The ultimate banana muffins recipe. One bowl, whole wheat flour, and all the soft, moist with a classic banana bread flavour everyone loves.

Estimated reading time: 5 minutes

side close up shot of banana muffin in a white platter.

Jump to:

Ingredients You’ll Need
How To Make Banana Muffins
My Tried and True Tips
Easy Banana Muffins Recipe

These are unbelievably easy banana muffins that are perfect for using up those overripe bananas sitting on your counter.

Why you’ll love this Muffin Recipe

One Bowl Wonder: Fewer dishes mean less cleanup.
Simple Ingredients: Flour, sugar, eggs, butter, and, of course, bananas.
Moist and Fluffy: The secret to their incredible texture is the mashed banana.
Kid-Friendly: These muffins are a guaranteed hit with kids.
Customizable: Feel free to add chocolate chips, nuts, or a dash of cinnamon to make them your own.

Ingredients You’ll Need

Banana: The riper, the better! Look for bananas with lots of brown spots.
Egg, at room temperature, preferably large size. Trust me, size matters!
Fine Light Brown or Raw Sugar, for the caramel-y sweetness. It also gives a deep brown colour to the muffins.
Unsalted butter, softened, not melted or warm.
Whole Wheat Flour, finely milled with minimal husk or sift it once before adding to the batter. Best if you can get wheat flour milled especially for baking.
A pinch of ground cinnamon takes your banana muffins to next level.
Use vanilla extract rather than essence, for better flavour.
Baking Powder, Baking Soda, and Salt

Optional Add-ins For Banana Muffin: Pumpkin Seeds, Chocolate Chips, Chopped Walnut, Pecans, Shredded Coconut, Fresh Blueberries, or Breakfast Oats for a healthier touch

How To Make Banana Muffins

1. Prep Your Oven and Pan:

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. Mix the Wet Ingredients:

Whisk sugar and softened butter till well combined.
Add egg, banana, and vanilla. Whisk together until well combined.

3. Add the Dry Ingredients:

Sift together the flour, baking soda, powder, ground cinnamon, and salt directly over the wet ingredients in the same bowl. Do not add them separately.

4. Fold and Combine:

Using a spatula, gently fold the dry ingredients into the wet ingredients just until the flour disappears. Be careful not to overmix! If you’re adding chocolate chips or nuts, gently fold them in now.

5. Fill and Bake:

Divide the batter evenly among the 12 muffin cups. Fill each cup about two-thirds of the way full.

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.

Let the banana muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

side close up shot of banana muffin in a baking tray.

Serve them immediately or store in an air tight container. Unlike banana bread, they are perfect for a grab go and go breakfast, school lunchbox, tea time or potluck.

My Tried and True Tips

Don’t Overmix! This is the number one rule for light and fluffy banana muffins. Mix just enough to incorporate the ingredients. Overmixing will develop the gluten in the flour, resulting in tough, dense muffins.
Use Overripe Bananas: The riper the bananas, the more moist and sweet your muffins will be. They also add a richer banana flavour.
Don’t overload the batter! Stick to about ½ to ¾ cup of total add-ins to ensure your muffins bake up properly and aren’t too dense.
Storing Your Muffins: Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To thaw, simply let them sit at room temperature or warm them in the microwave for a few seconds.

More Muffin Recipes For You

follow us on Youtube and Instagram for video recipes

Easy Banana Muffins Recipe