12 Banana Muffin Recipes for Your Next Baking Day

Few things smell like a good weekend the way a tray of banana muffins does. The bananas go from freckled and forgotten on your counter to warm, golden, and gone within the hour, and the whole kitchen smells like brown sugar and vanilla while they bake. This roundup takes one dependable base batter and turns it into twelve genuinely different muffins: nutty almond flour, pockets of dark chocolate, bright orange zest, a cinnamon swirl that tastes like coffee cake. Every recipe below is written for a standard 12-cup muffin tin, with real measurements, real bake times, and notes on how each batch stores. Pick one for tomorrow morning, or bake two batches and freeze half for the week ahead.

Jump to a recipe

1. Banana Muffins with Almond Flour Blend
2. Banana Muffins with Dark Chocolate Chunks
3. Banana Muffins with Maple Glaze
4. Banana Muffins with Coconut Topping
5. Banana Muffins with Cinnamon Swirl
6. Banana Muffins with Yogurt Batter
7. Banana Muffins with Pecan Crunch
8. Banana Muffins with Orange Zest
9. Banana Muffins with Ginger Spice
10. Banana Muffins with Vanilla Glaze
11. Banana Muffins with Sunflower Seeds
12. Banana Muffins with Hazelnuts

1. Banana Muffins with Almond Flour Blend

Swapping half the flour for almond flour gives these muffins a tender, almost cake-like crumb and a gentle nuttiness that plays beautifully with banana. They brown a little faster than all-flour muffins, so start checking at the 17-minute mark. The almond flour also adds moisture, which means these stay soft on day two better than most.

Ingredients (makes 12 standard muffins):

• 1 cup all-purpose flour
• 1/2 cup almond flour (not almond meal)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 medium very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup granulated sugar
• 1/3 cup vegetable oil or melted butter
• 1 large egg
• 1 teaspoon vanilla extract

Method:

1. Heat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Whisk both flours, the baking soda, and the salt in a medium bowl.
3. In a large bowl, whisk the mashed bananas, sugar, oil, egg, and vanilla until smooth.
4. Fold the dry ingredients into the wet with a spatula just until no dry streaks remain. A few small lumps are fine.
5. Divide the batter among the cups, filling each about three-quarters full.
6. Bake 17 to 20 minutes, until the tops spring back when lightly pressed and a toothpick comes out clean.
7. Cool in the pan 5 minutes, then move to a wire rack.

Bake notes: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. These freeze well for up to 3 months.

2. Banana Muffins with Dark Chocolate Chunks

This is the crowd-pleaser of the dozen. Chopped dark chocolate melts into pockets while the batter around it stays fluffy, and the slight bitterness of the chocolate keeps the whole muffin from tasting too sweet. Chop a bar instead of using chips if you can: the irregular pieces create both melted streaks and solid bites in the same muffin.

Ingredients (makes 12 standard muffins):

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 medium very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup granulated sugar
• 1/3 cup vegetable oil or melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup dark chocolate chunks (from about 4 ounces of bar chocolate)

Method:

1. Heat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Whisk the flour, baking soda, and salt in a medium bowl.
3. In a large bowl, whisk the bananas, sugar, oil, egg, and vanilla until smooth.
4. Fold the dry ingredients in just until combined, then fold in the chocolate chunks, reserving a small handful to press into the tops.
5. Fill each cup three-quarters full and press the reserved chunks on top.
6. Bake 18 to 20 minutes, until set and golden.
7. Cool 5 minutes in the pan, then on a wire rack. Serve warm if you can stand to wait.

Bake notes: The chocolate will be molten straight from the oven, so give these a full 10 minutes before the first bite. Room temperature storage up to 2 days; freeze up to 3 months.

3. Banana Muffins with Maple Glaze

A maple glaze turns an everyday banana muffin into something that belongs next to a Sunday brunch spread. The glaze sets in about 20 minutes into a thin, crackly shell that tastes like the top of a pancake stack. Use pure maple syrup here, not pancake syrup: the real thing has a deeper, woodier flavor that survives the powdered sugar.

Ingredients (makes 12 standard muffins):

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 medium very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup packed light brown sugar
• 1/3 cup vegetable oil or melted butter
• 1 large egg
• 1 teaspoon vanilla extract

Method:

1. Heat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Whisk the flour, baking soda, and salt in a medium bowl.
3. In a large bowl, whisk the bananas, brown sugar, oil, egg, and vanilla until smooth.
4. Fold the dry ingredients in just until combined. Fill cups three-quarters full.
5. Bake 18 to 20 minutes. Cool in the pan 5 minutes, then cool completely on a rack before glazing.
6. Whisk 1 cup sifted powdered sugar, 3 tablespoons pure maple syrup, and 1 tablespoon milk until smooth and thick enough to coat a spoon. If it is too thin, add powdered sugar a spoonful at a time; if too thick, add milk a few drops at a time.
7. Dip each cooled muffin top into the glaze or drizzle with a spoon. Let set 20 minutes.

