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Stacked banana muffins placed on a wire rack, with ripe bananas in the background.
4.90 from 29 votes

Banana Muffins

Banana Muffins are soft, sweet, and delicious. Ripe bananas and simple kitchen ingredients are put to good use in this easy banana muffins recipe.
Author Diana
Servings 12 muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 1 ½ cups (180g) all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 3 large ripe bananas mashed
  • ¼ cup melted unsalted butter
  • 1 teaspoon pure vanilla extract


  • Preheat the oven to 350°/180°C or 160°C fan oven, and line a muffin pan with muffin liners. Set aside.
  • Combine dry ingredients in a bowl (flour, baking powder, baking soda, cinnamon, salt) and set aside.
  • In a large bowl, whisk together the sugar, egg, mashed banana, melted butter, vanilla.
  • Add the dry ingredients to the wet ingredients, and stir just until mixed.
  • Using a large cookie scoop, divide the batter between 12 muffin liners.
  • Bake for 25-30 minutes or until a toothpick comes out clean from the center of a muffin.
  • Cool on a cooling rack, serve at room temperature.


  • Avoid Overmixing: Overmixed muffin batter will create tough muffins that don’t rise in the oven. Stop mixing as soon as the dry ingredients are mixed in. 
  • Be Sure Your Bananas Are Ready: Don’t try to bake with bananas that aren’t ripe enough. Your bananas should look like the ones in my photo above, yellow with a good amount of brown spots on them. 
  • Add Some Fun: You can add chocolate chips, oats, nuts, or dried fruit to the batter to make these muffins extra special. I suggest adding no more than ½ cup of any add-ins. If you are adding oats, add a splash of milk as well to keep the batter and the muffins moist. 
  • Fill Muffin Cups Only Halfway: If the muffin cups are too full, the batter will rise up and overflow in the oven. Use a cookie scoop or a small measuring cup to get evenly filled muffin cups. 
  • Freezing: Simply wrap each muffin in plastic wrap, then place them all in a plastic freezer bag. Eat them within two months for best results.


Calories: 168kcal | Carbohydrates: 29g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 149mg | Potassium: 182mg | Fiber: 1g | Sugar: 13g | Vitamin A: 169IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg