11 Delicious Banana Muffin Recipes You Need to Try

Banana muffins are a deliciously cozy treat that combines the natural sweetness of ripe bananas with a soft, fluffy texture. They’re easy to whip up and make for a delightful snack or breakfast option that everyone can enjoy. Whether you’re using overripe bananas or just looking for a tasty way to mix up your baking routine, these muffins are sure to brighten your day.

Classic Banana Walnut Muffins

Classic banana walnut muffins are a delightful treat that perfectly combine the sweetness of ripe bananas with the rich, nutty flavor of walnuts. These muffins have a soft, moist texture and a comforting taste that makes them ideal for breakfast or a snack. Plus, they’re simple to make, requiring just a few basic ingredients you probably already have in your kitchen.

The magic of these muffins lies in the balance of flavors. The bananas add natural sweetness while the walnuts provide a satisfying crunch. Whether you enjoy them fresh out of the oven or toasted with a bit of butter, these muffins are sure to please everyone in the family.

Ingredients

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
2. In a mixing bowl, combine the mashed bananas and melted butter. Stir until well mixed.
3. Add baking soda and salt to the banana mixture, then mix in the sugar, beaten egg, and vanilla extract.
4. Gradually fold in the flour and then the chopped walnuts until just combined. Avoid overmixing.
5. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Chocolate Chip Banana Bread Muffins

Chocolate Chip Banana Bread Muffins are a delightful treat that perfectly blends the sweetness of ripe bananas with the rich flavor of chocolate. They have a soft, moist texture that makes each bite enjoyable and satisfying. These muffins are easy to whip up, making them a wonderful choice for breakfast or a sweet snack any time of day.

Not only do they taste delicious, but they also make for a great way to use up overripe bananas. The chocolate chips add a fun twist, turning traditional banana bread into something extra special. Whether you enjoy them warm from the oven or at room temperature, these muffins are sure to please!

Ingredients

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
2. In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter.
3. Add baking soda and salt to the banana mixture. Then mix in the sugar, beaten egg, and vanilla extract until well combined.
4. Gradually add the flour, stirring until just incorporated. Be careful not to overmix.
5. Fold in the chocolate chips gently.
6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Whole Wheat Honey Banana Muffins

Whole Wheat Honey Banana Muffins are a delicious and healthier twist on traditional muffins. With the natural sweetness of ripe bananas and a hint of honey, these muffins are moist, flavorful, and perfect for any time of the day. The whole wheat flour adds a nutty flavor and extra fiber, making them a great choice for breakfast or a snack.

This recipe is easy to follow and doesn’t require any fancy ingredients. Whether you’re a seasoned baker or just starting, you’ll find that these muffins come together quickly and effortlessly. They’re not only tasty but also a great way to use up overripe bananas!

Ingredients

• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup honey
• 1/4 cup unsweetened applesauce
• 2 ripe bananas, mashed
• 1/2 cup milk or non-dairy milk
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
2. In a medium bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, combine the honey, applesauce, mashed bananas, milk, egg, and vanilla extract. Mix until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Banana Streusel Muffins With Cinnamon Crumb Topping

Banana Streusel Muffins are a delightful treat, combining the natural sweetness of ripe bananas with a crunchy cinnamon crumb topping. These muffins are moist, fluffy, and packed with flavor, making them perfect for breakfast or a snack. The buttery streusel adds a nice texture contrast, making each bite satisfying.

This recipe is easy to follow, even for those new to baking. With just a few simple ingredients and minimal prep time, you can whip up a batch of these delicious muffins in no time. They’re sure to become a favorite in your household!

Ingredients

• 2 to 3 ripe bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/4 cup rolled oats
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mix together the mashed bananas, granulated sugar, brown sugar, and vegetable oil until combined. Stir in the egg and vanilla extract.
3. In another bowl, whisk together the baking soda, salt, and flour. Gradually add the dry ingredients to the banana mixture, mixing until just combined.
4. Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
5. In a separate bowl, combine the rolled oats, brown sugar, and ground cinnamon. Sprinkle this mixture evenly over the muffin batter.
6. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.

Peanut Butter Banana Muffins

If you love the combination of peanut butter and bananas, these muffins are for you! They’re soft, delicious, and offer a delightful sweetness that makes them perfect for breakfast or a snack.

Making these muffins is a breeze, so even if you’re not a seasoned baker, you can whip them up in no time. The rich peanut butter flavor complements the bananas perfectly, creating a treat that everyone will enjoy.

Ingredients

• 1 1/2 cups mashed ripe bananas (about 4 medium)
• 1/2 cup creamy peanut butter
• 1/3 cup honey or maple syrup
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 cup chopped nuts or chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix mashed bananas, peanut butter, honey, applesauce, and vanilla until well combined.
3. In another bowl, whisk together baking soda, baking powder, salt, and flour. Gradually add this dry mixture to the wet ingredients, stirring until just combined. If using, fold in nuts or chocolate chips.
4. Fill each muffin cup about two-thirds full with the batter. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Greek Yogurt Banana Oat Muffins

These Greek Yogurt Banana Oat Muffins are a delightful treat filled with the natural sweetness of bananas and the creamy texture of Greek yogurt. Bursting with flavors, they are moist, fluffy, and just the right amount of hearty thanks to the oats. Plus, they’re simple to whip up, making them a fantastic option for breakfast or an afternoon snack.

The combination of ingredients not only adds taste but also packs a nutritional punch. The Greek yogurt gives these muffins a protein boost while keeping them moist, and the oats provide a satisfying texture. Whether you’re rushing out the door or enjoying a leisurely morning, these muffins are sure to satisfy your cravings.

