Banana Muffin Recipe

My well-loved Banana Muffin recipe makes incredibly soft, moist muffins with tall, bakery-style tops, sweet banana flavor, and an optional streusel topping. Recipe includes a how-to video!

Today I’m re-sharing one of my favorite muffin recipes on the blog, and apparently, it’s one of your favorites too! With nearly 500 five-star ratings, this banana muffin recipe is so well-loved–and for good reason. These aren’t bland, boring, or basic banana muffins; they’re fluffy, moist, and loaded with banana flavor! And if that’s not enough, I recommend topping them with a crumbly, buttery streusel topping…yum.

It took a lot of tries and tweaks to get this recipe just perfect, but it was well worth the trial and error. This recipe makes the softest, most flavorful banana muffin I’ve ever tasted–with or without the streusel on top–and I’m so proud to share it with you!

Quick & Easy Banana Muffins

These banana muffins are soft, buttery, and spiced with cinnamon. They’re wonderful plain, but taste fantastic with 1 cup chopped walnuts or chocolate chips. You need 3 ripe bananas and a handful of basic kitchen ingredients.

Prep: 10min

Total: 30min

Yield: 10

Ingredients:

• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
• 6 Tablespoons (85g) unsalted butter, melted (or melted coconut oil)
• 2/3 cup (135g) packed light or dark brown sugar (or coconut sugar)*
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 2 Tablespoons (30ml) milk*
• optional: 1 cup chopped walnuts, pecans, or chocolate chips

Instruction:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
3. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–23 minutes, give or take. (For mini muffins, bake 12–14 total minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
4. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

The Best Banana Muffin Recipe

The BEST Banana Muffin Recipe! The batter comes together in minutes and is baked on two temperatures for the most moist, fluffy banana muffins you’ve ever had. Can be made with or without streusel topping!

Prep: 15min

Total: 30min

Yield: 15

Serving Size: 1 muffin

Nutrition Facts: servingSize 1 muffin, calories 281 kcal, Carbohydrate 43 g, Protein 3 g, Fat 11 g, Saturated Fat 5 g, Trans Fat 1 g, Cholesterol 42 mg, Sodium 173 mg, Fiber 1 g, Sugar 24 g

Ingredients:

• 1 ½ cups well-mashed ripe bananas ((385g) This is typically 3 large bananas for me)
• ¼ cup canola oil ((may substitute vegetable oil) (60ml))
• ¼ cup unsalted butter (melted and cooled at least 5 minutes (60g))
• ½ cup sugar ((100g))
• ½ cup light brown sugar (tightly packed (100g))
• 2 large eggs (room temperature preferred)
• 1 Tablespoon vanilla extract
• 2 cups all-purpose flour ((250g))
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup buttermilk ((60ml) room temperature preferred)
• ½ cup all-purpose flour ((65g))
• ½ cup brown sugar ((100g))
• ¼ teaspoon salt
• ¼ cup unsalted butter, cold ((60g))

