34 Delicious Easy Banana Recipes for Perfect Muffins

Let’s be honest—we’ve all faced those overripe bananas sitting on the counter, begging to be used. Instead of tossing them, transform them into something magical! From classic banana nut to decadent chocolate chip, these 34 easy muffin recipes turn simple ingredients into bakery-worthy treats. Get ready to fill your kitchen with the warm, comforting aroma of freshly baked goodness. Your perfect muffin is just a recipe away!

Classic Banana Nut Muffins

Oh, you know those overripe bananas sitting on your counter? They’re about to become the most delicious banana nut muffins you’ve ever tasted. These classic treats are perfect for breakfast on-the-go or an afternoon snack with coffee.

Ingredients

– 1 ½ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp salt
– ¾ cup granulated sugar
– ½ cup vegetable oil
– 2 large eggs
– 3 medium ripe bananas, mashed
– 1 tsp vanilla extract
– ½ cup chopped walnuts

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt in a medium bowl.
3. In a separate large bowl, beat ¾ cup granulated sugar with ½ cup vegetable oil until well combined.
4. Add 2 large eggs one at a time, mixing thoroughly after each addition.
5. Mix in 3 medium mashed ripe bananas and 1 tsp vanilla extract until smooth.
6. Gradually fold the dry ingredients into the wet ingredients until just combined—don’t overmix for tender muffins.
7. Gently stir in ½ cup chopped walnuts until evenly distributed.
8. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
9. Bake at 375°F for 18-22 minutes until a toothpick inserted in the center comes out clean.
10. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Don’t these smell amazing? The crumb stays incredibly moist thanks to those ripe bananas, while the walnuts add a satisfying crunch. Try warming one up and spreading it with cream cheese for an extra-indulgent treat that’ll make your morning feel special.

Chocolate Chip Banana Muffins

Unexpectedly finding overripe bananas on your counter doesn’t have to mean banana bread again. You can whip up these chocolate chip banana muffins in no time, and they’re perfect for busy mornings or last-minute snacks. They’re moist, not too sweet, and packed with melty chocolate in every bite.

Ingredients

– 1 ½ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp salt
– 3 medium ripe bananas
– ¾ cup granulated sugar
– 1 large egg
– ⅓ cup unsalted butter, melted
– 1 tsp vanilla extract
– ¾ cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt until fully combined.
3. In a large bowl, mash 3 medium ripe bananas with a fork until only small lumps remain.
4. Tip: Using very ripe bananas with brown spots will give you the sweetest flavor and moistest texture.
5. Add ¾ cup granulated sugar, 1 large egg, ⅓ cup melted unsalted butter, and 1 tsp vanilla extract to the mashed bananas.
6. Stir the wet ingredients together until just combined; do not overmix.
7. Pour the dry flour mixture into the wet banana mixture and gently fold together with a spatula.
8. Tip: Stop mixing when you no longer see streaks of flour to avoid tough muffins.
9. Gently fold in ¾ cup semi-sweet chocolate chips until evenly distributed.
10. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
11. Tip: For bakery-style muffin tops, fill any empty cups halfway with water to promote even baking.
12. Bake at 375°F for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
13. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Moist and tender with pockets of melted chocolate, these muffins have that perfect banana flavor that isn’t overpowering. Try warming one up and serving it with a scoop of vanilla ice cream for an easy dessert, or pack them in lunchboxes for a sweet surprise.

Blueberry Banana Muffins

Let’s be real—sometimes you just need a quick, comforting muffin that feels like a hug in baked form. These blueberry banana muffins are exactly that, combining sweet fruit with cozy spice in a way that’ll make your kitchen smell amazing. They’re perfect for breakfast on-the-go or an afternoon pick-me-up.

Ingredients

– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 tsp cinnamon
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 3 ripe bananas, mashed
– 1 cup fresh blueberries
– 1 tbsp all-purpose flour (for coating berries)

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups flour, baking soda, salt, and cinnamon in a medium bowl.
3. In a separate large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes.
4. Add eggs one at a time to the butter mixture, beating well after each addition.
5. Mix in vanilla extract and mashed bananas until just combined.
6. Tip: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom during baking.
7. Gradually add the dry ingredients to the wet ingredients, stirring until just combined—do not overmix.
8. Gently fold in the flour-coated blueberries.
9. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
10. Tip: For taller muffin tops, let the filled tin sit at room temperature for 15 minutes before baking.
11. Bake at 375°F for 18-22 minutes, until a toothpick inserted into the center comes out clean.
12. Tip: Rotate the muffin tin halfway through baking for even browning.
13. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Moist and tender with bursts of juicy blueberries, these muffins have that perfect balance of sweet banana and warm cinnamon. Try them warm with a pat of butter melting into the crumb, or crumble one over Greek yogurt for a protein-packed breakfast. They also freeze beautifully—just pop one in the microwave for 30 seconds whenever a muffin craving strikes.

Cinnamon Streusel Banana Muffins

Let’s be honest—you’ve got those spotty bananas sitting on your counter right now, don’t you? Instead of tossing them, let’s transform them into the most irresistible cinnamon-streusel-topped muffins you’ve ever tasted. You’re about to make your kitchen smell like a cozy bakery.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 3 ripe bananas
• ¾ cup granulated sugar
• 1 large egg
• ⅓ cup melted butter
• 1 tsp vanilla extract
• ½ cup all-purpose flour
• ½ cup brown sugar
• ¼ cup cold butter
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt in a medium bowl.
3. Mash 3 ripe bananas thoroughly with a fork in a separate large bowl—the riper they are, the sweeter your muffins will be.
4. Stir ¾ cup granulated sugar, 1 large egg, ⅓ cup melted butter, and 1 tsp vanilla extract into the mashed bananas until just combined.
5. Gently fold the dry ingredients into the wet mixture until no flour streaks remain; avoid overmixing to keep the muffins tender.
6. Combine ½ cup all-purpose flour, ½ cup brown sugar, ¼ cup cold butter (cut into small pieces), and 1 tsp ground cinnamon in a small bowl for the streusel.
7. Use your fingers to pinch the cold butter into the dry streusel ingredients until crumbly with pea-sized clumps.
8. Scoop the muffin batter evenly into the prepared tin, filling each cup about ⅔ full.
9. Sprinkle a generous layer of the streusel topping over each muffin—press it lightly so it adheres during baking.
10. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
11. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack.

And just like that, you’ve got a batch of moist, banana-packed muffins with that irresistible crunchy cinnamon topping. They’re perfect warm with a pat of butter or crumbled over vanilla ice cream for a next-level dessert.

Banana Oatmeal Muffins

Ugh, we’ve all been there—spotting those overripe bananas on the counter and wondering what to do with them. You could toss them, but why not whip up something delicious instead? These banana oatmeal muffins are the perfect solution, turning those speckled bananas into a cozy, satisfying treat that’s just right for breakfast or a snack.

Ingredients

– 1 ½ cups mashed ripe bananas
– 2 large eggs
– ⅓ cup melted unsalted butter
– ½ cup packed light brown sugar
– 1 tsp vanilla extract
– 1 ½ cups old-fashioned rolled oats
– 1 cup all-purpose flour
– 1 tsp baking soda
– ½ tsp baking powder
– ½ tsp salt
– ½ tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, mash 1 ½ cups of ripe bananas with a fork until smooth.
3. Add 2 large eggs, ⅓ cup melted unsalted butter, ½ cup packed light brown sugar, and 1 tsp vanilla extract to the mashed bananas.
4. Whisk the wet ingredients together until fully combined.
5. In a separate bowl, combine 1 ½ cups old-fashioned rolled oats, 1 cup all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, and ½ tsp ground cinnamon.
6. Tip: For fluffier muffins, gently fold the dry ingredients into the wet mixture until just combined—overmixing can make them dense.
7. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
8. Bake at 375°F for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Tip: Rotate the muffin tin halfway through baking to ensure even browning.
10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
11. Tip: For extra moisture, store cooled muffins in an airtight container at room temperature.

