The Best Banana Muffins

filed under: Muffins on January 7, 2019
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  • 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!
    4.88 from 40 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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  • Thava says:

    Its excellent recipe.
    Can i have the recipe for banana cake

  • Rhonda Mackey says:

    Can this recipe be made in other than muffin tin

  • Angeliki D. says:

    I just made them and the smell in my house is from heaven. There are…. there were 18 and now i can see 6. I have to hide one to try the texture tommorow. In Greece we use the expression “does not exist” for something unique.. There are unique…

  • Joyce says:

    I made these yesterday. Moist and delicious. Good thing I am counting calories because these would not have made it to morning otherwise!

  • Kris M. says:

    BEST banana muffin ever! I didn’t have enough white sugar so I used 1/4 white, 1/4 brown, and squeezed in a few tbsps of raw honey. I also used six bananas. I may have overfilled the cups because I had to bake for about 20 minutes. They came out fabulous – you won’t be disappointed if you bake these!

  • Kim says:

    By far, the best banana muffin recipe I have found! Even my picky eater ate one- the whole thing! The few left on day 2 did well warming in both toaster oven and microwave. I’ll try adding nuts and then chocolate chips next time. Can’t wait to share this with my mom who owns a B & B…

  • CB says:

    I just made these with whole wheat flour. I don’t know if it was following your instructions 2 just barely incorporate the dry ingredients and be very gentle, but they turned out great. Much lighter than other whole wheat muffins I’ve tried. Very banana! Thanks!

  • Lina newmans says:

    I like all of your RECIPES

  • MashaV says:

    These are the best banana muffins I’ve ever had! Thank you!

  • Winda says:

    Im injoy your baking. I like o do the same

  • PEGGY S. TAYLOR says:

    This looks like a very moist muffin. I am going to take my bananas and make these this weekend.

  • Melissa says:

    I am just coming across this recipe and now being introduced to your website. What are your sugar substitution options? Like 1 cup of sugar is approximately how much honey, or what other sweeteners can we use instead of sugar with ratios please?

  • Rita says:

    Love your Banana Muffins. ( I Make it into a loaf)

  • Frances says:

    Doesn’t says how many eggs

  • Frances Armentrout says:

    They were really good and easy to prepare

  • MC says:

    Can you turn these into mini muffins?

  • Vivian says:

    Love this site buttt, getting to the recipe is searching. I share a lot but I always have to direct them to recipes. Best banana muffins ever!!!

  • Debbie Onofrietti says:

    This morning I made your banana muffins. They were easy to make and they were so moist and delicious. My family loves them. Thanks for a great easy recipe.

  • Debbie Onofrietti says:

    This recipe was all it said it would be. So easy, so moist and so delicious. Thanks

  • RoseAnn DiDio says:

    Thia recipe works well with slightly less banana 1/2 cup less flour and 1/4 cup sour cream .

  • Margaret says:

    What can I use I stead of kosher salt? As I can’t find any…

  • Jeanette says:

    Could almond flour or coconut flour be substituted for the flour? If so what would be the amount to use?

  • Emek Uko says:

    I love ur recipe, and will like some more.

  • Carranza marites says:

    I like your all recipe

  • Susan M says:

    Could I use almond flour instead? If so, would I need to adjust any other ingredients?

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