These banana muffins are soft, sweet and ready in just 25 minutes – the ultimate quick and easy bake! Perfect for lunchboxes, after-school snacks or using up those spotty bananas.
Just like my one-bowl banana bread and white chocolate and raspberry muffins, they’re simple, foolproof and always a hit.
I just made these and - WOW - so fluffy and delicious. I followed the recipe exactly, and they are so great. A winner here!
- Louise
These easy banana muffins are soft, fluffy, and full of banana flavour – made with basic pantry staples and no fancy gear.
Perfect for using up ripe bananas, they’re ready in under 30 minutes and ideal for lunchboxes, baking with the kids, or a quick snack any day of the week.
Just like my ACBD muffins (apple, banana, coconut and date), apple crumble muffins, carrot cake muffins and blueberry muffins, these simple banana muffins are sure to become a family favourite in no time.
Why You're Going To Love This Recipe
- One bowl = less mess – Just mix, scoop and bake.
- Quick to make – From start to finish in 25 minutes.
- Freezer-friendly – Perfect for make-ahead snacks.
- No fancy ingredients – Just pantry basics and ripe bananas.
- Kid-approved – Soft, sweet, and lunchbox-ready!
Jump to:
Muffin Ingredients
Banana muffins are made with everyday pantry staples, making them a budget-friendly choice for snacks and lunchbox fillers.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Most of the ingredients are super straightforward, but here are a few little tips:
- Bananas – The riper, the better! Brown and spotty bananas give the best flavour and natural sweetness.
- Honey – Adds a touch of sweetness and helps the muffins stay moist.
- Bicarbonate of soda + baking powder – Yep, we’re using both! This combo gives you lovely, tall muffins.
- Raw sugar (optional) – Sprinkled on top for a deliciously crunchy muffin top.
Variations
- Gluten-free – Swap the self-raising flour for a gluten-free self-raising flour blend.
- Banana Chocolate Chip Muffins – Fold through 200g of milk or dark chocolate chips for a banana-choc twist.
- Banana Berry Muffins – Add 150g of fresh or frozen blueberries, raspberries or strawberries for a fruity upgrade.
- Banana Nut Muffins – Stir in ½ cup of chopped walnuts or pecans for extra crunch.
How To Make Banana Muffins
This is hands down the easiest banana muffin recipe! Whether you’re using the microwave, stovetop, or Thermomix – it all comes together in just one bowl.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Melt the butter and stir in vanilla, honey and milk. Add eggs (one at a time), then mashed banana. Whisk until combined.
- Step 2: Sift in the flour, sugar, baking powder, bicarb soda, cinnamon and salt.
- Step 3: Fold gently with a wooden spoon – don’t overmix.
- Step 4: Divide mixture into cases (fill ⅔ full).
Sprinkle raw sugar on top (if using). Bake for 15 minutes or until golden and springy.
Recipe Tips
- Use ripe bananas – the riper they are, the sweeter and more flavourful your muffins will be.
- Don’t overmix – gently fold until just combined for soft, fluffy muffins.
- Want bakery-style tops? Sprinkle with raw sugar before baking for a crunchy lid.
- Cool completely before storing to avoid soggy muffins.
- Store in an airtight container at room temperature for up to 3 days.
- Freeze individually wrapped muffins for up to 3 months. Perfect for lunchbox planning!
- Warm in the microwave for 20 seconds before serving for that fresh-baked taste.
- You can easily double the batch – they go fast!
Banana Muffins FAQs
Yes – just thaw them completely and drain off any extra liquid before mashing.
Absolutely. Swap the butter for melted coconut oil or a dairy-free spread, and use your favourite plant-based milk.
Yes! Just reduce the baking time to around 8-10 minutes and check with a skewer.
You can make your own homemade self-raising flour - use plain flour and add 2 teaspoons of baking powder.
They should be lightly golden and spring back when gently pressed in the centre.
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Banana Muffins
Ingredients
- 80 g butter
- 1 teaspoon vanilla extract
- 1 teaspoon honey
- 125 g (½ cup) milk
- 2 eggs
- 2 large bananas mashed
- 250 g self-raising flour
- 100 g caster sugar
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- pinch of salt
- 2 tbs raw sugar optional
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced).
- Line a 12 hole muffin tray with muffin liners.
- Melt the butter in a microwave-safe bowl for 30-60 seconds or until melted. Allow to cool slightly.
- Add the vanilla extract, honey and milk and whisk together until well combined.
- Add the eggs one at a time and whisk between each addition.
- Add the mashed bananas and beat for a further 20 seconds or until well combined.
- Sift over the self-raising flour, caster sugar, baking powder, bi-carbonate soda, cinnamon and salt and fold through with a wooden spoon.
- Divide mixture evenly between the muffin cases (filling to ⅔ full).Sprinkle with the raw sugar (optional).
- Cook for 15 minutes or until the muffins are lightly golden and spring back when touched in the middle.
- Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced).
- Line a 12 hole muffin tray with muffin liners.
- Place bananas into the Thermomix bowl. Mash for 10 seconds, Speed 8. Pour into a bowl and set aside.
- Place the butter into the Thermomix bowl (don't worry about cleaning it) and melt for 1 minute, 100 degrees, Speed 2. Scrape down the sides and melt for a further 30 seconds, 100 degrees, Speed 2 (if needed). Allow to cool slightly.
- Add the vanilla extract, honey and milk and mix together for 20 seconds, Speed 4. With the blades spinning, reduce to Speed 3 and add the eggs one at a time through the MC hole.
- Add the mashed bananas and mix for a further 20 seconds or until well combined.
- Add the self-raising flour, caster sugar, baking powder, bi-carb soda, cinnamon and salt and mix for 5 seconds on Speed 4 (use the spatula to help mix).
- Divide mixture evenly between the muffin cases. Sprinkle with raw sugar (optional). Cook for 15 minutes or until they spring back when lightly touched in the middle.
- Allow to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Gluten-free – Swap the self-raising flour for a gluten-free self-raising flour blend.
- Banana Chocolate Chip Muffins – Fold through 200g of milk or dark chocolate chips for a banana-choc twist.
- Banana Berry Muffins – Add 150g of fresh or frozen blueberries, raspberries or strawberries for a fruity upgrade.
- Banana Nut Muffins – Stir in ½ cup of chopped walnuts or pecans for extra crunch.
- Bananas – my recipe calls for 2 large bananas. One large banana weighs approximately 135g, so for this recipe you’ll want to use around 270g of mashed banana. However, this is a very forgiving recipe, so it wont matter if you use a little more or less. The riper the bananas, the better! Overripe bananas will give you super sweet banana muffins.
- Use really ripe bananas – the riper they are, the sweeter and more flavourful your muffins will be.
- Don’t overmix – gently fold until just combined for soft, fluffy muffins.
- Want bakery-style tops? Sprinkle with raw sugar before baking for a crunchy lid.
- Add rice to the bottom of the muffin tin holes - (this stops the paper cases from getting greasy).
- Cool completely before storing to avoid soggy muffins.
- Store in an airtight container at room temperature for up to 3 days.
- Freeze individually wrapped muffins for up to 3 months. Perfect for lunchbox planning!
- Warm in the microwave for 20 seconds before serving for that fresh-baked taste.
- You can easily double the batch – they go fast!
Nutrition
Teegz says
Super quick and easy!
They are absolutely delicious.
Lucy says
Thank you!
Kelly says
Another great family recipe, thank you!
Lucy says
Thank you!