Fresh from the oven, these muffins are wonderfully moist with a tender crumb and a hint of cinnamon warmth. The oats add a subtle chewiness that pairs perfectly with the sweet banana flavor. Try them warm with a dab of peanut butter or crumbled over yogurt for a fun twist!

Banana Walnut Muffins

Zesty banana walnut muffins are the perfect solution when you’ve got those spotty bananas sitting on your counter. You probably know exactly what I’m talking about – those bananas that have seen better days but are actually at their peak for baking. Let’s turn them into something delicious that’ll make your kitchen smell amazing.

Ingredients

– 2 cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– ½ cup unsalted butter, softened
– ¾ cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 3 ripe bananas, mashed
– ½ cup chopped walnuts

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt in a medium bowl.
3. Cream ½ cup softened unsalted butter and ¾ cup brown sugar together in a large bowl until light and fluffy, about 2-3 minutes.
4. Beat in 2 large eggs one at a time, mixing well after each addition.
5. Stir in 1 teaspoon vanilla extract and 3 mashed ripe bananas until just combined.
6. Gradually fold the dry ingredients into the wet mixture until no flour streaks remain.
7. Gently fold in ½ cup chopped walnuts, being careful not to overmix the batter.
8. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
9. Bake at 375°F for 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
10. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
11. Allow muffins to cool completely on the wire rack before serving. These moist banana walnut muffins have that perfect tender crumb with little bursts of toasty walnut crunch in every bite. They’re fantastic warm with a pat of butter melting into them, or try slicing one in half and toasting it for breakfast – the walnuts get extra crispy and delicious.

Maple Banana Muffins

Sometimes you just need a cozy baked good that feels like a warm hug. These maple banana muffins are perfect for using up those spotty bananas sitting on your counter. You’ll love how the maple syrup adds a subtle sweetness that pairs perfectly with the banana flavor.

Ingredients

– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup maple syrup
– 2 large eggs
– 3 ripe bananas, mashed
– 1 teaspoon vanilla extract
– 1/2 cup milk

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl.
3. Cream 1/2 cup softened unsalted butter with 1/2 cup maple syrup in a large bowl until light and fluffy, about 2 minutes.
4. Beat in 2 large eggs one at a time until fully incorporated.
5. Mix in 3 mashed ripe bananas and 1 teaspoon vanilla extract until combined.
6. Tip: Make sure your bananas are very ripe with brown spots for the best natural sweetness and moisture.
7. Alternate adding the dry flour mixture and 1/2 cup milk to the wet ingredients, beginning and ending with the flour mixture.
8. Mix just until the flour disappears – overmixing will make your muffins tough.
9. Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
10. Tip: Use an ice cream scoop for evenly portioned muffins that bake consistently.
11. Bake at 375°F for 18-22 minutes until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
12. Tip: Rotate the muffin tin halfway through baking for even browning.
13. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
14. Allow to cool completely before serving.
These muffins have a wonderfully tender crumb with pockets of sweet banana throughout. The maple flavor shines through without being overpowering, creating a perfect balance with the ripe fruit. Try them warm with a pat of butter melting into the top, or crumble one over your morning yogurt for a delightful breakfast treat.

