These easy banana muffins are quick to throw together, full of flavor, and perfect for a last minute weekend breakfast!
Banana bread is my go-to. Aside from eating bananas straight from the peel, banana bread (and muffins) are the only banana-forward baked goods I reliably make. While banana crepes or banana splits sound nice, I’ll usually choose chocolate cake — but banana bread? I’ll always make an exception.
These are classic banana muffins — no chocolate chips or peanut butter swirls, just soft, moist, perfectly poppable muffins with plenty of banana and warm cinnamon flavor. I like to bake them in colorful liners to brighten up rainy Sunday mornings.
Over the years I’ve tweaked this recipe, but the results are always the same: a nice muffin top, super-moist crumb, and bold banana-cinnamon flavor. Full disclosure — I often have fewer muffins to photograph than I expect because they get eaten fast.
Ripe bananas are essential. Use very ripe bananas — the darker and softer the better — for the best flavor and sweetness. If you don’t have time to wait for bananas to ripen on the counter, you can roast them in the oven briefly to speed the process and concentrate the sweetness.
Quick & Easy Banana Muffins
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Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 3 ripe bananas, mashed
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- ¼ cup butter, melted
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Instructions
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Preheat oven to 350℉. Lightly grease 12 muffin cups or line with paper liners.
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In a bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon cinnamon, and ⅛ teaspoon nutmeg. In a separate bowl, mash 3 ripe bananas and stir in ½ cup granulated sugar, ¼ cup light brown sugar, 1 large egg, and ¼ cup melted butter.
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Add the wet banana mixture to the dry ingredients and fold until just combined—do not overmix. Spoon about 3 tablespoons of batter (roughly ¾ full) into each muffin cup and lightly tap the pan to level the tops.
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Bake at 350℉ for 16–20 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before serving.
Nutrition
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These banana muffins come together in two bowls, making them ideal for quick breakfasts or last-minute baking sessions. No mixer required — just simple steps and a delicious result.