Bake notes: Glazed muffins keep at room temperature for 1 day, refrigerated for up to 4 days. Freeze unglazed, then glaze after thawing.

4. Banana Muffins with Coconut Topping

Sweetened shredded coconut goes on before baking, so it toasts right on top of the muffin and turns crisp and golden while the crumb below stays soft. The contrast is the whole point: chewy toasted coconut against pillowy banana. If you only have unsweetened coconut, add an extra tablespoon of sugar to the batter to keep the balance.

Ingredients (makes 12 standard muffins):

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 medium very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup granulated sugar
• 1/3 cup vegetable oil or melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup sweetened shredded coconut, for topping

Method:

1. Heat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Whisk the flour, baking soda, and salt in a medium bowl.
3. In a large bowl, whisk the bananas, sugar, oil, egg, and vanilla until smooth.
4. Fold the dry ingredients in just until combined. Fill cups three-quarters full.
5. Sprinkle the coconut generously over each muffin, pressing it lightly into the batter so it sticks.
6. Bake 18 to 20 minutes, until the coconut is deep golden and a toothpick comes out clean. Tent loosely with foil for the last 5 minutes if the coconut is browning too fast.
7. Cool 5 minutes in the pan, then on a wire rack.

Bake notes: The toasted top loses its crispness after a day, so these are best the day they are baked. Store airtight at room temperature up to 2 days; the flavor stays great even as the topping softens.

5. Banana Muffins with Cinnamon Swirl

A ribbon of cinnamon sugar runs through the middle of each muffin like it does in a coffee cake. You layer the batter, sprinkle the spiced sugar, add more batter, and give it one gentle swirl with a knife. Do not over-swirl or the layers will disappear into the batter; two or three figure-eights per cup is plenty.

Ingredients (makes 12 standard muffins):

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 medium very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup granulated sugar
• 1/3 cup vegetable oil or melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar plus 1 tablespoon ground cinnamon, mixed, for the swirl

Method:

1. Heat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Whisk the flour, baking soda, and salt in a medium bowl.
3. In a large bowl, whisk the bananas, sugar, oil, egg, and vanilla until smooth. Fold in the dry ingredients just until combined.
4. Fill each cup halfway with batter, sprinkle about 1 teaspoon of the cinnamon sugar over each, then top with the remaining batter.
5. Run a toothpick or thin knife through each cup in two or three figure-eight motions. Do not overmix.
6. Bake 18 to 20 minutes. Cool 5 minutes in the pan, then on a wire rack.

Bake notes: These are wonderful warm, when the cinnamon layer is still soft. Store airtight at room temperature up to 2 days or freeze up to 3 months.

6. Banana Muffins with Yogurt Batter

Plain Greek yogurt replaces half the oil in this version, and the result is a muffin with a noticeably springy, almost bouncy crumb. The protein and acidity in the yogurt also keep these fresh-tasting a full day longer than the butter-only versions. Full-fat or low-fat yogurt both work; nonfat tends to make the muffins a touch dry, so add a tablespoon more if that is what you have.

Ingredients (makes 12 standard muffins):

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 medium very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup granulated sugar
• 1/2 cup plain Greek yogurt
• 1/4 cup vegetable oil or melted butter
• 1 large egg
• 1 teaspoon vanilla extract

Method:

1. Heat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Whisk the flour, baking soda, and salt in a medium bowl.
3. In a large bowl, whisk the bananas, sugar, yogurt, oil, egg, and vanilla until smooth.
4. Fold the dry ingredients in just until combined. Fill cups three-quarters full.
5. Bake 18 to 20 minutes, until golden and springy.
6. Cool 5 minutes in the pan, then on a wire rack.

Bake notes: These keep especially well: airtight at room temperature for 2 days or refrigerated up to 5 days. The crumb stays springy even cold, so they are great straight from the fridge. Freeze up to 3 months.

7. Banana Muffins with Pecan Crunch

Toasted pecans do double duty here: chopped into the batter for buttery richness and pressed into a streusel topping for crunch. Toast the nuts in a dry skillet for 3 to 4 minutes before chopping so their flavor actually comes through the sweet batter. The streusel goes on before baking and turns into a crisp, crumbly cap.

