Banana Muffins Recipe

A Delightful Treat for All Ages

Banana Muffins Recipe

Introduction to Banana Muffins

Banana muffins, known for their delightful taste and comforting aroma, have become a staple in many households. These moist and flavorful treats are perfect for any time of the day, blending the sweetness of ripe bananas with the comforting texture of a soft muffin.

History and Popularity

The origin of muffins can be traced back to England, where they were a common teatime snack. However, it wasn’t until bananas became widely available and affordable in the 20th century that banana muffins began to rise in popularity. This coincided with the advent of baking powder, which made muffin-making easier and more accessible. Over time, banana muffins have evolved from a simple use of overripe bananas to a beloved recipe, experimented with and cherished in kitchens worldwide. Their popularity owes much to their simplicity, the universal appeal of bananas, and the versatility of the muffin itself, making them a beloved treat in various cultures and cuisines.


Creating the perfect banana muffins starts with gathering the right ingredients. Here’s what you’ll need:

  • Flour: 1 ½ cups of all-purpose flour form the base of the muffins.
  • Baking Powder & Baking Soda: 1 teaspoon each to ensure the muffins rise beautifully.
  • Salt: Just a pinch to balance the flavors.
  • Bananas: 3 large ripe bananas, mashed, are the star of the recipe.
  • Sugar: ¾ cup of white sugar adds the right amount of sweetness.
  • Egg: 1 large egg to bind the ingredients together.
  • Butter: ⅓ cup of melted butter for richness and moisture.
  • Vanilla Extract: 1 teaspoon for an aromatic flavor.


  • Cinnamon: A half teaspoon for a hint of spice.
  • Nuts or Chocolate Chips: For added texture and flavor.

Step-by-Step Preparation Guide

  1. Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Blend Wet Ingredients: In a separate bowl, beat the mashed bananas with the sugar, egg, melted butter, and vanilla extract until well combined.
  4. Combine Mixtures: Gently fold the banana mixture into the dry ingredients, being careful not to overmix.
  5. Fill Muffin Tin: Spoon the batter into the muffin cups, filling each about two-thirds full.
  6. Bake: Place in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool: Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Customization and Variations

  • Nuts and Seeds: Add a crunchy texture by folding in a half cup of chopped walnuts, pecans, or sunflower seeds.
  • Chocolate Chips: For a sweet twist, mix in a half cup of chocolate chips.
  • Fruit Variations: Incorporate a half cup of dried fruit like raisins or cranberries, or fresh blueberries for a burst of flavor.
  • Spices: Enhance the flavor with spices like cinnamon, nutmeg, or pumpkin spice.
  • Healthy Alternatives: Substitute half of the all-purpose flour with whole wheat flour and reduce the sugar, or use a sugar alternative for a healthier version.

Baking Tips and Techniques

  • Ripe Bananas: The riper the bananas, the better. They add natural sweetness and moisture.
  • Room Temperature Ingredients: Ensure that all ingredients, especially the egg and butter, are at room temperature for a uniform batter.
  • Do Not Overmix: Overmixing the batter can lead to dense muffins. Mix just until the ingredients are combined.
  • Even Distribution: Use an ice cream scoop or spoon for even distribution of batter among the muffin cups.
  • Oven Position: Bake in the center of the oven for even heat distribution.
  • Baking Time: Keep an eye on the muffins in the last few minutes of baking to prevent over-browning.
  • Cooling: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to remove.

With these ingredients and steps, you’re all set to bake delicious banana muffins that are sure to be a hit!

Nutritional Information

A typical banana muffin contains a balance of carbohydrates, fats, and proteins. On average, one muffin has about 200-250 calories, with carbohydrates from flour and sugar, and fats primarily from butter or oil. They also provide dietary fiber from bananas and a small amount of protein. Vitamins and minerals present include potassium from bananas and various B vitamins. Remember, nutritional content can vary based on the recipe and any added ingredients like nuts or chocolate chips.

Storage and Preservation

Proper storage is key to maintaining the freshness of banana muffins:

  • Room Temperature: Store them in an airtight container at room temperature for up to 2-3 days.
  • Refrigeration: For a slightly longer shelf life, refrigerate them in an airtight container for up to a week.
  • Freezing: For long-term storage, wrap each muffin individually in cling film or aluminum foil, then place them in a freezer bag. They can be frozen for up to 3 months.
  • Thawing: Thaw frozen muffins at room temperature or gently warm them in a microwave or oven.
  • Reheating: To restore the fresh-baked taste, warm them in the oven at 350°F for about 10 minutes.

Pairing Suggestions

Banana muffins are versatile and can be paired with various beverages and foods:

  • Beverages: Enjoy them with coffee, tea, or a glass of milk. For a healthier option, pair with a smoothie or fresh juice.
  • Fruits: Serve with fresh fruits like berries or sliced apples for a balanced breakfast or snack.
  • Yogurt: A dollop of Greek yogurt or a spoonful of honey complements the muffin’s sweetness.
  • Nut Butter: Spread almond or peanut butter on a warm muffin for added protein and flavor.

