Banana Muffins

These quick and easy banana muffins are incredibly moist with delicious intense banana flavor. Add a little crunch with some nuts to make them extra special.

Jump to:

• 🍌Bananas
• 👨‍🍳Baking
• 🖊️Other Tips
• 📖Banana Recipes
• 🖼️Photo Instructions
• 📖 Recipe

Introduction and My Rating

Banana muffins are one of my all-time favorite things, and these are a great tasty muffin. Good enough to hide a couple of bananas just to use for muffins later. Just follow the simple step by step photo instructions.

This recipe is an easy bake (3/10) with only a bit of hand mixing. Use two ripe bananas along with some kitchen staples you already have on hand to whip this up. You will have a great start on a healthy breakfast, a special snack, or just freeze them for later.

These muffins are soft, buttery, and spiced with cinnamon. Make them your own with a touch of nutmeg or add some nuts, berries, or chocolate chips.

My Rating

We loved them. Enough said.

🍌Bananas

As bananas ripen, they convert some of the starch to sugar. This is what makes for great sweet banana bread and muffins.

Amylase is the enzyme that breaks down the starch in bananas into sugar, making the bananas sweet. Another enzyme will break down cell walls and soften the banana. And a third enzyme will change the color of the banana peel.

Freezing Bananas

If you don’t have time with them now, simply peel and freeze until you are ready to bake bread or muffins.

👨‍🍳Baking

The liquid volume

The ratio of liquid (wet) ingredients to dry ingredients can really throw recipes like this way off, and the number and size of bananas just scream they will make your muffins fail.

The solution is to use a large measuring cup to mash the bananas and then fill the remaining volume out with the remaining liquid ingredients to a specific amount - 2 cups here.

So use two or three bananas.

Other ingredients

Nuts: This is the most common addition and is a personal taste question. Use the nuts you like. You will need 3/4 to 1 cup. You can sprinkle some on top with the sugar for a nice touch. Walnuts or pecans are good choices. Or you can skip the nuts.

Other things to add: I don't usually add anything else. But common suggestions are blueberries, cranberries, and chocolate chips.

Topping: I suggest a simple sprinkle os sugar, and that will give a nice crust on top. You can make a streusel topping, but I don't feel it is needed.

Oven temperature

I (and most recipes) suggest 350° and not convection. Like most baking recipes and unlike casserole and meat recipes, I suggest you stick with that.

How long and when are the muffins done?

There are a few variables like your exact oven temperature, your pan, and how full you fill the liners.

Standard size muffins will take 20-25 minutes. Start checking at the low end of the range.

End Point: There are two common ways to check the endpoint of baking your muffins.

First, you can press lightly on the top of the muffin, and if it pops back quickly and leaves no indentation, it is done.

The second and my favorite, it the toothpick test.  Just insert a toothpick in the top to about the center of the muffin. It is done when the toothpick comes out clean. Yep, it is old school.

Jumbo and Mini Muffins

This recipe is for 12 standard size muffins, but you can make different sizes. Make them like you want: mini, regular, or jumbo just cook to the endpoint and not by time along.

Generally, bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes.

🖊️Other Tips

A tablespoon or two of strong coffee may increase the "banana taste." Add it in the liquid before topping off with milk.

Never use baking powder with aluminum.

The nutmeg is optional.

Good at room temperature for 3-4 days and will freeze nicely for 3-4 months.

📖Banana Recipes

Banana Nut Bread

Oven Baked Banana Pancake

Banana Nut Cookies

Banana Nut Cake

🖼️Photo Instructions

Sugar and Flour are missing from the picture.

Preheat oven to 350° (not convection this time).

Mash the bananas well in a 2 cup measuring cup.

Melt 1/3 cup of butter in the microwave. About 25 seconds depending on your microwave.

Add one egg to the banana and mix until well combined. Add the butter, 1 1/2 teaspoon vanilla, and add just enough milk to make 2 cups of the "liquid."

Optional Nuts: You need about 3/4 cup of chopped nuts.  I use walnuts but use pecans, or other nuts are fine.

Combine the dry ingredients in a larger bowl; the nuts with 1 1/2 cup AP flour, 3/4 cup sugar, 1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon each of baking soda, cinnamon, and nutmeg (optional).

