The Best Banana Muffins

filed under: Muffins on January 7, 2019

The purest, organic, delicious flavor of banana makes this the BEST Banana Muffin I have ever had! The secret to this recipe is DOUBLE the normal amount of banana. If you love this recipe try my Banana Cake and Cream Cheese Banana Bread!

Easy Banana Muffins

Easy Banana Muffins

Creating the perfect Banana Muffin became my mission, and I think I have finally developed a recipe that puts all others to shame! It comes together quickly, doesn’t require any special tools or equipment, and it by far the most delicious banana muffin you will ever have!

To Make These You will Need:


banana muffins recipe (below)

2 muffin pans (this recipe makes 18 total muffins so a 12-muffin pan and a 6-muffin pan will work)

cupcake liners

Seriously the BEST banana muffins you will ever have! Reader tested and approved!


What makes these the Best Banana Muffins?

  1. The method. It is one bowl (which is great!) but once I added the dry ingredients to the wet I mixed until JUST combined. This ended up being about 15 turns with the spatula. Not over-mixing the ingredients allows these muffins to bake up beautifully and create the perfect texture!
  2. NO CINNAMON. I love cinnamon in banana bread, but for some reason, banana muffins taste so much better without it! The pure flavor of the banana really shines through. These muffins melt in your mouth!

Moist Banana Muffins!

How long do bake a banana muffin?

This recipe was developed for a standard muffin pan and I baked them for about 15 minutes. What you want to look for in a perfectly baked banana muffin is that the center no longer appears wet.

Can you make these into banana nut muffins?

Absolutely! Just add about 1 cup of the nut of your choice. Some folks prefer chopped pecans and some folks prefer chopped walnuts. Both work well in a banana nut muffin!

Can you make these gluten-free banana muffins?

Some companies offer a gluten-free flour that you can use interchangeably with all-purpose flour. You can use 1 1/2 cups of gluten free flour in this recipe, but the texture does change slightly. They are not as light as a full gluten muffin, but still delicious.

I left out one very traditional ingredient in these muffins... and the result was the PERFECT Banana Muffin!
4.87 from 38 votes
I left out one very traditional ingredient in these muffins... and the result was the PERFECT Banana Muffin!
Banana Muffins
Prep Time
10 mins
Cook Time
16 mins
Total Time
26 mins

The purest, organic, delicious flavor of banana makes this the BEST Banana Muffin I have ever had! The secret to this recipe is DOUBLE the normal amount of banana. 

Course: Breakfast
Cuisine: American
Keyword: Banana Muffins
Servings: 18 muffins
Author: Amanda Rettke
  • 1/3 cup (80g) butter, melted
  • 4 large ripe bananas mashed
  • 3/4 cup (165g) granulated sugar
  • 1 egg room temperature
  • 1 tsp. vanilla
  • 1 1/2 cup (186g) all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  1. Preheat oven to 350 degrees F.
  2. Melt butter and set aside to slightly cool.
  3. In a large bowl, mash banana's with a fork. (You can use up 5 regular size banana's or 6 small banana's in this recipe.)

  4. Add butter, sugar, egg, and vanilla and mix well.
  5. Add in flour, baking soda, baking powder, and salt and mix until ingredients are JUST incorporated. (Be careful not to overmix)
  6. Add 2-3 tablespoons of batter to muffin pan lined with cupcake liners. (This is about 2/3 full)
  7. Bake for 14-16 minutes, or until center of muffin springs back when touched and center no longer appears wet. Be careful to not bake muffins for too long - you do not want burnt edges.
  8. Remove muffins from oven and let sit for a few minutes before serving.

Recipe Video

Recipe adapted from Banana Muffins with Vanilla Glaze which was originally adapted from Simply Recipes.

Want more amazing Muffin recipes? Try these Peanut Butter Banana Muffins!

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  • Ashley Haugh says:

    These were amazing. I made a double batch, and used 10 bananas. I didn’t quite get 18, I got 32 out of the double batch. My son doesn’t like nuts, so I made 2 dozen plain, and added nuts to the last pan, which had 8. 5*, I will definitely make them again <3

  • Peggy-Jo says:

    Made mine today with gluten-free flour and they were awesome, certainly won’t last long!

  • Cheryl says:

    What could I substitute for egg?

    • Merela says:

      My son was allergic to eggs, so I use a similar recipe, but doubled baking soda and baking powder (2 c. Flour : 2 tsp. Baking soda : 2 tsp. Baking powder). I use ¼ c. vegetable oil instead of butter (vegan?) and use 6 riped bananas. I also add chocolate chips/chunks and/or jumbo raisins. I soak my raisins in warm water ahead of time. If I find the batter too dry, I will add raisin water a spoon at a time.

  • Sara says:

    These were awesome! Took about 20 minutes for mine to bake through. And they were over mixed, but that’s baking with a toddler for you. 🙂 I added 1c chocolate chips to 2/3 of the batter. Way to much! I should have stuck with 1/2 cup. Still good though.

  • Diana-Marie Lombard says:

    Thanks for the best Banana Muffin recipe ever.

  • A.L.Chan says:

    Bananas are the key ingredient in this recipe.The size of banana various from cultivar to culitvar and also within the same cultivar depending on how much fertiliser the farmer uses on his plants Can you give an idea of the amount used, measured in cups or grams? Thank you

  • Beleza says:

    Do you have the macros for these muffins

  • Ashley says:

    Can you please tell me what flour to use instead of all purpose flour?
    Im in uk can only find plain flour or self raising flour .

    • Staci says:

      All purpose flour is plain flour

  • Amy says:

    My family LOVED these banana muffins! I added a few semi sweet chips to them. Will definitely make this again!

  • Mahwish says:

    I made these 2 days in a row!!!… superrrr moist.. soft and great in taste… thanx A Lotttt for sharing this recipe..
    I made this recipe in a loaf form..
    Also made this recipe by doubling it the next day.. turned out as great!!

  • Ebony Weaver says:

    These were delicious. I ate two and had to stop myself from eating another one. Family thought they were good also. I did use 1/3c of brown sugar 2/3c white sugar.

  • Cindy E says:

    Very nice recipe. Like the light colour. Do find them a tad sweet; will cut about1/4 sugar next time. Also added about 3/4 cup toasted walnuts…mmmm good!

  • Swathi says:

    Hi this is Swathi
    My query is can the same recipe be baked in a bread tin?

  • Tiffany says:

    This is an awesome recipe! My first attempt at baking muffins was a delicious success!! Thank you!

  • Lisa says:

    I added 1tablespoon mayonnaise and a few drops of caramel extract.OMG

  • Lisa says:

    I made two in ramekins, because I ran out of paper liners. Next time I am doing all ramekins. They browned better and who doesn’t like a bigger muffin?.

  • Judy says:

    Great recipes. Thanks

  • Esmeralda Mendes da Silva says:

    A big big big thanks from Switzerland! These muffins are sooooooooooo GOOD!!! Thank you so much for de recipe.

  • Julia Valencia says:

    These are so easy and yummy! I loved them, my kids loved them, does anyone else really matter?

  • joan says:

    egg substitute – 1 tbs of flax seed meal to 3 tbs of water, let sit for 15/20 min in fridge. works every time.

  • MJ says:

    These are awesome. Just as advertised. Your recipes are always so great.

  • Bobbi Rehder says:

    Love the recipes! Do you have the calorie amount on your banana muffins?
    [email protected]

  • Barbara says:

    How many carbs in 1 Banana Muffin?

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