Three easy banana muffins stacked on top of each other.
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Easy Banana Muffins

Can't figure out what to do with those over ripe bananas? Well, our easy banana muffins are delicious and loaded with sweet Fall spices and crunchy walnuts!
Prep Time10 mins
Cook Time20 mins
0 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: banana bread muffins, banana muffins, Banana Muffins Recipe, banana nut muffins, easy banana muffins, quick banana muffins
Servings: 13 Servings
Calories: 292.88kcal
Author: Berly's Kitchen



  • 1/2 Cup Unsalted Butter (softened)
  • 1 Cup Granulated Sugar
  • 2 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • 3 Large Bananas (over ripe)
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Ground Cinnamon (optional)
  • 1/2 Teaspoon Ground Nutmeg (optional)
  • 2 Cups All-Purpose Flour
  • 1 Cup Walnuts (or pecans, chopped, nuts are optional)


  • Preheat oven to 350, and line a muffin pan with muffin liners.
  • In a large bowl, use a hand mixer to cream together the butter and sugar until light and fluffy.
  • Add the eggs and vanilla, and continue to mix until the ingredients are incorporated.
  • Next, add the bananas, and mix until no chunks remain.
  • Last, add the salt, cinnamon, nutmeg, baking soda, and flour. Mix until just combined. Then fold in the nuts if using.
  • Divide the batter equally among the muffin liners. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven, and transfer the muffins to a cooling rack. Store any leftovers in a sealed container for up to 4 days.


The calories listed are an approximation based on the ingredients and a servings size of one (1) banana muffin. Actual calories will vary.


Serving: 1g | Calories: 292.88kcal | Carbohydrates: 38.67g | Protein: 4.88g | Fat: 14.1g | Saturated Fat: 5.39g | Cholesterol: 51.22mg | Sodium: 249.43mg | Potassium: 184.66mg | Fiber: 1.98g | Sugar: 19.58g | Vitamin A: 285.37IU | Vitamin C: 2.85mg | Calcium: 20.25mg | Iron: 1.39mg
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