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These banana muffins strike the perfect balance between simplicity and flavor.
Made with just a handful of pantry staples and three ripe bananas, they deliver warm, cozy notes of cinnamon and nutmeg in every bite.
What makes this recipe especially appealing is its flexibility — you can stir in chocolate chips for a sweet twist or add chopped nuts for extra crunch and plant-based protein. Plus, they come together in just 30 minutes, making them ideal for busy mornings or quick snacks.
From a nutritional standpoint, these muffins provide natural sweetness from bananas, which are rich in potassium and fiber.
The use of brown sugar or coconut sugar adds depth of flavor with slightly fewer processed ingredients.
Swapping in whole wheat flour or coconut oil can boost the fiber and healthy fat content, making them even better for everyday eating.
Whether you’re baking for meal prep, a lunchbox treat, or a cozy breakfast, these muffins are a wholesome, satisfying option you’ll turn to often.
Must-Have Tools for Perfect Results
USA Pan 12-Cup Muffin Pan
This durable, nonstick muffin pan ensures even baking and beautiful, golden muffin tops every time.
A staple for any home baker, it resists warping and delivers consistent results.
OXO Good Grips Mixing Bowl Set
Lightweight, non-slip, and easy to clean, these bowls make mixing batter a breeze.
Their high sides help contain messes, and they’re a versatile kitchen essential for everything from baking to salads.
KitchenAid Hand Mixer
Perfect for beating the wet ingredients to a smooth consistency, this powerful hand mixer cuts down prep time.
Compact, efficient, and ideal for batters, frostings, and more.
Wilton Silicone Muffin Liners
Reusable, eco-friendly, and easy to clean, these liners prevent sticking and make cleanup a snap.
Great for muffins, cupcakes, or portioned snacks on the go.
OXO Stainless Steel Cooling Rack
This sturdy wire rack allows muffins to cool evenly without getting soggy.
It’s a must-have for any baked goods and doubles as a trivet or drying rack.
Banana Nut Muffins
Equipment
- (1) 12-cup muffin pan
- (12) Muffin liners (optional but recommended)
- (2) Mixing bowls (1 large, 1 medium)
- (1) Electric hand mixer or whisk
- (1) Measuring cup set & spoons
- (1) Cooling rack
- (1) Spatula or spoon for folding batter
Ingredients
- 1½ cups 188g all-purpose flour, measured properly (spoon and level method)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1½ cups 345g mashed ripe bananas (from about 3 large or 4 medium bananas)
- 6 tablespoons 85g unsalted butter, melted (or use melted coconut oil)
- ⅔ cup 135g packed light or dark brown sugar (or coconut sugar)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons 30ml milk (dairy or non-dairy)
- Optional: 1 cup chopped walnuts pecans, or semi-sweet chocolate chips
Instructions
- Prepare Your Oven and Muffin Pan: Start by preheating your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside — this will be your dry mixture.
- Combine Wet Ingredients: In a separate large bowl, mash the ripe bananas thoroughly. Add the melted butter, brown sugar, egg, vanilla extract, and milk. Whisk or beat with an electric mixer on medium speed until everything is fully blended.
- Bring It All Together: Gradually add the dry mixture to the wet ingredients. Stir just until combined, being careful not to overmix. If you're including nuts or chocolate chips, gently fold them in at this point. The batter should be thick.
- Fill the Muffin Cups: Divide the batter evenly among the muffin cups, filling each one to the top. This helps achieve tall, bakery-style muffins.
- Bake at Two Temperatures: Bake in the preheated oven at 425°F (218°C) for 5 minutes. Then, without opening the oven door, reduce the heat to 350°F (177°C) and continue baking for 16–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Total baking time is about 21–23 minutes.
- Cool Before Serving: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Storage Tips: Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freezing Instructions: These muffins freeze well. Wrap tightly and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or reheat briefly in the microwave.
- Flour Options: You can substitute whole wheat flour for some or all of the all-purpose flour. If using all whole wheat flour, add 1 extra tablespoon of milk to balance moisture.
- Banana Tips: Frozen bananas work too! Thaw them fully, drain excess liquid, mash, and use just like fresh.
- Sweetener Substitutes: Brown sugar provides the richest flavor, but coconut sugar, honey, or pure maple syrup can be used. Syrup-based sweeteners may result in slightly moister muffins.
- Add-In Ideas: Try mixing in chopped dates, shredded coconut, or dried cranberries for variety.
Chef’s Secrets for Muffin Success
The secret to truly moist and fluffy banana muffins lies in the ripeness of your bananas.
The darker and spottier, the better—they offer maximum natural sweetness and a deep banana flavor.
When measuring flour, always spoon it into your measuring cup and level it off with a knife to avoid compacting, which can lead to dense muffins.
To get those beautiful domed tops, start baking at a high temperature (425°F) for the first few minutes, then reduce the heat. This burst of heat helps the batter rise quickly and evenly.
Finally, avoid overmixing once you add the dry ingredients.
A few visible streaks of flour are fine—overmixing develops gluten and can make muffins tough.
Tasty and Creative Serving Suggestions
These banana muffins are incredibly versatile and perfect for breakfast, snacks, or dessert.
For a breakfast treat, serve warm with a pat of butter or a smear of nut butter for added protein.
Pair with a cup of coffee or tea for a cozy morning start. If you’re entertaining or packing lunchboxes, add a few mini chocolate chips for sweetness or a sprinkle of oats on top for rustic charm.
These also make excellent additions to brunch boards—cut them in halves or quarters and serve alongside fresh fruit, yogurt, or hard-boiled eggs.
Want to turn them into dessert? Drizzle with a little caramel or melted chocolate and top with chopped nuts.
Smart Storage Tips for Freshness
To keep your muffins soft and moist, store them in an airtight container at room temperature for up to 3 days.
If your kitchen is warm or humid, refrigeration is a better option—they’ll last up to 1 week in the fridge.
When refrigerated, pop one in the microwave for 10–15 seconds to refresh its texture. For longer storage, banana muffins freeze beautifully.
Once cooled, wrap each muffin individually in plastic wrap or foil, then place in a zip-top freezer bag or airtight container.
They’ll keep for up to 3 months.
To thaw, leave them at room temperature overnight or warm in the microwave straight from the freezer.
Frequently Asked Banana Muffin Questions
1. Can I make these muffins vegan?
Yes! Substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use melted coconut oil instead of butter.
Also, ensure your milk is plant-based. The texture will be slightly different but still delicious.
2. What can I use instead of brown sugar?
Coconut sugar is a great substitute and offers a lower-glycemic option.
Maple syrup or honey also work, but may result in slightly more moist muffins. Adjust the baking time by 1–2 minutes if needed.
3. How do I know when the muffins are done?
Insert a toothpick into the center of one muffin. If it comes out clean or with a few moist crumbs, they’re done.
Don’t rely solely on time—oven temperatures can vary, so visual and toothpick checks are best.
4. Can I add extra ingredients like fruit or seeds?
Absolutely! Chopped apples, dried cranberries, sunflower seeds, or shredded coconut can be added.
Just keep add-ins to about 1 cup total to maintain proper batter consistency.
5. Why did my muffins turn out dense?
This often happens from overmixing the batter or using too much flour.
Be sure to gently mix the wet and dry ingredients just until combined, and measure flour using the spoon-and-level method for accuracy.
This recipe is inspired by sallysbakingaddiction and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.