If you’ve got overripe bananas sitting on your counter, these Banana Muffins are exactly what you need! They bake up soft, fluffy, and full of cozy banana flavor – for breakfast, snacks, or just because.
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Why you’ll love this recipe
- Perfect banana flavor – Sweet, soft, and just the right balance of banana without being too heavy.
- Soft & moist texture – Thanks to the mix of butter, oil, and cornstarch, these muffins are extra tender.
- Easy, no-fail method – A simple batter that comes together in minutes, no mixer required!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredients: 1¾ c. all-purpose flour, ¼ c. cornstarch, 2 tsp baking powder, ¾ tsp baking soda, ½ tsp fine sea salt, ¾ tsp cinnamon, ¼ tsp ground nutmeg, 1½ c. mashed bananas, ⅓ cup granulated sugar, ⅓ cup light brown sugar, 3 tbsp melted butter, ¼ cup oil, 2 large eggs, 1 tsp vanilla extract, mix-ins/coarse sugar (optional).
Ingredient notes
- Bananas – Overripe bananas are a must! The riper, the better—think soft, deep yellow with brown spots. If yours aren’t quite there, bake them at 300°F for 10-15 minutes until soft.
- Flour & cornstarch – Cornstarch keeps the crumb soft, almost like a bakery-style muffin. You can use all flour if you need to.
- Butter & oil – The best of both worlds! Butter adds richness, while oil keeps them ultra-moist.
- Sugar – A mix of granulated and brown sugar adds flavor and a hint of caramel-like depth, while also providing moisture.
- Cinnamon & nutmeg – Feel free to skip the nutmeg, or use pumpkin spice.
Variations:
- Chocolate banana muffins – Swap walnuts for chocolate chips and sprinkle extra on top.
- Nutty banana muffins – Use chopped pecans or walnuts for crunch and extra depth of flavor.
- Banana oat muffins – Replace ½ cup of flour with quick oats for a heartier texture.
Step by step overview
Before you being, preheat the oven to 425°F (yes, really!) and position a rack in the middle. Line a 12-cup muffin pan with paper liners and lightly spray with cooking spray. This keeps them from sticking and helps with easy release.
1. Combine separately:
2. Combine batter
3. Fill muffin cups:
Sprinkle coarse sugar on top if you want that bakery-style crunch.
4. Bake
Let muffins cool in the pan for 5-10 minutes before transferring to a wire rack. Serve warm or at room temp—because let’s be real, fresh muffins never last long!
Tips for success
- Use overripe bananas – The darker, the better! If they’re underripe, roast them at 300°F for 10-15 minutes.
- Don’t overmix – Stir just until combined; overmixing makes muffins tough.
- Fill cups all the way – This gives you those high, domed muffin tops.
- Use the two-temp method – Starting at a higher temp makes them rise taller!
Helpful hints
Troubleshooting & storage questions
Overmixing is the usual culprit! Stir just until the batter comes together—some lumps are totally fine.
Keep them in an airtight container at room temp for 2 days, or in the fridge for up to 5 days. Warm them slightly before serving for the best texture.
Absolutely! Let them cool completely, then freeze in an airtight container for up to 3 months. Thaw at room temp or microwave for 15-20 seconds.
Serving tips
These muffins are perfect warm with a little butter or peanut butter. Pair with coffee or tea for a cozy breakfast, or pack them in lunchboxes for an easy snack. They also make a great make-ahead brunch item—just warm them up before serving!
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Easy Banana Muffins
Ingredients
Dry ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
Wet ingredients
- 1 ½ cups finely mashed very ripe bananas
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- 3 tablespoons unsalted butter browned & slightly cooled
- ¼ cup vegetable or canola oil
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
Extras
- ¾ cup toasted chopped walnuts or pecans OR 1 cup chocolate chips optional
- coarse sugar for sprinkling if desired
Instructions
- Prep: Preheat oven to 425°F. Position an oven rack in the middle. Line a 12-cup muffin pan with paper liners and spray with cooking spray.
- Combine wet and dry separately: In a large mixing bowl, whisk together dry ingredients. In a separate bowl or large measuring jug, whisk together wet ingredients until smooth.1 ¾ cups all-purpose flour, ¼ cup cornstarch, 2 teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon fine sea salt, ¾ teaspoon cinnamon, ¼ teaspoon ground nutmeg, 1 ½ cups finely mashed very ripe bananas, ⅓ cup granulated sugar, ⅓ cup light brown sugar, 3 tablespoons unsalted butter, ¼ cup vegetable or canola oil, 2 large eggs, 1 teaspoon vanilla extract
- Make batter: If using nuts or chocolate chips, stir through dry ingredients now. Pour wet ingredients into dry ingredients and gently fold together until just combined – some lumps are fine.¾ cup toasted chopped walnuts or pecans OR 1 cup chocolate chips
- Fill muffin cups: Divide batter evenly between muffin cups, filling each very full for larger muffins. Sprinkle coarse sugar on top for a crunchy topping, if using.coarse sugar
- Bake: Reduce oven temperature to 400°F. Bake muffins at 400°F for 5 minutes, then reduce temperature (without opening oven!) to 350°F and bake for another 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the pan for 5-10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
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