Easy Banana Muffins

4.97 from 27 votes

This post may contain affiliate links. Read full disclosure.

Soft and tender banana muffins with delicate moist crumbs and full of banana flavor! Simple one-bowl muffins in less than 30 minutes!

Why you’ll love this recipe:

I halved my popular banana bread recipe, which makes 2 loaves, and made it into muffins!

The same amazing flavor, but in a convenient, portable size.

Muffins (both regular and mini ones!) are especially popular among young kids!

  • Simple pantry ingredients
  • Quick and easy to make – no special equipment required!
  • Intense banana flavor
  • Moist and tender texture
  • Reduced sugar and butter without compromising on flavor
Mini muffins on a gray plate.

Key Ingredients:

  • Bananas – You want to freeze ripe, or even overripe bananas for this recipe. Ripe bananas are sweet and intensifies the banana flavor in the muffins.
  • Butter – I recommend unsalted butter to control salt amount in the muffins.
  • Sugar is reduced to the minimum amount that yields perfect texture and balanced sweetness.
  • Flour – I recommend all-purpose for this recipe.
  • Baking soda in this recipe plays a significant role in browning the muffins.
  • Baking powder, on other hand, is here to produce fluffy and tall banana bread muffins.
Banana muffins ingredients.

What’s the secret to making moist banana muffins?

Using frozen bananas is the secret to the moist and tender banana muffins.

My recipe doesn’t call for any liquids. And that’s not a mistake!

When you defrost frozen bananas, you’ll get lots of flavorful liquid along with mashed bananas. And that’s GOLD!!

Side by side image of ripe and frozen bananas.

How to freeze bananas:

Method 1:

When you have ripe bananas that are starting to turn soft, put them in the freezer. This way, you can make delicious banana bread or muffins later.

Unpeeled bananas freeze well for up to 3 months!

Method 2:

You can also peel the bananas, mash them and freeze in an airtight container for up to 1 month.

Peeled bananas tend to freezer-burn, so that’s why it’s best to use them within a month.

How to make this muffin recipe:

1. Prepare the bananas

Place frozen bananas under hot running tap water for about a minute.

Then peel them and place in a large bowl.

Microwave the bananas for 5 minutes to thaw completely.


Do NOT drain excess liquid from thawed bananas. Use it all in your batter for extra moist and flavorful muffins.

Side by side images of peeling frozen bananas.

2. Make the batter

  1. Mash bananas well with a wooden spoon.
  2. Add sugar, melted butter and vanilla extract and mix until well combined.
  3. Then stir in lightly beaten egg. (TIP: I add the egg later to prevent the eggs from scrambling in a hot bananas.)
  4. Finally, add the rest of dry ingredients and mix the batter until just combined. Don’t over-mix it.
Step by step photos of making the banana bread batter.

OPTIONAL STEP… You may add some chocolate chips and/or chopped nuts at this point too.

Banana muffin batter with chocolate chips.

3. Bake

Line muffin cups with paper liners, if desired. Then lightly spray with non-stick cooking spray.


Since this is a low fat muffins, they tend to stick to the paper liners. That’s why I like to spray with a cooking spray. It’s totally optional though.

Preheat oven to 375°F. Fill 16 muffin cups 2/3 full with batter. Bake 18-20 minutes or until toothpick inserted in center comes out clean.

Side by side images of raw and baked banana chocolate chip muffins in muffin pan.


I like using this large cookie scoop to divide the batter evenly. 1 scoop in each muffin cup.

Tips for Mashing Bananas:

It’s important to mash the bananas well before making the batter. You can use a fork or a wooden spoon to mash the bananas. If the bananas are thawed, they should be soft enough to mash with a wooden spoon.

Using a wooden spoon, cut the bananas into small chunks and then mash them with the back of the spoon.

Bananas don’t have to be completely smooth, small chunks are ok. Just avoid leaving big chunks, or you’ll end up with wet spots in your muffins.

Banana muffins with one muffin cut in half.

Muffin Storing Tips:

  • Store muffins, covered, on the counter for up to 3 days.
  • You may also refrigerate the muffins, in an airtight container, for up to a week.
  • These muffins also freeze well. Place them in an airtight container or a freezer bag and freeze for up to 3 months.


Why do you use baking soda in banana muffin?

My banana muffins recipe calls for baking soda, even though there is no acid present that would react with it.
That’s because baking soda helps to brown the muffins beautifully.
Without baking soda, muffins come out pale as pictured below.Very pale baked banana muffins in a baking pan.

