These Ultimate Banana Muffins are soft, deeply banana-flavored, and made without a mixer — perfect for busy mornings or a cozy bake on the weekend. I’ve baked this recipe dozens of times, adjusting the sugar and bake time until the crumb stayed moist without being gummy. If you like quick banana bakes, don’t miss this easy twist on rolls like the 3-ingredient banana cinnamon rolls that also celebrate ripe bananas.
Why Make This Recipe
- Super moist texture from ripe bananas — no oil-heavy batter required.
- No mixer needed: you mix by hand with a whisk and spatula, so cleanup is fast.
- Flexible and forgiving — add chocolate chips, nuts, or spices for variety.
- Great for breakfast, snacks, or lunchboxes because they keep well.
- Personal note: I love this recipe because it turns overly ripe bananas into something everyone fights over at the table.
Also, if you enjoy banana desserts with a different technique, you might like the fried treat in this Filipino classic Ultimate Turon recipe — Filipino fried banana rolls for a richer dessert option.
Recipe Overview
Prep time: 15 minutes.
Cook time: 18–22 minutes.
Total time: 35–40 minutes.
Servings: 12 standard muffins.
Difficulty: Easy.
Method: Mix wet ingredients into dry, fold in add-ins, portion into a 12-cup muffin tin, and bake at 350°F (175°C) until a toothpick comes out clean.
I often swap mixing bowls and line the tin with paper liners for easy removal and a neater presentation.
My Experience Making This Recipe
On my third test I adjusted the bake time and the banana ratio to avoid a gummy center. I also found folding gently instead of vigorous stirring keeps the crumb tender and light. Using very ripe bananas (lots of brown speckles) gave the best banana aroma and natural sweetness.
How to Make Ultimate Banana Muffins: Easy, Moist, and No Mixer Needed
Ingredients (yields 12 muffins):
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) packed brown sugar
- 2 large eggs, room temperature
- 1/3 cup (80 ml) melted butter or neutral oil
- 1/3 cup (80 ml) plain yogurt or buttermilk
- 3 medium very ripe bananas, mashed (about 1 1/2 cups)
- 1 tsp vanilla extract
- 1/2 cup chocolate chips or chopped walnuts (optional)
Directions:
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease well.
- In a medium bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl mash bananas with a fork until mostly smooth, then whisk in sugars, eggs, melted butter, yogurt, and vanilla until combined.
- Add the dry ingredients to the wet and fold gently with a spatula until just combined — a few streaks of flour are okay. Overmixing toughens muffins.
- Fold in chocolate chips or nuts if using. Spoon batter into the prepared tin, filling each cup about 2/3 full.
- Bake 18–22 minutes at 350°F (175°C) until the tops are golden and a toothpick inserted near the center comes out with a few moist crumbs. Cool in the pan 5 minutes, then transfer to a cooling rack.
For a savory-sweet brunch pairing, these muffins go surprisingly well alongside a bowl of something bright and spicy like aromatic garlic chilli noodles if you want a contrast between sweet and savory.
Expert Tips for Success
- Use very ripe bananas (lots of brown speckles) — they add moisture and natural sweetness so you can reduce added sugar.
- Measure flour by spooning it into the cup and leveling with a knife or weigh it (220 g) to avoid dense muffins.
- Don’t overmix: fold until just combined to keep a tender crumb; small lumps are fine.
- If using melted butter, cool it slightly; very hot butter can cook the eggs and create lumps.
- Equipment note: use an oven thermometer and a good 12-cup muffin tin for even baking; silicone liners stick less but paper liners make cleanup easiest. Also try serving flavors like banana with peanut for a snack—here is a quick idea with similar tastes: banana and peanut butter chew sticks.
How to Serve Ultimate Banana Muffins: Easy, Moist, and No Mixer Needed
- Warm a muffin for 10–15 seconds in the microwave and spread with a little butter or cream cheese for breakfast.
- Serve as a brunch side with a savory soup or stew — they pair well with comforting bowls like bold and nourishing mulligatawny soup.
