Simple, moist, and sweet Banana Muffin Recipe

Here we share a simple, moist, and flavorful Banana Muffin Recipe that’s perfect for using up overripe bananas sitting on your counter. These muffins are soft, lightly sweet, and filled with rich banana flavor—perfect for breakfast, a quick snack, or even dessert!

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Made with basic pantry staples like flour, sugar, eggs, butter, and baking powder, this Banana Muffin Recipe comes together quickly and easily. It’s also incredibly versatile—use it as a base and add your favorite mix-ins like chocolate chips, walnuts, cinnamon, or even blueberries to make them your own.

You could even replace your birthday party cupcakes with this banana muffin recipe and top with protein packed peanut butter or Rich Fudge Chocolate Miss Jones Baking Organic Buttercream Frosting with natural rainbow sprinkles for a fun twist!

Why You’ll Love This Recipe

Quick and Easy – Use basic mixing bowls, no fancy equipment required.
Great for Meal Prep – Store well in the fridge or freezer.
Kid-Approved – Soft, sweet, and perfect for lunchboxes.
Customizable – Make it your own with simple add-ins.

Tips for Perfect Banana Muffins

Use very ripe bananas with lots of brown spots—they’re sweeter and more flavorful.
Don’t overmix the batter to keep the muffins light and fluffy.
For extra moisture, add a spoonful of yogurt or sour cream.
Want healthier muffins? Swap half the flour for whole wheat or use coconut sugar or maple syrup instead of white sugar.

Storage Instructions

Room temperature: Store in an airtight container for up to 3 days.
Fridge: Keep for up to 1 week.
Freezer: Wrap muffins individually and freeze for up to 3 months. Reheat in the microwave or toaster oven.

Pro Tip: We love this muffin storage container we found at Target. This container also works great for storing our Easy Monster Truck Cake!

Prep Time:15

Baking Time:25

Total Time:40

Equipment

3 bowls one for wet ingredients, one for dry ingredients & one for mashing bananas
1 hand blender for blending butter and sugar
1 spatula
1 spoon for filling muffin cups
2 muffin pans
baking cups for lining muffin pan
measuring cups
measuring spoons

Ingredients

1 cup bread flour
1 cup pastry flour (or all purpose flour)
2 tsp baking powder
1/2 tsp salt
1/2 cup butter softened and slightly melted
1 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
3 medium bananas (ripe) mashed
2 tbsp sugar to sprinkle on top of muffins before putting in the oven (optional)

Instructions

In a large mixing bowl, add sugar and softened/melted butter. With a hand mixer on low speed, cream butter and sugar until fluffy for a few minutes. Add eggs one at a time and mix until blended, then add the vanilla extract.
In a separate bowl, sift dry ingredients (bread flour, pastry flour, baking powder and salt) together.
Next, add dry ingredients gradually to the egg/butter mixture, alternating with milk.
Mash ripe bananas in a bowl and then add to mixture.
Grease muffin pans well with butter, make sure to grease tops of pans as well. Line muffin pans with baking cups.
Pile mixture high in each muffin cup. Sprinkle sugar over the tops to create a sugar crusted top (optional).
Bake at 375 degrees for 25 minutes for regular size muffin pans and 20-22 minutes for mini muffin pans. Muffins are done when the top is lightly browned and a toothpick comes out clean after inserted in the middle of the muffin.

Notes

This recipe works great as a base recipe for making blueberry muffins as well. If you choose to make blueberry muffins. Exclude the bananas, and use 2 1/2 cups of blueberries. Separate out 1/2 cup of blueberries and smash them, then stir into the mixture by hand. And take the remaining 2 cups of blueberries and coat them with the dry mixture before adding them to the mix. Add to mix by stirring in by hand being careful not to over mix.

You could also simply add some blueberry muffins to your banana muffins to make Blueberry-Banana Muffins! Feel free to get creative!