Banana and Yogurt Muffins

Sometimes you just need a quick, satisfying snack that feels homemade without all the fuss. These banana and yogurt muffins are your new go-to—they come together in minutes and fill your kitchen with that cozy, just-baked aroma you love.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 3 ripe bananas, mashed
• ¾ cup plain yogurt
• ½ cup granulated sugar
• ⅓ cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt in a medium bowl.
3. In a separate large bowl, mash 3 ripe bananas with a fork until smooth.
4. Tip: Use very ripe bananas with brown spots for the sweetest flavor and easiest mashing.
5. Add ¾ cup plain yogurt, ½ cup granulated sugar, ⅓ cup vegetable oil, 1 large egg, and 1 tsp vanilla extract to the mashed bananas.
6. Stir the wet ingredients together until fully combined.
7. Pour the dry ingredients into the wet ingredients and gently fold together until just combined—don’t overmix.
8. Tip: A few streaks of flour are okay; overmixing can make muffins tough.
9. Scoop the batter evenly into the prepared muffin cups, filling each about ⅔ full.
10. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
11. Tip: Rotate the pan halfway through baking for even browning.
12. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

And that’s it—you’ve got tender, moist muffins with a subtle tang from the yogurt. They’re perfect warm with a pat of butter, or try them sliced and toasted with a drizzle of honey for breakfast.

Whole Wheat Banana Muffins

Delicious whole wheat banana muffins are the perfect solution when you’ve got those overripe bananas sitting on your counter. They’re healthier than traditional muffins but still wonderfully moist and satisfying. You’ll love how easily these come together for a quick breakfast or snack.

Ingredients

– 2 cups whole wheat flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 3 medium ripe bananas, mashed
– 1/2 cup milk
– 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups whole wheat flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl.
3. In a separate large bowl, beat 1/2 cup softened unsalted butter and 3/4 cup brown sugar until creamy and light in color.
4. Beat in 2 large eggs one at a time until fully incorporated.
5. Mix in 1 teaspoon vanilla extract and 3 mashed ripe bananas until well combined.
6. Tip: Use very ripe bananas with brown spots for the sweetest flavor and easiest mashing.
7. Gradually add the flour mixture to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with flour.
8. Fold in 1/2 cup chopped walnuts until just distributed through the batter.
9. Tip: Don’t overmix the batter – a few lumps are fine and will keep your muffins tender.
10. Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
11. Bake at 375°F for 18-22 minutes until the tops spring back when lightly pressed.
12. Tip: Check for doneness by inserting a toothpick – it should come out clean with just a few moist crumbs.
13. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
14. Cool completely before serving or storing. Keep these muffins tender and moist with their subtle banana sweetness and satisfying nutty crunch. They’re fantastic warm with a pat of butter, or try them sliced and toasted with a drizzle of honey for an extra special treat.

Banana Carrot Muffins

Hey, you know those overripe bananas sitting on your counter? Here’s the perfect way to use them up. These banana carrot muffins are the ultimate cozy breakfast or snack, combining sweet banana flavor with a hint of spice and moist carrot goodness. They come together in one bowl, making cleanup a breeze.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas (about 2 medium)
• 1 cup finely grated carrots

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp ground cinnamon until well combined.
3. Add ½ cup granulated sugar, ½ cup packed brown sugar, 2 large eggs, ½ cup vegetable oil, and 1 tsp vanilla extract to the same bowl.
4. Mix with a spatula just until the wet and dry ingredients are incorporated; be careful not to overmix for tender muffins.
5. Fold in 1 cup mashed ripe bananas and 1 cup finely grated carrots until evenly distributed throughout the batter.
6. Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Very moist and lightly spiced, these muffins have a soft crumb from the bananas and subtle sweetness from the carrots. Try them warm with a smear of cream cheese or toasted with a pat of butter for an extra cozy treat.

Peanut Butter Banana Muffins

Zesty peanut butter and sweet banana come together in these irresistible muffins that you’ll want to bake every weekend. They’re perfect for busy mornings when you need a quick grab-and-go breakfast that actually tastes amazing. You’ll love how simple they are to throw together with ingredients you probably already have in your pantry.

