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 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.

I left out one very traditional ingredient in these muffins... and the result was the PERFECT Banana Muffin!
4.89 from 53 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
  • cup (80g) butter, melted
  • 4 large ripe bananas, mashed
  • ¾ cup (165g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • cups (186g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  1. Preheat oven to 350°F.

  2. Melt butter and set aside to slightly cool.
  3. In a large bowl, mash bananas with a fork. (You can use up to 5 regular-size bananas or 6 small bananas 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 ⅔ 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.

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

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  • MJ says:

    Can you offer a weight equivalent for the bananas used in this recipe? Sizes can vary so much.

  • Fannie Brown says:

    My grandson loves blueberry muffins, but he’s allergic to cow’s milk etc. I need a recipe that does not contain dairy.

  • Jeannette says:

    What about high altitude? Should I add some extra flour?

  • Carrie Chalmers says:

    Do you have a cookbook.

    • Amanda Rettke says:

      coming soon!

  • Heather H says:

    Does anyone know if these freeze well?

  • Reina Graham says:

    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 pays to shop and pick up
    Stuff you think you wont need..

  • Evelyn Cook says:

    They look so good tans I want to make them realsoon

  • Lin says:

    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

  • Glamazon says:

    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.

  • Bonnie Busby says:

    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

  • Denise says:

    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.

  • Myra alexander says:

    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

  • Heidi says:

    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.

  • Doreen says:

    Can this be made as a banana bread?

  • Gloria says:

    Very good muffins soft and very flavorful! My husband said they were really good😋

  • Jill says:


  • Jessica says:

    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?

    • Amanda Rettke says:

      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?

  • Jessica says:

    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❓

    • Elizabeth Keeney says:

      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!

  • Steve says:

    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!

  • Priscilla Little says:

    Can I bake these in a loaf pan as

  • donna waunn says:

    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.

    • Elizabeth Keeney says:

      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!

  • Ellen says:

    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!!!

  • Loretta Holt says:

    Fannie may Brown add a little less water for muffins .. this is for cake but would work great for muffins .. I would layer in blueberries so batter does not turn purple

    For the Cake
    1 1/2 cups flour
    1 cup sugar
    1/2 teaspoon salt
    1 teaspoon baking soda
    1 1/2 teaspoons vanilla
    1 teaspoon vinegar
    1/3 cup vegetable oil
    1 cup water
    Preheat oven to 350º Fahrenheit.
    In a greased round 7-inch pan, whisk together flour, sugar, salt, and baking soda.
    In flour mixture, make two smaller holes and one bigger hole.
    Put vanilla in in one of the small holes and the vinegar in the other.
    Pour the vegetable oil in the larger hole.
    Evenly pour water over top.
    Whisk all ingredients together until they are smooth.
    Bake for 40 minutes or until a toothpick comes out clean.

  • Heather Christ says:

    I kind of hate it when “the best” is in the recipe title. It’s like a challenge; the gauntlet has been thrown down.

    You’d think by now I would have learned; Amanda doesn’t lie. Just made these, just ate the first one, the runt of the litter.

    These ARE the best banana muffins!!

  • Darc says:

    How how can you possibly bake muffins for only 15 to 16 minutes? Is that correct or was that a mistake in this recipe?

    • Elizabeth Keeney says:

      Hi, Darc! I work with iambaker and am happy to help with questions. The written recipe is correct. The muffins are done when an inserted toothpick comes out with a few crumbs, but no wet batter. However, all ovens are different, so baking times may vary. They are delicious! Have a wonderful day!

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    Brand new recipes that people find kinda acceptable.