optional)
- Mix flour, brown sugar and cinnamon in a small bowl. Add cold cubed butter and cut in with a fork or your fingers until mixture resembles coarse crumbs. Set aside.
- Step 3: Prepare the Flour Mixture
- Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Whisk to ensure the spices and leavening agents are evenly distributed.
- Step 4: Mix the Wet Ingredients
- Mash bananas in a large bowl or stand mixer. Add melted butter, vegetable oil, brown sugar, egg, vanilla, and milk. Blend until smooth.
- Step 5: Combine Wet and Dry
- Add the dry ingredient mix to the wet, stirring just until blended. Do not overmix. If using nuts or chocolate chips, fold them in gently.
- Step 6: Fill and Top
- Spoon batter into the muffin cups, filling to the top. If using streusel, sprinkle generously over each muffin.
- Step 7: Bake
- Bake at 425°F for 5 minutes, then lower heat to 350°F (177°C) and bake another 16-18 minutes. The high initial heat creates a nice dome shape, and lowering the temperature prevents over-browning. Muffins are done when a toothpick inserted in the center comes out clean.
- Step 8: Cool
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. If you can’t wait that long, no judgement – they’re amazing warm.
Notes
- Vegetable oil can be swapped for melted coconut oil for a subtle tropical flavor
- Brown sugar can be replaced with white sugar or coconut sugar — brown sugar adds a deeper, more caramel-like sweetness
- Dairy-free? Use plant-based butter and oat milk or almond milk in equal amounts
- Add-in ideas: chocolate chips, chopped walnuts, pecans, blueberries, or a swirl of peanut butter pressed into the top before baking