Best Ever Banana Muffins

These best ever banana muffins are soft, fluffy, and packed with rich banana flavor. Whether I’m whipping them up for breakfast, a lunchbox treat, or a midday snack, they never fail to impress. They’re incredibly easy to make and come out perfect every time—moist, lightly sweet, and just the right amount of comforting.

Why You’ll Love This Recipe

I love how quick and reliable this recipe is. Everything comes together in one bowl, and the muffins bake up with beautiful domed tops and a tender crumb. They’re great for using up ripe bananas and easy to customize with mix-ins like chocolate chips or nuts. These muffins freeze beautifully and reheat like they were just baked, which makes them a must-have for meal prep.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Overripe bananas
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Egg
• Brown sugar or granulated sugar
• Melted butter or oil
• Vanilla extract
• Optional: cinnamon, chocolate chips, chopped walnuts

directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

2. In a large mixing bowl, I mash the bananas until smooth.

3. I add the melted butter, sugar, egg, and vanilla extract, and stir until fully combined.

4. I sprinkle the flour, baking soda, baking powder, salt, and optional cinnamon over the wet ingredients and gently fold everything together just until no dry streaks remain.

5. I divide the batter evenly between the muffin cups, filling each about 3/4 full.

6. If I’m adding chocolate chips or nuts, I sprinkle a few on top of each muffin before baking.

7. I bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

8. I let them cool in the tin for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes 12 standard-size muffins.
Preparation time: 10 minutes
Baking time: 20 minutes
Total time: 30 minutes

Variations

When I want to mix things up, I add mini chocolate chips, chopped walnuts, or a cinnamon sugar topping for extra flair. I’ve also used half whole wheat flour for a more wholesome version. If I’m out of eggs, a flax egg substitute works surprisingly well too.

storage/reheating

I store leftover muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They freeze great—just wrap individually and thaw or microwave for 20–30 seconds when I need a quick snack. To reheat, I pop them in the microwave or oven until warm.

FAQs

Can I use frozen bananas?

Yes, I thaw them completely and drain any extra liquid before mashing. They work perfectly and are often sweeter than fresh ones.

How can I make these muffins healthier?

I often replace part of the flour with whole wheat, reduce the sugar a bit, or swap butter for applesauce or Greek yogurt to lighten things up.

Can I make mini muffins with this recipe?

Absolutely. I use a mini muffin tin and bake for about 10–12 minutes. They’re great for kids or bite-sized snacks.

Why are my muffins dense?

Overmixing is usually the culprit. I stir just until the dry ingredients are incorporated to keep the muffins light and fluffy.

Can I add a streusel topping?

Yes, and it’s delicious. I mix a little flour, sugar, butter, and cinnamon to sprinkle over each muffin before baking.

Conclusion

These best ever banana muffins are my go-to recipe whenever I want something sweet, simple, and made from scratch. They’re full of flavor, perfectly moist, and endlessly adaptable. Whether I’m enjoying one fresh out of the oven or pulling one from the freezer, these muffins always make my day a little better.