This post may contain affiliate links. Please read our disclosure policy.
These soft, tender banana muffins are easy to make and absolutely delicious! Warm spices add extra flavor while Greek yogurt keeps them perfectly moist. They’re great on their own or with chopped nuts or chocolate chips added to them. They’re a wonderful addition to breakfast or an afternoon snack.
Looking for more ways to use overripe bananas? Make my banana walnut bread or banana bread baked oatmeal.
Banana bread is always a classic, but banana muffins are quicker and easier to make. My ideal banana muffin is perfectly sweet without tasting like a cupcake—and always moist. Dry banana muffins are not welcome here!
This banana muffin recipe is derived from my pumpkin muffins and comes together using just two mixing bowls, a whisk, a rubber spatula, and a good muffin pan. It’s made with simple ingredients you likely already have on hand, including those overripe bananas with brown spots sitting on your counter.
Ready in just 30 minutes, these muffins are great for meal prep, freezer friendly, and made with a couple healthier swaps that don’t sacrifice flavor. Kids love them, adults love them, and they’re delicious plain or with your favorite mix-ins.
Ingredient Notes
Flour – White whole wheat flour is a great way to make these banana muffins whole grain without giving them a strong whole wheat flavor. You can also substitute with all-purpose flour or use a combination of both flours.
Baking powder, baking soda, and salt – Check your baking powder and baking soda to make sure they haven’t expired. The muffins won’t rise correctly if you’re using expired leavening agents. Salt is important because it balances and enhances the flavors.
Cinnamon, nutmeg, allspice – To give my banana muffin recipe a warm spiced flavor, I like to use ground cinnamon, nutmeg and allspice. If you don’t have all three spices, I recommend at least adding the cinnamon and increasing the amount to 1 1/2 teaspoons.
Bananas – The star ingredient and the more brown spots they have the better! You can also use frozen bananas. Thaw the bananas at room temperature and drain off any excess liquid. Mash them and follow the recipe instructions. I like to use a potato masher to mash bananas.
Oil – Avocado oil is my favorite oil to use for baking. It’s a good balance of fats and high in monounsaturated fat, which has multiple health benefits. It’s a neutral tasting oil, which means it won’t add a flavor to the muffins. You can also use vegetable oil or canola oil.
Greek yogurt – Greek yogurt is one of my healthy swaps for these banana muffins. Not only does it add moisture to the muffins, but it’s a substitute for some of the oil. Don’t replace all of the oil with Greek yogurt or the muffins will have a chewier, gummy texture.
Sugar – I use a combination of both granulated sugar and brown sugar to give these muffins sweetness, moisture, and structure. You can use coconut sugar as a replacement for brown sugar, but it won’t taste as sweet.
Vanilla – My secret for the best vanilla flavor is to use vanilla bean paste instead of vanilla extract.
Secrets to Making Good Banana Muffins
- Use overripe bananas for the best results. If they aren’t covered in brown spots, they’re not ripe enough. Extra-ripe bananas are sweeter, have a more intense banana flavor, and add extra moisture.
- Greek yogurt is another great way to add extra moisture to muffins. Low fat or full fat Greek yogurt will give you the best results.
- Don’t skip the oil. Oil gives the banana muffins a light fluffy texture and adds moisture. Melted butter can also be used and will give the muffins great flavor, but they won’t be as light and fluffy.
- Measure the flour correctly. Add it into the measuring cup with a spoon and then level it off with the back of a knife.
- Make sure your ingredients are at room temperature so they combine together smoothly and don’t seize up.
- Don’t overmix the batter or the muffins will be tough and chewy instead of light and fluffy.
- To get that tall bakery style muffin top, bake the muffins at 425° F. for 5 minutes and then lower the temperature to 350° F. The burst of hot air allows the muffin to spring up quickly.
How to Store Leftover Muffins
Let the muffins cool completely before storing in an airtight container. They’ll stay fresh at room temperature for up to 3 days.
Banana muffins also freeze well for up to 3 months. Wrap them individually in plastic wrap and store in a freezer bag or other container to prevent freezer burn.
More Easy Muffin Recipes
Banana Muffins Recipe
Ingredients
Dry Ingredients
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
Wet Ingredients
- 1 1/2 cups mashed very ripe bananas (3-4 bananas)
- 1/3 cup avocado oil
- 1/3 cup plain Greek yogurt low fat or full fat are best
- 2 eggs
- 1/4 cup packed brown sugar
- 1/4 granulated sugar
- 1 1/2 teaspoons vanilla bean paste or vanilla extract
Instructions
- Preheat oven to 425° F. and spray a 12-cup muffin pan with cooking spray or add muffin liners to it.
- In a large bowl whisk together the dry ingredients. In a smaller bowl mash the bananas then whisk in the remaining wet ingredients. Pour the wet in with the dry and stir them together with a rubber spatula until you no longer see streaks of flour. Don’t over-mix.
- Divide the muffin batter evenly into the muffin pan. Place on the middle rack of the oven and bake for 5 minutes at 425° F. then lower the heat to 375° F. and bake for another 10-13 minutes or until a toothpick inserted in the center of a muffin comes out clean or with a few crumbs attached.
- Let the muffins cool in the pan for several minutes before removing them onto a wire cooling rack to finish cooling.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make these Banana Muffins, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
