The Best Banana Muffins

The Easiest and Best Banana Muffins Recipe EVER! These are simple to whip up and perfect for a weekend breakfast. Loaded with banana and topped with crumb topping, I can’t get enough of this easy muffin recipe!

The Best Banana Muffins recipe ever

I feel like I definitely don’t give muffins enough play around here, and I don’t know why! I mean, who doesn’t love a muffin? I do have a few pretty choice muffin recipes here, ranging from Gooey Cinnamon Muffins all the way to the savory side with Pizza Muffins. BUT I have never posted a classic Banana Muffin recipe! Today we remedy that situation.

I used my Chocolate Chip Banana Bread recipe and morphed them into muffins with a few necessary tweaks. It was easy, and you should make them.

These Banana Muffins are super easy to make, loaded with bananas and sprinkled with buttery crumb topping! I love these so much because they always turn out perfectly. They’re perfect to make over the weekend, and then you can grab them for a quick breakfast throughout the week!

Soft and Easy banana muffins recipe

How Do You Make Banana Muffins?

This Banana Muffin recipe is so easy! No mixer is needed, just a few very ripe bananas! Like I said, I adapted my Chocolate Chip Banana Bread recipe for this recipe, because it’s the ABSOLUTE best! I tweaked it just little bit, because that recipe uses thinly sliced bananas to add extra moisture, but the banana slices don’t work as well in muffins. So found that if you mash them, but leave them fairly lumpy it works great! But I really like making banana bread AND these banana muffins with butter instead of oil because I find it adds more flavor!

How to Make Banana Muffins

Do You Have To Add Nuts To These Muffins?

I know adding nuts to baked goods is a personal preference, so I included the option for walnuts in the recipe card below, but you can certainly omit the nuts from this recipe as well! You can even add chocolate chips into the muffins if you like chocolate!

What Else Could You Add To These Muffins?

Banana Pairs well with so many things in baked goods! Here is a list of some fun add-in ideas!

  • Chocolate Chips
  • Mini Peanut Butter Cups
  • White Chocolate Chips
  • Blueberries
  • Cranberries
  • Pumpkin Spice
  • Coconut
  • Cinnamon

Can You Freeze These Banana Muffins?

YES! These Banana Muffins freeze perfectly! After they’ve cooled completely, you can just place them in a zip-top bag and freeze them for up to a month!

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This is an Easy Banana Muffin Recipe You Need To Try!

Whether it be a weekend breakfast, or on a weekday before work and school, this muffin recipe is a great way to start your morning!

Want More Muffin Recipes? Try these!


The Best Banana Muffins

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 25 minutes
  • Total Time Total Time: 35 minutes
  • Yield Yield: 12 muffins 1x
  • Category Category: Muffins
  • Method Method: Baking
  • Cuisine Cuisine: Breakfast


These Banana Muffins are easy and delicious!


  • 3 medium bananas
  • 1/2 cup butter, melted
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup sour cream
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups all purpose flour
  • optional – 1/2 cup chopped walnuts

Crumb Topping

  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar 
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 1 1/2 cups all-purpose flour


  1. Preheat oven to 350°F.  Place cupcake liners in a muffin tin. Set aside.
  2. In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
  3. In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
  4. Fold in the walnuts, if desired.
  5. Portion out 1/4 cup batter into each muffin tin and prepare crumb topping.
  6. In a medium bowl combine all the crumb topping ingredients: granulated sugar, brown sugar, salt, butter, and flour. The mixture should form large crumbs. Top each muffin with an equal portion of the crumb topping.
  7. Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.


Store airtight for up to 3 days.

Optional: You can add in 1/2 cup chocolate chips if desired!

Keywords:: banana bread, recipe, banana muffins, cookies and cups, banana

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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March 2, 2020 2:43 pm

I just made these last night and they were super easy and so quick to make! To make the batter took just about 20 min and I ended up baking them for 30. They turned out so moist and the crumble on top is yummy!!

Kathy Miller
September 26, 2021 10:13 am

I also followed this recipe exactly as written. The muffins were great, but the crumb topping portion made way too much topping, so I ended up throwing out a lot of it. Even using some of the topping seemed to over-power the muffins. My family loves banana bread and other than either chocolate chips or nuts, they don’t care for anything else in them. I will try to make these again without the tipping and see how they turn out.

August 20, 2021 5:41 am

I was attracted to this recipe by it’s name and the topping so gave it a try. Very good. A big hit here. The topping was more than i needed so will half it or just make double batch batter! Yum!

August 7, 2021 3:05 pm

Thank you for sharing this amazing recipe with us, they are absolutely wonderful! Can I use gluten free flour in place of the regular flour?

July 21, 2021 4:33 pm

Hi! I’m hoping to do a crumble without butter, do you have any suggestions?

May 15, 2021 1:31 pm

I got rave reviews on these, thank you for the recipe. I browned my butter and I thought they were fantastic

April 6, 2021 2:54 pm

The Best Banana Muffins are just that!!! I followed the recipe to the tee (I never like to alter on my first try) and they came out very moist and dense, just the way we like them!! These are a keeper for sure. I didn’t use my mixer at all , did it all by hand, super easy. Next time I will add in 1 teaspoon of pumpkin pie spice as one reviewer suggested and maybe 1/2 teaspoon baking powder to see how much the baking powder alters the rise on these. If you like dense and moist, this is… Read more »

Tricia Brock
February 18, 2021 2:29 pm

Just made these and they are a hit!!!

February 6, 2021 7:11 pm

I want to make this recipe but we don’t have any muffin tins so we were wondering if we could make this into banana bread. If so how long and should there be any modifications?

Annie Smith
November 19, 2020 12:09 am

This was an awesome recipe thank you !
I did make brown butter for the batter and topping plus added walnuts in just the topping.
Followed everything else according to the recipe !
Thanks again

October 27, 2020 2:40 pm

I made these as muffin tops. Baked them for 14 minutes at 350. These were delicious, the recipe made 12 muffin tops and I only used half of the crumble topping.

Mamta Sethia
June 6, 2020 7:22 am

Hi Shelly. I absolutely adore your recipes. I hope you don’t mind if I were to offer a suggestion. Just to cater to a larger group of bakers, it would be awesome if you could also provide egg substitutes for your recipes. Can I replace egg here?

May 21, 2020 7:50 am

Should the sour cream or yogurt be room temp? Also, any differences using frozen bananas?

March 26, 2020 12:21 am

These are THE BEST banana muffins I have ever had. Thanks so much for sharing.

Polly Barry
March 24, 2020 10:48 am

If I am using pumpkin spice in the banana muffins, how much do I put in?

March 18, 2020 1:21 pm

Wrong size makes 24 muffins therefore you need two pans, as dough. Goes flat while waiting to cook second batch

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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