If you keep a few spotty bananas on the counter, these Easy Banana Muffins are the kind of recipe you can make without fuss. The batter comes together in one bowl, the ingredients are simple, and the muffins bake up tender with a gentle banana aroma. Nothing flashy here. Just cozy, reliable, breakfast-worthy muffins you can grab on a weekday or tuck into a lunchbox. Warm from the oven, a pat of butter melting into the crumb. That kind of good.

I like them as-is, but they’re also a friendly base for add-ins. A handful of chocolate chips. Some chopped walnuts. Even a sprinkle of coarse sugar on top for a little sparkle. The goal is ease. No hard-to-find ingredients, no tricky techniques. Just a bowl, a whisk, and a muffin tin. Let’s make a batch.

Ingredients for this Easy Banana Muffins

Makes about 12 standard muffins.

3 medium overripe bananas, mashed well (about 1 1/4 to 1 1/2 cups)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/3 cup unsalted butter, melted and slightly cooled (or 1/3 cup neutral oil)
1/3 cup plain yogurt or sour cream (can use milk if needed)
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
1 teaspoon ground cinnamon (optional, but lovely)
Optional mix-ins: 1/2 to 3/4 cup chocolate chips, chopped walnuts, pecans, or blueberries
Optional topping: coarse sugar for sprinkling

Tip: The more freckled and soft your bananas, the better the flavor. If they’re just yellow, the muffins will still work, but the banana taste will be gentler.

Instructions

Preheat the oven to 350°F, 175°C. Line a 12-cup muffin tin with paper liners or grease lightly.
In a large bowl, mash the bananas until mostly smooth. A few small lumps are fine. Whisk in the brown sugar, granulated sugar, melted butter, yogurt, eggs, and vanilla until the mixture looks glossy and combined.
In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon. This quick mix helps distribute the leavening evenly.
Sprinkle the dry ingredients over the wet ingredients. Use a spatula to fold the batter together, turning the bowl as you go. Stop when you no longer see streaks of dry flour. The batter will be thick. If you’re adding chocolate chips or nuts, fold them in gently now. Overmixing can make muffins tough, so keep it light.
Divide the batter among the muffin cups, filling each about 3/4 full. If you like a little bakery-style finish, sprinkle the tops with coarse sugar.
Bake for 18 to 22 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If you added lots of mix-ins, you may need an extra minute.
Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely, or enjoy warm. The kitchen will smell like a weekend morning. It’s a nice moment.

Helpful visual cues: The tops should be set and lightly domed. If they feel wet or sink when lightly tapped, give them a bit more time.

Cook and Prep Times

Prep time: 10 to 15 minutes
Cook time: 18 to 22 minutes
Total time: 30 to 35 minutes
Yield: 12 standard muffins

Nutritional information

Approximate values per muffin, without optional mix-ins or topping:

Calories: 190
Carbohydrates: 27 g
Protein: 3 g
Total fat: 8 g
Saturated fat: 4 g
Fiber: 2 g
Sugars: 13 g
Sodium: 180 mg
Potassium: ~200 mg

Note: Nutrition varies based on specific ingredients, mix-ins, and muffin size. Use this as a friendly ballpark.

Frequently asked questions

Can I use frozen bananas?

Thaw them completely, then peel and drain off excess liquid before mashing. Frozen bananas tend to release more moisture, so give them a quick blot with a paper towel if they’re super watery. The flavor is great, often even stronger. I’ll stash spotty bananas in the freezer all the time, then bake on a whim.

How do I store and freeze these muffins?

Once cool, store muffins in an airtight container at room temperature for up to 2 days. If your kitchen runs warm, move them to the fridge after day 2 to keep them fresh a little longer. For freezing, place cooled muffins on a tray to freeze solid, then bag them with as much air pressed out as possible. They keep nicely for 2 to 3 months. Reheat in the microwave for 20 to 30 seconds or in a 300°F oven for about 8 minutes. They come back to life pretty well.

What if I want them a bit healthier or need a swap?

There’s room to adjust without losing the easy factor.

Whole wheat: Swap up to 3/4 cup of the flour for white whole wheat flour. The muffins will be slightly heartier but still soft.
Less sugar: Reduce the granulated sugar by 2 tablespoons, or use only brown sugar. The texture stays tender and the banana sweetness carries more of the load.
Dairy-free: Use oil instead of butter and a dairy-free yogurt or milk. Flavor stays lovely.
Gluten-free: Use a good 1:1 gluten-free baking flour with xanthan gum. The batter may be a touch thicker. Bake time is similar, just check doneness with a toothpick.

And a small tip: if your bananas aren’t very ripe, bump the cinnamon to 1 1/2 teaspoons and add an extra teaspoon of vanilla for warmth.

One more small thought about timing. If you can, mix the batter right before baking, not hours ahead. The baking powder and baking soda get to work as soon as they hit moisture, and you’ll get better lift if the batter doesn’t hang around too long.

Serving ideas. These Easy Banana Muffins are nice with a swipe of peanut butter, a drizzle of honey, or a dab of soft salted butter. I’ve packed them on road trips and handed them out to sleepy friends on moving day. They travel well, and they’re forgiving. If a muffin cracks a little on top, that’s character. If a few chocolate chips sink, well, that’s a little treasure at the bottom.