These easy Banana Muffins come together quickly and have a tender and moist crumb that makes these muffins a family favorite in our house! They bake up tall with bakery-style muffin tops and have the most delicious natural banana flavor. A quick and simple recipe to use up ripe bananas!
These are truly the BEST Banana Muffins – they are so soft and fluffy with a tender crumb and keep fresh and tasty for days! My simple banana muffins turn out perfectly every time I make them. The recipe is pretty forgiving and the ingredients are super simple which makes this my go-to recipe when I have ripe bananas on hand that need to be used.
They’re made with melted butter, lots of mashed ripe bananas, two kinds of sugar for added flavor, and a little bit of buttermilk for extra tenderness. The melted butter adds flavor and moistness and makes it super easy and quick to mix all the ingredients together. No need to cream the butter, just combine the wet ingredients with a spoon then add the dry ingredients and you’re done in less than 5 minutes.
These muffins have the perfect flavor and texture! Trust me, this will surely become your favorite banana muffin recipe!
Tips and Tricks on How to Make Banana Muffins
- Use ripe bananas for the best taste! Ripe bananas with brown spots are sweeter and easier to mash. (photo 1)
- This recipe is made with buttermilk, but if you don’t have some on hand you can make your own by combining 1/4 cup milk with 1 tsp fresh lemon juice or white vinegar.
- Mix just until the wet and the dry ingredients are combined! Not over-mixing the batter makes these muffins bake up tall and creates the perfect moist and tender texture! (photo 2 and 3)
- Fill the muffin cups evenly and almost to the top. This will ensure that the muffins cook evenly with high-bakery style tops and are ready at the same time. I find that a cookie scoop works best to evenly distribute the batter between the muffin cups. (photo 4)
- Can I freeze these muffins? Yes, you can freeze these muffins. Put the baked and cooled muffins in an airtight ziplock bag and freeze for up to three months. Set them out at room temperature to thaw.
- Can I reduce the amount of sugar? Yes, you could reduce the sugar from 3/4 cup to 1/2 cup without a big change in texture.
- Can you add walnuts to this recipe to make Banana Nut Muffins? Yes! Fold 3/4 cup walnuts into the batter after combining the wet and dry ingredients.
- Can I add chocolate chips? Yes! Check out my recipe for Banana Chocolate Chip Muffins.
- This banana muffin recipe was adapted from my extremely popular Banana Crumb Muffin Recipe but it is simpler and quicker!
Can you freeze ripe bananas for later use?
Yes, you can freeze bananas for later use. Frozen bananas are great to have on hand for baking or smoothies. Bananas won’t ripen further once frozen so you should choose bananas that are fully ripe or slightly overripe. For smoothies, cut the bananas into small chunks so they are easier to blend. For baking, you can freeze whole, peeled bananas because you will defrost them before mixing them into the batter.
Looking for more Banana Recipes?
- Banana Crumb Muffins
- Best Banana Nut Bread Recipe
- Banana Chocolate Chip Muffins
- Chocolate Banana Muffins
- 16 Delicious Recipes to Use up Ripe Bananas
Tools/Ingredients used to make this Banana Muffin Recipe:
Muffin Pan: I love this muffin pan! It comes with a lid so it’s easy to transport baked muffins or cupcakes and it’s super easy to clean, everything slides right off.
Cookie Scoop: This scoop is perfect for portioning the muffins and quickly scooping without mixing the batter too much.
Want to try this easy Banana Muffins Recipe?
PIN IT TO YOUR BAKING BOARD TO SAVE IT OR SHARE ON FACEBOOK!
Follow Plated Cravings on Pinterest for more great recipes!
Easy Banana Muffins
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 3 bananas mashed (about 1 cup)
- 1/2 cup unsalted butter melted and cooled
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup buttermilk or 1/4 cup milk + 1 tsp lemon juice
- Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
- In another bowl mash bananas then add melted butter and sugars. Whisk until combined.
- Add eggs, vanilla extract, and buttermilk.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Spoon batter into prepared muffin cups.
- Bake for 20 - 25 minutes, until a toothpick, inserted into the center, comes out with only a few moist crumbs attached.
- Let cool for 10 min in the pan then transfer to a cooling rack to cool completely.
NEVER MISS A RECIPE!
If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!