This easy banana muffin recipe only takes 20 minutes to make and results in tender, soft and moist muffins with tons of banana flavor! Seriously the best banana muffin recipe ever! 

These are not your average banana muffins. They are the best, bakery-style, soft and fluffy banana muffins you’ll ever make or eat! 

This recipe only takes 20 minutes to make and results in tender, soft and moist muffins with tons of banana flavor. They are homemade from scratch which means you can ditch the store-bought muffin mixes full of processed ingredients! 

You can add a streusel topping, chocolate chips, walnuts, etc. to make them your own. Plus they are freezer-friendly which means you can bake them once and have breakfast all week long! 

Banana Muffins: Ingredients

• All-purpose flour. Use unbleached, all-purpose flour for best results.  Bread flour or pastry flour can be used in place of all-purpose flour.
• Butter. Salted and unsalted butter can both be used in this banana muffin recipe. You can substitute canola or coconut oil for the butter as well. 
• Eggs. I have not tested this recipe with a flax egg or egg replacer, if you do let me know how it turns out please!
• Brown Sugar. Light and dark brown sugar work equally well in these banana muffins. Dark brown sugar will impart a slightly more detectable molasses taste. 
• Granulated sugar. I use organic cane sugar in all my baking, any granulated white sugar works well. 

How to make Banana Muffins

A lot of people wonder, “How do you make banana muffins from scratch?” I’m here to show you just how easy it is, so you can ditch the boxed muffin mixes for good! 

Combine Dry Ingredients

In a medium bowl, mix together 1 1/2 cups flour, baking soda, baking powder, sea salt and cinnamon, set aside.

Combine wet ingredients

In a large bowl, mash bananas. Add melted butter, eggs and vanilla and stir until mixture is homogenous (uniform throughout).

Add Sugars

Combine brown sugar and granulated sugar with the wet mixture and stir to combine. It’s important to make sure to break up any lumps of brown sugar that might form when it comes into contact with the wet ingredients. 

Add Dry Ingredients 

Add dry ingredients and stir until batter is smooth and there are no lumps (other than a few chunks of banana).

If desired, add mix-ins.

There are so many possibilities when it comes to banana muffin mix-ins! Here are some of our favorites: 

• Chocolate chips
• Walnuts or pecans
• dried cranberries
• peanut butter chips
• white chocolate chips
• shredded coconut

Fill Muffin Tin Cups

Lightly grease a standard 12-cup muffin pan, or line the pan with cupcake liners and then grease. Place about ¼ cup of batter into each well of the prepared muffin pan, smooth the tops so they are even.

Optional: add crumb topping

If you would like to add a crumb topping to these banana muffins, do so after you fill the muffin cups with batter. 

Bake

Bake in preheated oven for 12-17 minutes, until a toothpick inserted into center of a muffin comes out clean. These easy banana muffins are baked at 400 degrees F, and I find in my convection oven they only take 15 minutes to bake. I recommend checking them earlier if your oven bakes hot. The reason for the higher baking temperature is to achieve those nice rounded muffin tops!

Remove from Muffin Pan & Cool

Use a spoon or knife to loosen the banana muffins from the pan and immediately remove them from the muffin tin. Transfer them to a wire rack to cool.

Serve!

These best banana muffins stand on their own without any toppings or spreads, but here are some delicious suggestions .

• Slather on some homemade peanut butter. 
• Spread this homemade cinnamon honey butter over warm banana muffins for a special treat. 
• Serve with some homemade vanilla almond butter. 

Store

These banana muffins can be stored in an airtight container in the refrigerator for up to 1 week, or the freezer for up to 2 months. 

Freeze

To freeze, let the muffins come to room temperature. Then transfer them to an airtight container and store in the freezer for up to 2 months. 

Reheat

Warm the muffins in the microwave for 30-60 seconds (depending on the number of muffins being reheated). You can also reheat them in the oven. To do so, place them in a small baking dish or loaf pan and cover with aluminum foil. Warm at 350 degrees F for 10-15 minutes or until warmed through. 

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

More Banana & Muffin Recipes

• Try the BEST banana bread recipe ever. 
• Seriously the best banana cake you will ever eat. 
• Double chocolate banana bread is a cross between a brownie and banana bread and it’s so delicious!
• Or this paleo banana bread for a gluten-free option.
• This peanut butter banana baked oatmeal is so good. 
• These classic blueberry muffins taste just like the bakery but homemade! 
• Or try these paleo blueberry muffins (also made with bananas).
• Everyone adores these spinach banana muffins!
• Try this healthy banana bread and healthy banana muffins are delicious and no one can tell they’re good for you!
• These healthy banana oatmeal cookies are nutritious and delicious, also try these peanut butter banana cookies.

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!