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This easy Banana Muffins recipe makes a batch of healthy and convenient grab-and-go breakfasts. I love these for busy weeks – they’re so simple and quick, making them ideal for baking sessions with children too.
I first wrote about these Banana Muffins way back in 2015, and they still are one of the most popular recipes on my blog.
Along with Flapjacks, Lemon Drizzle and Baked Oats, I still make them every couple of weeks with George and Harri.
They’re just so delicious and convenient so I must have a batch in at all times!
See my notes below for a choice of optional flavourings if you fancy changing them up.
Why this is the best Banana Muffins recipe?
⭐️ They’re so easy to make – ready in about 30 minutes!
⭐️ Overripe bananas make the best muffins, so there is no need to throw those lingering brown bananas away
⭐️ Perfect for packed lunches or last minute breakfasts for the week
flavours
Enjoy these plain or have a go at different flavours! Here’s how:
Cinnamon and Raisin
- Add 2 tsp cinnamon to the dry mix and stir 100g of raisins in before dividing between the muffin cases.
Peanut Butter & Jam
- Stir ½ tsp each of peanut butter and raspberry jam into each muffin and top with a few roughly chopped peanuts.
Choc Chip
- Stir 100g chocolate chips in before dividing between the muffin cases.
Blueberry & Oats
Add 80g frozen blueberries in before dividing between the muffin cases then top with ½ tsp demerara sugar and a pinch of oats.
Nutella
- Stir 1tsp Nutella into each muffin before baking.
Banana Muffins Ingredients
- Dry ingredients: Self-raising flour, baking powder, bicarbonate of soda (baking soda) and salt.
Wet ingredients:
- Bananas – These need to be very ripe for mashing – NOT firm or green at all. The banana skins should be very speckled, or (ideally) almost totally brown or black on the skins.
- Eggs – I recommend using medium free-range eggs.
- Oil – Go for a flavourless oil like sunflower.
- Caster sugar – This is finer than granulated sugar, and if you’re outside of the UK may be called superfine, bar or baker’s sugar.
- Milk – Go for full fat cow’s milk or a dairy alternative.
- Vanilla – Make sure you use vanilla extract, not essence.
How to make Banana Muffins
1. Stir the dry ingredients together in one bowl and set to one side.
2. Mash the bananas in a second bowl then stir in the remaining wet ingredients.
3. Gently stir the banana mix into the dry ingredients, being careful not to over-mix.
4. Divide the mixture between 12 muffin cases and bake as per the recipe below, until a skewer comes out clean.
Storing
These banana muffins will keep in an airtight container for 5 days.
They can also be frozen. Bake them first and when completely cooled, freeze them for up to a month. Defrost them fully at room temperature before eating.
What I use to make Banana Muffins
- My favourite muffin tray for big chunky muffins.
- I like really good quality paper cupcake liners like these ones. You can use coloured or plain white for this recipe. Just bear in mind that some supermarket cupcake cases can go a bit see-through when cooking buttery cakes. If this happens to you, it’s not you, it’s the cases! This doesn’t happen so much with these ones.
- I use this ice cream scoop to fill the cases quickly and with the right amount of mixture every time.
Top Tip
➡️ If you have enough brown bananas to sink a ship and no time to cook the muffins, you can freeze the whole bananas in their skins and defrost them when you have time to bake.
More easy Banana Recipes…
Sweet Things
Banana Split
Sweet Things
Banana Cake {FOOLPROOF Recipe}
Desserts
Banoffee Pie
Desserts
Nice Cream
FAQs
They should take around 18 minutes to cook and once out of the oven they should look golden and springy on top.
To make sure they are properly cooked, take a metal skewer and put it into the centre of the muffin. When you pull out the skewer it should be clean. If there is any batter on your skewer return the muffins to the oven for a few more minutes.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Banana Muffins
Ingredients
Dry ingredients:
- 300 g (2.5 cups) Self-raising flour
- 1 1/2 tsp Baking powder
- 1 tsp Bicarbonate of soda , (Baking soda)
- 1/4 tsp Salt
Wet ingredients:
- 3 Small very ripe bananas (or 2 large), Peeled and mashed
- 120 g (1 cups) Caster sugar
- 2 Eggs, Medium
- 120 ml (0.5 cups) Vegetable oil
- 120 ml (0.5 cups) Milk, See notes
- 1 1/2 tsp Vanilla extract
Instructions
- Preheat the oven to 180℃/350F fan, 200℃/400F or Gas Mark 6.
- Stir the dry ingredients together in one bowl and set to one side.
- Mash the bananas in a second bowl then stir in the remaining wet ingredients.
- Gently stir the banana mix into the dry ingredients, being careful not to over-mix, then divide the mixture between 12 muffin cases and bake for 15-18 minutes or until a skewer comes out clean.
To make Cinnamon & Raisin:
- Add 2 tsp cinnamon to the dry mix and stir 100g of raisins in before dividing between the muffin cases.
To make Peanut Butter & Jam:
- Stir ½ tsp each of peanut butter and raspberry jam into each muffin and top with a few roughly chopped peanuts.
To make Choc Chip:
- Stir 100g chocolate chips in before dividing between the muffin cases.
To make Blueberry & Oats:
- Add 80g frozen blueberries in before dividing between the muffin cases then top with ½ tsp demerara sugar and a pinch of oats.
To make Nutella:
- Stir 1tsp Nutella into each muffin before baking.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on March 19th, 2019. It was updated on September 2nd, 2025 to improve the recipe method and ingredients, and add step-by-step videos.
OMG, first time I have used oil in baking. I tweaked a little and added vanilla essence and substituted caster with soft brown sugar along with mixed choc chips. A blinder of a recipe and so easy to make. Nom nom x
What kind of oil?
Hiya
Is there something I could substitute caster sugar with?
Hi just want to thank you for the recipe, I’m normally terrible at baking but these came out looking perfect and they taste amazing x
Winner!
Ii made the muffins last. They are beautiful and most on the inside. My kids and my partner loved them so much I made more.
I made these this morning as I wanted a quicker bake than a whole loaf cake. Wow!! Crispy outsides, delicious fluffy insides, really impressed. I will definitely make again! Thank you 😊
So easy to make with the children and they love them! Lovely healthier alternative to the normal sweet treats. These are a firm favourite of ours 😊
Really great recipe. I filled the muffins 3/4 of the way and I substituted the butter with coconut oil (I didn’t have enough butter) – they came out really well! Very moist and bouncy. Made many variations of banana cakes / muffins and this was my favourite batch.
Moist, delicious and easy for kids to make!