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The Best Banana Muffins Recipe (Easy & Moist)

The Best Banana Muffins Recipe (Easy & Moist)

These easy banana muffins are tender, moist, and full of ripe banana flavor. The simple one-bowl batter makes 12 muffins and can be customized with nuts or chocolate chips.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium bananas, about 1 1/2 cups Very ripe medium bananas, mashed
  • 1/2 cup (113 g) Unsalted butter, melted or softened
  • 3/4 cup (150 g) Granulated sugar
  • 1 large egg Large egg
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 1 1/2 cups (190 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon, optional Ground cinnamon
Optional Add-Ins
  • 1/2 to 1 cup, optional Chopped walnuts, pecans, or chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease the wells lightly.
  2. Mash the bananas in a large bowl until mostly smooth, leaving a few small pieces for extra banana texture.
  3. Whisk the melted or softened butter, sugar, egg, and vanilla into the bananas until the mixture is evenly combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and optional cinnamon.
  5. Add the dry ingredients to the banana mixture and stir just until no visible streaks of flour remain. Do not overmix.
  6. Fold in the walnuts, pecans, or chocolate chips if using, distributing them gently through the batter.
  7. Divide the batter among the muffin cups, filling each about two-thirds to three-quarters full.
  8. Bake for 18–23 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Use heavily speckled or mostly brown bananas for the sweetest, moistest muffins. Stop stirring as soon as the flour disappears because a few small lumps are fine. For taller tops, bake at 425°F (220°C) for 5 minutes, then reduce the oven to 350°F (175°C) and bake for another 13–18 minutes.