Simply Perfect Banana Muffins
This is a simple and easy banana muffin recipe. These banana muffins come together quickly and produce incredibly moist and tender muffins with intense banana flavor. These muffins can be made with or without nuts and taste just like banana bread in muffin form!

Overview
- Skill Level: Beginner
- Technique Used: The Muffin Mixing Method
This is an easy banana muffin recipe that results in perfect and simple muffins. These muffins have an intense banana flavor and are incredibly moist and tender.
This recipe can be made with or without nuts and cinnamon. I also love to add mini chocolate chips and drizzle with chocolate glaze for a more decadent treat!
Try my recipe for Chocolate Chip Banana Loaf Bread!
Ingredient Functions
- Flour is the main structure for the banana muffin.
- Sugar sweetens the muffins.
- Baking Powder is the leavening agent for the muffins and makes them rise.
- Salt rounds out the flavors of the muffin.
- Banana flavors the muffins, adds moisture, and also helps bind the muffins.
- Egg also binds the muffin together.
- Oil adds tenderness and prevents the flour from developing too much gluten.
- Cinnamon and nuts are optional and provide additional flavor and texture.
How to Make Banana Muffins
The method used to make banana muffins, and other varieties of muffins is called the muffin mixing method. This easy process comes together in just a few quick steps. The dry ingredients are mixed together in one bowl, the wet ingredients in a separate bowl, and then the two are combined.
- Step 1: Whisk or sift all of the dry ingredients together in a mixing bowl.
- Step 2: In a separate bowl, mash the banana and mix it with the rest of the wet ingredients.
- Step 3: Pour the wet ingredients into the dry ingredient bowl and stir until just combined. Fold in nuts or chocolate chips if using.
- Step 4: Divide the batter evenly in a muffin tin and bake immediately.
Tips, Tricks, & Techniques
- You need 2 cups of mashed banana for this recipe which is about 3-4 medium bananas. If you have slightly more or slightly less banana it will not affect the recipe dramatically.
- For the most intense banana flavor, you want to use bananas that are very ripe. If your bananas aren’t ripe enough, place them with the peel on in a 315°F/ 157°C oven. Bake for 40 minutes until the skin turns black and then let cool slightly.
- Ground cinnamon and toasted nuts are technically optional in this recipe but gives the muffins more of a banana bread flavor.
MORE RECIPES FROM BAKER BETTIE!
If you loved this recipe, you might like to try these other delicious muffin recipes.
Simply Perfect Banana Muffins
This is a simple and easy banana muffin recipe that can be made with or without nuts. These banana muffins come together quickly and produce incredibly moist and tender muffins!
Ingredients
- 240 grams (2 cups) all-purpose flour
- 200 grams (1 cup) brown sugar, light or dark brown
- 10 grams (1 tablespoon) baking powder
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- 113 grams (½ cup, 120 milliliters) neutral oil (vegetable, canola, safflower, grape seed)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 85 grams (6 tablespoons, 90 milliliters) milk (skim, 1%, 2%, whole, or dairy-free), room temperature
- 480 grams (2 cups) mashed ripe banana
- 100 grams (1 cup) chopped nuts (walnuts or pecans), *optional
Instructions
Prep:
- At least 30 minutes before baking, measure out the milk (85 grams/ 6 tablespoons) and set it out with the eggs (2 large) to come to room temperature. Measure out the rest of the ingredients.
- Position an oven rack to the center position. Preheat the oven to 400°F/205°C.
- Prep your muffin tin with muffin liners.
Make the Batter:
- In a large mixing bowl, whisk together the flour (240 grams/ 2 cups), brown sugar (200 grams/ 1 cup), baking powder (10 grams/ 1 tablespoon), salt (½ teaspoon), and cinnamon (1 ½ teaspoons).
- In a separate bowl, lightly whisk together the oil (113 grams/ ½ cup), eggs, vanilla extract (2 teaspoons), milk, and mashed ripe banana (480 grams/ 2 cups) until well combined.
- Pour the wet ingredients into the dry ingredient bowl.
- Stir with a large spoon or silicone spatula until just combined. This should only take about 30-45 seconds of mixing. The batter will be pretty thick and lumpy. Do not over-mix or the bread will become tough.
- Gently fold in the chopped nuts (100 grams/ 1 cup) if using.
- Divide the batter evenly between the muffin cups, leaving about ½-inch from the top.
- Bake for 16-20 minutes until lightly golden brown and the tops spring back when gently pushed or a toothpick inserted in the center comes out clean. Check on your bake at about the halfway mark, and if it looks as though it is not baking evenly, rotate the pan.
