These easy banana muffins are made with everyday ingredients that you have in your kitchen right now! Prep them in one bowl in under 10 minutes.

Learn our method for baking tall bakery style banana muffins! Turn these into banana chocolate chip muffins by adding 1 cup of chocolate chips.

banana muffins on white plate

I joke and say that muffins are my love language. Muffins are probably one of my favorite “treats” because you can eat them anytime of the day.

I am 100% more likely to make muffins versus a whole loaf, unless I’m making the loaf for a specific occasion like a baby or bridal shower. Loafs are fancy and muffins are more practical.

Plus the baking time for muffins is about 75% faster – meaning you get to eat muffins faster!

My favorite thing about this banana bread muffin recipe is that you make it in ONE bowl! I do a lot of dishes as a food blogger, so one bowl recipes are very convenient.

single banana muffin with bite removed on white speckled plate
muffins with chocolate chips in metal muffin pan

Banana chocolate chip muffins

Growing up we always put chocolate chips in our banana bread. I figured everyone put chocolate chips in their banana bread. I remember meeting friends when we lived in Illinois who had never heard of putting chocolate chips in banana muffins, I was shocked!

If you want banana chocolate chip muffins, add 1 cup of chocolate chips to the batter when mixing in the dry ingredients. I do prefer semi-sweet mini chocolate chips, but use whatever you like!

How to quickly ripen bananas

Spotty, over ripe bananas make the best banana bread! If your bananas aren’t ripe, you can fix that! Place the bananas on a foil lined baking sheet in a 300ºF oven for 30-40 minutes, until the peels become black and shiny. Roasting them in the oven causes them to become sweet and mushy. 

ingredients used to make banana muffins

How to make banana muffins from scratch

Any moist banana muffin starts with ripe or (even better) over ripe bananas! You want to mash those babies well. Use a potato masher, electric mixer or blender for this step. You need about 1 & 1/3 to 1 & 1/2 cups mashed bananas. It’s important to actually measure the mashed banana since bananas vary so much in size. 

I normally put my bananas in my mixing bowl and use my electric mixer to blend them. I like this method since I’ll be using my mixer to combine the batter  anyway – no need to get something else dirty! 


  • bananas: adds banana flavor and moisture
  • vegetable oil: adds fat and moisture 
  • granulated sugar: adds sweetness and flavor
  • egg: binds the batter together by providing structure
  • vanilla extract: adds flavor
  • all purpose flour: flour is necessary to build structure
  • baking soda & baking powder: helps to leaven and lift the batter
  • cinnamon: banana bread benefits from cinnamon!
  • salt: just a pinch to balance the sweetness and enhances the other flavors
collage image of how to make banana muffin batter
collage image banana muffin batter

How to bake tall bakery style muffins

Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have domed tops.

1. The rest period

Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper)

Our 15 minute rest is just a quick rest. You can also cover and refrigerate the dough for 1 hour before scooping into the pan. The longer the batter has to rest, the thicker the batter will become.

2. Bake at high temperature initially

Bake the muffins at a high temperate (425ºF) for 7 minutes then lower to 375ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, producing a domed shaped.

3. Fill them to the top

Fill your muffin liners to the top with batter. Yes, this goes against everything you’ve heard but it’s important in helping the muffin gain that height.

banana muffins in metal muffin pan

Gluten free banana muffins

I’ve made these muffins with both regular and gluten free flour with AWESOME results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour. You can follow our recipe for gluten free banana muffins here.

How to freeze banana muffins

Allow the muffins to cool completely first. I like to wrap two muffins together (the bottoms of the muffins touching) in plastic wrap, then place all the wrapped bundles in a ziplock bag.

To thaw, either let them come to room temperature on the counter or place as many as you need in the microwave for 15 second intervals.

banana muffins stacked on top of each other in metal muffin pan

Total time required

  • 5 minutes to prep the batter
  • 15 minute rest (this helps produce domed tops!)
  • bake for 7 minutes at 424º
  • bake for 12-14 minutes at 375º

More Muffin Recipes

Banana Muffins

4.49 from 168 ratings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 muffins
These easy banana muffins are made with everyday ingredients that you have in your kitchen right now! Prep them in one bowl in under 10 minutes! Learn our method for baking tall bakery style banana muffins! Turn these into banana chocolate chip muffins by adding 1 cup of chocolate chips!


  • 4 large ripe bananas, (about 1 & 1/3 – 1 & 1/2 cup mashed, be sure to measure the mashed banana!)
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ½ tsp salt

  • 1 cup semi-sweet chocolate chips, optional


  • Mash the bananas in a blender, mixing bowl with mixer or with potato masher. Be sure to actually measure the mashed banana, you want about 1 & 1/3 to 1 & 1/2 cups mashed banana. This might be 3 large bananas or 4-5 small bananas. 
  • In a mixing bowl combine the mashed bananas, vegetable oil, granulated sugar, eggs and vanilla extract. Stir to combine with a spatula or mixer on low.
  • Add in the flour, baking soda, baking powder, cinnamon, and salt, stir together with a spatula or mix on low, just until combined.
  • If adding chocolate chips, mix them in now. 
  • Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
  • Line a muffin pan with muffin liners. Fill the liners to the top with batter. 
  • Bake for 7 minutes at 425ºF, then keeping the muffins in the oven turn the temperature down to 375ºF and bake for 12-14 minutes or until a toothpick inserted in the center comes out clean. 


Read the notes in the post above for information about why we let the batter rest and why we bake the muffins at a higher initial temperature.
Cuisine: American
Course: Breakfast
Author: Beth
Calories: 258kcal, Carbohydrates: 39g, Protein: 4g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 219mg, Potassium: 197mg, Fiber: 2g, Sugar: 18g, Vitamin A: 74IU, Vitamin C: 4mg, Calcium: 21mg, Iron: 1mg
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