Ingredients

• 2 ripe bananas, mashed
• 1 cup Greek yogurt
• 1/4 cup honey or maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup chocolate chips or nuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
2. In a large bowl, mix the mashed bananas, Greek yogurt, honey or maple syrup, egg, and vanilla extract until well combined.
3. In another bowl, whisk together the rolled oats, flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in chocolate chips or nuts.
5. Scoop the batter into the muffin liners, filling each about 3/4 full. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Vegan Coconut Banana Muffins

These vegan coconut banana muffins are a delightful treat that perfectly blend the natural sweetness of ripe bananas with the tropical flavor of coconut. They are fluffy, moist, and have a lovely subtle crunch from the coconut flakes on top. Plus, they are super easy to whip up, making them an ideal choice for a quick breakfast or snack.

Whether you’re enjoying them fresh out of the oven or as a grab-and-go option, these muffins are sure to satisfy your cravings. The combination of ingredients not only makes them delicious, but also healthy and vegan-friendly!

Ingredients

• 2 ripe bananas, mashed
• 1 cup coconut milk
• 1/4 cup coconut oil, melted
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup shredded coconut

Instructions

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it.
2. In a large bowl, combine the mashed bananas, coconut milk, melted coconut oil, brown sugar, and vanilla extract. Mix until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
5. Fold in the shredded coconut, ensuring it is evenly distributed throughout the batter.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Optionally, sprinkle additional shredded coconut on top.
7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Banana Espresso Chocolate Chip Muffins

If you’re looking for a delightful twist on traditional banana muffins, these Banana Espresso Chocolate Chip Muffins are just what you need. They combine the sweet, familiar flavor of ripe bananas with a rich coffee kick and melty chocolate chips. This recipe is easy to follow, making it perfect for both beginner bakers and experienced ones looking for a quick treat.

The combination of espresso and chocolate enhances the natural sweetness of the bananas, creating a cozy and comforting muffin that pairs beautifully with your morning coffee or as an afternoon snack. Plus, the simplicity of the ingredients means you can whip them up in no time!

Ingredients

• 2 ripe bananas, mashed
• 1/4 cup granulated sugar
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon instant espresso powder
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the mashed bananas, granulated sugar, egg, melted butter, and vanilla extract until well combined.
3. In another bowl, whisk together the all-purpose flour, baking soda, salt, and instant espresso powder.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the chocolate chips, making sure they’re evenly distributed throughout the batter.
6. Divide the batter among the prepared muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Gluten-Free Almond Flour Banana Muffins

These gluten-free almond flour banana muffins are a delightful way to enjoy a classic favorite. They are soft, moist, and bursting with the natural sweetness of ripe bananas. The almond flour adds a lovely nutty flavor and a tender crumb, making them a treat for everyone, whether you follow a gluten-free diet or not.

Making these muffins is simple and requires just a few easy steps. You’ll love how quickly they come together, making them perfect for breakfast or a snack anytime. Plus, they’re great for using up those overripe bananas sitting on your counter!

Ingredients

• 2 cups almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ripe bananas, mashed
• 1/2 teaspoon ground cinnamon (optional)
• Sliced almonds for topping (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix the almond flour, baking soda, salt, and cinnamon if using.
3. In another bowl, whisk together the honey (or maple syrup), eggs, vanilla extract, and mashed bananas until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
5. Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Top with sliced almonds if desired.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.

Blueberry Banana Oatmeal Muffins

These Blueberry Banana Oatmeal Muffins are a delightful twist on traditional muffins. The sweet, ripe bananas blend perfectly with juicy blueberries and hearty oats, creating a moist and flavorful treat that everyone will enjoy. They make for an easy breakfast or snack, and the best part is that they are quite simple to whip up!

The combination of bananas and blueberries not only adds a burst of flavor but also provides a boost of nutrients. The muffins are soft and fluffy, with a satisfying oatmeal texture. Plus, they are great for making ahead and freezing, so you can have a wholesome snack ready whenever you need it.

Ingredients

• 1 cup ripe bananas, mashed (about 2 medium bananas)
• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup sugar (or maple syrup)
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk (or a non-dairy alternative)
• 1/4 cup vegetable oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the mashed bananas, oats, flour, sugar, baking soda, baking powder, and salt.
3. Add in the milk, oil, and vanilla extract. Stir until just combined.
4. Gently fold in the blueberries, being careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Brown Butter Banana Muffins With Maple Glaze

These Brown Butter Banana Muffins bring a warm, nutty flavor that elevates the classic banana muffin. The browning of the butter adds a rich depth, while the sweet maple glaze on top creates a delightful finish. You’ll find these muffins to be moist, flavorful, and just the right amount of sweet.

This recipe is simple enough for a weekday breakfast but special enough to share with friends. Perfect for using up those overripe bananas, these muffins are sure to become a regular in your baking rotation!

Ingredients

• 1/2 cup unsalted butter
• 1 cup brown sugar, packed
• 2 large eggs
• 3 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/4 cup maple syrup
• 1/2 cup chopped walnuts (optional)

Instructions

1. Brown the Butter: In a saucepan, melt the butter over medium heat. Continue cooking until it turns golden brown and develops a nutty aroma. Remove from heat and let cool slightly.
2. Mix Wet Ingredients: In a large bowl, combine the brown sugar and brown butter. Mix well, then add the eggs, mashed bananas, and vanilla extract, stirring until smooth.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined. Fold in the chopped walnuts if using.
4. Pour into Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and divide the batter evenly among them.
5. Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool.
6. Prepare the Maple Glaze: In a small bowl, mix together the maple syrup and powdered sugar until smooth. Drizzle over the cooled muffins before serving.