Ingredients (makes 12 standard muffins):

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 medium very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup packed light brown sugar
• 1/3 cup vegetable oil or melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans, toasted, divided
• 1/4 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 2 tablespoons cold butter, cut into small pieces (for the streusel)

Method:

1. Heat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Whisk the flour, baking soda, and salt in a medium bowl.
3. In a large bowl, whisk the bananas, brown sugar, oil, egg, and vanilla until smooth. Fold in the dry ingredients just until combined, then fold in 1/2 cup of the pecans.
4. Make the streusel: rub the 1/4 cup flour, 1/4 cup brown sugar, and cold butter together with your fingertips until crumbly, then stir in the remaining 1/4 cup pecans.
5. Fill cups three-quarters full and sprinkle a spoonful of streusel over each.
6. Bake 18 to 20 minutes. Cool 5 minutes in the pan, then on a wire rack.

Bake notes: The streusel stays crispest on day one. Store airtight at room temperature up to 2 days; freeze up to 3 months.

8. Banana Muffins with Orange Zest

Orange zest wakes banana muffins up. The citrus oils lift the whole batter and add a brightness that makes these taste lighter than they are, even though the recipe is nearly identical to the classic. Zest the orange right over the bowl so the fragrant oils land in the batter, and avoid the white pith underneath, which tastes bitter.

Ingredients (makes 12 standard muffins):

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 medium very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup granulated sugar
• 1/3 cup vegetable oil or melted butter
• 1 large egg
• 1/2 teaspoon vanilla extract
• Zest of 1 large orange (about 1 tablespoon)
• 2 tablespoons fresh orange juice

Method:

1. Heat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Whisk the flour, baking soda, and salt in a medium bowl.
3. In a large bowl, whisk the bananas, sugar, oil, egg, vanilla, orange zest, and orange juice until smooth.
4. Fold the dry ingredients in just until combined. Fill cups three-quarters full.
5. Bake 18 to 20 minutes, until golden and a toothpick comes out clean.
6. Cool 5 minutes in the pan, then on a wire rack.

Bake notes: A thin orange glaze (1/2 cup powdered sugar plus 1 tablespoon orange juice) drizzled over the cooled tops is a nice upgrade for guests. Store airtight at room temperature up to 2 days; freeze up to 3 months.

9. Banana Muffins with Ginger Spice

Fresh grated ginger gives these muffins a warm, peppery hum that dried spice alone cannot manage, and a pinch of cloves deepens it into something that tastes made for fall mornings. The batter looks slightly darker and bakes up with a beautifully crackled top. If you love gingerbread, this is the banana muffin for you.

Ingredients (makes 12 standard muffins):

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 medium very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup packed light brown sugar
• 1/3 cup vegetable oil or melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon freshly grated ginger (from about a 1-inch piece)

Method:

1. Heat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Whisk the flour, baking soda, ground ginger, cloves, and salt in a medium bowl.
3. In a large bowl, whisk the bananas, brown sugar, oil, egg, vanilla, and fresh ginger until smooth.
4. Fold the dry ingredients in just until combined. Fill cups three-quarters full.
5. Bake 18 to 20 minutes, until deeply golden with crackled tops.
6. Cool 5 minutes in the pan, then on a wire rack.

Bake notes: The spice flavor actually improves overnight, so these are ideal for baking the evening before a busy morning. Store airtight at room temperature up to 2 days; freeze up to 3 months.

10. Banana Muffins with Vanilla Glaze

When the banana flavor should be the star, a simple vanilla glaze is the right finishing touch. It is thinner and sweeter than the maple version, so it soaks slightly into the warm muffin tops and leaves a glossy, bakery-case shine. Dip the tops while the muffins are just barely warm and the glaze will set into a smooth, even coat.

Ingredients (makes 12 standard muffins):

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 medium very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup granulated sugar
• 1/3 cup vegetable oil or melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup sifted powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract, whisked, for the glaze

Method:

1. Heat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Whisk the flour, baking soda, and salt in a medium bowl.
3. In a large bowl, whisk the bananas, sugar, oil, egg, and vanilla until smooth. Fold in the dry ingredients just until combined.
4. Fill cups three-quarters full. Bake 18 to 20 minutes. Cool in the pan 5 minutes, then cool on a rack until just barely warm.
5. Whisk the glaze ingredients until smooth. Dip each muffin top into the glaze, twisting slightly, and set back on the rack to set, about 15 minutes.

Bake notes: Glazed muffins keep at room temperature for 1 day, refrigerated up to 4 days. Like the maple version, freeze these unglazed and glaze after thawing for the freshest result.

11. Banana Muffins with Sunflower Seeds

For a nut-free lunchbox option, sunflower seeds bring all the crunch without any tree nuts. Half go into the batter and half get pressed on top, so every bite has texture. They toast as the muffins bake and turn a lovely deep brown. Use roasted and salted seeds: the salt balances the sweetness of the banana beautifully.

