Banana Nut Muffins Recipe

These quick & easy banana muffins are soft, buttery, and perfectly spiced with cinnamon for a comforting bite. They’re delicious plain or enhanced with chocolate chips or nuts.

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Made in just 30 minutes, this recipe uses three ripe bananas and basic pantry staples. It yields bakery-style muffins that are moist, tall, and full of banana flavor.

Star Ingredients in These Quick & Easy Banana Muffins

Ripe bananas – The heart of the recipe, they provide natural sweetness and moisture, making the muffins tender and flavorful.

Brown sugar – Adds a deep, caramel-like sweetness and extra moisture, enhancing the softness of the muffins.

Melted butter – Infuses richness and a soft crumb; coconut oil is a great dairy-free substitute.

Cinnamon & nutmeg – These warm spices elevate the banana flavor and give each bite a cozy, aromatic note.

All-purpose flour – The base structure of the muffins; use whole wheat for a nuttier flavor and added fiber.

How to Make These Quick & Easy Banana Muffins

Begin by mixing the dry ingredients—flour, leaveners, salt, and spices. In a separate bowl, mash bananas and blend in butter, sugar, egg, vanilla, and milk. Combine wet and dry mixtures, then fold in optional add-ins like nuts or chocolate chips.

Spoon the batter into muffin liners, fill to the top, and bake at a high temperature for five minutes. Lower the heat and continue baking until the muffins are golden and a toothpick comes out clean.

Tips for Perfect Quick & Easy Banana Muffins

To help your banana muffins rise beautifully, start baking them at a high temperature (425°F). This quick heat rise forms a tall muffin top before the insides bake through. For a healthier version, swap some or all of the all-purpose flour with whole wheat flour and increase the milk slightly.

Coconut oil and coconut sugar can be used for a dairy-free or less processed option, though this may slightly alter texture and sweetness. A blend of brown sugar and coconut sugar offers balanced flavor and moisture.

Storing Leftovers of These Quick & Easy Banana Muffins

These banana muffins keep well covered at room temperature for several days. For longer storage, refrigerate them for up to one week. You can also freeze them for up to three months—just thaw overnight in the fridge and warm in the microwave before serving.

Frequently Asked Questions

Can I use frozen bananas for this recipe?
Yes, thaw them completely, drain excess liquid, then mash and proceed with the recipe.

Can I substitute the sugar?
Yes, coconut sugar, honey, or maple syrup can be used. Keep in mind the muffins will be less sweet or slightly moister with liquid sweeteners.

How can I make these muffins dairy-free?
Use melted coconut oil instead of butter and any plant-based milk like almond or oat.

Can I make mini muffins?
Absolutely—bake mini muffins at 350°F for 12–14 minutes or until a toothpick comes out clean.

Quick & Easy Banana Muffins

Delicately soft and richly flavored with warm spices, these banana muffins are a breeze to prepare and perfect for any time of day. Ideal enjoyed as-is or enhanced with nuts or chocolate chips for added texture and indulgence.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Ingredients

• 2/3 cup 135g packed light or dark brown sugar (or coconut sugar)
• 1 teaspoon baking powder
• 2 Tablespoons 30ml milk
• 6 Tablespoons 85g unsalted butter, melted (or melted coconut oil)
• 1 large egg at room temperature
• 1 and 1/2 cups 345g mashed bananas (about 3 large or 4 medium ripe bananas)
• 1/2 teaspoon salt
• 1 and 1/2 cups 188g all-purpose flour (spooned & leveled)
• 1/4 teaspoon ground nutmeg
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• Optional: 1 cup chopped walnuts pecans, or chocolate chips

Instructions

• Preheat the oven to 425°F (218°C). Prepare a 12-count muffin tin with nonstick spray or line with paper muffin liners.
• In a medium-sized bowl, blend the flour with the baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
• Mash the bananas thoroughly in a large mixing bowl or the bowl of a stand mixer. On medium speed, incorporate the melted butter, brown sugar, egg, vanilla extract, and milk until smooth.
• Gradually add the dry mixture to the banana blend, mixing until just unified. If using, gently fold in the chopped nuts or chocolate chips at this stage. The resulting batter will be thick.
• Distribute the batter evenly among the prepared muffin cups, filling each to the top. Bake initially for 5 minutes at 425°F, then without removing the muffins, reduce the oven temperature to 350°F (177°C) and continue baking for 16–18 minutes, or until a toothpick inserted in the center emerges clean. The total bake time is approximately 21–23 minutes. For mini muffins, bake at 350°F for 12–14 minutes.
• Allow muffins to rest in the pan for 5 minutes before transferring them to a wire rack to finish cooling.

Notes

To extend freshness, store muffins covered at room temperature for several days or refrigerate for up to one week.
For long-term storage, freeze for up to 3 months; thaw in the refrigerator overnight and reheat as desired.
Using a higher initial oven temperature ensures a tall muffin rise by setting the tops quickly.
Whole wheat flour may be substituted entirely or partially, maintaining the total amount at 1 and 1/2 cups. If using all whole wheat flour, include an additional tablespoon (15ml) of milk.
Frozen bananas can be used after thawing and draining excess liquid.
Sugar alternatives like honey or maple syrup may be substituted in equal measure, though results may vary slightly in texture and sweetness.