Moist & Fluffy Banana Muffins (video)

by Lily Ernst on Jan 14, 2021 (updated Jun 2, 2025)

These incredible banana muffins are moist, fluffy, and oh so good. They make for a great everyday breakfast or snack. You and your family are going to love them!

Banana muffins in it's baking pan with one on top.

Table of Contents

Why this recipe is so great:

Easy to make – This whole recipe is made by hand. All you have to do is mix the dry ingredient and the wet ingredients together, combine, and bake!
Best everyday muffins – These muffins are soft and fluffy and bake up perfect every time. The tops are crunchy and nicely domed. They are moist on the inside, not too sweet, and loaded with banana flavor.
Can be made in advance – These muffins stay fresh for up to 3 days, so make a batch or two on the weekend and you have a quick grab-and-go breakfast or snack for the week.

How to make banana muffins:

(the ingredient amounts are listed in the printable recipe card further below)

In a large bowl, toss together the flour, sugar, cinnamon, baking soda, and salt. Set aside.
In a medium bowl, whisk together the mashed bananas, vegetable oil, eggs, yogurt, and vanilla extract.
Add the wet ingredients to the dry ingredients. Stir together until just combined.
Spoon the batter into a paper-lined muffin pan. Sprinkle some coarse sugar on top if desired. Bake at 350F for 25 minutes.

A picture collage of how to make banana muffins.

Variations:

Mix-ins – Feel free to add 1/2 a cup to 1 cup of chocolate chips, walnuts, or blueberries to the batter. You can even swirl in some nut butter or seed butter or Nutella prior to baking if you wish.
Toppings – I like to top mine with coarse sugar for a little sparkle and extra crunch. Any type of streusel topping is excellent too.
Vegetable oil – Can be substituted with melted butter, avocado oil, or any neutral tasting yellow oil, like canola or safflower.
Granulated sugar – Can be replaced with brown sugar, coconut sugar, or maple sugar (not syrup). You can replace the whole amount or half and half.
All-purpose flour – Whole wheat pastry flour can be used as a healthier alternative. You can substitute the whole amount or half and half. Please note that whole wheat flour does change the taste and texture a bit. It won’t be as soft and fluffy and there will be a nuttier, heartier taste to it.

How to store:

You can store these banana muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

How to freeze:

Place the muffins in a freezer-friendly container or ziplock bag and store them in the freezer for up to 3 months. Thaw overnight in the fridge and warm up in the microwave for a few seconds before serving.

A banana muffin with its paper liner peeled on a white plate.