Ingredients

– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 cup creamy peanut butter
– 2 large ripe bananas
– 2 large eggs
– 1/2 cup whole milk
– 1/4 cup vegetable oil
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until well combined.
3. In a separate medium bowl, mash 2 large ripe bananas with a fork until smooth with only small lumps remaining.
4. Add 2 large eggs, 1/2 cup whole milk, 1/4 cup vegetable oil, 1 tsp vanilla extract, and 1/2 cup creamy peanut butter to the mashed bananas.
5. Whisk the wet ingredients together until fully incorporated and smooth.
6. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined, being careful not to overmix.
7. Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
8. Bake at 375°F for 18-22 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean.
9. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack.
10. Allow the muffins to cool completely on the wire rack before serving.

Nothing beats biting into these moist, tender muffins where the peanut butter flavor really shines through. The banana adds natural sweetness and keeps them incredibly soft for days. Now try them warm with a pat of butter melting into the top, or slice them in half and toast them for a crispy exterior that’s absolutely divine.

Almond Banana Muffins

Tired of boring breakfasts? These almond banana muffins are about to become your new morning bestie. They’re moist, nutty, and perfect for those overripe bananas sitting on your counter.

Ingredients

– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 cup unsalted butter
– 3/4 cup brown sugar
– 2 large eggs
– 3 ripe bananas
– 1/4 cup whole milk
– 1 tsp vanilla extract
– 1/2 cup sliced almonds

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt until well combined.
3. In a separate large bowl, cream 1/2 cup unsalted butter and 3/4 cup brown sugar together using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Add 2 large eggs to the butter mixture one at a time, beating well after each addition until fully incorporated.
5. Mash 3 ripe bananas with a fork in a small bowl until only small lumps remain.
6. Tip: Don’t over-mash the bananas – leaving some texture creates lovely moist pockets in your muffins.
7. Stir the mashed bananas, 1/4 cup whole milk, and 1 tsp vanilla extract into the butter mixture until just combined.
8. Gradually fold the dry flour mixture into the wet ingredients using a spatula, mixing until no flour streaks remain.
9. Tip: Avoid overmixing the batter – a few lumps are fine and will prevent tough muffins.
10. Gently fold in 1/2 cup sliced almonds, reserving 2 tablespoons for topping.
11. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
12. Sprinkle the reserved sliced almonds evenly over the tops of the muffins.
13. Tip: For bakery-style domed tops, bake at 375°F for the first 5 minutes, then reduce to 350°F.
14. Bake for 18-22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
15. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Perfectly moist with a delightful crunch from those toasted almonds, these muffins have that cozy banana bread flavor we all love. Pop one in the microwave for 15 seconds and slather with almond butter for the ultimate breakfast treat, or crumble over Greek yogurt for a protein-packed parfait situation.

Spiced Chai Banana Muffins

Picture this: you’re craving something cozy and warm, but you also want to use up those spotty bananas on your counter. These spiced chai banana muffins are your answer—they’re like a hug in a muffin tin, with just the right amount of spice to make your kitchen smell amazing.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 ripe bananas, mashed
• 1/4 cup whole milk
• 2 chai tea bags, opened

Instructions

1. Preheat your oven to 375°F.
2. Line a 12-cup muffin tin with paper liners.
3. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/4 tsp ground ginger, and 1/4 tsp ground cloves in a medium bowl.
4. Tip: For extra fluffy muffins, sift the dry ingredients to avoid lumps.
5. Cream 1/2 cup softened unsalted butter and 3/4 cup granulated sugar in a large bowl with a hand mixer for 2 minutes until light and fluffy.
6. Beat in 2 large eggs, one at a time, until fully incorporated.
7. Stir in 1 tsp vanilla extract.
8. Mix in 3 mashed ripe bananas until just combined.
9. Tip: Use very ripe bananas with brown spots for natural sweetness and moisture.
10. Gradually add the dry ingredients to the wet ingredients, alternating with 1/4 cup whole milk, mixing until no flour streaks remain.
11. Fold in the contents of 2 opened chai tea bags.
12. Tip: If you prefer stronger chai flavor, steep the tea bags in warm milk for 5 minutes before adding.
13. Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
14. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
15. Let the muffins cool in the pan for 5 minutes.
16. Transfer the muffins to a wire rack to cool completely.

