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    Home » Best Banana Muffins

    Best Banana Muffins

    Published: May 3, 2020 · Modified: Sep 17, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This easy banana muffin recipe only takes 20 minutes to make and results in tender, soft and moist muffins with tons of banana flavor! Seriously the best banana muffin recipe ever! 

    3 banana muffins

    These are not your average banana muffins. They are the best, bakery-style, soft and fluffy banana muffins you'll ever make or eat! 

    This recipe only takes 20 minutes to make and results in tender, soft and moist muffins with tons of banana flavor. They are homemade from scratch which means you can ditch the store-bought muffin mixes full of processed ingredients! 

    You can add a streusel topping, chocolate chips, walnuts, etc. to make them your own. Plus they are freezer-friendly which means you can bake them once and have breakfast all week long! 

    stack of 3 banana muffins

    Banana Muffins: Ingredients

    overhead view of the ingredients in this banana muffin recipe
    • All-purpose flour. Use unbleached, all-purpose flour for best results.  Bread flour or pastry flour can be used in place of all-purpose flour.
    • Butter. Salted and unsalted butter can both be used in this banana muffin recipe. You can substitute canola or coconut oil for the butter as well. 
    • Eggs. I have not tested this recipe with a flax egg or egg replacer, if you do let me know how it turns out please!
    • Brown Sugar. Light and dark brown sugar work equally well in these banana muffins. Dark brown sugar will impart a slightly more detectable molasses taste. 
    • Granulated sugar. I use organic cane sugar in all my baking, any granulated white sugar works well. 
    overhead view of a banana muffin cut in half with sliced bananas next to it

    How to make Banana Muffins

    A lot of people wonder, "How do you make banana muffins from scratch?" I'm here to show you just how easy it is, so you can ditch the boxed muffin mixes for good! 

    Combine Dry Ingredients

    In a medium bowl, mix together 1 ½ cups flour, baking soda, baking powder, sea salt and cinnamon, set aside.

    overhead photo showing how to make banana muffins

    Combine wet ingredients

    In a large bowl, mash bananas. Add melted butter, eggs and vanilla and stir until mixture is homogenous (uniform throughout).

    overhead photo showing how to make banana muffins

    Add Sugars

    Combine brown sugar and granulated sugar with the wet mixture and stir to combine. It's important to make sure to break up any lumps of brown sugar that might form when it comes into contact with the wet ingredients. 

    Add Dry Ingredients 

    Add dry ingredients and stir until batter is smooth and there are no lumps (other than a few chunks of banana).

    two overhead photos showing how to make banana muffins

    If desired, add mix-ins.

    There are so many possibilities when it comes to banana muffin mix-ins! Here are some of our favorites: 

    • Chocolate chips
    • Walnuts or pecans
    • dried cranberries
    • peanut butter chips
    • white chocolate chips
    • shredded coconut

    Fill Muffin Tin Cups

    Lightly grease a standard 12-cup muffin pan, or line the pan with cupcake liners and then grease. Place about ¼ cup of batter into each well of the prepared muffin pan, smooth the tops so they are even.

    Optional: add crumb topping

    If you would like to add a crumb topping to these banana muffins, do so after you fill the muffin cups with batter. 

    two overhead photos showing how to make banana muffins

    Bake

    Bake in preheated oven for 15-17 minutes, until a toothpick inserted into center of a muffin comes out clean. These easy banana muffins are baked at 400 degrees F, and I find in my convection oven they only take 15 minutes to bake. I recommend checking them earlier if your oven bakes hot. The reason for the higher baking temperature is to achieve those nice rounded muffin tops!

    Remove from Muffin Pan & Cool

    Use a spoon or knife to loosen the banana muffins from the pan and immediately remove them from the muffin tin. Transfer them to a wire rack to cool.

    banana muffins cooling on a wire rack

    Serve!

    These best banana muffins stand on their own without any toppings or spreads, but here are some delicious suggestions .

