Easy Banana Muffin Recipe – Moist & Family-Favorite

Ever stare at a bunch of overripe bananas on your counter and wonder what to do with them? That’s how my love for this classic banana muffin recipe was born. I can’t even count how many times I’ve made these soft, fluffy muffins — they’re my go-to for quick breakfasts, lunchbox treats, or a sweet pick-me-up with a cup of coffee.

When my kids were little, they’d sit on the counter, mashing bananas with forks and sneaking chocolate chips when they thought I wasn’t looking. Those memories still make me smile every time I bake a batch.

These muffins come together with basic pantry staples, no fancy equipment, and they bake up golden and tender every time. I’ll walk you through everything: the best ripe bananas to use, ingredient swaps, step-by-step instructions, pro tips, flavor variations, and how to store them so they stay moist for days. Let’s make the best banana muffins ever — together!

Why You’ll Love This Recipe

• So Easy: No mixer needed — just two bowls and a whisk.
• Incredibly Moist: Thanks to ripe bananas, brown sugar, and melted butter.
• Kid-Approved: Sweet, soft, and perfect for breakfast or snacks.
• Adaptable: Add chocolate chips, nuts, or a streusel topping.
• Banana Bread Vibes: All the cozy banana bread flavor in muffin form!

If you love classic banana bread, you’ll adore these muffins — they’re quicker, lighter, and just as satisfying.

Ingredients You’ll Need

Here’s exactly what you need for this banana muffin recipe — nothing fancy, all delicious!

Dry Ingredients:

• 1 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients:

• 3 medium ripe bananas, mashed (about 1 cup)
• 1/2 cup (100g) brown sugar
• 1/4 cup (50g) granulated sugar
• 1/3 cup (75g) melted butter, cooled slightly
• 1/4 cup (60ml) milk, room temperature
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

Optional Add-Ins:

• 1/2 cup chocolate chips or chopped nuts
• Streusel topping (optional but delicious!)

📌 Tip: The riper your bananas, the better. Dark, spotty bananas add the best natural sweetness.

Ingredient Substitutions

Want to tweak this banana muffin recipe? Here are my favorite swaps:

• Butter: Use melted coconut oil or neutral oil for dairy-free.
• Milk: Swap with almond or oat milk for a dairy-free version.
• Brown Sugar: Use all granulated sugar if that’s all you have — but brown sugar adds moisture.
• Egg: Use a flax egg (1 tbsp flaxseed + 3 tbsp water) for a vegan twist.
• Chocolate Chips: Swap for chopped walnuts, pecans, or blueberries!

How to Make Banana Muffins

Here’s exactly how I make these moist banana muffins — no stand mixer required!

1. Prep your tools:

Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease well. (5 minutes)

2. Mix dry ingredients:

In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined. (2 minutes)

3. Mash bananas:

In a large bowl, mash ripe bananas with a fork until mostly smooth. (2 minutes)

4. Add wet ingredients:

To the bananas, add brown sugar, granulated sugar, melted butter, milk, egg, and vanilla extract. Whisk until everything is combined and smooth. (3 minutes)

5. Combine:

Gently fold the dry ingredients into the wet ingredients using a spatula. Stir just until you don’t see dry flour — don’t overmix! If using chocolate chips or nuts, fold them in now. (2 minutes)

6. Fill muffin pan:

Scoop batter evenly into your prepared muffin tin, filling each cup about 3/4 full. For a prettier muffin top, sprinkle a little coarse sugar or streusel topping. (3 minutes)

7. Bake:

Bake for 18–22 minutes or until muffins are golden brown and a toothpick inserted into the center comes out clean. (18–22 minutes)

8. Cool:

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or room temp! (5 minutes)

📌 Total Cooking Time: About 30 minutes start to finish.

Expert Tips for Success

✅ Use super ripe bananas: The darker the peel, the sweeter the flavor!
✅ Don’t overmix: Stir just until the dry flour disappears to keep muffins tender.
✅ Room temperature ingredients: Help everything combine smoothly.
✅ Extra flavor: Add a pinch of cinnamon or nutmeg for cozy spice.
✅ Bake immediately: Once the batter is mixed, get them in the oven for the best rise.