- Set the muffin tray on a cooling rack to cool for at least 10 minutes before serving.
- Store uneaten muffins covered in foil or plastic wrap at room temperature for up to 3 days.
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33 Comments on “Simply Perfect Banana Muffins”
Yum. I had 2 big frozen ripe bananas and a little bit of canned nectarines. together it was 1 1/2 cup fruit. Very moist and banana-y. Nice crust.
Wow…these are amazing! I made them exactly as you described and they truly are perfect. Such a wonderful banana flavor.
That is so great to hear Rhonda! I’m so happy you enjoyed them!
This has become my go-to banana muffin recipe. They always turn out great and I am NOT a baker! This time I added some chopped dates, they’re still in the oven so we’ll see how it goes.
The recipe is very tasty , vety soft muffins. I just have one question, why are banana muffins or banana bread smell like petrol,? ,is that happening only to me or it is normal
Hi there! I can’t say I’ve ever had that experience! That is very strange! Does this always happen with bananas for you?
Absolutely delicious! So good, my husband just loved them. I ran out of cinnamon so I halved it with nutmeg. Tasted great. Thanks
Nutmeg sounds like a lovely addition! So glad you and your husband loved them!
Just made four times the recipe for breakfast at the hotel I work at since the last case of bananas they bought were actually very ripe. These are perfect!!!! Can’t wait for the guests to try them. I will update once I get home in the morning with their reactions. Thank you!
I always have ripe bananas laying around. Thanks for sharing!
Let me know if you make it and how you enjoy it!
I just made these with a mini muffin tin (cooked for 9-10 minutes) and they turned out great. Perfect for a quick bite or a breakfast / snack for a toddler. I only had 3 medium bananas, used butter instead of oil and I did add the cinnamon with no nuts. I will save this recipe.
Thanks Mary!
These are just amazing! I’m 12 years old and I made them in no time without anyones help, they are super moyst and flavorfull. I really love them! <3 XP
Hi Bruna! Good job making these all by yourself. I’m so happy you enjoyed them!
So I have probably baked 5 times in the last decade. Then my daughter gave me this recipe and I am obsessed. This recipe is idiot proof (a necessity for me). But then I also took the time to read the science behind it and that was actually fascinating, thanks for adding that. I also experimented with substituting a half cup of the flour with a half cup of rolled oats, adds a nice little bit of “chew”. I now walk past the muffins sold in shops and basically scoff at them. Having fun thanks @bakerbettie
Hi Baker Bettie! I’ve tried your recipe earlier and they are so good! I’ve been reserving 3pcs of bananas inside our fridge, so that’s just 1 cup, so I added 2T milk powder and 1/3C water. And they turned out very nice and soft. I used your recipe but in a 1layer cake form, topped it with chocolate ganache (your recipe as well) and chopped cashew nuts.
I just want to thank you for sharing this. Your recipes are so reliable, and I appreciate your effort for giving us cup/gram equivalents, very helpful.
Massive socially distanced hug from to you!
*from the Philippines to you (seems like the flag and heart emojis didn’t make it)
You’re very welcome! That sounds delicious and such a great idea!
Too dense and a bit too sweet for my taste. I would cut back on sugar and add some buttermilk. Thanks for the recipe.
These were amazing. I added a little pumpkin spice in place of cinnamon, a little brown sugar, and instead of walnuts I used chocolate chips and I loved every bite. Definitely will make again soon!
Wonderful! sounds like a great combination.
I just made mine!! I added mashed strawberries to the bananas & I also added about 4 blueberries at the bottom of each muffin tin before pouring the batter on top! The batter was yummy, so hopefully the muffins will be even better! Wish me luck!! My toddler will be the real critic! Hahaha
I tried subbing peanut butter for the butter/oil and worked out great! Very tasty recipe.
Great idea!
These are in the oven now. I added fresh ground allspice, and clove on top of the cinnamon. And subbed out the oil for applesauce (1:1 ratio) they look great so far.
Great ideas!
Good evening,
Thank you for being such a wonderful resource for baking! I was curious if this batter could be refrigerated overnight for baking the next day.
Yes, you can! However I wouldn’t let it sit for longer than 24 hours in the fridge.
Hi Bettie!
Thank you so much for the recipe! Baked it now and already tried. At first I thought that I took them out too early, because they were so soft at the bottom. But they are perfectly cooked. And the crust on top is so amazing as well! Will definitely bake them next time.
Great! So glad you like them!
i had to add a splash of milk to mine because the batter was more like a dough. but they’re DELICIOUS!
Wonderful! Yes, this is a very thick muffin batter.