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat oven to 425F (220C) and line a muffin tin with paper liners*’, ‘name’: ‘Preheat oven to 425F (220C) and line a muffin tin with paper liners*’, ‘url’: ‘https://sugarspunrun.com/the-best-banana-muffin-recipe/#wprm-recipe-12105-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Place peeled bananas in a large bowl and use a fork or a potato masher to mash them – bananas should be well-mashed.’, ‘name’: ‘Place peeled bananas in a large bowl and use a fork or a potato masher to mash them – bananas should be well-mashed.’, ‘url’: ‘https://sugarspunrun.com/the-best-banana-muffin-recipe/#wprm-recipe-12105-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Add canola oil and melted butter and stir well. ‘, ‘name’: ‘Add canola oil and melted butter and stir well. ‘, ‘url’: ‘https://sugarspunrun.com/the-best-banana-muffin-recipe/#wprm-recipe-12105-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Stir in sugars until well-combined.’, ‘name’: ‘Stir in sugars until well-combined.’, ‘url’: ‘https://sugarspunrun.com/the-best-banana-muffin-recipe/#wprm-recipe-12105-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Add eggs and vanilla extract and butermilk and stir well. Set aside.’, ‘name’: ‘Add eggs and vanilla extract and butermilk and stir well. Set aside.’, ‘url’: ‘https://sugarspunrun.com/the-best-banana-muffin-recipe/#wprm-recipe-12105-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘In a separate bowl, whisk together your dry ingredients — flour, baking powder, baking soda, and salt.’, ‘name’: ‘In a separate bowl, whisk together your dry ingredients — flour, baking powder, baking soda, and salt.’, ‘url’: ‘https://sugarspunrun.com/the-best-banana-muffin-recipe/#wprm-recipe-12105-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: “Add dry ingredients to your wet batter and gently fold in until ingredients are just combined (don’t over-mix the batter!).”, ‘name’: “Add dry ingredients to your wet batter and gently fold in until ingredients are just combined (don’t over-mix the batter!).”, ‘url’: ‘https://sugarspunrun.com/the-best-banana-muffin-recipe/#wprm-recipe-12105-step-0-6’}
8. {‘@type’: ‘HowToStep’, ‘text’: ‘Portion batter into prepared muffin tin, filling each liner ¾ of the way full.xa0 Set aside and prepare your Streusel topping.’, ‘name’: ‘Portion batter into prepared muffin tin, filling each liner ¾ of the way full.xa0 Set aside and prepare your Streusel topping.’, ‘url’: ‘https://sugarspunrun.com/the-best-banana-muffin-recipe/#wprm-recipe-12105-step-0-7’}
9. {‘@type’: ‘HowToSection’, ‘name’: ‘Streusel Topping (optional)’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Combine flour, brown sugar, and salt in a medium-sized bowl and use a fork to stir the ingredients together.’, ‘name’: ‘Combine flour, brown sugar, and salt in a medium-sized bowl and use a fork to stir the ingredients together.’, ‘url’: ‘https://sugarspunrun.com/the-best-banana-muffin-recipe/#wprm-recipe-12105-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Using a pastry cutter, cut in your cold butter until the butter is well-worked in and your mixture resembles coarse crumbs.’, ‘name’: ‘Using a pastry cutter, cut in your cold butter until the butter is well-worked in and your mixture resembles coarse crumbs.’, ‘url’: ‘https://sugarspunrun.com/the-best-banana-muffin-recipe/#wprm-recipe-12105-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Sprinkle streusel topping evenly over each muffin.’, ‘name’: ‘Sprinkle streusel topping evenly over each muffin.’, ‘url’: ‘https://sugarspunrun.com/the-best-banana-muffin-recipe/#wprm-recipe-12105-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Bake muffins on 425F (218C) for 8 minutes and then reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 7-8 minutes on 350F (177C). A toothpick inserted in the center of the largest muffin should come out clean or with few moist crumbs (no wet batter) to test for doneness.’, ‘name’: ‘Bake muffins on 425F (218C) for 8 minutes and then reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 7-8 minutes on 350F (177C). A toothpick inserted in the center of the largest muffin should come out clean or with few moist crumbs (no wet batter) to test for doneness.’, ‘url’: ‘https://sugarspunrun.com/the-best-banana-muffin-recipe/#wprm-recipe-12105-step-1-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Allow muffins to cool before enjoying.’, ‘name’: ‘Allow muffins to cool before enjoying.’, ‘url’: ‘https://sugarspunrun.com/the-best-banana-muffin-recipe/#wprm-recipe-12105-step-1-4’}]}

Banana Muffins Recipe

Soft and Moist Banana Muffins with melty chocolate chips are the ultimate treat. Banana chocolate chip muffins are a great way to use ripe bananas.

Prep: 5min

Total: 30min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 292 kcal, Carbohydrate 37 g, Protein 3 g, Fat 14 g, Saturated Fat 8 g, Cholesterol 48 mg, Sodium 215 mg, Fiber 2 g, Sugar 20 g, servingSize 1 serving

Ingredients:

• 1/2 cup unsalted butter ((8 Tbsp), softened)
• 2/3 cup granulated sugar
• 2 large eggs (room temp, lightly beaten)
• 3 bananas (very ripe, coarsely mashed with a fork)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour (measured correctly)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semisweet chocolate chips (divided)

Instruction:

1. Preheat oven to 350˚ F and line a 12-count muffin tin with paper liners.
2. In a mixing bowl, cream together 8 Tbsp softened butter with 2/3 cup sugar. Add 2 lightly beaten eggs.
3. Add 3 mashed bananas and 1 tsp vanilla extract and mix until blended.
4. In a separate bowl, whisk together dry ingredients: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Mix the dry ingredients into wet ingredients until incorporated.
5. Fold in 3/4 cup chocolate chips. Divide batter evenly into your 12-count muffin tin and sprinkle the remaining 1/4 cup chocolate chips evenly over the tops. Bake at 350˚F on the center rack for 25-30 minutes or until the top is golden and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes then transfer to a baking rack to cool to room temperature.

Basic Banana Muffins

This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they’re ready, start to finish, in just half an hour! —Lorna Greene, Harrington, Maine

Prep: 10min

Total: 30min

Yield: 1 dozen.

Nutrition Facts: calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 209mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

Ingredients:

• 1-1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 medium ripe bananas
• 1 large egg, room temperature
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract

Instruction:

In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Easy Banana Muffins Recipe | So Delicious and Quick!