Banana Muffins Recipe (Quick & Easy!)

I perfected Moist Banana Muffins with overripe bananas and simple pantry staples, and one unexpected twist makes them stand out.

I’ve been messing with banana muffins for years and this Banana Muffins Recipe finally feels right, soft and a little rustic but never dense. It’s built around very ripe bananas and all purpose flour, simple things that somehow make magic when they meet a few little tricks I use.

If you want Moist Banana Muffins or are trying a No Refined Sugar Banana Muffins approach, this version’s flexible enough to flirt with both. I even use it as an Easy Protein Banana Muffins base sometimes, yep it holds up.

Give it a shot, you might stop buying mixes.

Why I Like this Recipe

– I like how moist they are, they never turn out dry even if I rush
– I like the smell it makes in my kitchen, its like instant cozy and everyone comes running
– I like that its forgiving, i can change stuff up and it still works which is great when im low on fancy stuff
– I like that theyre perfect for grab and go mornings or parties cause people always want seconds

Ingredients

• Bananas: ripe sweetness, natural sugars and fiber, add moisture and potassium.
• AP flour gives structure, mostly carbs and a little protein, not much fiber.
• Granulated sugar makes them sweet, pure carbs no protein, use less if you want.
• Fat adds richness and moist crumb, gives calories, choose oil for neutral taste.
• Egg binds the batter, adds protein and slight lift, helps texture.
• Adds tang and moisture, some protein and fat, makes muffins tender.
• Nuts give crunch, healthy fats and some protein, chips add sweetness.
• Spice with antioxidants, lifts flavor without sugar, optional but nice.

Ingredient Quantities

• 1 1/2 cups all purpose flour (about 190 g)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar (use 1/2 cup if you like it less sweet)
• 1 teaspoon ground cinnamon (optional but nice)
• 3 large very ripe bananas, mashed (about 1 1/2 cups)
• 1 large egg, beaten
• 1/3 cup melted unsalted butter or vegetable oil
• 1 teaspoon vanilla extract
• 1/3 cup plain yogurt or sour cream (optional for extra moist muffins)
• 1/2 cup chopped walnuts or chocolate chips, optional
• Nonstick spray or extra butter to grease the muffin tin, optional

How to Make this

1. Preheat oven to 350°F (175°C) and line a 12‑cup muffin tin with paper liners or grease it with nonstick spray or softened butter, set aside.

2. In a large bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup granulated sugar (use 1/2 cup if you like it less sweet) and 1 teaspoon ground cinnamon if using.

3. In another bowl mash 3 large very ripe bananas until you have about 1 1/2 cups mashed banana, then stir in 1 large beaten egg, 1/3 cup melted unsalted butter or vegetable oil, 1 teaspoon vanilla extract and 1/3 cup plain yogurt or sour cream if you want extra moist muffins.

4. Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined, dont overmix or youll get tough muffins, batter should be lumpy not smooth.

5. Fold in 1/2 cup chopped walnuts or chocolate chips if using, reserve a few to sprinkle on top for looks.

6. Divide batter among the muffin cups, filling each about 3/4 full so they have room to rise, smooth tops a little and sprinkle reserved chips or nuts on top if you want.

7. Bake on the center rack for 18 to 22 minutes, until tops are golden and a toothpick inserted in the middle comes out with a few moist crumbs but not raw batter.

8. Let muffins cool in the tin for about 5 minutes, then transfer to a wire rack to finish cooling so they dont get soggy in the tin.

9. Store at room temperature in an airtight container for 1 to 2 days, refrigerate longer or freeze for up to 3 months; rewarm gently in the microwave for 10 to 20 seconds before serving if you like them warm.

Equipment Needed

1. 12‑cup muffin tin plus paper liners or nonstick spray and a little softened butter for greasing
2. Large mixing bowl
3. Smaller bowl for wet ingredients
4. Measuring cups and spoons (and a kitchen scale if you prefer grams)
5. Whisk and a fork or potato masher for the bananas
6. Rubber spatula for gentle folding and a wooden spoon for mixing
7. Ice cream scoop or tablespoon for portioning batter so cups are even
8. Wire cooling rack, oven mitts and a toothpick to check doneness — dont overbake or youll dry them out

FAQ

Banana Muffins Recipe (Quick & Easy!) Substitutions and Variations

• All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, still tender muffin. If you only have regular whole wheat use slightly less (about 1 to 1 1/4 cups) and expect a denser crumb, or use a certified gluten free 1 to 1 blend at the same volume for gluten free muffins.
• Granulated sugar: replace with packed brown sugar (same amount) for a moister, caramel-y flavor. Or use maple syrup or honey — about 1/2 to 2/3 cup for 3/4 cup sugar and cut other liquids by 2 to 3 tablespoons so batter isnt too wet.
• Melted unsalted butter or vegetable oil: swap with equal parts applesauce (1/3 cup) to cut fat and keep muffins moist, or use melted coconut oil 1:1 for a subtle coconut note.
• Large egg: use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) or 1/4 cup mashed banana or 1/4 cup yogurt as an egg free binder.

Pro Tips

1) Use very ripe bananas, even ones with lots of brown spots, they mash easier and taste sweeter. If you only have firm bananas, roast them in foil at 375 F for 20 minutes then mash, it ups the flavor big time.

2) Don’t overmix the batter, fold just until you cant see streaks of flour. A few lumps are good, overworking = dense muffins. Use a rubber spatula not a mixer unless you like hockey-puck results.

3) Swap 2 or 3 tablespoons of the granulated sugar for brown sugar for deeper flavor and moister crumbs, or drop the sugar a bit if you prefer less sweet. If using melted butter cool it a bit before adding to the egg so it doesnt cook the egg.

4) Toss nuts or chocolate chips in a tablespoon of flour before folding them in so they wont all sink to the bottom. Use an ice cream scoop to portion batter evenly, gives uniform muffins so they all bake the same.

5) Let muffins sit in the tin 4 to 6 minutes then move to a wire rack so they dont steam and go soggy. To keep longer, freeze wrapped individually and zap 10 to 20 seconds in the microwave to warm, they taste almost fresh.