Common Baking Mistakes to Avoid

  • Overmixing the Batter: This can lead to tough, dense muffins. Mix just until the ingredients are combined.
  • Incorrect Oven Temperature: Baking at the wrong temperature can result in unevenly cooked muffins. Always preheat your oven.
  • Using Overripe Bananas: While ripe bananas are good, overly mushy or fermented bananas can affect the taste and texture.
  • Filling the Muffin Cups Too Full: This can cause the muffins to overflow. Fill each cup only two-thirds full.
  • Not Testing for Doneness: Use a toothpick to check if the muffins are done. It should come out clean or with a few moist crumbs.


  • Can I make banana muffins gluten-free? Yes, simply substitute the all-purpose flour with a gluten-free flour blend.
  • How can I make my muffins more moist? Use more bananas and ensure not to overbake them.
  • Can I use frozen bananas? Absolutely. Thaw them first and drain any excess liquid before using.
  • How can I make the muffins healthier? Use whole wheat flour, reduce the sugar, or add nuts for protein and healthy fats.
  • Can I add protein powder to the recipe? Yes, you can add protein powder. Adjust the amount of flour accordingly to maintain the batter consistency.
  • Why did my muffins not rise? This could be due to old baking powder or baking soda. Ensure they are fresh and properly measured.

With these tips and answers to common questions, you’re well-equipped to bake delicious and perfect banana muffins every time!

Banana Muffins

Banana Muffins Recipe

These banana muffins are a delightful treat, perfect for any time of the day. Made with ripe bananas, they are moist, flavorful, and easy to make. Ideal for breakfast, a snack, or dessert, these muffins are sure to be a hit with all ages.
5 from 10 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Comfort Food
Servings 12 muffins
Calories 250 kcal


  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Oven


  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 large ripe bananas mashed
  • ¾ cup white sugar
  • 1 egg lightly beaten
  • cup butter melted
  • Optional: ½ cup chopped walnuts or chocolate chips


  • Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups lightly.
  • Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Mix Wet Ingredients: In a separate bowl, mix the mashed bananas, sugar, egg, and melted butter. Stir until well combined.
  • Combine Mixtures: Pour the banana mixture into the dry ingredients. Stir until just combined. Be careful not to overmix. If using, fold in the walnuts or chocolate chips.
  • Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about two-thirds full.
  • Bake: Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool: Remove the muffins from the oven. Let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Serving and Storage

  • Serve the muffins warm or at room temperature.
  • Store leftover muffins in an airtight container at room temperature for up to 2-3 days, or refrigerate for up to a week.
  • For longer storage, freeze the muffins for up to 3 months.


  • Ripe bananas give the best flavor and moisture.
  • You can add nuts, chocolate chips, or dried fruits for variation.
  • These muffins can be made healthier by substituting whole wheat flour for half of the all-purpose flour and reducing the sugar.
Keyword Banana Muffins Recipe

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Karen Elliot

Written by Karen Elliot

Hi, I'm Karen Elliot is a food blogger who founded to make cooking easier. Growing up on a farm in Spain, Karen was inspired by exquisite dishes prepared using simple ingredients. Karen Elliot is particularly known for making anyone can cook.


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  1. 5 stars
    Lovely all your are the best!! I am still baking at 77..enjoy baking for my grandchildren..they are grown adults but still like to have a stock in freezer when they come to visit

  2. 5 stars
    This recipe is absolutely amazing!
    I made it as is and also added 1 cup of chopped walnuts. WOW!
    I ended up with 18 muffins instead of 12.
    Do you think I could freeze them?

  3. 5 stars
    I made your recipe, for banana cupcakes. Except I made bread instead, without chocolate chips. I did substitute Vanilla extract for Banana extract. It was Delicious! My hubby and so did my neighbor love it. I will be making this again. Thank You!!!

  4. 5 stars
    TOO MUCH BUTTER. The muffins were oozing butter from the top and through the bottom of the cups after I took them out of the oven. I was patting them with paper towels. The muffins were very dense and lacked in flavor. I will not use this recipe again.

  5. 5 stars
    The recipe card says half a cup of butter and then underneath it says 8 tablespoons so maybe she added all of it. Like half a cup of butter and 8 tablespoons makes it a little confusing. Might want to change that! This recipe is divine!

  6. 5 stars
    I also had the same issue ,pools of butter in the bottom of the muffin tins , butter soaked through the paper liner. Never had that happen before with other recipes 🤷🏻‍♀️

  7. 5 stars
    This recipe was fast to make and absolutely delicious! I made the muffins without the chocolate chips because I did not have any on hand. Also, I did not have baking soda, so I used baking powder in lieu of that. However, they were very tasty and super moist. Perfect use of leftover bananas!

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