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When my bananas start to turn brown and the kids need something quick, these banana muffins always save the day. They’re soft, sweet, and come together fast.
The Banana Bread Shortcut You’ll Actually Use
- Bye Bye Banana Bread: These muffins give you all the cozy banana bread vibes in less time, and I think they are more tender and moist.
- Skip the Butter: I always butter my banana bread, but not these. My secret ingredient, a pinch of cinnamon, gives them all the flavor they need.
- Got brown bananas? If those spotty bananas are staring you down, this is the fastest, most delicious way to turn them into something magic.
Ingredients Needed
- Bananas: The riper the banana, the better the flavor, and the easier it is to mash. Overripe, brown bananas beat firm, green ones every time.
- Nuts: Add some chopped pecans or walnuts to add taste and texture.
- Chocolate: Banana and chocolate are an ideal combination. Add 1 cup of mini chocolate chips, milk chocolate chips, semi-sweet chocolate chips, or even peanut butter chips!
- Add-ins: Stir in 1/2-1 cup of raisins, blueberries, or shredded coconut.
- Streusel: Whip up this quick streusel and sprinkle it on top before baking for an extra hit of buttery sweetness and crunchy texture.
How to Make Moist Banana Muffins
These muffins are made with pantry staples, so you can whip them up anytime. They’re quick, easy, and the best way to use up those brown bananas.
- Prep and Combine: Preheat the oven to 375 degrees Fahrenheit. Line a 12-count muffin pan with muffin liners, then lightly spray the pan with nonstick cooking spray. Set aside. Add the mashed bananas, egg, vanilla, melted butter, brown sugar, and sugar to a large bowl, and whisk until combined.
- Combine Dry Ingredients: Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a medium bowl.
- Combine Wet and Dry Ingredients: Add the flour mixture to the banana mixture and mix just until combined. Do Not Overmix. Overmixing leads to dense, heavy muffins instead of light and fluffy ones.
- Bake: Scoop the batter into the prepared muffin pan until each well is filled ⅔-¾ of the way full. Bake for 17-19 minutes or until a toothpick comes out clean when inserted into the center of the muffins.
Banana Tip: How to Ripen Bananas Fast
- Not quite ripe? Pop them in a brown paper bag for a day to speed things up.
- Need them ripe right now? Place unpeeled bananas on a baking sheet and bake at 300°F until the skins turn black (about 15–20 minutes). Let them cool slightly, then mash and bake like a boss.
How to Store Banana Muffins
- In the Fridge: Keep the muffins in an airtight container at room temperature for up to 5 days.
- In the Freezer: Freeze in a freezer bag or an airtight freezer container for up to 3 months. Thaw at room temperature for a few hours, or warm them in the microwave for 30-60 seconds.
More Ways to Use Ripe Bananas
I love baked goods with banana in them. They are moist, tender, and full of flavor. You have to try these blog favorites Banana Bread, and Banana Coffee Cake. Here are a few more ideas.
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Easy Banana Muffins
These banana muffins are soft, sweet, and quick to make! They are perfect for busy mornings or snack time.
Ingredients
- 1 cup mashed bananas about 3 large bananas
- 1 large egg
- 1 teaspoon vanilla extract
- 5 tablespoons melted unsalted butter
- ¼ cup packed brown sugar
- ½ cup granulated sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a 12-count muffin pan with muffin liners, then lightly spray the pan with nonstick cooking spray. Set aside.
- Add 1 cup mashed bananas, 1 large egg, 1 teaspoon vanilla extract, 5 tablespoons melted unsalted butter, ¼ cup packed brown sugar, and ½ cup granulated sugar to a large bowl, and whisk until combined.
- Whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, and ½ teaspoon ground cinnamon in a medium bowl. Add the flour mixture to the banana mixture and mix just until combined.
- Scoop the batter into the prepared muffin pan until each well is filled ⅔-¾ of the way full.
- Bake for 17-19 minutes, or until a toothpick comes out clean when inserted into the center of the muffins.
Notes
Updated May 27, 2025
Storage Instructions: Store muffins in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 30-60 seconds.
Nutrition
Calories: 172kcalCarbohydrates: 29gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 28mgSodium: 232mgPotassium: 98mgFiber: 1gSugar: 15gVitamin A: 181IUVitamin C: 2mgCalcium: 31mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
These are good muffins. I don’t know how it happened but I didn’t have any butter in the house! I substituted with Greek yogurt and they came out ok.
Had my 11 yr old as a sidekick.
Muffins are a bit more springy than I like. Could be the yogurt?
Missing some kind of “zap” ingredient…