    • Slather on some homemade peanut butter. 
    • Spread this homemade cinnamon honey butter over warm banana muffins for a special treat. 
    • Serve with some homemade vanilla almond butter. 
    overhead view of 8 banana muffins, one cut in half so you can see the moist texture inside

    Store

    These banana muffins can be stored in an airtight container in the refrigerator for up to 1 week, or the freezer for up to 2 months. 

    Freeze

    To freeze, let the muffins come to room temperature. Then transfer them to an airtight container and store in the freezer for up to 2 months. 

    Reheat

    Warm the muffins in the microwave for 30-60 seconds (depending on the number of muffins being reheated). You can also reheat them in the oven. To do so, place them in a small baking dish or loaf pan and cover with aluminum foil. Warm at 350 degrees F for 10-15 minutes or until warmed through. 

    up close view of the inside of a banana muffin cut in half

    Recipe FAQs

    What can you add to banana muffins? 

    There are so many possibilities when it comes to banana muffin mix-ins! Here are some of our favorites: 
    Chocolate chips
    Walnuts or pecans
    dried cranberries
    peanut butter chips
    white chocolate chips
    shredded coconut

    Is butter or oil better for muffins?

    Both result in moist muffins, however I prefer butter because of the flavor it imparts into the muffins.

    Can I use frozen bananas?

    Yes, thaw them in a bowl until they reach room temperature. Stir to re-incorporate any liquid that may have been released during thawing and then use them in this banana muffins recipe.

    stack of 2 banana muffins

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Best Banana Muffins Recipe

    Laura
    This easy banana muffin recipe only takes 20 minutes to make and results in tender, soft and moist muffins with tons of banana flavor! Seriously the best banana muffin recipe ever! 
    5 from 7 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Breakfast, brunch
    Cuisine American
    Servings 12 Muffins
    Calories 214 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • glass batter bowl
    • spatula

    Ingredients
     
     

    • 1 ½ cups all-purpose flour
    • 1 ½ tsp baking powder
    • ½ tsp baking soda
    • ½ tsp sea salt
    • ½ tsp cinnamon
    • 3 bananas mashed
    • ½ cup butter melted
    • 2 eggs lightly beaten
    • 1 tsp pure vanilla extract
    • ½ cup brown sugar
    • ¼ cup granulated sugar

    Instructions
     

    • Preheat oven to 400 degrees F. Lightly grease a standard 12-cup muffin pan, or line with cupcake liners and grease. Set aside.
    • In a medium bowl, mix together 1 ½ cups flour, baking soda, baking powder, sea salt and cinnamon, set aside.
    • In a large bowl, mash bananas.
    • Add melted butter and stir to combine.
    • Add eggs and vanilla and stir until mixture is homogenous (uniform throughout).
    • Add brown sugar and granulated sugar and stir to combine.
    • Add dry ingredients and stir until batter is smooth and there are no lumps (other than a few chunks of banana).
    • Place ¼ to ⅓ cup of batter into each well of the prepared muffin pan, smooth the tops so they are even. (Optional: add crumb topping - see notes for recipe if desired).
    • Bake in preheated oven for 15-17 minutes, until a toothpick inserted into center of a muffin comes out clean.
    • Use a spoon to immediately remove muffins from the muffin tin and transfer them to a wire rack to cool.

    Video

    Notes

    Optional crumb topping

    • ¼ cup butter, softened
    • ¼ cup brown sugar
    • ¼ cup granulated sugar
    • ¼ cup flour  
    • ½  tsp ground cinnamon
    • ¼ tsp salt
    Combine ingredients with a fork or pastry cutter. After filling each muffin cup with batter, place 1 ½ TBS crumb topping on each muffin and gently press so it sticks. Bake according to recipe instructions. 

    Ingredient substitutions

    • All-purpose flour. bread flour or pastry flour can be used in place of all-purpose flour
    • Butter. Salted and unsalted butter can both be used in this banana muffin recipe. You can substitute canola or coconut oil for the butter as well. 
    • Eggs. I have not tested this recipe with a flax egg or egg replacer, if you do let me know how it turns out please!
    • Brown Sugar. Light and dark brown sugar work equally well in these banana muffins. Dark brown sugar will impart a slightly more detectable molasses taste. 
    • Granulated sugar. I use organic cane sugar in all my baking, any granulated white sugar works well. 

