Some mornings call for something warm, comforting, and just a little sweet — banana muffins check all the boxes. They’re soft, moist, not too sugary, and packed with real banana flavor.
This recipe comes together with basic pantry ingredients, takes about 30 minutes start to finish, and fills your kitchen with the best kind of smell: buttery, baked banana goodness.
Whether you’re using up overripe bananas or just want a cozy snack, these muffins deliver every time.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup melted butter (or neutral oil)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional, but recommended)
Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it. Bananas should be spotty and soft — the riper, the better.
If your bananas aren’t quite there yet, pop them in a 300°F oven for 10 minutes to soften and sweeten. It’s a quick fix that brings out the flavor.
Make the Batter
In a large bowl, whisk together the mashed bananas, melted butter, brown sugar, granulated sugar, eggs, and vanilla extract until smooth. You don’t need a mixer — just a whisk or fork gets the job done. This is part of what makes the recipe so approachable. No gadgets, no special tools, no problem.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Add the dry ingredients to the wet ingredients and stir just until combined. Don’t overmix. A few lumps are totally fine — it keeps the muffins tender, not tough. Overmixing is the easiest way to make muffins dense, and nobody wants that.
Fill the Muffin Tin
Divide the batter evenly among the muffin cups, filling each about 3/4 full. You can sprinkle the tops with a little coarse sugar for extra crunch or add chopped walnuts or chocolate chips if you’re feeling it. I often add a few chopped pecans or a sprinkle of rolled oats just to switch things up.
Bake Until Golden
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Every oven is different, so check around the 18-minute mark and go from there. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Why This Recipe Works
This recipe uses a mix of brown and white sugar for the best texture and depth of flavor. Brown sugar keeps the muffins moist and gives a hint of caramel flavor, while white sugar adds balance and helps the tops brown nicely.
The bananas act as both a flavor booster and a natural sweetener, cutting the need for more sugar or dairy. Melted butter keeps things simple and rich, and the cinnamon adds a subtle warmth without turning it into spice cake territory.
The ratio of wet to dry ingredients ensures that the muffins rise nicely without drying out. There’s enough structure to keep them fluffy, but enough moisture to make them feel rich and satisfying.
Make It Your Way
These muffins are super adaptable. Want to make them healthier? Swap half the flour for whole wheat and cut the sugar slightly.
Want a richer texture? Stir in some sour cream or plain Greek yogurt. Craving crunch? Add chopped walnuts or pecans. Chocolate lover? Toss in a handful of chocolate chips. You can also double the recipe and freeze half for busy mornings.
Other fun add-ins: shredded coconut, a swirl of peanut butter, dried cranberries, or even a little espresso powder for a mocha banana vibe. The base is forgiving, so it holds up to experimentation.
Storing and Freezing
Once completely cooled, store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 2 months. To reheat, just microwave a muffin for 20–30 seconds and it’s good as new. If you like your muffins a little crispier on top, pop them in a toaster oven for a few minutes instead.
These are also great for making ahead. I often bake a batch on Sunday and eat them all week long. They pack well, travel well, and taste like a homemade treat even days later.
Serve Them With
Banana muffins pair beautifully with coffee or tea, and they make a great base for breakfast on the go. Slather one with peanut butter or almond butter for extra protein. Or slice it in half and toast it lightly for a warm, golden crust. They also hold up well next to a savory breakfast plate — eggs, bacon, the works. Sweet and salty always wins.
Final Thoughts
Banana muffins are the kind of recipe you come back to again and again. They’re simple, no-fuss, and always satisfying. You don’t need fancy ingredients or equipment — just some ripe bananas and a mixing bowl.
Keep this recipe on hand for weekend baking, quick breakfasts, or anytime you’ve got bananas on the edge. It’s a keeper. And if you’re anything like me, you’ll start looking forward to your bananas getting a little too ripe just so you can make these again.
