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
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
What makes these the Best Banana Muffins?
- 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!
- 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!
How long do you 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.
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.
- 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
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Preheat oven to 350 degrees F.
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Melt butter and set aside to slightly cool.
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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.)
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Add butter, sugar, egg, and vanilla and mix well.
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Add in flour, baking soda, baking powder, and salt and mix until ingredients are JUST incorporated. (Be careful not to overmix)
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Add 2-3 tablespoons of batter to muffin pan lined with cupcake liners. (This is about 2/3 full)
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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.
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Remove muffins from oven and let sit for a few minutes before serving.
Recipe Video
Recipe adapted from Banana Muffins with Vanilla Glaze.
Want more amazing Muffin recipes? Try these Peanut Butter Banana Muffins!
These are awesome! Very tender and flavorful. They did take around 20 minutes to bake. But super easy and totally worth it.
Can you offer a weight equivalent for the bananas used in this recipe? Sizes can vary so much.
My grandson loves blueberry muffins, but he’s allergic to cow’s milk etc. I need a recipe that does not contain dairy.
What about high altitude? Should I add some extra flour?
Do you have a cookbook.
coming soon!
Does anyone know if these freeze well?
Just whipped up your banana muffins.It took very
little time,hardly a mess to clean up..and my dog
and I were not covered with flour..that usually happens
to me..I’m going to enjoy this for breakfast in the A.M.
Thanks again..I’m 84 so come on your ladies you
can do this.
P.S I’m a great baker..This was easy and I had all
the ingredients on hand..it pays to shop and pick up
Stuff you think you wont need..
They look so good tans I want to make them realsoon
Thanks for this “bake in a flash moment” banana muffins. It was baked to perfection and I used a medium size ice cream scoop utensil not the large one that you used, it worked perfectly with the boys!! Love…love it..Will make it again just like your other repertoires. Love from Lin, Australia
These were good. I split the recipe and made some with less sugar after subbing in some brown sugar with granulated and those gelled way better with the banana than the all granulated muffins.
I made the banana muffins and they turned
out wonderfully! I made a powdered sugar
frosting and the Bunco group raved about
them so much. Thanks for this!
Bonnie Busby Oregon City, Or
OMG! These are the best – moist and full of luscious banana flavor. This is the only banana muffin recipe I will ever use. I added1 cup of toasted chopped pecans. Next time I will add mini chocolate chips.
I realy like your recipes would like to see you make yeast roll the name is parkerhouse roll if you have a recipe were you don; have to need i would be greatful if you would ema iil it to me
Delicious!!!! That just about sums everything up. Quick and easy preparation. I baked them 16 minutes and they turned out perfect. Will definitely be making these more often. Thank you for this wonderful recipe.
Can this be made as a banana bread?
Very good muffins soft and very flavorful! My husband said they were really good😋
Delicious.
I love how easy this recipe is‼️
I have a question
As soon as I take out the muffins from the oven, they seem to deflate😢
What am I doing wrong?
They may need to cook a bit longer. Mine do decrease in size a bit after baking as well, but I wouldn’t say deflate?
I love this recipe ‼️
However, when I take out the muffins from the oven, they look so nice and puffy, but as soon as I put them on the counter to cool-they seem to deflate
What am I doing wrong❓
Hi! I work with iambaker and am happy to help with questions.
Hi, Jessica! I am glad you love the recipe. I am not sure what happened in your kitchen. A couple of factors that could result in sinking muffins are over-stirring the batter, hot spots in your oven, or under baking the muffins. I hope this helps! Have a great day!
Since I live in a warm climate I regularly have bananas going ripe. I’ve baked these twice now and everyone enjoys them very much. You are right that the simplicity of the recipe allows the flavor to really shine through!
Can I bake these in a loaf pan as
This was a great recipe, but I gave some to friends and was told by each and everyone that
the baking powder taste was very strong.
Recipe called for 1 teaspoon and thats what I used.
Hi, Donna! I work with iambaker and am happy to help with questions. There could have been an unmixed clump of baking powder that was tasted. Otherwise, be sure to check the baking powder to make sure it hasn’t expired. Have a great day!
Just made these muffins! I have been struggling to get the perfect consistency with my muffins so I Googled tips for the perfect muffin, Thank you so much Amanda, these came out amazing. I am not going to be embarrassed when my husband takes them to work!!! The only thing I did differently was to add Chocolate chips….this was the request from my husbands co-workers. Five Stars!!!