These easy banana muffins are quick to throw together, full of flavor, and perfect for a last-minute weekend breakfast!
Banana bread is my favorite way to use ripe bananas. I don’t often add bananas to desserts beyond the classic loaf, and when it comes to quick baking, simple banana muffins beat more elaborate treats for me every time. Soft, moist, and packed with banana and cinnamon, these muffins are an easy comfort breakfast or snack.
These are straightforward banana muffins—no chocolate chips or nuts, just pure banana flavor and a tender crumb. I like to bake them in colorful liners for a cheerful touch on rainy mornings. They consistently rise to form a little muffin top and stay wonderfully moist.
I’ve tested variations over the years, but the essentials remain the same: ripe bananas, a touch of cinnamon, and just the right proportions so the muffins bake up tender and flavorful. They’re so tempting that sometimes not all of them make it to the photo shoot.
Overripe bananas are key—think soft, brown-spotted bananas. Letting bananas ripen on the counter concentrates their sweetness and makes them easier to mash. If you don’t have time to wait, you can speed up ripening in the oven by roasting the bananas briefly until they’re soft and fragrant.
Quick & Easy Banana Muffins
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 them 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 banana mixture to the dry ingredients and stir just until combined—do not overmix. Scoop about 3 tablespoons of batter into each muffin cup (roughly ¾ full) and gently tap the pan to level the batter.
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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 are made using just two bowls—no stand mixer required—so they’re ideal for quick breakfasts or late-night baking when you want minimal cleanup. Enjoy warm from the oven or store cooled muffins in an airtight container for a few days.