Mix the wet into the dry and only mix until all the dry is incorporated. Do not over mix.

Prepare 12 cupcake baking cups. I gave the pan a good spray of PAM, so they won't stick. Pour the batter into the cups.

Sprinkle the tops with a generous amount of sugar. Spray the sugar with PAM.

Bake for 20-25 minutes. There are some variables, so be sure to check the endpoint. Just insert a toothpick in the top to about the center of the muffin. It is done when the toothpick comes out clean. Or you can press lightly on the top of the muffin, and if it pops back quickly and leaves no indentation, it is done.  Cool on rack.

Other Muffin Recipes

Easy Apple Fritter Muffins

Strawberry Cinnamon Muffins

Whole Wheat Blueberry Muffins

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📖 Recipe

Banana Muffins

From Dan Mikesell AKA DrDan

These quick and easy banana muffins are incredibly moist with delicious intense banana flavor. Add a little crunch with some nuts to make them extra special.

5 from 3 votes

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Prep Time 10 mins

Cook Time 23 mins

Total Time 33 mins

Servings #/Adjust if desired 12 servings

Ingredients

US CustomaryConvert to Metric

Wet

• 2-3 bananas - ripe
• 1 egg - large
• 1/3 cup butter
• 1 1/2 teaspoon vanilla
• milk - to make 2 cups of liquid

Dry

• 1 1/2 cup AP flour
• 3/4 cup sugar - plus more for the top
• ¾ cup nuts
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg - optional

Instructions

 

• Preheat oven to 350.
• Mash 2-3 bananas well in a 2 cup measuring cup.
• Melt 1/3 cup of butter in the microwave. About 25 seconds depending on your microwave.
• Add one egg to the banana and mix until well combined. Add the butter, 1 1/2 teaspoon vanilla, and add just enough milk to make 2 cups of the "liquid."
• Optional Nuts: You need about 3/4 cup of chopped nuts.  I use walnuts but use pecans, or other nuts are fine.
• Combine the dry ingredients in a larger bowl; the nuts with 1 1/2 cup AP flour, 3/4 cup sugar, 1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon each of baking soda, cinnamon, and nutmeg (optional).
• Mix the wet into the dry and only mix until all the dry is incorporated. Do not over mix.
• Prepare 12 cupcake baking cups. Gave the pan a good spray of PAM, so they won't stick. Pour the batter into the cups.
• Sprinkle the tops with a generous amount of sugar. You can add a few nuts if you want. Lightly spray the sugar with PAM.
• Bake for 20-25 minutes. There are some variables so be sure to check the endpoint. Just insert a toothpick in the top to about the center of the muffin. It is done when the toothpick comes out clean. Or you can press lightly on the top of the muffin and if it pops back quickly and leaves no indentation, it is done.  Cool on rack.

Recipe Notes

Pro Tips

1. The bananas should be at least ripe but overripe is better. 2-3 will do.
2. A tablespoon or two of strong coffee may increase the "banana taste." Add it in the liquid before topping off with milk.
3. The volume of milk varies by the volume of the mashed bananas.
4. Never use baking powder with aluminum.
5. The nuts and nutmeg is optional.
6. The sugar and PAM topping forms a nice crust.
7. Use the nuts you like. You will need 3/4 to 1 cup. You can sprinkle some on top with the sugar for a nice touch.
8. See the post above for discussion of mini and jumbo size muffins.
9. There are some variables so be sure to check the endpoint. Just insert a toothpick in the top to about the center of the muffin. It is done when the toothpick comes out clean. Or you can press lightly on the top of the muffin and if it pops back quickly and leaves no indentation, it is done.
10. Good at room temperature for 3-4 days and will freeze nicely for 3-4 months.

Have More Questions?Make it Perfect First Time and Every Time. Don't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 176kcalCarbohydrates : 29gProtein : 2gFat : 6gSaturated Fat : 3gCholesterol : 27mgSodium : 291mgPotassium : 160mgFiber : 1gSugar : 15gVitamin A : 190IUVitamin C : 2mgCalcium : 36mgIron : 1mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Sweets

Cuisine :American

Editor's Note: Originally Published November 2, 2012. Updated with expanded explanation and options along with refreshed photos and a table of contents to help navigation.