These banana muffins are soft, buttery, and spiced with cinnamon. They're wonderful plain, but taste fantastic with 1 cup chopped walnuts or chocolate chips. You need 3 ripe bananas and a handful of basic kitchen ingredients.
Recipe by Sally on January 4, 2019
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Rating
4.9 stars ( reviews)
Keywords
banana muffins
Ingredients
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
2/3 cup (135g) packed light or dark brown sugar (or coconut sugar)*
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2 Tablespoons (30ml) milk*
optional: 1 cup chopped walnuts, pecans, or chocolate chips
Categories
Muffins
Cuisine
American
Steps
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–23 minutes, give or take. (For mini muffins, bake 12–14 total minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire cooling rack to continue cooling.
Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Reviews
Elizabeth on 2026-05-24 (5 stars): Followed this recipe to a T and added some chocolate chips. Exactly 12 muffins came out with really high tops. Sally's has done it again!
Sarah H on 2026-05-25 (5 stars): Awesome recipe! It makes a perfect dozen muffins. I make this with both roasted pecans and chocolate chips. Straightforward easy to follow directions makes this recipe a no brainer.
Pamela on 2026-05-25 (5 stars): Just made these muffins with bananas that were overripe. OMG, they are delicious and super easy!
Kristen Stevens on 2026-05-27 (5 stars): Hilarious almost fail. I was going to start filling the muffin pan. You said batter would be thick but this is cookie batter thick. Then I notice my bowl of peeled bananas. I forgot the bananas in my banana muffins - hahaha! In case anyone is wondering, if you forget the main ingredient in your muffins you can mash and add at the end. They still ended up delicious, and super fantastic. I love how well they domed up. For sure making these again.
Day on 2026-05-29 (5 stars): Super delicious. I have tried a few different recipes lately and this one has been the best baked. I added a tiny bit of ginger as well. Everyone loved them and they are super moist.
Maureen on 2026-05-29 (5 stars): These are so good I made them twice in a row. My boyfriend said he wants this to be his birthday cake next year!
Jessica on 2026-05-30 (5 stars): These were amazing and fluffy! Was a hit in my house.
maddelina on 2026-05-30 (5 stars): how many calories in each?
Ivy on 2026-05-31 (5 stars): Absolutely delicious and easy to make! I had some really old bananas sitting in my fridge and decided to give this recipe a try. Sally’s recipes never fail me. My husband was like these are the best banana muffins I’ve ever had. I would have to agree, and we made them without any inclusions. I think they’d be amazing with nuts in them, but my husband doesn’t like nuts in his baked goods (boo). Maybe next time I can half the batter and have nuts in half of the muffins to be fair :) thank you for this recipe!
Marcia on 2026-05-31 (5 stars): Great recipe. I've been making this with my 9 year old for a few years now and he just devours them. I've had to start buying those bags of ripe bananas at discount prices (a plus) so we can make them more often. Plus, baking with kids helps them learn their fractions in a fun, tangible way.
Debido on 2026-06-03 (5 stars): These are easy and delicious. I added half a cup of crushed pecans. I love a Lil crunch. Thank you for this keeper
Izzy on 2026-06-06 (5 stars): So delicious and I didn’t change a thing! Perfection