Keep these muffins on hand for busy mornings—they’re tender and moist with a subtle warmth from the chai spices. Try them warm with a smear of honey butter or crumbled over vanilla ice cream for a quick dessert.

Honey Banana Muffins

Y’know those overripe bananas sitting on your counter? They’re about to become the star of these irresistible honey banana muffins. You get that perfect moist crumb with just the right touch of natural sweetness.

Ingredients

– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 cup unsalted butter
– 1/2 cup honey
– 2 large eggs
– 3 medium ripe bananas
– 1/4 cup whole milk
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Mash 3 ripe bananas thoroughly with a fork until smooth.
3. Whisk together 2 cups flour, 1 tsp baking soda, and 1/2 tsp salt in a medium bowl.
4. Melt 1/2 cup butter in a microwave-safe bowl for 30 seconds until liquid.
5. Combine melted butter and 1/2 cup honey in a large mixing bowl.
6. Beat in 2 eggs one at a time until fully incorporated.
7. Stir in mashed bananas, 1/4 cup milk, and 1 tsp vanilla extract.
8. Gradually fold the dry ingredients into the wet mixture until just combined.
9. Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
10. Bake at 375°F for 18-22 minutes until golden brown and a toothpick inserted comes out clean.
11. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Lightly golden with a tender crumb, these muffins stay wonderfully moist thanks to the honey and bananas. The natural sweetness shines through without being overwhelming. Try them warm with a pat of butter or crumbled over Greek yogurt for breakfast.

Lemon Poppy Seed Banana Muffins

Haven’t you had those bananas sitting on your counter just begging to be used? You know the ones—they’re a little too spotty for eating straight up but perfect for baking. These lemon poppy seed banana muffins are the answer to that very dilemma, combining cozy banana bread vibes with a bright, zesty twist that’ll wake up your taste buds.

Ingredients

– 1 ½ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp salt
– ¾ cup granulated sugar
– ½ cup unsalted butter, melted
– 2 large eggs
– 1 tsp vanilla extract
– 3 ripe bananas, mashed
– 2 tbsp lemon zest
– 2 tbsp lemon juice
– 2 tbsp poppy seeds

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt in a medium bowl.
3. In a large bowl, mix ¾ cup granulated sugar with ½ cup melted unsalted butter until smooth.
4. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
5. Fold in 3 mashed ripe bananas, 2 tbsp lemon zest, and 2 tbsp lemon juice until just combined.
6. Tip: Don’t overmix the batter—a few lumps are fine to keep the muffins tender.
7. Gently stir the dry ingredients into the wet mixture until no flour streaks remain.
8. Fold in 2 tbsp poppy seeds evenly throughout the batter.
9. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
10. Tip: For nicely domed tops, let the filled muffin tin sit at room temperature for 10 minutes before baking.
11. Bake at 375°F for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
12. Tip: Rotate the muffin tin halfway through baking for even browning.
13. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Zesty lemon and nutty poppy seeds cut through the sweet banana base, giving these muffins a moist, tender crumb with just the right amount of brightness. Try them warm with a smear of cream cheese or toasted with a drizzle of honey for an extra-special treat—they’re perfect for breakfast on the go or a cozy afternoon snack.

Banana Coconut Muffins

Mmm, you know those overripe bananas sitting on your counter? They’re about to become the star of these incredibly moist banana coconut muffins. Perfect for breakfast on-the-go or an afternoon pick-me-up, these tropical treats come together in just one bowl.

