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By: Becky Hardin
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Perfectly sweet, from the ripe bananas, loaded with warming spices like nutmeg and cinnamon, light, fluffy and so easy to make. These are the Best Banana Muffins!
Table of Contents
Banana Muffins from Scratch
The Best Banana Muffins have landed! Studded with walnuts and perfectly spiced, these homemade muffins are so satisfying! It’s so easy to whip up a dozen or so of these dreamy banana muffins.
Have them for breakfast, as a snack or dessert, basically whenever you want something sweet and delicious!
Why you’ll love these Banana Muffins!
- Moist muffins! A little bit of butter goes a long way! These muffins are soft and melt in the mouth.
- Perfectly sweet. These banana muffins use ripe bananas to amp up the sweetness, no bland muffins here, just perfectly sweet ones!
- Easy. Minimal prep, with only a few pantry staples needed, these are a breeze to whip up!
How to Make Banana Muffins
You can jump to the recipe card for full ingredients & instructions!
- Make your muffin batter. Mix our dry ingredients in a bowl, then in another bowl, mix your wet ingredients and stir in your walnuts. Pour the batter into the muffin molds.
- Bake. In a preheated oven bake the muffins for 25-30 mins
- Allow to cool, serve and enjoy!
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How ripe my should bananas be?
Overripe bananas add the sweet, signature flavor to these muffins. You want to look for bananas that have brown streaks or dots on them and are soft to touch.
If you use an under-ripe banana, you will find that your muffins will not have as much flavor.
Variations of the Best Banana Muffins Recipe
There are a variety of additions you can make to the banana muffins. Some of these might include:
- Chocolate chips: I really like using mini chocolate chips because it prevents them from sinking to the bottom of the muffin, but any type of chocolate will work.
- Dried cranberries or raisins
- Nuts: Aside from walnuts you can add in chopped pecans or macadamia nuts.
How do I store these Banana Muffins?
I store these at room temperature for up to 5-7 days. You can also freeze these muffins without any issues. Freeze for up to 3 months for best quality.
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Tips!
- I used salted butter in this recipe. If using unsalted butter you may want to consider adding a pinch of extra salt to your batter.
- Walnuts are a completely optional addition. They still taste delicious without, if you want nut-free muffins.
- If you have overripe bananas but aren’t ready to use them, store them in a Ziplock (with peel on) and freeze them for later. Then thaw in the fridge or at room temp. Make sure to pat dry unfrozen bananas before use as they store more moisture.
- Test for doneness by inserting a toothpick into the center after 20 minutes, then continue baking only if you see wet batter on the toothpick.
More Muffin Recipes:
- Pecan Pie Muffins
- Pumpkin Muffins
- Morning Glory Muffins
- Beer Bread Muffins
- Strawberry Muffins
- Best Blueberry Muffins
Have you tried the Best Banana Muffins? Feel free to leave a star rating and I’d love to hear from you in the comments below! And don’t forget to try these Chocolate Chip Banana Bars!
Recipe
Banana Muffins Recipe
4.44 from 64 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 30 minutes minutes
Total: 40 minutes minutes
Serves15 muffins
Print Rate
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Perfectly sweet, loaded with warming spices like nutmeg and cinnamon, light, fluffy and so easy to make. These are the Best Banana Muffins!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- ¾ cup overripe bananas mashed (about 3 bananas)
- ¾ cup granulated sugar 150 grams
- ½ cup salted butter 113 grams, melted (1 stick)
- 2 teaspoons pure vanilla extract 8 grams
- 2 large eggs 100 grams, room temperature
- 2 cups all-purpose flour 240 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon ground cinnamon 3 grams
- 1 teaspoon ground nutmeg 3 grams
- ½ teaspoon kosher salt
- 1 cup chopped walnuts 113 grams
Recommended Equipment
Kitchen Scale (optional)
Instructions
Preheat oven to 350°F. Line a 12-count muffin tin with paper liners. Set aside.
In a medium-sized bowl, whisk the mashed bananas, sugar, melted butter, vanilla extract, and eggs together.
¾ cup overripe bananas, ¾ cup granulated sugar, ½ cup salted butter, 2 teaspoons pure vanilla extract, 2 large eggs
Over the wet ingredients, sprinkle on the flour, baking soda, cinnamon, nutmeg, salt, and walnuts. Stir until incorporated. Do not over mix.
2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon kosher salt, 1 cup chopped walnuts
Fill prepared muffin tin wells ⅔ full.
Bake for 25-30 minutes, or until a toothpick comes out clean and the muffins spring back when pressed.
Allow to cool in muffin tins for 5 minutes before transferring muffins to a cooling rack. Repeat if needed to use up all of the batter.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- I used salted butter in this recipe. If using unsalted butter you may want to consider adding a pinch of extra salt to your batter.
- Walnuts are a completely optional addition. They still taste delicious without, if you want nut-free muffins.
- If you have overripe bananas but aren’t ready to use them, store them in a Ziplock (with peel on) and freeze them for later. Then thaw in the fridge or at room temp. Make sure to pat dry unfrozen bananas before use as they store more moisture.
- Test for doneness by inserting a toothpick into the center after 20 minutes, then continue baking only if you see wet batter on the toothpick.
Storage:Store banana muffins in an airtight container at room temperature or in the refrigerator for up to 7 days. Freeze for up to 3 months.
Nutrition Information
Serving: 1muffin Calories: 223kcal (11%) Carbohydrates: 26g (9%) Protein: 4g (8%) Fat: 12g (18%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 4g Monounsaturated Fat: 3g Trans Fat: 0.3g Cholesterol: 41mg (14%) Sodium: 209mg (9%) Potassium: 92mg (3%) Fiber: 1g (4%) Sugar: 11g (12%) Vitamin A: 232IU (5%) Vitamin C: 1mg (1%) Calcium: 18mg (2%) Iron: 1mg (6%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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3 Comments
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Samantha Marceau
Posted on 7/5/2022
Hi Jennifer, the ingredients are listed in the recipe card!
Reply
Fino Caraco
Posted on 6/29/2020
Looks delicious! It would be great if you could include the metric version of the recipe for the baker’s among us that prefer using a scale. Thanks for sharing
Reply
Becky Hardin
Posted on 7/1/2020
Reply to Fino Caraco
I will definitely look into it!!
Reply
