Perfectly sweet, from the ripe bananas, loaded with warming spices like nutmeg and cinnamon, light, fluffy and so easy to make. These are the Best Banana Muffins!
Banana Muffins from Scratch
The Best Banana Muffins have landed! Studded with walnuts and perfectly spiced, these homemade muffins are so satisfying! It’s so easy to whip up a dozen or so of these dreamy banana muffins.
Have them for breakfast, as a snack or dessert, basically whenever you want something sweet and delicious!
Why you’ll love these Banana Muffins!
- Moist muffins! A little bit of butter goes a long way! These muffins are soft and melt in the mouth.
- Perfectly sweet. These banana muffins use ripe bananas to amp up the sweetness, no bland muffins here, just perfectly sweet ones!
- Easy. Minimal prep, with only a few pantry staples needed, these are a breeze to whip up!
How to Make Banana Muffins
You can jump to the recipe card for full ingredients & instructions!
- Make your muffin batter. Mix our dry ingredients in a bowl, then in another bowl, mix your wet ingredients and stir in your walnuts. Pour the batter into the muffin molds.
- Bake. In a preheated oven bake the muffins for 25-30 mins
- Allow to cool, serve and enjoy!
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How ripe my should bananas be?
Overripe bananas add the sweet, signature flavor to these muffins. You want to look for bananas that have brown streaks or dots on them and are soft to touch.
If you use an under-ripe banana, you will find that your muffins will not have as much flavor.
Variations of the Best Banana Muffins Recipe
There are a variety of additions you can make to the banana muffins. Some of these might include:
- Chocolate chips: I really like using mini chocolate chips because it prevents them from sinking to the bottom of the muffin, but any type of chocolate will work.
- Dried cranberries or raisins
- Nuts: Aside from walnuts you can add in chopped pecans or macadamia nuts.
How do I store these Banana Muffins?
I store these at room temperature for up to 5-7 days. You can also freeze these muffins without any issues. Freeze for up to 3 months for best quality.
New to Baking?
Cooking Measurements & Conversions
Get used to baking with our (FREE) handy dandy printable with all the kitchen measurements and conversions needed to be a pro.
Tips!
- I used salted butter in this recipe. If using unsalted butter you may want to consider adding a pinch of extra salt to your batter.
- Walnuts are a completely optional addition. They still taste delicious without, if you want nut-free muffins.
- If you have overripe bananas but aren’t ready to use them, store them in a Ziplock (with peel on) and freeze them for later. Then thaw in the fridge or at room temp. Make sure to pat dry unfrozen bananas before use as they store more moisture.
- Test for doneness by inserting a toothpick into the center after 20 minutes, then continue baking only if you see wet batter on the toothpick.
Have you tried the Best Banana Muffins? Feel free to leave a star rating and I’d love to hear from you in the comments below! And don’t forget to try these Chocolate Chip Banana Bars!
Banana Muffins Recipe
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Ingredients
- ¾ cup overripe bananas mashed (about 3 bananas)
- ¾ cup granulated sugar 150 grams
- ½ cup salted butter 113 grams, melted (1 stick)
- 2 teaspoons pure vanilla extract 8 grams
- 2 large eggs 100 grams, room temperature
- 2 cups all-purpose flour 240 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon ground cinnamon 3 grams
- 1 teaspoon ground nutmeg 3 grams
- ½ teaspoon kosher salt
- 1 cup chopped walnuts 113 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Line a 12-count muffin tin with paper liners. Set aside.
- In a medium-sized bowl, whisk the mashed bananas, sugar, melted butter, vanilla extract, and eggs together.¾ cup overripe bananas, ¾ cup granulated sugar, ½ cup salted butter, 2 teaspoons pure vanilla extract, 2 large eggs
- Over the wet ingredients, sprinkle on the flour, baking soda, cinnamon, nutmeg, salt, and walnuts. Stir until incorporated. Do not over mix.2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon kosher salt, 1 cup chopped walnuts
- Fill prepared muffin tin wells ⅔ full.
- Bake for 25-30 minutes, or until a toothpick comes out clean and the muffins spring back when pressed.
- Allow to cool in muffin tins for 5 minutes before transferring muffins to a cooling rack. Repeat if needed to use up all of the batter.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- I used salted butter in this recipe. If using unsalted butter you may want to consider adding a pinch of extra salt to your batter.
- Walnuts are a completely optional addition. They still taste delicious without, if you want nut-free muffins.
- If you have overripe bananas but aren’t ready to use them, store them in a Ziplock (with peel on) and freeze them for later. Then thaw in the fridge or at room temp. Make sure to pat dry unfrozen bananas before use as they store more moisture.
- Test for doneness by inserting a toothpick into the center after 20 minutes, then continue baking only if you see wet batter on the toothpick.
Nutrition Information
Hi Jennifer, the ingredients are listed in the recipe card!
Looks delicious! It would be great if you could include the metric version of the recipe for the baker’s among us that prefer using a scale. Thanks for sharing
I will definitely look into it!!