    Store

    These banana muffins can be stored in an airtight container in the refrigerator for up to 1 week. 

    Freeze

    To freeze, let the muffins come to room temperature. Then transfer them to an airtight container and store in the freezer for up to 2 months. 
     

    Nutrition

    Serving: 1MuffinCalories: 214kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 48mgSodium: 231mgPotassium: 195mgFiber: 1gSugar: 17gVitamin A: 295IUVitamin C: 3mgCalcium: 39mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More Banana & Muffin Recipes

    • Try the BEST banana bread recipe ever. 
    • Seriously the best banana cake you will ever eat. 
    • Double chocolate banana bread is a cross between a brownie and banana bread and it's so delicious!
    • Or this paleo banana bread for a gluten-free option.
    • This peanut butter banana baked oatmeal is so good. 
    • These classic blueberry muffins taste just like the bakery but homemade! 
    • Or try these paleo blueberry muffins (also made with bananas).
    • Everyone adores these spinach banana muffins!
    • Try this healthy banana bread and healthy banana muffins are delicious and no one can tell they're good for you!
    • These healthy banana oatmeal cookies are nutritious and delicious, also try these peanut butter banana cookies.

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Reader Interactions

    Comments

    1. Kathleen

      September 26, 2022 at 5:06 pm

      5 stars
      I added chocolate chips and chopped walnuts they're delicious

      Reply
    2. Vanessa

      February 13, 2021 at 8:25 pm

      5 stars
      I love all you recipes, this one was no exception 😉 thank you for all the yummy recipes!!!!

      Reply
    3. Sarah

      January 11, 2021 at 11:30 pm

      5 stars
      These muffins were absolutely amazing. Definitely will bake again. My only complaint is that the crumb topping turned out to be a bit on the buttery side rather than, well, what I imagined a crumb topping would be. I followed the measurements exactly, but I used my hands to mix it. Is that the problem? If so, what could I do to fix it? Or are crumb toppings supposed to be like that? (I’m new to baking/cooking)

      Reply
    4. Ashlee

      May 07, 2020 at 7:12 am

      5 stars
      If I could give this recipe infinite stars I would. These were the best muffins that I have ever tasted. Perfection is the only adjective that can be used to describe this recipe. My family went bananas for these muffins. Sorry I had to.

      Reply
      • Laura

        May 07, 2020 at 7:45 am

        YAY! I'm so glad you love them Ashlee! That means so much to me!

        Reply
    5. Martha

      May 04, 2020 at 8:20 pm

      5 stars
      I made them mini!

      Easy, fast recipe.

      I like that I can substitute the sugar with Allulose, zero carb sugar. I am not a spokesperson for them. My husband is diabetic, and I am looking for recipes that I can use Allulose. Google it. I used Mapeline to get a brown sugar taste, but I will skip it next time because my bourbon vanilla has a rich taste that I like that may impart enough taste.

      Also, I couldn't find a way to email you to let you know I purchased a Vitamix from your link. I hope you get credit.

      I will make these again.

      Reply
      • Laura

        May 05, 2020 at 2:58 pm

        Thank you Martha! I'm so glad you made these your own and enjoyed them! And a new Vitamix is so exciting!!! You'll have to let me know the first thing you make in it!

        Reply
        • Fran

          May 22, 2021 at 1:25 pm

          Hi Laura!! Just wondering wether I could make this recipe as a big loaf instead of muffins? I know you have a banana bread recipe but this one looks amazing!

    6. Sarah

      May 04, 2020 at 4:17 pm

      5 stars
      These are tasty! I didn’t notice the optional crumble topping until I added chocolate chips, so I skipped the topping and they are great! I also used ‘flax eggs’ as I am trying to save eggs for scrambling, and it worked out perfectly.

      Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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