This is the only banana bread muffin recipe you will ever need! Forget dry, dense muffins. We’re talking supremely moist, fluffy, bakery-style muffins with perfectly domed tops, bursting with sweet banana flavor. This recipe is incredibly easy, made in just one bowl, and is perfect for using up those overripe bananas sitting on your counter. Whether for a quick breakfast, a grab-and-go snack, or a sweet treat, these muffins are a guaranteed family favorite.
We’ve tested countless variations to land on this foolproof method. The secret lies in a few key techniques: using extra-ripe bananas for maximum flavor and moisture, a combination of sugars for the perfect texture, and a specific baking method that helps create those beautiful high domes. Let’s get baking!
Why This is the Best Banana Bread Muffin Recipe
There are thousands of recipes out there, but this one truly stands out. Here’s why you’ll be making it again and again:
Unbelievably Moist & Fluffy: A careful balance of ingredients, including melted butter and brown sugar, guarantees a tender, moist crumb that stays fresh for days.
Bakery-Style Domed Tops: My simple trick of starting the oven at a higher temperature gives the muffins an initial blast of heat, helping them rise beautifully.
Easy One-Bowl Recipe: Minimal mess! The wet and dry ingredients are combined in one main bowl, making cleanup a breeze.
Quick & Simple: With just 10 minutes of prep time, you can have these muffins in the oven and filling your kitchen with an incredible aroma.
Perfectly Customizable: This recipe is a fantastic base for all your favorite mix-ins. Think chocolate chips, walnuts, or even a cinnamon streusel topping.
Key Ingredients for Perfect Banana Muffins
The magic of this recipe is in its simplicity. Here are the key players and why they work:
Fresh, simple ingredients are the key to the best banana bread muffins.
Overripe Bananas: This is non-negotiable! The darker and spottier, the better. Overripe bananas are sweeter and provide more moisture, which is crucial for the best flavor and texture. You’ll need about 3 medium bananas.
All-Purpose Flour: Provides the structure for our muffins. Make sure to measure it correctly by spooning it into your measuring cup and leveling it off.
Baking Soda & Baking Powder: Using both gives these muffins the perfect lift—baking powder for the initial rise and baking soda to react with the acidity in the bananas and brown sugar for extra fluffiness.
Sugars: A mix of granulated sugar and packed brown sugar gives the muffins a delicate sweetness and incredible moisture.
Melted Butter: Using melted butter (instead of softened) creates a denser, more tender, and moister crumb, similar to a classic banana bread recipe.
Egg: One large egg at room temperature binds everything together and adds richness.
Vanilla Extract & Cinnamon: These are the essential warming spices that complement the banana flavor perfectly.
How to Make Banana Bread Muffins (Step-by-Step)
This is a simple “muffin method” recipe. We’ll mix the dry ingredients, mix the wet ingredients, and then gently combine them. Let’s go!
Step 1: Prep and Combine Dry Ingredients
First, preheat your oven to 425°F (220°C). This initial high heat is our secret for tall muffin tops. Line a 12-cup standard muffin tin with paper liners or grease it well. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon. Breaking up any brown sugar clumps is key.
Step 2: Mash Bananas & Mix Wet Ingredients
In a separate medium bowl, mash your ripe bananas thoroughly with a fork until they are mostly liquid with just a few small lumps remaining. To the mashed bananas, add the melted butter, room temperature egg, and vanilla extract. Whisk until everything is well combined.
Step 3: Combine Wet and Dry (Gently!)
Pour the wet banana mixture into the large bowl with the dry ingredients. Using a rubber spatula, gently fold the ingredients together until *just* combined. It is crucial not to overmix! A few streaks of flour are perfectly fine. Overmixing develops gluten and will result in tough, dense muffins.
Step 4: Fold in Mix-Ins (Optional)
If you’re adding any extras like chocolate chips or chopped nuts, gently fold them into the batter now. Again, be careful not to overmix.
Fresh from the oven! These banana bread muffins are perfect for breakfast or a snack.
Step 5: Fill Muffin Tin & Bake
Divide the batter evenly among the 12 muffin cups. They should be filled almost to the top. For an extra bakery-style touch, sprinkle a little coarse sugar on top of each muffin before baking. Place the muffin tin in the preheated oven and bake at 425°F for 5 minutes. Then, *without opening the oven door*, reduce the temperature to 350°F (175°C) and continue to bake for another 13-15 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips for the MOISTEST, Fluffiest Muffins
Don’t Overmix the Batter: This is the number one rule for tender muffins. Mix only until the flour disappears. Lumps are your friend!
