Easy banana muffins

The best banana muffins that are easy to make.

The best banana muffins that are easy to make.

Muffins are the perfect grab and go breakfast. The ideal snack to pack in your child’s lunchbox. They are the answer to late evening cravings, with a glass of milk or a soothing herbal tea. Lighter than cake, sweeter than bread, muffins like our easy banana muffins satisfy your cravings while still being a pretty healthy option.

Making your own muffins is so easy; once you have the necessary equipment (basically a muffin tray), there will be no stopping you. And banana muffins are everybody’s favourite – especially mom’s and dad’s who wonder how the bananas they purchased went from being just right to almost overly ripe seemingly overnight! No worries, these easy banana muffins are best when made with very ripe bananas – the banana flavour is more intense and the flavour naturally sweeter.

Which bananas are best for banana muffins?

Overly ripe bananas are best for baking banana muffins and banana breads like our vegan banana bread. How do you know when a banana is very ripe? First, the peel will be dark brown, either in spots or almost entirely. When you squeeze the banana gently, it will feel soft under the peel. These are both signs of a perfectly over-ripe banana.

How can you tell when a banana is rotten?

Great question! There is a line between overly ripe, and rotten, and you don’t want to use those for your easy banana muffins. A rotten banana, especially a very rotten banana, will often leak. As gross as it sounds, it happens. If your banana is leaking sticky liquid, toss it. You missed your chance to bake with it! Also, if your banana appears to have mold on the peel (often near the stem), toss that too! If you’re not sure, toss it. Better not to take any chances. Finally, if your banana smells bad, then it likely is bad. Toss that banana in the compost as well!

Can these easy banana muffins be made vegan?

Yes! The only non-vegan ingredient in these muffins is the egg. To make these muffins vegan, simply omit the egg. Instead, combine 1 tablespoon of ground flax seeds (or ground chia seeds) to a bowl and mix with 2 1/2 tablespoons of water. Use this egg substitute in the recipe in the same way that you used the actual egg.

The best banana muffins that are easy to make.

How long do muffins stay fresh?

Stored covered at room temperature, these easy banana muffins will last for a few days. Otherwise, store them in the refrigerator and bring to room temperature before serving. You can also warm up your muffin in the microwave – delicious with a bit of butter!

Can I freeze banana muffins?

Yes! You can freeze all muffins. We like to wrap them individually in plastic wrap and then store them in a freezer safe bag. This double layer of protection ensure that they stay fresh and don’t pick up any smells from the freezer. We thaw them at room temperature, usually overnight, and they are as good as freshly baked!

Easy banana muffin variations

  • Use melted butter, melted coconut oil, or olive oil instead of vegetable oil (same amount)
  • Use chocolate chips instead of walnuts, or a combination of both
  • Use 1 cup of shredded coconut instead of walnuts
  • Sweeten with only brown sugar (instead of a combination of white and brown sugar)
  • Make them vegan by omitting the egg and using 1 tablespoon of ground flaxseeds (or ground chia seeds) and 1 1/2 tablespoons water.
The best banana muffins that are easy to make.
The best banana muffins that are easy to make.

Looking for more recipe ideas? Check these out:

Smoothie with orange juice and berries

Easy sheet pan eggs and breakfast sandwich

Zucchini and cheddar muffins

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The best banana muffins that are easy to make.
The best banana muffins that are easy to make.

Easy banana muffins

The best banana muffins that are easy to make.
5 from 4 votes
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: 189kcal
Author: Mia Kouppa


  • 1 Muffin tray for 12 muffins
  • 12 muffin liners
  • 1 Stand mixer or hand held mixer
  • 1 Rubber spatula


  • cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt
  • ¼ tsp nutmeg
  • 3 bananas mashed
  • cup vegetable oil See Recipe Note
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 egg
  • 1 cup chopped walnuts See Recipe Note


  • Preheat oven to 350 degrees Fahrenheit.
  • Line muffin tray with muffin cups or grease well and set aside.
  • In a medium size bowl whisk together all the dry ingredients and set aside.
    1½ cups all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp ground ginger, ½ tsp salt, ¼ tsp nutmeg
  • In the bowl of your stand mixer beat together the egg with the sugars for 5 minutes at medium speed. Then, add in the oil and beat for another 2 - 3 minutes.
    ½ cup sugar, ¼ cup brown sugar, 1 egg, ⅓ cup vegetable oil
  • With the mixer speed set to low, slowly add in the dry ingredients and mix until just combined. Use a rubber spatula to scrape down the sides and then add in the mashed bananas. Mix until well combined. Add in the chopped walnuts and mix again until just combined.
    3 bananas, 1 cup chopped walnuts
  • Divide the muffin batter evenly among the 12 muffin cups and bake in the middle rack of your oven for 25 - 30 minutes, or until done (a toothpick inserted into the center should come out clean).
  • Cool on a baking rack and enjoy!
  • Muffins will keep at room temperature, covered, for a few days and up to a week in the refrigerator. Wrapped well, they can also be frozen.


Although we use vegetable oil in this recipe, you can also use equal amounts of melted butter, melted coconut oil or even olive oil.  Each will give a slightly different flavour to your muffins.
You can choose to add 1 cup of chocolate chips to your muffins instead of the chopped walnuts, or 1/2 cup of chopped walnuts and 1/2 cup of chocolate chips. 


Calories: 189kcal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 234mg | Potassium: 90mg | Fiber: 1g | Sugar: 14g | Vitamin A: 25IU | Vitamin C: 0.5mg | Calcium: 41mg | Iron: 1mg

Thanks for sharing!


    1. miakouppa says:

      Glad you loved them! xoxo Helen & Billie

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