I’m delighted to share my version of Sally’s classic banana muffins—a soft, buttery muffin spiced with cinnamon and nutmeg and studded with optional add-ins like walnuts or chocolate chips. They’re perfect for breakfast, snack time, or whenever I want a simple homemade treat.

Banana Muffins

Why I’ll Love This Recipe

I love how these muffins come together quickly without overcomplicated steps—no creaming required. The ripe bananas bring sweetness and moisture, while a burst at a high baking temperature gives tall muffin tops. They stay moist for days and can be customized with mix‑ins.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All‑purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ripe bananas, mashed (about 3 large or 4 medium)
Melted butter (or coconut oil)
Packed light or dark brown sugar (sometimes coconut sugar or a mix)
Large egg, room temperature
Pure vanilla extract
Milk (a couple of tablespoons)
Optional: chopped walnuts, pecans, or chocolate chips

Directions

I preheat my oven to 425 °F (218 °C) and line or grease a 12‑cup muffin pan.
I whisk together the dry ingredients—flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl (or mixer), I mash the bananas, then stir in melted butter, brown sugar, egg, vanilla, and milk until smooth.
I pour the dry ingredients into the banana mixture and mix until just combined—avoiding over‑mixing keeps them tender. Then I gently fold in nuts or chocolate chips if using.
I fill each muffin cup right to the top. The thick batter helps build high bakery‑style domes.
I bake 5 minutes at 425 °F, then lower the temperature to 350 °F (177 °C) and bake another 16–18 minutes (about 21–23 minutes total), until a toothpick comes out clean or with a few moist crumbs.
After baking, I let muffins cool in the pan about 5 minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

Prep time: approximately 10 minutes
Bake time: ~21–23 minutes
Total time: around 30 minutes including cooling
Yield: About 10–12 standard muffins

Variations

I often stir in chopped walnuts or pecans for crunch or chocolate chips for sweetness.
For a lighter sweetness, I replace some brown sugar with coconut sugar or mix both.
I sometimes try mini muffin size—they bake about 12–14 minutes at 350 °F.
For whole-wheat versions, I substitute part of the flour and might drizzle in extra milk if needed.

Storage/Reheating

I store muffins in an airtight container at room temperature for up to 5 days, or in the fridge up to 1 week. They stay moist thanks to the banana and butter.
For longer storage, I freeze cooled muffins (up to 3 months). I thaw overnight or lightly warm them before serving.

FAQs

What makes these banana muffins moist?

I rely on a balance of ripe mashed bananas, melted butter, sugar, and a touch of milk to keep them tender without needing extra fat. The bananas are the star.

Can I use frozen bananas?

Yes—I thaw them, drain excess liquid, then mash. Some chunkiness is fine. Just avoid extra banana‑liquid that could throw off the batter.

How do I achieve tall muffin tops?

I fill cups all the way, bake first at a high temperature for 5 minutes, then reduce the heat to finish baking. That initial burst helps them rise high.

Can I make mini muffins instead?

Absolutely—bake for 12–14 minutes at 350 °F (no initial high-heat needed). Just reduce size and time accordingly.

Can I reduce sugar or substitute?

I haven’t tested sugar substitutes in this version; the brown sugar helps add moisture and flavor. Coconut sugar works too but may be less sweet.

Conclusion

I adore these banana muffins because they’re easy, quick, and reliably moist—rich with banana flavor and customizable with nuts or chocolate. They are my go-to when I have ripe bananas that need rescuing, and they’re always a hit whether for breakfast or snacks. Let me know how yours turn out—I’d love to hear your favorite add-ins!