Use Room Temperature Ingredients: A room temperature egg will incorporate much more easily and evenly into the batter, creating a lighter, more uniform texture.
Fill Muffin Cups to the Top: For big, beautiful muffin tops, don’t be shy when filling your liners. Filling them close to the brim encourages that signature dome.
The High-to-Low Temperature Trick: Starting at 425°F creates a burst of steam that lifts the muffin tops rapidly. Lowering the temperature to 350°F allows the center to cook through without the outside burning.
Recipe Variations & Fun Mix-Ins
This recipe is a perfect canvas for your creativity! Here are a few ideas to get you started:
Variation
Instructions
Chocolate Chip Banana Muffins
Gently fold in 1 cup of semi-sweet or dark chocolate chips. A fantastic choice for this is our well-loved chocolate chip banana bread recipe adapted for muffins.
Banana Nut Muffins
Add 3/4 cup of chopped walnuts or pecans to the batter. For extra flavor, toast the nuts before adding them.
Cinnamon Streusel Topping
In a small bowl, mix 1/3 cup brown sugar, 1/4 cup flour, 1 tsp cinnamon, and 2 tbsp cold, cubed butter until crumbly. Sprinkle over muffins before baking.
Healthy Banana Muffins
For a healthier twist, you can try adapting principles from our healthy banana bread recipe by using whole wheat flour and reducing the sugar.
How to Store and Freeze Banana Muffins
One of the best things about these muffins is how well they keep. Here’s how to store them properly:
Room Temperature: Store the cooled muffins in an airtight container lined with a paper towel at room temperature for up to 4 days. The paper towel helps absorb any excess moisture.
Freezing: These muffins freeze beautifully! Once completely cooled, place them in a single layer in a freezer-safe zip-top bag or airtight container. They will keep for up to 3 months.
Reheating: You can thaw frozen muffins at room temperature or warm them in the microwave for about 20-30 seconds for that fresh-from-the-oven taste.
This is the only banana bread muffin recipe you'll ever need! It's incredibly moist, fluffy, and easy to make in one bowl. Get perfect, bakery-style domed tops every time with this foolproof recipe.
Preheat oven to 425°F (220°C). Line a 12-cup standard muffin tin with paper liners.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon. Ensure no brown sugar clumps remain.
In a separate medium bowl, mash the bananas well. Whisk in the melted butter, room temperature egg, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together until JUST combined. Do not overmix; a few streaks of flour are okay.
Divide the batter evenly among the 12 prepared muffin cups, filling them nearly to the top. Optional: sprinkle with coarse sugar.
Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 13-15 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 215kcalProtein: 3gFat: 8gFiber: 1g
Notes
Do Not Overmix: This is the most critical step for tender muffins. Stop mixing as soon as the flour is mostly incorporated. Ripe Bananas are Key: For the best flavor and moisture, use bananas that are heavily speckled or even black. Storage: Store in an airtight container at room temperature for up to 4 days. They also freeze beautifully for up to 3 months.
The secret is a two-temperature baking method. Start the oven at a high temperature (425°F / 220°C) for the first 5 minutes to create a burst of steam that lifts the muffins quickly, then lower it to 350°F / 175°C to cook the center through.
The best bananas are overripe ones—the kind with lots of brown and black spots on the peel. They are much sweeter and have a higher moisture content, which results in a more flavorful and moist muffin.
Yes, you can substitute an equal amount of a neutral oil like canola or vegetable oil for the melted butter. Oil can make the muffins even more moist, but you will lose the rich, buttery flavor.
The most common reason for dense or dry muffins is overmixing the batter. Once you combine the wet and dry ingredients, mix only until the flour is just incorporated. A few lumps are perfectly fine and lead to a more tender crumb.
You can gently fold in up to 1 cup of your favorite mix-ins, like chocolate chips, chopped walnuts, or pecans, at the very end. Add them after combining the wet and dry ingredients and mix just a few times to distribute them.
I can’t wait for you to try this easy banana bread muffin recipe! If you make them, please leave a comment below—I’d love to hear how they turned out for you. And don’t forget to save this recipe to your favorite board on Pinterest!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
