Start your day in the most delicious way: With homemade banana muffins! This banana muffin recipe is beloved by the Allrecipes community because it's quick, delicious, and easy to customize.
How to Make Banana Muffins
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Banana Muffins Ingredients
These are the ingredients you'll need to make this top-rated banana muffin recipe:
- Flour: All-purpose flour adds structure to the banana muffin batter.
- Leaveners: Baking soda and baking powder act as leaveners, which means they help the muffins rise.
- Salt: A pinch of salt enhances the flavors of the other ingredients.
- Bananas: Of course, you'll need mashed bananas!
- Sugar: White sugar sweetens things up a bit.
- Egg: An egg binds the muffin batter together and lends moisture.
- Butter: Melted butter adds even more moisture and richness.
Recipe Tip
Want to customize this banana muffin recipe? Optional mix-ins include chocolate chips, walnuts, pecans, oats, chia seeds, pumpkin seeds, and dried fruit.
How to Make Banana Muffins From-Scratch
Here's a very brief overview of what you can expect when you make homemade banana muffins:
- Sift the dry ingredients together in one bowl. Mix the wet ingredients in another bowl.
- Fold the dry mixture into the wet mixture.
- Spoon the batter into prepared muffin tins. Bake the muffins in the preheated oven.
How Long to Bake Banana Muffins
In an oven preheated to 350 degrees F, a dozen banana muffins should be fully baked in 25 to 30 minutes. You'll know they're done when the top springs back when lightly pressed.
If you make mini muffins, decrease the baking time to 10 to 15 minutes.
How to Store Banana Muffins
Line an airtight storage container or zip-top bag with paper towels. Store the banana muffins in a single layer for up to four days.
Learn more: How to Store Muffins to Keep Them Fresh
Can You Freeze Banana Muffins?
Yes! Banana muffins freeze well. Wrap each muffin in storage wrap or foil, then transfer them to a zip-top freezer bag or another freezer-safe container. Freeze for two months. Thaw at room temperature or gently microwave them.
Allrecipes Community Tips and Praise
These are my go-to muffins and I have been making this recipe for years," raves Shelby Bourbonnais, who adds chocolate chips and vanilla extract. "They are easy, moist, and delicious!"
"Love this recipe," says one Allrecipes community member. "Doubt I'll ever use a different one. I use it for muffins and loafs alike. Great with walnuts and/or chocolate chips."
"This is a great recipe," according to Glenn Melton. "I added a half teaspoon of almond extract and a cup of walnuts. Love it with a cup of coffee."
Editorial contributions by Corey Williams
Ingredients
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1 ½ cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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3 large ripe bananas, mashed
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¾ cup white sugar
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1 large egg
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⅓ cup butter, melted
Directions
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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
![Ingredients to make banana muffins]()
Dotdash Meredith Food Studios
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Sift flour, baking powder, baking soda, and salt together in a bowl; set aside.
![A metal sieve set over a glass bowl with flour, baking powder, baking soda, and salt being sifted together]()
Dotdash Meredith Food Studios
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Mix bananas, sugar, egg, and melted butter in a separate large bowl until well combined; fold in flour mixture until smooth.
![A glass mixing bowl with banana muffin batter]()
Dotdash Meredith Food Studios
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Spoon batter into the prepared muffin cups, filling each 2/3 full.
![A glass bowl of banana muffin batter next to a paper lined-muffin pan with banana batter]()
Dotdash Meredith Food Studios
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Bake in the preheated oven until tops spring back when lightly pressed, about 25 to 30 minutes.
![A muffin pan of baked banana muffins on a wire cooling rack]()
Dotdash Meredith Food Studios
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Cool briefly in the tin, then transfer to a wire rack to cool completely.
![A muffin pan of baked banana muffins on a wire cooling rack]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 186 | Calories |
| 6g | Fat |
| 32g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 186 | |
| % Daily Value * | |
| Total Fat 6g | 7% |
| Saturated Fat 3g | 17% |
| Cholesterol 29mg | 10% |
| Sodium 280mg | 12% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 1g | 5% |
| Total Sugars 17g | |
| Protein 3g | 5% |
| Vitamin C 3mg | 3% |
| Calcium 31mg | 2% |
| Iron 1mg | 5% |
| Potassium 146mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
