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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!

Banana muffins stacked up

Overview

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.
Ripe bananas

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.
Mashed banana in a bowl
All wet ingredients added to the bowl of mashed banana
  • 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.
Wet ingredients mixed into dry ingredients
Batter mixed together
Batter in muffin tin

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.
A banana muffin with a bite taken out

MORE RECIPES FROM BAKER BETTIE!

If you loved this recipe, you might like to try these other delicious muffin recipes.

Banana muffin with a bite taken out
Yield: 10-12 muffins

Simply Perfect Banana Muffins

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

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:

  1. 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. 
  2. Position an oven rack to the center position. Preheat the oven to 400°F/205°C.
  3. Prep your muffin tin with muffin liners.

Make the Batter:

  1. 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).
  1. 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. 
  2. Pour the wet ingredients into the dry ingredient bowl. 
  3. 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. 
  4. Gently fold in the chopped nuts (100 grams/ 1 cup) if using.
  5. Divide the batter evenly between the muffin cups, leaving about ½-inch from the top.
  6. 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. 
  7. Set the muffin tray on a cooling rack to cool for at least 10 minutes before serving.
  8. Store uneaten muffins covered in foil or plastic wrap at room temperature for up to 3 days.

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© Baker Bettie
Category: All Recipes