Variations & Add-Ons

Make these banana muffins your own! Here are a few ideas:

• Chocolate Chip Banana Muffins: Stir in 1/2 cup chocolate chips.
• Nutty Banana Muffins: Add 1/2 cup chopped walnuts or pecans.
• Blueberry Banana Muffins: Fold in 1/2 cup fresh or frozen blueberries.
• Streusel Topping: Mix 2 tbsp flour, 2 tbsp sugar, 2 tbsp melted butter, and a pinch of cinnamon — sprinkle on top before baking.
• Vegan Banana Muffins: Use coconut oil and a flax egg, plus plant-based milk.

Serving Suggestions

• Serve warm with a pat of butter or cream cheese.
• Add to lunchboxes for a sweet treat.
• Enjoy with a hot cup of coffee or tea.
• Drizzle with a little honey for extra sweetness.
• Pair with fresh fruit and yogurt for a quick breakfast.

Storage & Reheating

Room Temperature:
Store banana muffins in an airtight container at room temp for up to 3 days.

Fridge:
Keep in the fridge (wrapped in plastic wrap or sealed) for up to 5 days.

Freezer:
Wrap muffins individually in plastic wrap and freeze in a freezer-safe bag for up to 2 months. Thaw overnight on the counter.

Reheating:
Warm in the microwave for 10–15 seconds for that fresh-from-the-oven taste.

Nutrition Information

Approximate per muffin (based on 12 muffins):

• Calories: 180 kcal
• Protein: 3 g
• Carbs: 28 g
• Fat: 6 g
• Fiber: 1 g
• Sugar: 12 g
• Sodium: ~180 mg

Prep, Cook, and Total Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Conclusion

And there you have it — my foolproof banana muffin recipe that’s moist, fluffy, and so simple, you’ll never need another one. They’re cozy, kid-approved, and perfect for using up those spotty bananas on your counter.

If you try this recipe, I’d love to hear how you liked it! Leave a comment, rate it, or share your tasty twist. Happy baking, my friend — and enjoy every soft, sweet bite!

Banana Muffin Recipe

This banana muffin recipe is moist, fluffy, and easy to make with ripe bananas and pantry staples. Perfect for breakfast or a sweet snack! They come together with basic pantry staples, no fancy equipment, and they bake up golden and tender every time. All the cozy banana bread flavor in muffin form!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 muffins

Calories 180 kcal

Ingredients

  

• Dry Ingredients:
• 1 1/2 cups 190g all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Wet Ingredients:
• 3 medium ripe bananas mashed (about 1 cup)
• 1/2 cup 100g brown sugar
• 1/4 cup 50g granulated sugar
• 1/3 cup 75g melted butter, cooled slightly
• 1/4 cup 60ml milk, room temperature
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• Optional Add-Ins:
• 1/2 cup chocolate chips or chopped nuts
• Streusel topping optional but delicious!

Instructions

 

• Prep your tools:
• Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease well. (5 minutes)
• Mix dry ingredients:
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined. (2 minutes)
• Mash bananas:
• In a large bowl, mash ripe bananas with a fork until mostly smooth. (2 minutes)
• Add wet ingredients:
• To the bananas, add brown sugar, granulated sugar, melted butter, milk, egg, and vanilla extract. Whisk until everything is combined and smooth. (3 minutes)
• Combine:
• Gently fold the dry ingredients into the wet ingredients using a spatula. Stir just until you don’t see dry flour — don’t overmix! If using chocolate chips or nuts, fold them in now. (2 minutes)
• Fill muffin pan:
• Scoop batter evenly into your prepared muffin tin, filling each cup about 3/4 full. For a prettier muffin top, sprinkle a little coarse sugar or streusel topping. (3 minutes)
• Bake:
• Bake for 18–22 minutes or until muffins are golden brown and a toothpick inserted into the center comes out clean. (18–22 minutes)
• Cool:
• Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or room temp! (5 minutes)

Notes

• Use super ripe bananas: The darker the peel, the sweeter the flavor!
• Don’t overmix: Stir just until the dry flour disappears to keep muffins tender.
• Room temperature ingredients: Help everything combine smoothly.
• Extra flavor: Add a pinch of cinnamon or nutmeg for cozy spice.
• Bake immediately: Once the batter is mixed, get them in the oven for the best rise.

Keyword banana muffin recipe, banana muffins, easy banana muffins, moist banana muffins, ripe bananas, chocolate chips, muffin tin, muffin pan, banana bread