Which bananas are best for muffins: overripe and frozen bananas?

You would want frozen overripe bananas for the best result. Simply freeze the bananas when they turn soft and with lots of black spots.

Can you freeze banana bread muffins?

Absolutely. Banana muffins freeze well for up to 3 months in an airtight container, or freezer bags.


Watch How to Make This Below!
Banana muffins on a blue plate.
4.97 from 27 votes

Easy Banana Muffins

Soft and tender banana muffins with delicate moist crumbs and full of banana flavor! Simple one-bowl muffins in less than 30 minutes!
Prep: 10 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 16 muffins


  • 4 frozen medium-to-large bananas thawed Note 1
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (60 g) unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • 1 large egg lightly beaten, at room temperature
  • 1 ½ cups (190 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (120 g) toasted chopped walnuts optional
  • ½ cup (100 g) bittersweet chocolate chips optional


  • Preheat the oven to 375°F (190°C).
  • Line 16 regular-size muffin cups with paper liners and lightly spray with non-stick spray. (Note 2)
  • In a large bowl, mash thawed bananas with a fork or wooden spoon.
  • Add sugar, melted butter and vanilla extract, and mix everything until combined.
  • Then stir in lightly beaten egg.
  • Add flour, baking soda, baking powder and salt. Mix until just combined. Don't overman the batter.
  • Add walnuts and/or chocolate chips, if using.
  • Divide the batter evenly into the prepared muffin cups. (TIP: Use a large cookie scoop to evenly divide the batter. 1 scoop into each muffin cup.)
  • Bake for 18-20 minutes, or until the inserted toothpick comes out clean. Cool completely before serving.

Tips & Notes

Note 1: 4 medium bananas equal to 2 cups of mashed bananas. Do NOT discard the juices from thawed bananas, use everything for making the batter.
Note 2: Since this banana muffin recipe has lower fat content, I prefer to spray the paper liners with cooking spray. That way, muffins don’t stick to the paper.
Mini Muffins: You can also make 24 mini muffins instead. Bake mini muffins for about 15 minutes.
Storing Directions:
– Store muffins, covered, on the counter for up to 3 days.
– Or refrigerate for up to a week.
– These muffins also freeze well. Place the muffins in airtight container and freeze for up to 3 months.


Servings: 1 muffin
Calories: 213kcal
Carbohydrates: 29g
Protein: 3g
Fat: 10g
Sugar: 15g
Sodium: 179mg
Course: Breakfast, Snack
Cuisine: American

This recipe was originally published in March, 2020.

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

Leave a comment

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    This recipe was good even without salt, chocolate chips and walnuts! My VERY fussy toddler loved it! Thank you so much 🙂

  2. Came out quite delicious with 2 cups sliced, then mashed frozen bananas, a combo of WW, AP and coconut flour, oil instead of butter and 1/2 cup each walnuts and mini chocolate chips. Thank you for the recipe!

    1. 5 stars
      Love, love, love this recipe! If I can find any downside would be that there was an aftertaste of baking soda/powder. Is there anyway to cut down the amount of these?

      1. Hi, Jacki. Thank you for your feedback. Next time try omitting baking soda and only add baking powder. Without baking soda, the muffins won’t brown as well, but it’s worth a try to see if it improves the taste for you.

        1. 5 stars
          Thanks Shinee. I will definitely try this next time. I might try cutting the soda in 1/2 first before I completely omit it. 😋

  3. 5 stars
    I decided to make SOMETHING out of frozen bananas other than smoothies, and I’m so glad I found this recipe! We have construction workers here for the week, and boy were they thrilled to get homemade Banana Chocolate Chip muffins as a treat! Thanks so much Shinee 🙂

  4. Surprised at amount of baking soda and salt for this muffin recipe. Your “bread” recipe halved would equal 3/4 tsp soda and ont 1/4 tsp salt – why are they more in this recipe?

    1. Hi, Karen! Great question and observation! When doubling a recipe, you could double pretty much all of the ingredients, except for baking powder and baking soda. You don’t need that much baking powder/soda for double batch, and typically it’s advised to reduce the amount of those ingredients slightly when doubling a recipe. As for salt, it’s just a personal preference. 1/2 teaspoon of salt works for single and double batch. You may reduce to 1/4 teaspoon for single batch, if you prefer.

  5. 5 stars
    Wow excellent and fast and truly in one bowl. It took me 15minute from the “get go”. Perfect banana muffin.