Ingredients (makes 12 standard muffins):

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 medium very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup granulated sugar
• 1/3 cup vegetable oil or melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup roasted salted sunflower seeds, divided

Method:

1. Heat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Whisk the flour, baking soda, and salt in a medium bowl.
3. In a large bowl, whisk the bananas, sugar, oil, egg, and vanilla until smooth.
4. Fold the dry ingredients in just until combined, then fold in 1/4 cup of the sunflower seeds.
5. Fill cups three-quarters full and press the remaining seeds onto the tops.
6. Bake 18 to 20 minutes, until golden and a toothpick comes out clean.
7. Cool 5 minutes in the pan, then on a wire rack.

Bake notes: A nut-free option for lunchboxes (check your school’s full policy, since some also restrict seeds). Store airtight at room temperature up to 2 days; freeze up to 3 months.

12. Banana Muffins with Hazelnuts

Toasted hazelnuts are the most elegant nut you can fold into banana batter. They have a rich, almost chocolatey depth when toasted, and their skins rub right off with a kitchen towel once they are warm from the oven, so the muffins stay smooth-textured. This is the recipe to bake when you want banana muffins that feel a little special.

Ingredients (makes 12 standard muffins):

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 medium very ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup packed light brown sugar
• 1/3 cup vegetable oil or melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup hazelnuts, toasted, skins rubbed off, and roughly chopped

Method:

1. Heat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Whisk the flour, baking soda, and salt in a medium bowl.
3. In a large bowl, whisk the bananas, brown sugar, oil, egg, and vanilla until smooth.
4. Fold the dry ingredients in just until combined, then fold in the chopped hazelnuts, reserving a spoonful for the tops.
5. Fill cups three-quarters full and sprinkle the reserved hazelnuts over each.
6. Bake 18 to 20 minutes. Cool 5 minutes in the pan, then on a wire rack.

Bake notes: To toast hazelnuts, spread them on a baking sheet and bake at 350°F for 8 to 10 minutes until fragrant, then rub in a clean kitchen towel to remove most of the skins. Store the muffins airtight at room temperature up to 2 days; freeze up to 3 months.

Banana Muffin FAQ

How ripe should my bananas be?

Very. Look for bananas that are heavily speckled with brown or mostly brown all over. Under-ripe yellow bananas do not mash smoothly and their flavor is starchy rather than sweet, so the muffins will taste bland no matter how much sugar you add. If your bananas are not there yet, bake them unpeeled on a baking sheet at 300°F for 15 to 20 minutes until the skins turn black; the fruit inside will be soft and sweet.

Can I use frozen bananas?

Yes, and they work wonderfully. Thaw them completely first and drain off the excess liquid that pools around them, then mash and measure. Frozen bananas tend to be extra sweet, which is a bonus. Keep a bag of peeled, halved bananas in the freezer and you will always be one thaw away from a batch.

Why did my muffins sink in the middle?

The usual causes are overmixing the batter, which develops too much gluten and then collapses, or adding more banana than the recipe calls for, which makes the batter too wet to set. Measure your mashed banana (about 1 1/2 cups for 3 medium) and fold the dry ingredients in just until the streaks disappear. An oven running cool can also cause sinking, so check your temperature with an oven thermometer if this keeps happening.

How should I store banana muffins?

Cool them completely first, then store in an airtight container at room temperature for up to 2 days. For longer keeping, refrigerate for up to 5 days or freeze for up to 3 months. To freeze, wrap the muffins individually in plastic wrap or place them in a freezer bag with the air pressed out. Thaw at room temperature for about an hour, or warm a frozen muffin in a 350°F oven for 10 minutes.

Can I make these dairy-free?

Easily. Use vegetable oil instead of butter in every recipe here, use a dairy-free yogurt in the yogurt version, and for the two glazed versions, whisk the glaze with water or a dairy-free milk instead of regular milk.

Do I need paper liners, or can I grease the tin?

Both work. Liners make cleanup easy and keep the muffins looking neat for gifting. If you prefer going without, grease the cups generously with butter or baking spray and dust lightly with flour, then let the muffins cool a full 10 minutes in the pan before turning them out so they release cleanly.

Ready to bake?

If banana muffins are your thing, you will also love our cottage cheese no-bake dessert, which follows the same dependable format with make-ahead, no-oven ease. For a holiday baking project, try our thanksgiving vegetable side dish lineup. And for more baking projects and everyday recipes, browse the full Food & Drink collection.

Happy baking day. May your bananas always be perfectly speckled.