- Present on a tiered tray for guests, topping with a light dusting of powdered sugar or a few banana slices for garnish.
- Pack into lunchboxes with a piece of fruit for a balanced snack.
Storage and Reheating Guide
- Room temperature: Store in an airtight container for up to 48 hours. Put a paper towel in the container to absorb excess moisture.
- Refrigerator: Keep up to 5 days in an airtight container; bring to room temp or warm gently before serving.
- Freezing: Freeze cooled muffins wrapped individually in plastic wrap, then in a freezer bag for up to 3 months. Thaw at room temperature or reheat from frozen.
- Reheating: Microwave 15–25 seconds for one muffin, or reheat in a 325°F (160°C) oven for 8–10 minutes for a crisper top.
Recipe Variations
- Gluten-free: Substitute 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend doesn’t contain it. Bake at the same temp; texture may be slightly denser.
- Dairy-free: Use melted coconut oil or neutral oil and swap yogurt for unsweetened non-dairy yogurt or plant milk.
- Lower sugar: Reduce granulated sugar to 1/3 cup and use 2 large bananas to compensate for sweetness.
- Flavor twists: Stir in 1 tsp cinnamon, 1/2 tsp cardamom, or swap chocolate chips for dried cranberries and orange zest.
Nutritional Highlights
- Bananas add potassium and fiber, helping with fullness and mineral intake.
- One muffin (1 of 12) is roughly 200–260 kcal depending on add-ins — great as a substantial snack or light breakfast.
- Allergen note: contains wheat and eggs; can contain dairy or nuts depending on substitutions and add-ins. Adjust accordingly for egg-free or nut-free diets.
Troubleshooting Common Issues
- Gummy or wet center: likely underbaked or too many wet ingredients. Check with a toothpick and bake an extra 3–5 minutes if needed.
- Dense muffins: you probably overmixed the batter or packed the flour when measuring. Fold gently and spoon/level flour when measuring.
- Tops crack or domes too much: oven too hot or batter was overbeaten; confirm oven temperature with a thermometer and fold gently.
Frequently Asked Questions
Q: Can I use frozen mashed bananas?
A: Yes. Thaw and drain any excess liquid, then mash well. If bananas are very watery, pat with paper towels; excess water can change bake time, so keep an eye on the oven.
Q: How ripe should bananas be for the best flavor and texture?
A: Very ripe — mostly brown-speckled or even mostly brown skins. The more ripe they are, the sweeter and more aromatic the muffins will be.
Q: Can I halve this recipe or bake in mini-muffins?
A: You can halve the ingredients or use a mini-muffin tin. For mini muffins, reduce bake time to about 10–12 minutes and check early.
Q: How do I make these dairy-free or egg-free without losing texture?
A: For dairy-free, swap butter for melted coconut oil or neutral oil and yogurt for non-dairy yogurt. For egg-free, replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) — texture will be slightly denser but still tasty.
Ultimate Banana Muffins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Soft, deeply banana-flavored muffins made without a mixer—perfect for busy mornings or cozy weekends.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) packed brown sugar
- 2 large eggs, room temperature
- 1/3 cup (80 ml) melted butter or neutral oil
- 1/3 cup (80 ml) plain yogurt or buttermilk
- 3 medium very ripe bananas, mashed (about 1 1/2 cups)
- 1 tsp vanilla extract
- 1/2 cup chocolate chips or chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease well.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, mash bananas with a fork until mostly smooth, then whisk in sugars, eggs, melted butter, yogurt, and vanilla until combined.
- Add the dry ingredients to the wet and fold gently with a spatula until just combined—overmixing toughens muffins.
- Fold in chocolate chips or nuts if using. Spoon batter into the prepared tin, filling each cup about 2/3 full.
- Bake 18–22 minutes until the tops are golden and a toothpick inserted near the center comes out with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a cooling rack.
Notes
For a savory-sweet brunch pairing, these muffins pair well with a bowl of spicy garlic chili noodles. Store in an airtight container for up to 48 hours at room temperature or freeze wrapped individually for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg