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These Easy Banana Muffins are just like mom used to make! They are soft and moist and the perfect option for over-ripe bananas. Add cinnamon or top with cinnamon sugar for a fun twist.

Banana muffins in a basket with bananas in the background

Banana muffins can be made using either ripe or over-ripe bananas. Over-ripe bananas generally have black spots on them. As bananas ripen, the starch converts into sugar so over-ripe bananas are sweeter and softer, making over-ripe bananas perfect for baking.

For a fun twist on banana muffins, try adding ground cinnamon to the batter. Cinnamon banana muffins are always popular. You can also add a cinnamon-sugar mixture on top of the muffins to make them prettier and add a little extra sweetness.

  • How to store muffins so they don’t get soggy:

    There are two great ways to keep your muffins from getting soggy. With either method, you’ll need to first ensure that your muffins are completely cooled before storing in an airtight container. You do not want the muffins to have any residual heat.

    • The first option is to simply add a few saltine crackers into the airtight container that you store your muffins in. The crackers will absorb the excess moisture.
    • The second option is to lay a paper towel out onto the bottom of your storage container. Place your muffins in on top of the paper towel in a single layer, then place an additional paper towel on top. The paper towel will absorb the excess moisture.
  • Can I add nuts?

    Yes, you can! Once the batter is made, gently fold in  in 1/2 cup of finely chopped nuts. Almonds, walnuts, or pecans will all work great in this recipe.

  • Freezing Instructions:

    Muffins freeze quite well. Just pop them in the freezer. Once frozen, store in an airtight container to prevent freezer burn.

  • Pro Tip: domed muffin tops

    The key to a perfectly domed muffin top is to blast the batter with heat when you first place it into the oven, and then let it finish baking in a slightly cooler oven. This will cause the steam in the muffins to rapidly release, making the muffin puff up rapidly and create that perfect dome. 425 degrees Fahrenheit is a great temperature to start your muffins in. After about 7 minutes, reduce the heat in the oven to 350 degrees F. Watch your muffins closely as they finish baking as ovens vary slightly so your cooking time may vary as well. Pull your muffins out as soon as they are golden brown on top.

Banana Muffins sprinkled with cinnamon sugar

If you like this recipe, be sure to check out our other delicious muffin recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Banana muffins in a basket with bananas in the background
These Easy Banana Muffins are just like mom used to make! They are soft and moist and the perfect option for over-ripe bananas. Add cinnamon or top with cinnamon sugar for a fun twist.
Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes

Basic Banana Muffin Recipe

  • 2-3 overripe bananas
  • 1/4 cup melted butter
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ cup milk

Optional Additions

  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup mini chocolate chips (optional)
  • 1/2 cup finely chopped nuts (optional)
  • Preheat oven to 450 degrees Fahrenheit. Line a muffin tin with 12 paper liners. Lightly grease paper liners with nonstick cooking spray.
  • In a large mixing bowl, use a hand mixer to cream together bananas, butter, and sugar, about two minutes.
  • Beat in eggs until combined. Add in the baking powder, salt, cinnamon (if using), and vanilla and mix briefly.
  • Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined. Fold in nuts or mini chocolate chips (if using).
  • Divide the batter up equally amongst the 12 muffins, filling almost to the top of the muffin tin.
  • Bake in the preheated oven for 5 minutes. Reduce the oven temperature to 350 degrees and continue baking another 14 to 16 minutes, until a toothpick inserted into the center comes out clean.
  • Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
*This recipe is designed for 2 large bananas, or 3 medium-sized bananas. An exact amount is not necessary. 


Optional Cinnamon Sugar Topping

  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
Stir together in a small mixing bowl. While your muffins are still warm, dip muffin tops into mixture and roll to coat, or sprinkle on top. 


Serving: 1muffin | Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 150mg | Potassium: 131mg | Fiber: 1g | Sugar: 14g | Vitamin A: 174IU | Calcium: 60mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: Banana Muffins
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