Ingredients

– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tsp baking soda
– 1/2 tsp salt
– 3 medium ripe bananas
– 2 large eggs
– 1/2 cup vegetable oil
– 1 tsp vanilla extract
– 1 cup sweetened shredded coconut

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, mash the 3 bananas thoroughly with a fork until smooth.
3. Add the 2 eggs, 1/2 cup vegetable oil, and 1 tsp vanilla extract to the mashed bananas.
4. Whisk the wet ingredients together until fully combined.
5. In a separate bowl, whisk together 2 cups flour, 1 cup sugar, 1 tsp baking soda, and 1/2 tsp salt.
6. Tip: Don’t overmix the batter once you add the dry ingredients – a few lumps are fine and will keep your muffins tender.
7. Gently fold the dry ingredients into the wet ingredients until just combined.
8. Fold in 1 cup shredded coconut until evenly distributed throughout the batter.
9. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
10. Tip: For bakery-style domed tops, let the filled muffin tin rest for 15 minutes before baking.
11. Bake at 375°F for 18-22 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.
12. Tip: Rotate the muffin tin halfway through baking for even browning.
13. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

What makes these muffins special is how the coconut adds subtle chewiness against the soft banana crumb. The tropical flavor really shines when served warm with a pat of butter, or try toasting them the next day for a crispy exterior that revives that fresh-baked texture.

Pumpkin Banana Muffins

Unexpectedly delicious things happen when pumpkin and banana join forces. You get these moist, warmly spiced muffins that are perfect for cozy mornings. They’re so easy to whip up, you’ll want to bake them all season long.

Ingredients

– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– 2 large ripe bananas
– ¾ cup pumpkin puree
– ½ cup granulated sugar
– ½ cup packed brown sugar
– ⅓ cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg until fully combined.
3. In a large bowl, mash 2 large ripe bananas with a fork until smooth.
4. Add ¾ cup pumpkin puree, ½ cup granulated sugar, ½ cup packed brown sugar, ⅓ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract to the mashed bananas.
5. Whisk the wet ingredients vigorously for about 1 minute until the mixture is smooth and fully emulsified.
6. Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined—do not overmix.
7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
8. Bake at 375°F for 18-22 minutes until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
10. Cool completely on the wire rack before serving.
These muffins stay incredibly moist thanks to the pumpkin and banana duo. They have a lovely spiced flavor with just the right amount of sweetness. Try them warm with a pat of butter or crumbled over yogurt for breakfast.

Apple Banana Muffins

Gosh, you know those mornings when you’re craving something sweet but want to feel good about your breakfast choice? These apple banana muffins are the perfect solution—they come together quickly and make your kitchen smell absolutely amazing. Plus, they’re a great way to use up those spotty bananas sitting on your counter.

Ingredients

– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 cup unsalted butter, softened
– 3/4 cup brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 1/2 cups mashed ripe bananas (about 3 medium)
– 1 cup finely chopped apple
– 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon in a medium bowl.
3. Cream 1/2 cup softened unsalted butter and 3/4 cup brown sugar in a large bowl with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 2 large eggs one at a time until fully incorporated.
5. Mix in 1 tsp vanilla extract and 1 1/2 cups mashed ripe bananas until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain.
7. Gently fold in 1 cup finely chopped apple and 1/2 cup chopped walnuts with a spatula.
8. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
9. Bake at 375°F for 18-22 minutes until a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Buttery and moist with little bursts of tender apple, these muffins have that perfect bakery-style dome. The walnuts add a satisfying crunch that plays nicely against the soft crumb. Try warming one up and spreading it with a dab of cream cheese for an extra special treat.

Conclusion

Here you have 34 fantastic banana muffin recipes that make baking simple and delicious. Whether you’re a beginner or seasoned baker, there’s something here for everyone. I’d love to hear which recipes become your family favorites—drop a comment below and share this roundup on Pinterest so other home cooks can discover these tasty treats too!