These banana muffins are tender, buttery, and perfectly spiced with cinnamon. Enjoy them plain, or try adding chopped walnuts or chocolate chips for extra flavor. All you need are 3 ripe bananas and a few simple pantry staples to begin!
Banana bread is delicious, but muffins are faster, more convenient, and just as tasty. Since my daughter started eating solids, I’ve been on the hunt for the perfect EASY banana muffin recipe. With bananas always on hand, there’s inevitably a batch of spotty ones ready for baking!
These banana muffins are quick to prepare and bake in just 30 minutes. If you’re short on time (who isn’t?), this recipe will be your go-to lifesaver.
Banana Muffin Ingredients—Each Plays a Key Role!
This banana muffin recipe is built on simple pantry staples like flour, sugar, and milk. That’s the beauty of baking—it all starts with the same basic ingredients!
- Flour: I’ve tested this recipe with both all-purpose flour and whole wheat flour, and both turned out fantastic. Check the recipe note for details.
- Melted Butter: Provides richness and moisture. While melted coconut oil works as a substitute, I prefer butter for its flavor. Despite skipping the creaming process (which adds air), these muffins are anything but dense.
- Bananas, Vanilla, Salt, Cinnamon, and Nutmeg: The ultimate flavor combination that makes these muffins irresistibly delicious.
- Egg: Just one egg adds structure to hold the muffins together.
- Milk: A key ingredient for moisture, similar to what you’d find in recipes like pumpkin muffins. Nobody likes dry muffins!
- Sugar: Adds sweetness. For my daughter, I like to use a mix of brown sugar and coconut sugar, but you can opt for all of one or the other. Note that coconut sugar is less sweet than brown sugar, so the flavor may vary slightly. Check my recipe note for tips!
Do these muffins taste like banana bread? Absolutely! But they’re lighter, softer, and have a more buttery texture that’s simply irresistible. You’re going to love them!
How to Keep Banana Muffins Moist ?
There’s a delicate balance between a moist banana muffin and one that’s dry and crumbly—like sandpaper in a cupcake wrapper. To keep your banana muffins moist, it’s important to get the ratio of dry to wet ingredients just right. I found that without enough liquid, the muffins turned out dry, but adding a couple of tablespoons of milk fixed the issue. Be sure to include some fat (like butter), brown sugar, and plenty of ripe bananas to ensure both moisture and flavor.
How to Mash Bananas
I discovered a game-changing trick for mashing bananas that has made a big difference when baking banana bread, breakfast cookies, and even banana cake. Simply use your mixer! Break the bananas into chunks, place them in the mixer, and beat until smooth. Then, you can easily beat in the other wet ingredients and follow up with the dry ingredients. It’s that simple and saves so much time!
Can I Use Frozen Bananas?
Yes, you can definitely use frozen bananas, and I do it all the time. Simply thaw the frozen bananas at room temperature, drain off any excess liquid, and mash them as you would fresh bananas. Follow the rest of the recipe instructions as usual. For tips on freezing and thawing bananas for baking, check out the guide. Just be careful not to over-mash, or you’ll end up with more liquid than desired—some small banana chunks are perfectly fine!
This banana muffin recipe is ideal for you if you:
- Have 3 ripe, spotty bananas
- Love the taste of banana bread
- Need a fast homemade breakfast or snack
- Want to skip the process of creaming butter and sugar together
- Prefer not to use a ton of dishes
To make these even more irresistible, dip the tops of the cooled muffins into chocolate ganache and add some sprinkles (I love these naturally colored sprinkles). You can also top them with the streusel from these banana chocolate chip streusel muffins for an extra treat!
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